Sixth Food Analyst Examination - Model Question Paper - Solved MCQs - Paper - II (2018 -2019)
Food Analyst Examination 2018 - 2019 – Model Question Paper – Solved MCQs
– Paper II
1.
Which of the following requires special cleaning
procedure in a Food Testing Laboratory
a. Broken Thermometer
b.
Broken Pipette
c.
Ethanol spills
d.
HOCl Spills
2.
The normal specific gravity of milk at 27oC
ranges from ___________to ____________
a.
1.028 – 1.038
b.
1.023 – 1.033
c.
1.023 – 2.028
d. 1.028 – 1.033
3.
Iodine concentration used to detect the added
starch in milk is _______
a.
0.5%
b. 1%
c.
1.5%
d.
2%
4.
LOD of Iodine solution method for detection of
added Starch _________
a.
0.01%
b. 0.02%
c.
0.03%
d.
0.05%
5.
Reagent used for the detection of cellulose in
milk and milk products
a. I2 – ZnCl solution
b.
I2 – TnCl Solution
c.
I2 – MnClSolution
d.
I2 – SnCl solution
6.
Cellulose in the milk cannot be detected using
Iodine - Zinc Chloride solution in the presence of ________
a.
Added Cane sugar
b.
Added Palm sugar
c. Added Starch
d.
Added Glucose
7.
What is Seliwanoff’s reagent _____________
a.
0.1% Resorchinol solution
b. 0.5% Resorchinol solution
c.
1.0% Resorchinol solution
d.
0.05% Resorchinol solution
8.
What is maltodextrin?
a.
Enzymatic derivative of Cellulose
b.
Enzymatic
derivative of Hemi-cellulose
c. Enzymatic derivative of Starch
d.
Enzymatic derivative of Glycogen
9.
Reagent used to detect the added Urea in Milk
_______
a.
Phosphomolybidic acid
b. p- Dimethylamino benzaldehyde
c.
alpha napthol
d.
Resorchinol
10.
LOD for added sulphates in milk using
coagulation - precipitation qualitative method ______
a.
0.01%
b.
0.02%
c.
0.03%
d. 0.05%
11.
Which of the following is not an adulterant in
Milk?
a.
Water
b.
NaCl
c.
Urea
d.
Vegetable Fat
e. None of the above
12.
Presence of Nitrates in Milk indicates
adulteration with ________
a.
Urea
b. Pond Water
c.
Oil
d.
Detergent
13.
Rosalic Acid test is used to detect
______________
a.
Detergents
b.
Oil
c.
Urea
d. Sodium Carbonate
14.
Formaldehyde is naturally present in which of
the following ________
a.
Milk
b. Fish
c.
Meat
d.
Water
15.
What is Formalin?
a. 40% Formaldehyde
b.
100% Formaldehyde
c.
50% Formaldehyde
d.
10% Formaldehyde
16.
Which of the following is not a permitted
preservative in Food products
a. Formalin
b.
Benzoic acid
c.
Sorbic acid
d.
Acetic acid
17.
Which of the following is an adulterant in
Sesame oil
a.
Palmolein oil
b.
Groundnut oil
c.
Coconut oil
d.
Cotton seed oil
e. All the above
18.
High acid value in oils is an Indicator for
__________
a.
Degree of Unsaturation
b.
Degree of Saturation
c. Rancidity
d.
Polarity
19.
Which of the following is not an edible oil
__________
a.
Rape seed oil
b.
Palmolein
c.
Cotton seed oil
d. Castor seed oil
20.
Which of the following is directly proportional
with respect to edible oils
a.
BRR and Saponification value
b.
BRR and Acid value
c. BRR and Iodine value
d.
BRR and Polensky Value
21.
Adulterants used in turmeric powder includes
a. Lead Chromate, Chalk powder, Metanil
yellow, Anilline Dyes
b.
Lead Chromate, Chalk powder, Metanil yellow, Anilline
Dyes, Starch
c.
Lead Chromate, Chalk powder, Metanil yellow, Anilline
Dyes, Starch, Brick Powder
d.
Lead Chromate
22.
Which synthetic food colour used as an
adulterant in Chilli powder
a.
Sudan III
b. Sunset Yellow
c.
Rhodamine B
d.
Orange RN
23.
Which one of the following is not a
Monocotyledon
a.
Turmeric
b.
Pepper
c. Papaya
d.
Grass
24.
Which of the following pathogenic bacteria shall
be absent in Turmeric powder
a.
Shigella
b. Salmonella
c.
Staphylococcus aureus
d.
E.coli
25.
Ginger is a
a. Rhizome
b.
Tuber
c.
Root
d.
All the above
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