Agriculture MCQs

Page No. 57

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?


aMetals

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bLight

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cHigh temperature

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dAll of the above

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View Answer All of the above

The fruit and vegetables contain an insoluble stiffening material called______________________?


aPectin

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bLignin

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cProtopectin

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dGums

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View Answer Protopectin

Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?


aHigh acid foods

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bAcid foods

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cMedium acid foods

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dLow acid foods

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View Answer Medium acid foods

Okra, green peas, green beans and leafy vegetables are____________________?


aLow acid foods

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bMedium acid foods

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cAcid foods

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dHigh acid foods

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View Answer Low acid foods

Apple, guava, mango,pineapple and tomato are____________________?


aAcid foods

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bLow acid foods

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cMedium acid foods

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dHigh acid foods

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View Answer Acid foods

The moisture content of natural semi-perishable food ranges between_____________________?


a50-60%

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b70-80%

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c60-90%

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d50-70%

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View Answer 60-90%

Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?


aChemist

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bNutritionist

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cFood processor

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dAll of the above

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View Answer Food processor

Ascorbic acid deficiency causes________________?


aScurvy

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bNight blindness

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cRickets

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dBeriberi

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View Answer Scurvy

Biotin is the name given to vitamin___________________?


aVitamin H

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bVitamin C

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cVitamin D

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dVitamin E

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View Answer Vitamin H

Which one of the following is a yellow, crystalline and water soluble compound_______________________?


aRiboflavin

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bNiacin

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cCholecaliferol

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dFolic acid

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View Answer Riboflavin

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