Go To Top Reset
<<= Back
Next =>>
You Are On Multi Choice Question Bank SET 1806
90301. Blackening in pickles occurs due to
(A): the formation of hydrogen sulfide by bacteria (B): growth of Pencillium (C): both and (D): none of the above
90302. Soft pickles are made so by pectolytic enzymes mostly from
(A): moulds (B): yeasts (C): bacteria (D): none of these
90303. Hollow pickles are obtained as a result of
(A): loose packing in the vat (B): too strong or too weak brine (C): both and (D): none of these
90304. The favouring conditions for floaters is
(A): high intial amounts of salt (B): thick skin that does not allow gas to diffuse out (C): both and (D): none of these
90305. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
(A): presence of carbohydrate like glucose (B): low level of available nitrogen (C): neutral or slightly alkaline brine (D): all of the above
90306. Black kraut is caused by
(A): the plant enzymes (B): the micro-organisms (C): the combined actions of plant enzymes and micro-organisms (D): none of the above
90307. Floaters or bloaters may result from
(A): hollow cucumbers (B): gas being formed by yeasts (C): hetero fermentative lactic acid bacteria (D): all of these
90308. Slippery pickles occur due to
(A): growth of encapsulated bacteria (B): broken scums of film yeasts on the surface of brine (C): addition of high amount of salt (D): both and
90309. Slimy or ropy kraut is caused by
(A): encapsulated varieties of Lactobacillus plantarum (B): Lactobacillus lactis (C): encapsulated varieties of Lactobacillus brevis (D): none of the above
90310. The most important bacterium developing acidity in both low and high salt brines is
(A): L. lactis (B): L. plantarum (C): L. brevis (D): B. subtilis
90311. The elimination of the scum of yeasts in the brine during the fermentation include
(A): agitation of the surface (B): addition of the mustard oil (C): addition of the sorbic acid (D): all of these
90312. Cloudiness of brine of glass-packed olives may be caused by
(A): the lactics if fermentation of residual sugar resumes (B): salt-tolerant bacteria (C): film yeasts or moulds if air is available (D): all of the above
90313. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
(A): Leuconostoc (B): Pediococcus cerevisiae (C): both and (D): none of these
90314. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
(A): These markedly stimulate or inhibit the acid forming bacteria (B): They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles (C): They may improve texture of the pickle (D): None of these
90315. Shriveling in fermented pickles results from the physical effect of
(A): too strong salt solution (B): too strong sugar solution (C): too strong vinegar solution (D): all of these
90316. Gassy spoilage of green olives is usually caused by
(A): Enterobacter spp (B): Bacillus spp (C): Clostridium spp (D): all of these
90317. Abnormal fermentation of cabbage may result in a cheese like odour caused by
(A): propionic acid (B): butyric acid (C): caprioc acid and Valeric acid (D): all of these
90318. The algebraic sum of all IR drops and emf in any closed loop of a network as per KVL is:
(A): +ve (B): Zero (C): -ve (D): +ve or –ve
90319. Form factor is the ratio of
(A): Average value/rms value (B): Average value x rms value (C): Instaneous value/rms value (D): Rms value/average value
90320. The power factor of the inductive load is:
(A): Leading (B): Lagging (C): Unity (D): Zero
90321. A choke coil has:
(A): High inductive,high resistance (B): Low inductive,low resistance (C): Low inductive,high resistance (D): High inductive,low resistance
90322. A choke is used for limiting current in:
(A): AC ckt only (B): DC ckt only (C): Both AC and DC (D): Either AC or DC
90323. Dysentery may be caused by
(A): enteropathogenic Escherichia coli (B): enteroinvasive E. coli (C): enterotoxigenic E. coli (D): verotoxigenic E. coli
90324. Which of the following(s) bacteria belong to the family Entero-bacteriaceae?
(A): Yersinia (B): Shigella (C): Salmonella (D): All of these
90325. Transmission of bubonic plague is by
(A): rat flea (B): inhalation (C): ingestion (D): all of these
<<= Back
Next =>>
Terms And Service:We do not guarantee the accuracy of available data ..We Provide Information On Public Data.. Please consult an expert before using this data for commercial or personal use
Powered By:Omega Web SolutionsPrivacy | Terms And Conditions
Powered By:Omega Web Solutions