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2142015 Related Question Answers
1. Pick out the wrong statement:
Soft water is more corrosive than that carrying calcium salts. Non-annealed brass is highly susceptible to season cracking (i.e., inter-crystal corrosion due to internal stresses). Pure copper is highly susceptible to stress corrosion.
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3. Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
Phytic acid Tannins Oxalates Trypsin inhibitor
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4. In a standard fruit jam preparation the content of total soluble solids should not be less than :
68% W/W 45% WAV 65% W/W 70% W/W
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5. The safe level of irradiation for foods, which presents no toxicological hazard is :
5.0 kGy 10.0 kGy 7.0 kGy 25.0 kGy
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6. Subjecting rice to higher degree of polishing is associated with following :
Better nutritional density and easy digestibility Better glycemic index and suitability for diabetics Lowered nutritional and better cooking characteristics Higher bioavailable nutrients and lowered sensory quality
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7. The browning occurring in cut apples on aeration is due to the presence of:
Polyphenolases Oxidoreductases Polymeric oxidases Polyhydrogenases
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8. KSSAI stands for:
Fire Safety and Security Association of India Food Safety and Standards Authority of India Fire Safety and Standards Arrangements Incorporation Food Safety and Security Association of India
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9. Identify the correct group of stimulating constituents present in tea :
Theobromine, triphylline, catechol Caffein, tricantenol, trimethylamine Theonitrile, caffeicol, theophylline Caffeine, theobromine, theophylline
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10. Acceptable daily intake level of additives is derived from following :
No observed adverse effect level of compound and uncertainty factor Level at which toxicity may not occur in humans Levels likely to be used in foods Chemical nature of the compound
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11. Identify the cluster of essential fatty acids for humans from the following :
Myristic, arachidonic and capric acids Linolenic, linoleic and arachidonic acid Stearic, malic and acetic acid Linolenic, stearic and cholic acid
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12. Aseptic packaging refers to :
Use of sterile packaging containers Heating the food to make it sterile and then pack Packaging sterile food in sterile atmosphere in sterile packaging Using ultra high temperature for processing
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13. The latest indicator organism for proper pasteurisation is :
Coxiella hurnetti Mycobacterium tuberculosis Bacillus anthrasis FMD virus
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15. Aseptic packaging is used after which among the following processing method?
Pasteurisation HUT Pasteurisation Freezing Drying
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17. Which among the following practice reduces the occurrence of Mastitis?
Feeding concentrate Urea molasses lick Teat dipping Automatic water bowl
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18. Which among the following is used to test fat in milk?
Lactometer Anemometer CRO Milkotester
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19. The bacterial culture used to prepare Yoghurt contains Streptococcus thermophilus
Lactobacillus bulagaricus Yersinia enterocolitica Alcaligenes viscolactis Escherichia coli
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20. Which among the following is used to sterilize milk cans in dairies?
Steam Iodophore solution Autoclaving All the above
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22. ‘Outlines of Dairy Technology’ is written by :
Jagadish Prasad N.S.R. Shastry Sukumar De Tufail Ahamed
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23. The pink colour characteristic of cured meat is due to :
Myoglobin Nitrosyl myoglobin Haemoglobin Nitrosyl haemochromogen
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24. Natural casing for sausage preparation is derived from:
Intestinal submucosa Collagen Intestinal mucosa Cellulose
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25. PSE condition of pork is caused due to :
Short term pre-slaughter stress Chronic stress Rapid decline of muscle pH Both (A)and(C )
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