MCQOPTIONS
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MCQOPTIONS
This section includes 22 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
pH of normal milk is _____ at 25℃. |
| A. | 4 |
| B. | 4.3 |
| C. | 6.6 |
| D. | 9 |
| Answer» D. 9 | |
| 2. |
What does pH of the solution represent? |
| A. | Solubility |
| B. | Osmotic pressure |
| C. | Hydronium ion concentration |
| D. | Water content |
| Answer» D. Water content | |
| 3. |
The acidity of a solution is dependent on which of the following? |
| A. | Water content |
| B. | Fat content |
| C. | Acid content |
| D. | [H+] ions |
| Answer» E. | |
| 4. |
Freezing point helps to check which of the following adulteration in milk? |
| A. | Sugar adulteration |
| B. | Water adulteration |
| C. | Gas adulteration |
| D. | Color adulteration |
| Answer» C. Gas adulteration | |
| 5. |
Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 6. |
Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF. |
| A. | 2.03 g/cm3 |
| B. | 1.03 g/cm3 |
| C. | 4.03 g/cm3 |
| D. | 5.03 g/cm3 |
| Answer» E. | |
| 7. |
In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is? |
| A. | Viscosity |
| B. | Friction force |
| C. | Density |
| D. | Acceleration |
| Answer» E. | |
| 8. |
Yellowish tinge in milk can be attributed to which of the following? |
| A. | Carotene |
| B. | Water |
| C. | Riboflavin |
| D. | Metalin |
| Answer» B. Water | |
| 9. |
THE_ACIDITY_OF_A_SOLUTION_IS_DEPENDENT_ON_WHICH_OF_THE_FOLLOWING??$ |
| A. | Water content |
| B. | Fat content |
| C. | Acid content |
| D. | [H+] ions |
| Answer» E. | |
| 10. |
pH of normal milk is _____ at 25‚ÑÉ.$# |
| A. | 4 |
| B. | 4.3 |
| C. | 6.6 |
| D. | 9 |
| Answer» D. 9 | |
| 11. |
What_does_pH_of_the_solution_represents?$ |
| A. | Solubility |
| B. | Osmotic pressure |
| C. | Hydronium ion concentration |
| D. | Water content |
| Answer» D. Water content | |
| 12. |
The first milk that a cow produces after calving is called ________ |
| A. | Cream |
| B. | Butter |
| C. | Colostrum |
| D. | High fat milk |
| Answer» D. High fat milk | |
| 13. |
1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity. |
| A. | .17 °Th |
| B. | 170 °Th |
| C. | 17 °Th |
| D. | 10 °Th |
| Answer» D. 10 ¬¨¬®‚Äö√†√ªTh | |
| 14. |
Titratable acidity of milk cannot be expressed in which of the following degree? |
| A. | ᵒSH |
| B. | ᵒTh |
| C. | ᵒD |
| D. | ‚ÑÉ |
| Answer» E. | |
| 15. |
In determining acidity, the solution in the burette is? |
| A. | Hydrochloric acid |
| B. | Potassium salt |
| C. | Potash alum |
| D. | Sodium Hydroxide solution |
| Answer» E. | |
| 16. |
Define the temperature at which a liquid turns into a solid when cooled. |
| A. | Boiling point |
| B. | Melting point |
| C. | Freezing point |
| D. | Evaporation temperature |
| Answer» D. Evaporation temperature | |
| 17. |
State true or false: Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute |
| A. | True |
| B. | False |
| Answer» B. False | |
| 18. |
Milk is ______ with blood. |
| A. | Hypertonic |
| B. | Hypotonic |
| C. | Isotonic |
| D. | No pressure |
| Answer» D. No pressure | |
| 19. |
Calculate the density of milk at 15.5‚ÑÉ having 3.2% fat and 8.5% SNF.$ |
| A. | 2.03 g/cm<sup>3</sup> |
| B. | 1.03 g/cm<sup>3</sup> |
| C. | 4.03 g/cm<sup>3</sup> |
| D. | 5.03 g/cm<sup>3</sup> |
| Answer» E. | |
| 20. |
In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is?$ |
| A. | Viscosity |
| B. | Friction force |
| C. | Density |
| D. | Acceleration |
| Answer» E. | |
| 21. |
Yellowish tinge in milk can be attributed to which of the following |
| A. | Carotene |
| B. | Water |
| C. | Riboflavin |
| D. | Metalin |
| Answer» B. Water | |
| 22. |
Opacity in milk is due to which of the following reasons? |
| A. | White color |
| B. | Heat treatment |
| C. | Additives |
| D. | Suspended particles of fat |
| Answer» E. | |