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1) Fermentation industries include______________________? a. Baking b. Brewing c. Wine making d. all the above
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2) C6H12O6 Yest 2C2H2OH+2CO2__________________? a. Lactic fermentation b. Acetic fermentation c. Alcoholic fermentation d. All the above
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3) The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________? a. Lactic fermentation b. Acetic fermentation c. Alcoholic fermentation d. All the above
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4) C6H12O6 bacteria CH2CHCOOH + H2O is_____________________? a. Lactic fermentation b. Acetic fermentation c. Alcoholic fermentation d. All the above
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5) Lactic fermentation product from coagulated milk in dairy products___________________? a. Cheese b. Ice cream c. Skimmed d. Milk
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6) The break down of fatty material is referred to as____________________? a. Autolysis b. Lipolysis c. Proteolysis d. None of above
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7) The break down of pertinacious material is referred to as____________________? a. Autolysis b. Lipolysis c. Proteolysis d. non of these
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8) 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
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9) Many reactions similar to oxidative rancidity during irradiation been observed in _____________________? a. Water b. Carbohydrates c. Lipids d. non of these
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10) The mechanism of food intake regulation is known as ____________________? a. Glucostatic regulation b. Lipostatic regulation c. Aminostatic regulation d. All the above
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11) 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
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12) The interaction of polysaccharides form ____________________? a. Hydrogen bonds b. Carbon bonds c. Nitrogen bonds d. None of the above
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13) Agar is an extract from____________________? a. Fungi b. Algae c. Bacteria d. None of the above
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14) The plant trigly cerides are rich in_________________? a. Saturated fatty acids b. Unsaturated fatty acids c. Steroids d. None of the above
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15) Undesirable flavor in the food during storage is due to___________________? a. Prooxidants b. Antioxidants c. Rancidity d. None of the above
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16) The flavor of butter, milk and cheese due to__________________? a. Long chain fatty acids b. Short chain fatty acids c. Saturated fatty acids d. Unsaturated fatty acids
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17) Protein denaturation is the result of the modification of____________________? a. Primary structure b. Secondary structure c. Tertiary structure d. Both b & c
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18) The recommended daily intake of protein per kilogram by WHO for an individual is _____________________? a. 0.25 g b. 0.49 g c. 0.59 g d. None of the above
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19) Which one of the following is water soluble vitamin ___________________? a. Vitamin B b. Vitamin E c. Vitamin K d. None of the above
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20) The deficiency of vitamin D in human causes __________________? a. Rickets b. Osteomalecia c. Decalcification d. All the above
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