(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose
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Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation
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Q.No. 3. Malic acid is the predominant acid present in
(A) Plum
(B) Peach
(C) Citrus
(D) Mango
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Q.No. 4. Pyruvic acid is the end product of
(A) Electron transport system
(B) Phosphate metabolism
(C) Glycolysis
(D) Fat metabolism
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Q.No. 5. The minimum TSS needed for the cordial is
(A) 35
(B) 30
(C) 32
(D) 40
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Q.No. 6. Exhausting of cans is done to
(A) Sterilize the cans
(B) Raise the sugar contents
(C) Remove the acid
(D) Expel the entrapped air in the contents
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Q.No. 7. Pasteurization is done to kill
(A) Selective microorganism
(B) All the microorganism
(C) Yeast
(D) Yeast and its spores
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Q.No. 8. BOD stands for
(A) Biological Oxygen Demand
(B) Biochemical Oxygen Demand
(C) Biodegradable Oxygen Demand
(D) Biowaste of Diesel
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Q.No. 9. Calcium is used in human body for
(A) Synthesis of bones
(B) Recovery of bicarbonate
(C) Utilisation of sulphate
(D) Synthesis of amino acids
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Q.No. 10. Lacquering of tin cans is done to
(A) Prevent discolouration of products
(B) To make the can attractive
(C) Kill the microorganism
(D) Expell the air
Show Answer
BOD- biological oxygen demand
ReplyDeleteDear its Biochemical Oxygen Demand
DeleteSir its biological oxygen demand
DeletePasteurization is done to kill plz answer and yeah put some questions on food engineering and refrigeration dear sir
ReplyDeletePasteurisation is done to kill selective pathogens...
DeleteThe Radura is that the international image indicating a foodstuff has been irradiated. The Radura is sometimes inexperienced and resembles a plant within the circle. the highest half the circle is broken. Graphical details and colours vary between countries.
ReplyDeletehttps://vakilsearch.com/advice/radura-mark-is-mandatory-on-irradiated-foods/
Thanku so much
ReplyDelete