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4th Food Analyst Examination  -Model Solved Questions Paper II (part 2 ) Online 4th Food Analyst Examination Multiple Questions and answers (Bold) part-2 Paper II 1.        Reducing sugars and Non reducing sugars can be differentiated by a.        Benedicts test b.       Barfoed’s test c.        Fehlings test d.       None of the above   2.        Deficiency of Vitamin D leads to ……………………….. in children a.        Scurvy b.       Rickets c.        Osteomalacia d.       Osteoporosis   3.        The milk protein casein is a.        Nucleoprotein b.       Glycoprotein c.        Phosphop...

Science Behind the Mystery White Rice which turns red after cooking 1. Retro-gradation of amylose (2-30%) part of rice starch is the basic understanding in this case. 2. During retrogradation (polymerization of glucose units of amylose) chain length with 14 glucose units starts giving light red color in the presence of iodine. 3. The intensity of red color increases gradually with the increase in chain length upto 38 glucose units (the maximum intensity of red color after which the color changes to purple and deep blue {reference- http://www.jbc.org/content/236/4/969.full.pdf }). 4. In this case, the so called mystery rice, the above reaction take place after approximately 8 -10hrs in the presence of iodine which is introduced by addition of the iodized salt.  5. In this case, the above reaction was supported by the fact that the red color was clearly noticed at(or)above room temperature. 6. The salt used in this case will be having high concentration of Iodi...

Fourth Food Analyst Examination (Paper II) - Online Model Solved Questions - 1 to 25 Food Analyst Examination Old Question paper / Previous year questions (Answer key BOLD) 1.         Lactoferrin is an iron binding __________________ that is inhibitory to a number of food borne bacteria. a.        Lipoprotein b.       Glycoprotein c.        Lactoprotein d.       Dipeptide 2.        Milk is deficient in one of the following vitamin _____ a.        A b.       B complex c.        C d.       D 3.        Yellow colour in cow milk is due to _____________ a.        Xanthophyll b.       Riboflavin ...

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Natural Rice   Natural Gluntinous Rice Rich in amylopectin Low in amylose content Waxy and Sticky After cooking the rice made into ball can bounce Popular in South East Asia including India Glutinous differs from the regular (non-glutinous) rice mainly in having low (<5%) or almost no amylose in its starch but basically high in amylopectin. Amylose is essentially long linear chains composed of (1→4)-linked α-Dglucopyranosyl units with a few (1→6)-α-linkages branches whilst amylopectin has a higher molecular weight and much shorter chains of (1→4)-linked α-D-glucose units that are highly branched through additional (1→6)-α-linkages (Fig. 1). In general, the amylose content of rice starch varies from 0- 2% in waxy (glutinous), 20-25% in normal or medium and up to 30% in high-amylose rice grains. Plastic rice Plastic rice was made from sweet potatoes, potatoes, and artificial resin. It was edible, but dangerous - akin to eating vinyl, as the body is unable ...