Agriculture MCQs

Page No. 56

Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?


aBlanching


bPasteurization


cSterilization


dNone of the above


View Answer Blanching

Fresh foods have water activity (Aw) of____________________?


a0.99


b1.0


c1.6


dNone of the above


View Answer 0.99

Which type of bacteria grow best at refrigeration temperature 10°C_______________________?


aThermophilic


bPsychrophilic


cMesophilic


dAll of the above


View Answer Psychrophilic

Which type of bacteria grow best within the temperature range 55°C_____________________?


aMesophilic


bThermophilic


cPsychrophilic


dAll of the above


View Answer Thermophilic

Pynivate carboxylase is an example of ______________________?


aLigases enzyme


bLyzases enzyme


cIsomerases enzyme


dHydrolases enzyme


View Answer Ligases enzyme

fumerase is an example of_____________________?


aIsomerase enzyme


bLigase enzyme


cLysase enzyme


dHydrolase enzyme


View Answer Lysase enzyme

Transminase is an example of______________________?


aHydrolases enzyme


bOxireductases enzyme


cLigases enzyme


dTransferases enzyme


View Answer Transferases enzyme

Chemically or bio chemically enzymes are primarily__________________?


aCarbohydrates


bLipids


cVitamins


dProteins


View Answer Proteins

Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?


aC11C20fatty acids


bC20C22fatty acids


cC12C20fatty acids


dC4——–C16fatty acids



Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?


aBiochemical changes


bPhysical changes


cMicrobial activity


dEnzyme activity


View Answer Microbial activity

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