Fourth Food Analyst Examination (Paper II) - Online Model Solved Questions - 1 to 25
Fourth Food Analyst Examination (Paper II) - Online Model Solved Questions - 1 to 25
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.
Tertiary Butyl Hydroquinone
d. Casoxin
6.
Sorbates and Benzoates preservatives are most
active at following pH of food system
a.
7
b.
9
c. 4.5
d.
2
7.
Incorporation of Soy flour to wheat flour would
enrich the bread with following
constituent ___
a. Lysine
b.
Fiber
c.
Lactose
d.
Iron
8.
Amongst derivatives of Lactose, _______________
is the anomer of lactose.
a.
Lactobinic acid
b. Lactulose
c.
Epilactose
d.
Lactitol
9.
Relation between pH and pOH is expressed as
_______
a.
pH - pOH = 14
b.
pH - pOH = 7
c.
pH + pOH = 7
d. pH + pOH = 14
10.
Gluten is very unique food present in ____
a.
Barley
b.
Oat
c.
Rice
d. Wheat
11.
In Kjeldhal method of Nitrogen estimation, indicator
comprises __________
a. Methyl Red+ Methylene Blue
b.
Methyl Orange + Bromophenol Blue
c.
Methyl Orange + Methylene Blue
d.
Methyl Red + Bromophenol Blue
12.
Enzyme
lipase is likely to attack fat globules ____
a.
Before homogenization
b. After homogenization
c.
Before cream separation
d.
After pasteurization
13.
Fat molecules exhibit different crystal forms
which is called as _______
a.
Pleomorphism
b. Polymorphism
c.
Polymers
d.
Stereoisomers
14.
Inhibitory effect of milk peptides on the
angiotensin converting enzyme (ACE inhibition) is used for making products for
controlling _____
a.
Cholesterol
b. Hypertension
c.
Immune functions
d.
Osteoporosis
15.
Which of the following is not a natural colour
_______
a.
Canidine 3 glucoside
b.
Chlorophyll
c. Sunset yellow
d.
Annato
16.
The principal acid formed on heating of lactose
at temperature above 1000C .
a.
Oxalic acid
b.
Lactic acid
c.
Lactobionic acid
d. Formic acid
17.
Linoleic and linolenic acid are not synthesized
in the mammary gland and have to be supplied in the diet; they are therefor
called as _____
a.
Unsaturated fatty acids
b. Essential fatty acids
c.
Polyenoic acids
d.
None of the above
18.
Retrogradation can lead to ________ to expel
water from polymer network.
a.
Gelling
b. Syneresis
c.
Dextrinization
d.
Annealing
19.
Increase in volume, viscosity and translucency
of starch granules when they are heated in a liquid is called ______
a.
Retrogradation
b.
Dextrinization
c.
Inversion
d. Gelatinization
20.
Trypsin hydrolyses a peptide bond on the carboxyl
side of
a.
Leucine
b.
Phenylalanine
c. Arginine
d.
Proline
21.
Dominant sugar present in hemicelluloses is
________
a.
Ribose
b.
Ribulose
c.
Xylulose
d. Xylose
22.
Celiac disease is a manifestation of _______
a.
lactose intolerance
b.
Tropical sprue
c.
Chronic constipation
d. Gluten intolerance
23.
Element that acts as an antioxidant and have
synergistic effect with vitamin E is
a. Selenium
b.
Iron
c.
Copper
d.
Iodine
24.
Naturally occurring form of amino acid in
proteins
a. L - amino acids only
b.
D - amino acids only
c.
Both L and D amino acids
d.
None of these
25.
Conversion of Casein to Paracasein requires
_______
a.
Protease and Renin
b.
Papain and Renin
c.
Magnesium ions and Renin
d. Calcium ions and Renin
x
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