MCQOPTIONS
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MCQOPTIONS
This section includes 190 Mcqs, each offering curated multiple-choice questions to sharpen your Agriculture knowledge and support exam preparation. Choose a topic below to get started.
| 101. |
Pynivate carboxylase is an example of ______________________? |
| A. | Ligases enzyme |
| B. | Isomerase enzyme |
| C. | Lysos enzyme |
| D. | Hydrolases enzyme |
| Answer» B. Isomerase enzyme | |
| 102. |
Pure water has an water activity (Aw) of___________________? |
| A. | 0.99 |
| B. | 1.00 |
| C. | 1.5 |
| D. | non of these |
| Answer» C. 1.5 | |
| 103. |
Protein denaturation is brought about by_________________? |
| A. | Heat |
| B. | pH of the medium |
| C. | Ionic strength |
| D. | All the above |
| Answer» E. | |
| 104. |
Protein denaturation is the result of the modification of____________________? |
| A. | Primary structure |
| B. | Secondary structure |
| C. | Tertiary structure |
| D. | Both b & c |
| Answer» E. | |
| 105. |
Per day the developing countries consume food corresponding to_________________? |
| A. | 1000-1500 Kcal |
| B. | 1500-1800 Kcal |
| C. | 1800-2000 Kcal |
| D. | None of the above |
| Answer» D. None of the above | |
| 106. |
Per day consumption of food in developed countries ranges between___________________? |
| A. | 1500-2000 Kcal |
| B. | 200-3000 |
| C. | 3000-3500 Kcal |
| D. | None of the above |
| Answer» D. None of the above | |
| 107. |
Oxidative rancidity is promoted by ____________________? |
| A. | Heat |
| B. | Catalysis |
| C. | Enzymes |
| D. | All the above |
| Answer» E. | |
| 108. |
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________? |
| A. | Metals |
| B. | Light |
| C. | High temperature |
| D. | All the above |
| Answer» E. | |
| 109. |
Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________? |
| A. | Protein |
| B. | Carbohydrates |
| C. | Lipids |
| D. | non of these |
| Answer» C. Lipids | |
| 110. |
Okra, green peas, green beans and leafy vegetables are____________________? |
| A. | Low acid foods |
| B. | Medium acid foods |
| C. | Acid foods |
| D. | High acid foods |
| Answer» B. Medium acid foods | |
| 111. |
Night blindness and keralinization is associated with deficiency of____________________? |
| A. | Vitamin A |
| B. | Vitamin B |
| C. | Vitamin C |
| D. | Vitamin E |
| Answer» B. Vitamin B | |
| 112. |
Naturally vinegar contain acetic acid____________________? |
| A. | 8% |
| B. | 4% |
| C. | 2% |
| D. | 5% |
| Answer» C. 2% | |
| 113. |
Most food poisoning organisms prefer to grow in the pH range of___________________? |
| A. | 4-5 |
| B. | 4-6 |
| C. | 5 |
| D. | Above 5 |
| Answer» B. 4-6 | |
| 114. |
Milk proteins are rich in____________________? |
| A. | Cysteine |
| B. | Methionine |
| C. | Lysine |
| D. | All the above |
| Answer» D. All the above | |
| 115. |
Milk proteins of cow milk contains maximum amount of____________________? |
| A. | β-lacto globulin |
| B. | α-lactolbumin |
| C. | Serum albumin |
| D. | All the above |
| Answer» B. α-lactolbumin | |
| 116. |
Milk is pasteurized at___________________? |
| A. | 50ºC for 30 minutes |
| B. | 60ºC for 30 minutes |
| C. | 62.8ºC for minutes |
| D. | None of the above |
| Answer» D. None of the above | |
| 117. |
Microbial gum used in food serve as_________________? |
| A. | Stabilizer |
| B. | Emulsifier |
| C. | Thickener |
| D. | All the above |
| Answer» E. | |
| 118. |
Meat, fruit, vegetables are ___________________? |
| A. | Simple food |
| B. | Complex food |
| C. | Functional food |
| D. | Nutritive food |
| Answer» C. Functional food | |
| 119. |
Maximum amount of whey proteins are found in ______________________? |
| A. | Buffalo milk |
| B. | Cow milk |
| C. | Goat milk |
| D. | Sheep milk |
| Answer» C. Goat milk | |
| 120. |
Maximum amount of casein is present in _______________________? |
| A. | Buffalo milk |
| B. | Cow milk |
| C. | Goat milk |
| D. | Sheep milk |
| Answer» C. Goat milk | |
| 121. |
Many reactions similar to oxidative rancidity during irradiation been observed in _____________________? |
| A. | Water |
| B. | Carbohydrates |
| C. | Lipids |
| D. | non of these |
| Answer» D. non of these | |
| 122. |
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________? |
| A. | Food adulterants |
| B. | Food additives |
| C. | Food contaminations |
| D. | All the above |
| Answer» C. Food contaminations | |
| 123. |
Lime, lemon juice and pickles are_____________________? |
| A. | Low acid foods |
| B. | Acid foods |
| C. | Medium acid foods |
| D. | High acid foods |
| Answer» E. | |
| 124. |
Lactic fermentation product from coagulated milk in dairy products___________________? |
| A. | Cheese |
| B. | Ice cream |
| C. | Skimmed |
| D. | Milk |
| Answer» B. Ice cream | |
| 125. |
In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________? |
| A. | Calcium salt |
| B. | Cyclamates |
| C. | Glycyrrhizin acid |
| D. | All the above |
| Answer» C. Glycyrrhizin acid | |
| 126. |
In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________? |
| A. | Proconic acid |
| B. | Benzonic acid |
| C. | Parabens |
| D. | All the above |
| Answer» C. Parabens | |
| 127. |
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________? |
| A. | Streptococcus |
| B. | Lactobacillus |
| C. | Acetobacter |
| D. | Both a & b |
| Answer» E. | |
| 128. |
In dairy products such as cheese and condensed milk the preservative used is______________________? |
| A. | Epexider |
| B. | Parabens |
| C. | Nisim |
| D. | All the above |
| Answer» D. All the above | |
| 129. |
In dairy industry, a process for producing evaporated milk was presented in______________________? |
| A. | 1896 |
| B. | 1835 |
| C. | 1840 |
| D. | 1842 |
| Answer» C. 1840 | |
| 130. |
In bread preparation in added to sorbic acid which one of the following is used as preservative____________________? |
| A. | Sulphur dioxide |
| B. | Nitrates |
| C. | Propionic acid |
| D. | Benzoic acid |
| Answer» D. Benzoic acid | |
| 131. |
In banana synthetic flavour additive used is____________________? |
| A. | Amylaccetate |
| B. | Methyl anthranilate |
| C. | Ethyle butyrate |
| D. | None of the above |
| Answer» B. Methyl anthranilate | |
| 132. |
In all common wealth countries including Pakistan the basis for food laws being used are________________? |
| A. | American food laws |
| B. | Russian food laws |
| C. | Arabic food laws |
| D. | British food laws |
| Answer» E. | |
| 133. |
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________? |
| A. | Benzoyl peroxide |
| B. | Nitrosyle chloride |
| C. | Sorbitol |
| D. | Mannitol |
| Answer» E. | |
| 134. |
Gelatinization is the process in which ____________________? |
| A. | Starch granules swell rapidly and lose birefringence |
| B. | Starch granules do not swell rapidly and lose birefringence |
| C. | Starch granules collide frequently causing a reduction in viscosity |
| D. | Both a & b |
| Answer» E. | |
| 135. |
fumerase is an example of_____________________? |
| A. | Ligase enzyme |
| B. | Isomerases enzyme |
| C. | Lysose enzyme |
| D. | Hydrolase enzyme |
| Answer» D. Hydrolase enzyme | |
| 136. |
Fresh foods have water activity (Aw) of____________________? |
| A. | 0.99 |
| B. | 1.0 |
| C. | 1.6 |
| Answer» B. 1.0 | |
| 137. |
For preservation of fruit dehydration is carried out by_____________________? |
| A. | Vacuum drier |
| B. | Tunnel drier |
| C. | Puff drying |
| D. | all the above |
| Answer» E. | |
| 138. |
Foods that fall within the pH range of 5.0 to 4.5 are called_____________________? |
| A. | High acid foods |
| B. | Acid foods |
| C. | Medium acid foods |
| D. | Low acid foods |
| Answer» C. Medium acid foods | |
| 139. |
Foods having pH value of below 3.7 are called____________________? |
| A. | High acid foods |
| B. | Acid foods |
| C. | Medium acid foods |
| D. | Low acid foods |
| Answer» B. Acid foods | |
| 140. |
Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________? |
| A. | Food contaminations |
| B. | Food adulterants |
| C. | Food additives |
| D. | All the above |
| Answer» B. Food adulterants | |
| 141. |
Food supply can be increased by reducing post harvest losses___________________? |
| A. | 20-30% |
| B. | 30-40% |
| C. | 10-20% |
| D. | None |
| Answer» D. None | |
| 142. |
Folic acid deficiency causes___________________? |
| A. | Night blindness |
| B. | Rickets |
| C. | Beriberi |
| D. | Anaemia |
| Answer» E. | |
| 143. |
Fermentation industries include______________________? |
| A. | Baking |
| B. | Brewing |
| C. | Wine making |
| D. | all the above |
| Answer» E. | |
| 144. |
Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________? |
| A. | 0.05-0.1 kGy |
| B. | 0.05-0.12 kGy |
| C. | 0.05-0.15 kGy |
| D. | non of these |
| Answer» D. non of these | |
| 145. |
Eugenol is important ingredients of oil of__________________? |
| A. | Olive |
| B. | Clove |
| C. | Nutmeg |
| D. | Cumin |
| Answer» C. Nutmeg | |
| 146. |
Estimate percentage loss of the world production__________________? |
| A. | 25 |
| B. | 40 |
| C. | 30 |
| D. | none |
| Answer» B. 40 | |
| 147. |
Esterases, proteinases, alkali acid phosphates belongs to_____________________? |
| A. | Hydrolases enzyme |
| B. | Transferases enzyme |
| C. | Oxireductases enzyme |
| D. | Ligases enzyme |
| Answer» B. Transferases enzyme | |
| 148. |
Ester is similar to______________________? |
| A. | Alcohols |
| B. | Fatty acids |
| C. | Aldehyde |
| D. | Ketenes |
| Answer» B. Fatty acids | |
| 149. |
Ergosterol is usually found in __________________? |
| A. | Animal fat |
| B. | Vegetable fat |
| C. | Both a & b |
| D. | None of the above |
| Answer» D. None of the above | |
| 150. |
Enzyme proteases is used for _____________________ ? |
| A. | Clarification of fruit juice |
| B. | Tenderizing meat |
| C. | Removal of molecular oxygen dissolved at the surface of products |
| D. | None of the above |
| Answer» C. Removal of molecular oxygen dissolved at the surface of products | |