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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 c.        Carotene d.       Bixin 4.        Lactose is composed of D- galactose and D- glucose  linked through_________ a.        Alpha (5-8) b.       Alpha (1-4) c.        Beta (5-8) d.       Beta (1-4) 5.        The following is not a potent antioxidant________________ a.        Capsaicin b.       Nordihydroguaretic acid c.        Tert

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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 to d