4th Food Analyst Examination -Model Solved Questions Paper II (part 2)

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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.       Phosphoprotein
d.      Lipoprotein
 
 
4.       Cyanocobalamine is another name for
a.       Vitamin B1
b.      Vitamin B6
c.       Vitamin B12
d.      Vitamin B2
 
5.       Nutraceutical  is a food, food component that has been shown to
a.       Curative effect on disease
b.      Beneficial effect on health beyond basic nutrition
c.       Preventive effect on diseases
d.      Antiaging effect
 
6.       Residues of Aflatoxin M1 would be found in
a.       Dried fruits and nuts
b.      Cereals and grains
c.       Honey
d.      Milk and Dairy products
 
7.       Which of the following process creates free radicals in the food which can destroy the cell membrane and attack DNA and proteins, thus preventing microorganisms growth
a.       Pastuerization
b.      Reduction
c.       Irradiation
d.      Oxidation
 
8.       Maillard reaction products  which are mutagenic and carcinogenic in nature and are formed during food processing involves
a.       Acid and protein
b.      Amino acids and reducing sugars
c.       Protein, Moisture and heat
d.      None of the above
 
9.       The major amount of fatty acid present in coconut oil is
a.       Oleic acid
b.      Lauric acid
c.       Palmitic acid
d.      Myristic acid
 
10.   Residues of Bisphenol A in foods are due to
a.       Migration from packaging made from plastics and epoxy resins
b.      Frying of food at high temperature
c.       Use of Organophosphorous pesticides
d.      Environmental contamination
 
11.   Sudan dyes are found as an adulterant in
a.       Hot Paprika
b.      Coriander powder
c.       Tea
d.      Coffee powder
 
12.   Arhar Dhal is washed with water. The water solution yellow in color. To the same water solution, few drops of HCl is added and the solution turns pink in color. This indicates that the dal is adulterated with
a.       Metanil yellow
b.      Turmeric powder
c.       Chrome yellow
d.      Amaranth yellow
 
13.   Dioxin is a
a.       Pesticide
b.      Heavy metal
c.       Adulterant
d.      Environmental contaminant
 
14.   Added sugar in milk is considered as
a.       Adulterant
b.      Preservative
c.       Additive
d.      None of the above
 
15.   BHA is a
a.       Antioxidant
b.      Flavor enhancer
c.       Pesticide residue
d.      Permitted color
 
16.   DON is a
a.       Natural toxicant
b.      Mycotoxin
c.       Permitted flavor
d.      Heavy metal contaminant
 
17.   Organochlorine pesticide residues can be analysed by
a.       ECD
b.      FPD
c.       HPLC
d.      AAS
 
18.   As per FSS act limit for individual pesticide residue in packaged drinking water is
a.       1.0 ppm
b.      0.1 ppm
c.       1.0 ppb
d.      0.1 ppb
 
19.   Lathyrism is caused by
a.       Argemone seeds
b.      Kesari dhal
c.       Aflatoxin
d.      Heavy metals
 
20.   Nitrofurans are
a.       Permitted colors
b.      Permitted antibiotics
c.       Unpermitted colors
d.      Unpermitted antibiotics
 
21.   Sulfonamides are permitted in
a.       Marine products
b.      Dairy products
c.       Oils
d.      Spices
 
22.   Urea is added to milk to increase
a.       Thickness
b.      Shelf-life
c.       Nitrogen content
d.      Brightness
 
23.   ­­­____________________ is a unpermitted color
a.       Ponceau
b.      Brilliant blue FCF
c.       Tartazine
d.      Rhodamine
 
24.   Lead chromate is a common adulterant found in
a.       Water
b.      Soft drinks
c.       Turmeric powder
d.      Vegetable oils
 
25.   TBHQ in oils
a.       Enhances color
b.      Retards oxidation
c.       Enhances flavor
d.      All the above

Comments

  1. Amy25 April 2022 at 23:37

    First question answer is Fehling Test. Reducing sugars and Non-reducing sugars can be differentiated by Fehlings test. This is a chemical test used to differentiate between reducing and non-reducing sugars. The carbohydrates having free or potentially free carbonyl groups (aldehyde or ketone) can act as reducing sugars.

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