Agriculture MCQs

Page No. 57

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


aMetals


bLight


cHigh temperature


dAll of the above


View Answer All of the above

The fruit and vegetables contain an insoluble stiffening material called______________________?


aPectin


bLignin


cProtopectin


dGums


View Answer Protopectin

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


aHigh acid foods


bAcid foods


cMedium acid foods


dLow acid foods


View Answer Medium acid foods

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


aLow acid foods


bMedium acid foods


cAcid foods


dHigh acid foods


View Answer Low acid foods

Apple, guava, mango,pineapple and tomato are____________________?


aAcid foods


bLow acid foods


cMedium acid foods


dHigh acid foods


View Answer Acid foods

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


a50-60%


b70-80%


c60-90%


d50-70%


View Answer 60-90%

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


aChemist


bNutritionist


cFood processor


dAll of the above


View Answer Food processor

Ascorbic acid deficiency causes________________?


aScurvy


bNight blindness


cRickets


dBeriberi


View Answer Scurvy

Biotin is the name given to vitamin___________________?


aVitamin H


bVitamin C


cVitamin D


dVitamin E


View Answer Vitamin H

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


aRiboflavin


bNiacin


cCholecaliferol


dFolic acid


View Answer Riboflavin

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