CUSAT CAT 2019 Question Paper Food Science

19
CAT 2019 – FOOD SCIENCE PG
0
2
S T
E
T
N
1. O
In cereals, phosphorus is present in the form of

SI
(A) Lysine IS
M
M
(B) Phytin
(C) D
Methionine
A

(D) Phospholipid
N
O
M
M
O
2. The pigment present in tomato is

SAT
CO (A) Lycopene
C T
(B) Ascorbate E
T
(C) Chlorophyll
CU
N
(D) Xanthophylls

3.
A
S IO 0 19
Volume percent is equal to mole percent under
2
U S
(A) Solid state
(B) Liquid state
ST
(C) Gaseous state
(D) All the above T
N
O
4.

Greenhouse effect refers to increase in

IS
(A)
(B)
D Global temperature
M
Carbon monoxide

A D
(C) Atmospheric pressure
(D) Greenery A
N
O
5. Vitamin C, Vitamin E, BHA are all
M
(A) flavour enhancers M
(B) food additives
C O
(C) antioxidants
(D) preservatives
AT
S
CU

6. Controlled growth of ------------ is recommended for flavor development in meat

(A) Penicillium
019
(B) Sporotrichum 2
(C)
(D)
Thamnidium
Cladosporium S T
E
T
N
O
7.
I
The non motile fungal spores are known as
S
(A) Aplanospores IS
M
M
(B) Planospores
D
A
(C) Zygospores

N
(D) Hypnospores
O
M
O
M test used to evaluate the seal strength of a flexible packaging material is
8. The

SA
T
O
C (A) Sutter test
C T E
(B) Flex resistance test

T
(C) Static test
CU
N
(D) None of the above

9. A
S IO 0 19
Which one of the following is the correct sequence of the given plastic material used in
2
packaging in decreasing order of their tensile properties?

(A)
(B)
(C)
U
C IS S
PVC, HDPE, LDPE and PET

T
PET, HDPE, LDPE and PVC
PVC, LDPE, HDPE and PET
E ST
(D) N
PET, LDPE, HEPE and PVC
O
M IS
S I
D
10. Cellulose is generally having a degree of polymerization of

M
A D
(A) 1000
(B)
(C)
2000
10000 A
(D) 20000 N
O
M
11. Xanthan gum is a type of
M
(A) Microbial gum
C O
(B)
(C)
Seed gum
Sea weed gum AT
(D) Exudate gum S
CU

12. Eugenol is the principal component of

(A) clove
019
(B) cassia 2
(C)
(D)
coriander
cardamom S T
E
T
N
O
13.
I
Scientific name of tea is
S
IS
(A) Thea chinensis
(B) Camelia M

M
sinensis
D sinensis
A
(C) Theobrama

N
(D) Theobrama cacao
O
M
O
M composition of capsule of bacteria is
14. The

SA
T
O
C (A) Fatty acid
C T
(B) Cellulose E
T
(C) Chitin
CU
N
(D) Pectin

15. A
S IO
Chemically ‘caffeine’ is
2 0 19

(A) Fatty acid
(B) Nucleotide
S
(C) Amino acid
(D) Carbohydrate T
N
O
16.
Softness of pickles is due to

IS
(A)

D Penicillium
M
A
(B) Bacillus
(C) D
Lactobacillus
(D) A
Pseudomonas
N
O
17. Z value is an indicator in
M
M
(A)
(B)
Minute
Number
C O
(C)
(D)
Log number
A
Degree centigradeT
S
CU

18. Highest protein is present in

(A) Peanut
019
(B) Egg 2
(C)
(D)
Lima beans
Garlic S T
E
T
N
O
19.
I
Acids in marinades used in meat recipes perform the following role of
S
ISconnective tissue
(A) softening the
Mthe meat from browning
M
(B) preventing
D the connective tissue
A
(C) toughening

N
(D) preserving the nutrient content of the meat
O
M
O
M protein content is present in
20. Highest

SA
T
O
C (A) Pear
C T
(B) Wood apple E
T
(C) Prunes
CU
N
(D) Sapota

21. A
S IO 0 19
Which one of the following is a climacteric type of fruit?
2
(A) banana
(B) litchi
S
(C) grape
(D) orange T
N
O
22.
Frankfurter sausages are

IS
(A)

D Cured, cooked and smoked
M
A
(B) Fresh, cooked and smoked
(C) D
Cured, uncooked and smoked
(D) A
Cured, cooked and unsmoked
N
O
23. Meat juiciness depends on
M
M
(A) Amount of fat in meat
C O
(B) Amount of fat and WHC of meat

(D) Protein in connectiveT
(C) Connective tissue

S A tissue

C U

24. The dark bands of muscle is known as

(A) Isotropic
019
(B) Z-line 2
(C)
(D)
Anisotropic
H-zone S T
E
T
N
O
25.
I
Which of the following set of gases are controlled in Controlled atmospheric storage?
S
(A) O2 + N2 IS
M
M
(B) C2H4 + N2
D
(C)
A
CO2 + N2

(D)
N
CO2 + O2
O
M
M
O
26. The cuts from the belly portion of hog carcass is called

SAT
CO (A) Mutton
(B) Ham
C T E
T
(C) Veal
CU
N
(D) Bacon

27. A
S IO 0
Heating______________ the WHC of meat
2
19

(A) Increases
(B) Decreases
S
(C) Double
(D) No effect T
N
O
28.
Salami is a ____________ type of sausage

IS
(A)

D Smoked
M
A
(B) Cooked
(C) Fermented D
(D) Toasted A
N
O
29. Monosodium glutamate is also known as
M
M
(A)
(B)
ajinomoto
saffron
C O
(C)
(D)
turmeric
vanilla
AT
S
CU

30. Meat of goat is called

(A) Chevon
019
(B) Mutton 2
(C)
(D)
Veal
Hog S T
E
T
N
O
31.
I
Two sugars differing only in configuration around one specific carbon atom are called
S
(A) Anomer IS
M
M
(B) Isomer
D
(C)
A
Conformer

(D)
N
Epimer
O
M
M
O
32. N-acyl derivatives of nuraminic acid are generally called

SAT
CO (A) Phytic acid
C T
(B) Muramic acid E
T
(C) Sialic acid
CU
N
(D) Uronic acid

33. A
S IO 0 19
Starch used in frozen food should contain
2
(A) High amylase
(B) Less amylose
S
(C) Amylose content dose does not make any difference
(D) Less amylopectin T
N
O
34.
Scalding of vegetables is a

IS
(A)

D Freezing treatment
M
A
(B) Irradiation
(C) D
Fermentation
(D) A
Heat treatment
N
O
35. Vegetable oils are rich in
M
M
(A)
(B)
ω-3 fatty acids
ω-4 fatty acids
C O
(C)
(D)
ω-5 fatty acids
ω-6 fatty acids
AT
S
CU

36. The cultivation of selected fishes in confined areas with utmost care to get maximum

19
yield is called

(A) aquaculture 20
(B) sericulture
S T
E
(C) culture fisheries
(D) aquafishery T
N
O
S I due to
IS
37. Fish spoilage occurs chiefly

(A) MicrobialMaction
A
(B) Chemical
M
D action

(D) O
N
(C) Enzymatic action
All of the above
M

SA
38. O
M
O
C T
T (A) omega 3 fatty acid E
C Fatty fish are good source of

CU
T
(B) triglyceride

N
(C) cholesterol

A 9
(D) MUFA
1
39.
S IO 2 0
The four leading fish producing states in India are

(A)
(B)
(C)
U
C IS S ST
Karnataka, Andha Pradesh, Pondicherry and Kerala

T E
Andhra Pradesh, Kerala, Gujarat and Tamilnadu
Bihar, West Bengal, Karnataka and Kerala
(D) N
Tamilnadu, Bihar, Goa and Kashmir
O
M IS
S I
D
40. Which is the major marine food variety exported by India?

M
A D
(A) tuna
(B)
(C)
shrimps
shark A
(D) lobstersN
O
M
41.
M
Fish as food offers India, one of the easiest and faster way to address

C O
(A) malnutrition and food security
(B) revenue
(C) malnutrition A T
(D) unemployment S

CU

42. 100Kg of orange juice is to be dried from 60% to 20% moisture (by weight) .The mass of

19
moisture removed in Kg is

(A) 52 20
(B) 20
S T
E
(C) 40
(D) 50 T
N
O
The most commonly S
I
IS and some that are not desirable.
43. used method to separate a solution that has a mixture of some
desirable components
M
A
D
M
(A) Ultra-filtration

N
(B) Nano-filtration
(C) O Micro-filtration
M
O
(D) Reverse osmosis
M

SA
CO

C T E
T Pasteurization involves the
44.

CU
T
(A) exposure of food to high temperature for short periods to destroy harmful micro-

N
organisms

A
S IO
foods during storage
2 0
9
(B) exposure of food to heat to inactivate enzymes that cause undesirable effects in
1
(C) fortification of foods with vitamins A and D

U
(D) use of irradiation to destroy certain pathogens in foods

45.

(A)C IS S
Nutrient content N
T E ST
Which is the extrinsic parameters of food, which affect the microbial growth?

O
M I
(B) Antimicrobial constituents
S
IS
(C) Biological structures

D
(D) Relative humidity
M
46.

(A)
(B)
A O
Albumin
Zein
N
A
D
The protein responsible for spongy structure in bread is

(C) Gluten M
(D) Gliadin M
C O
AT
S
CU

47. Listed below are some of the functions of fats in human nutrition, identify the incorrect

19
function

(A) Concentrated source of energy 2 0
(B) Transport of oxygen to various
S T organ

TE and hormones
(C) Absorption of fat soluble vitamins
(D) Synthesis of cell membranes
N
O
SI
IS
48. The technique for purification of proteins that can be made specific for a given protein is

M chromatography
M
(A) Gel filtration
D
A
(B) Ion exchange chromatography

(D) O
N
(C) Electrophoresis
Affinity chromatography
M

SA
T
C
M
O
C T
(A) Alternaria E
49. OAmong these which one is a bacterium?

CU
T
(B) Monilla

N
(C) Cryptococcus

A 9
(D) Pediococcus
1
50.
S IO 2 0
Coconut and palm kernel oils are unique as they contain high amounts of

(B)
(C)
U
C IS
(A)
S
Arachidonic acid

T E
Medium chain fatty acids
Omega-3 fatty acids
ST
(D) Oleic acid N
O
M IS
S I
D
51. A stirred tank reactor is being mixed at 120rpm. When expressed in SI unit is equal to

M
A D
(A) 2 S-1
(B)
(C)
60 min-1
12 S-1 A
(D) 10 S-1 N
O
M
M
C O
AT
S
CU

52. SI units of specific heat

(A) Kcal/g.s
019
(B) Kcal/m.s 2
(C)
(D)
J/Kg.K
J/Kg S T
E
T
N
O
53.
I
Which of the following comes under non mandatory regulations?
S
(A) PFA act IS
M
M
(B) Codex Alimentarius
D
(C)
A
Environmental protection act

(D)
N
Consumer protection act
O
M
M
O
54. A coagulated protein is

SAT
CO (A) insoluble
C T
(B) unfolded E
T
(C) biologically non-functional
CU
N
(D) All of the above

55. A
S IO
Strong flour is recommended for
2 0 19

(A) Cookies
(B) Cakes
S
(C) Bread
(D) Biscuits T
N
O
56.
The term ‘curing’ refers to the treatment of fresh meat with

IS
(A)

D salt and sugar
M
A
(B) salt and lime
(C) D
salt and nitrite
(D) A
nitrite and brine
N
O
57. Dunnett test is
M
Mof imported grains in terms of its pesticide
content O
(A) A test for monitoring the quality
C against a pre-determined control
A T
(B) Applied to compare the treatment
(C) For the test of GM foods
(D) To decide whetherS a company has followed PFA standards
CU

58. Casein present in milk is found in the form of

(A) 19
Magnisium caseinate phosphate complex
0
(B) 2
Calcium caseinate phosphate complex
(C)
(D) S T
Potassium caseinate phosphate complex
Sodium caseinate phosphate complex
E
T
N
O
59.
I
____________ is the basis for checking pasteurization efficiency of milk
S
S catalase test
(A) Peroxidase Iand
M test
M
(B) Phosphatase
Dtest
(C) Analase
A

N
(D) None of the above
O
M
O
M of micro-organisms into the body through the ingestion of contaminated foods
60. Entrance

SA
O
C is called
C T
T (A) Food infection E
CU
T
(B) Food intoxication

N
(C) Food contamination

A 9
(D) Food adulteration
1
61.
S IO 2 0
The non protein component of an enzyme is called

(A)
(B)
(C)
U
C IS S
prosthetic group
active group
active site T E ST
(D) allosteric group N
O
M IS
S I
D
62. What is the maximum water activity to which GAB model can be used?

M
A D
(A) 0.4
(B)
(C)
1
0.9 A
(D) 0.25 N
O
M
63.
M
Which of the following is an intensive property of a system?

(A) Mass
C O
(B)
(C)
Density
Volume AT
(D) S
None of the above

CU

64. Surface tension is due to

(A) Cohesion only
019
(B) 2
Adhesion between liquid and solid molecules
(C)
(D) Frictional forces S T
Difference in magnitude between the forces due to adhesion and cohesion
E
T
N
O
65.
I
Amino acids in proteins are linked by
S
IS
(A) disulphide bonds
(B) covalent M

M
bonds
(C) peptideDbonds
A

N
(D) ester bonds
O
M
O
M storage temperature of milk to inhibit the growth of bacteria, should not exceed
66. The

SA
T
O
C (A) 1.4C
(B) 2.0C
C T E
T
(C) 3.4C
CU
N
(D) 4.4C

67. A
S IO 0 19
The efficiency of a cyclone separator is increased by
2
(A) Reducing air outlet diameter
(B)
S
Decreasing the size of the particle

(C) Reducing the size of the separator
(D) T
Increasing air inlet velocity
N
O
68.
Fatty acids that contain double bonds are referred to as

IS
(A)

D unsaturated fatty acids
M
A
(B) neutral fatty acids
(C) D
saturated fatty acids
(D) A
triglycerides
N
O
69.
M
Which of the following containers should not be used in microwave oven?
M
(A)
(B)
Glass
China ware
C O
(C)
(D)
Silver
Plastic
AT
S
CU

70. ISO standards are

(A) Mandatory orders
019
(B) Mandatory regulations 2
(C)
(D)
Non mandatory regulations
Non mandatory orders S T
E
T
N
O
71.
I
Which of the following is a self carbonated beverage?
S
(A) Kumiss IS
M
M
(B) Kefir
D
(C)
A
Yoghurt

(D)
N
Bulgarian buttermilk
O
M
M
O
72. Operation flood-1 was launched in

SAT
CO (A) 1969
(B) 1970
C T E
T
(C) 1972
CU
N
(D) 1971

73. A
S IO
Principal protein of rice is
2 0 19

(A) Zein
(B) Oryzenin
S
(C) Glutenin
(D) Lysine T
N
O
74.
Which of the following materials has the highest specific heat?

IS
(A)

D Glass
M
A
(B) Silver
(C) Gold D
(D) Water A
N
O
M
M
C O
AT
S
CU

75. Rancidity of butter can be prevented by the addition of

(A) Vitamin D
019
(B) Vitamin K 2
(C)
(D)
ascorbate
tocopherols S T
E
T
N
O
76.
I
Cider is the product obtained from
S
(A) fermentationISof apple
Mof alcohol
M
(B) distillation
D of grapes
A
(C) fermentation

N
(D) fermentation of molasses
O
M
O
Mnucleotide consists of
77. A

SA
T
O

C T E
C (A) A nitrogenous base like choline
(B) Purine + pyrimidine base + sugar + phosphorous

T
(C) Purine or pyrimidine base + sugar
CU
N
(D) Purine or pyrimidine base + phosphorous

78. A
S IO 0 19
Gluten is viscous and elastic in nature and is composed of
2
(A) Gliadin and glutenin
(B) Glutenin and starch
S
(C) Albumin and Globulin
(D) Globulin and Gliadin T
N
O
79.
Shrivelling in fermented pickles results from the physical effect of

IS
(A)

D too strong salt solution
M
A
(B) too strong vinegar solution
(C) D
too strong sugar solution
(D) A
All of the above
N
O
M
M
C O
AT
S
CU

80. Yeast multiply in number in

(A) aerobic condition
019
(B) acidic media 2
(C)
(D)
anaerobic condition
neutral pH S T
E
T
N
O
81.
I
Dehydration is a method of preserving food by
S
ISconcentrations of sugar
(A) adding strong
Mthe salinity level of the food
M
(B) increasing
D moisture by warm air or sunlight
A
(C) removing

N
(D) heating food in a glass bottle or jar to high temperatures
O
M
O
M colour of meat is due to
82. Red

SA
T
O
C (A) Albumin
(B) Globulin
C T E
T
(C) Myoglobin
CU
N
(D) Carotene

83. A
S IO 0 19
In spray drying the temperature of milk droplets is generally kept at
2
(A) 49-540 C
(B) 54-60 0 C
S
(C) 60-650 C
(D) 65-700 C T
N
O
84.
The packaging material for aseptic packaging is made up of

IS
(A)

D Plastic
M
A
(B) Steel
(C) D
Aluminum foil
(D) A
Laminated roll stock
N
O
85. Safe storage temperature for apple is
M
M
(A)
(B)
2-3C
3-4C
C O
(C)
(D)
-2 to -1C
-6 to -20C
AT
S
CU

86. Hemicelluloses are

(A) Isomers of cellulose
019
(B) Derivatives of cellulose 2
(C)
(D)
Polymer of cellulose
Polymer of talose S T
E
T
N
O
87.
I
When valine is heated with glucose at 180C the flavor produced is
S
(A) Chocolate IS
M
M
(B) Bread like
D
A
(C) Caramel

N
(D) Biscuit like
O
M
O
M Technology consists of
88. Hurdle

SA
T
O

C T E
C (A) Mixture of different ingredient from uniform quality product
(B) Mixture of different preservation techniques

T
(C) Using irradiation for increasing shelf life of meat
CU
N
(D) Mixing of more methods

89. A
S IO 0 19
Both extracellular and intra cellular crystallization takes place in
2
(A) Slow freezing only
(B) Fast freezing only
S
(C) Both fast as well as slow freezing
(D) T
Neither slow nor fast freezing
N
O
90.
Agricultural Produce Grading and Marketing Act (AGMARK) was formulated in the

IS
D
year

M
A D
(A) 1897
(B)
(C)
1987
1937 A
(D) 2004 N
O
M
91. Koettsstorfer number is also called
M
(A) Iodine value
C O
(B)
(C) Hehner value AT
Saponification value

(D) S
Kirschner value

CU

92. In case of TBA test for determination of rancidity in fat or oil, the compound formed

19
during rancidity that react with thiobarbituric acid is

(A) Salicylaldehyde 20
(B) Ketone
S T
E
(C) Hydroperoxide
(D) Malonaldehyde T
N
O
SItwo samples of sugars in different test tubes. One contains
93.
S
You are provided with
pentose’s and otherI hexoses. Which of the following test would you prefer to distinguish
M
D
between the two?
A
M
N test
(A) Bial’s
(B) OMolish test
(C)M Barfoed’s test

A T
CO
M

S 94. DDT is an
O
(D) Chlorine test

C T E
CU (A)
(B)

AT N
insecticide
antibiotic
19
S IO 0
(C) explosive
(D) enzyme
2
95.
U
C IS
ANSA is
S T E ST
(A)
N
1-amino, 3-nitro-sulphurous acid
(B)
O
2-amino, 3-naphtyl-sulphurous acid
(C)
(D)
M IS
S I
1-amino,2-naphtyl, 4-Sulphanic acid
1-acryl, 2-nitro-sulphanic acid

D M
A D
96. Fiske and Rao method is used for the estimation of
A
(A)
N
Phospherous
(B)
O
pentathonic acid
(C)
(D)
Pectin
Phytates M
M
C O
AT
S
CU

97. A reduced compound is

(A) NAD
019
(B) FAD 2
(C)
(D)
NADH
ADP S T
E
T
N
O
98.
I
The net yield of ATPs in complete oxidation of glucose in aerobic respiration is
S
(A) 40 IS
M
M
(B) 6
D
(C) 8
A

(D)
N
38
O
M
M
O
99. Which of the following enzyme is not protein in nature?

SAT
CO (A) Trypsin
C T
(B) Hexokinase E
T
(C) Ribozyme
CU
N
(D) Arginine

100. A
S IO 0 19
Water helps in the metabolism process in the presence of
2
(A) acids
(B) amino acids
S
(C) enzymes
(D) oxygen T
N
O
101.
Food poisoning bacteria will multiply most rapidly at

IS
(A)

D 5C
M
A
(B) 30C
(C) 37C D
(D) 63C A
N
O
102.
M
The central dogma of molecular genetics states that genetic information flows from
M
(A) DNA to RNA to Protein
O
(C) Protein to RNA to DNA C
(B) RNA to DNA to Protein

AT
(D) Protein to DNA to RNA
S
C U

103. Principal protein in maize is

(A) Zein
019
(B) Oryzenin 2
(C)
(D)
Glutenin
Lysine S T
E
T
N
O
104.
I
Which of the following is the chemical method for moisture analysis?
S
(A) Karl FischerISTitration
M
M
(B) Hydrometry
D method
A
(C) Conductivity

N
(D) Dielectric method
O
M
M stands for
O
105. IDT

SA
T
O

C T E
C (A) Isomeric and Dimeric Techniques
(B) Impedence Detection Time

T
(C) Instant Diabetic Test
CU
N
(D) Isolation and Detection Techniques

106. A
S IO 0
Allosteric enzymes have modulators for
2
19

(A) Both activation and inhibition
(B) Inhibition only
S
(C) Reduction in activation energy
(D) Activation only T
N
O
107.
At temperature near freezing point, the enzymes are

IS
(A)

D Inactivated
M
A
(B) Activated
(C) D
Slightly activated
(D) DenaturesA
N
O
108. Enzymes functional in cells are called
M
M
(A)
(B)
Apoenzyms
Exoenzymes
C O
(C)
(D)
Endoenzymes
Isoenzymes
AT
S
CU

109. ELISA test is used for

(A) Separate viral RNA
019
(B) Purity testing 2
(C)
(D)
Protein testing
Isolate DNA sequence S T
E
T
N
O
110.
I
Which one yield maximum energy?
S
(A) Kreb CycleIS
Mrespiration
M
(B) Anaerobic
D
A
(C) Glycolysis

N
(D) Aerobic respiration
O
M
M pH is
O
111. Salivary

SA
T
O
C (A) 3.5
(B) 5.6
C T E
T
(C) 7.1
CU
N
(D) 9.4

112. A
S IO 0 19
Blocking enzyme action through blocking its active site is
2
(A) Allosteric inhibition
(B) Competitive inhibition
S
(C) Feedback inhibition
(D) T
Non competitive inhibition
N
O
113.
What is the most important function of market research?

IS
(A)

D To determine the break-even point
M
A
(B) To plan the development of production processes
(C) D
To assess consumer acceptance of a new product
(D) A
To ensure quality assurance systems are developed
N
O
114. Why is HACCP used in food manufacture?
M
M
O
(A) To increase food production rates
C for employees
(B) To reduce the use of food additives

(D) To identify potential T
(C) To set fair working conditions

S A hazards in food production

C U

115. What is the strength of brine solution for canning of vegetables?

(A) 2%
019
(B) 8% 2
(C)
(D)
15%
67% S T
E
T
N
O
116.
I
What is the proposed mode of action of citric acid?
S
(A) DehydrationIS
(B) ChelationM
A
D
(C) Osmosis
M
N
(D) Reverse osmosis
O
M
M is
O
117. Talin

SA
CO (A) A carbohydrate
C T
T (B) A salt of calcium E
T
(C) A flavanoid
CU
N
(D) A protein

118. A
S IO 0 19
Vinegar is defined as the condiments made from
2
(A) juices of fruit eg: apple, orange
(B) vegetables eg: potatoes
S
(C) malted cereals such as barley, starchy
(D) barley T
N
O
119.
Which of the following pairs are epimers of each other?

IS
(A)

D D- Glucose and D-Mannose
M
A
(B) D- Glucose and D-Galactose
(C) D
D-Ribose and D-Arabinose
(D) A
Sucrose and Glucose
N
O
120.
M
The nitrogen present in the atmosphere is
M
(A) of no use to plants
C
(B) directly utilized by plants O
(C) injurious to plants
A T
(D) utilized through micro-organisms
S
C U

121. What is the optimum pH for acting sulphite as preservative?

(A) 1.8
019
(B) 3.6 2
(C)
(D)
2.4
4.7 S T
E
T
N
O
122.
I
Concentrated acid causes
S
(A) DehydrationISof sugars
Mof furfurals
M
(B) Formation
D of aldehyde derivative of furan
A
(C) Formation

N
(D) Dehydration of salt
O
M
M
O
123. Monosaccharide in slightly acidic solution react with excess phenylhydrazine to form

SA
T
O
C (A) Osazone
(B) Glycoside
C T E
T
(C) Glycosylamine
CU
N
(D) Sugar alcohol

124. A
S IO
What is phytic acid?
2 0 19

(A) Hexaphosphoric acid of inositol
(B)
S
Potassium salt of hexaphosphoric acid

(C) Phospherous associated with mannitol
(D) T
Phosphoricacid of sorbitol
N
O
125.
Sugar capable of reducing_____________ are called reducing agents

IS
(A)

D Cu2+
M
A
(B) Ag+
(C) D
Ferricyanide
(D) Al+ A
N
O
126.
M
Which of the following is a sachharifying enzyme?
M
(A)
(B)
Α-Amylase
β-Amylase
C O
(C)
(D) Lipase
AT
Α-Amylase and β-Amylase

S
CU

127. Palatinose is isomer of sucrose and differ from it having

(A) β-1,2-glycosidic bond
019
(B) α-1,4-glycosidic bond 2
(C)
(D)
Α-1,6-glycosidic bond
β-1,6-glycosidic bond S T
E
T
N
O
128.
I
The % Daily Value is based on a _____calorie diet.
S
(A) 2000 IS
M
M
(B) 2500
D
(C) 3000
A

(D)
N
3500
O
M
M
O
129. Water functions in the body to

SAT E
CO (A) Serve as a medium for chemical reactions
C T
(B) Dissolve oxygen

T
(C) Induce glycogen
CU
N
(D) Moderate metabolism

130. A
S IO 0
The mineral present in haemoglobin is
2
19

(A) lead
(B) zinc
S
(C) iron
(D) calcium T
N
O
131.
M S
Aflatoxin M is found in

IS
I
(A)

D Groundnut
M
A
(B) Milk
(C) Wheat D
(D) Soybean A
N
O
132. Roquefortine is
M
M
(A) Bacterial toxin
(B) Antinutritional factor
C O
(D) A fermented product T
(C) Mycotoxin

SA
CU

133. Enzymes are defined as

(A) biological catalysts
019
(B) biochemical catalysts 2
(C)
(D)
inorganic catalysts
non protein catalysts S T
E
T
N
O
134.
I
Tin can was patented by
S
IS
(A) Nicholas Appert
M
M
(B) Louis Pasteur
D
A
(C) Peter Durand

N
(D) Alexander Fleming
O
M
M
O
135. Propionates are effective against

SA
T
O
C (A) Molds
(B) Bacteria
C T E
T
(C) Yeast
CU
N
(D) Virus

136. A
S IO 0 19
Which of the following vitamin is /are affected by irradiation?
2
(A) Vitamin B
(B) Vitamin C
S
(C) Both Vitamin B and C
(D) Vitamin D T
N
O
137.
In food, carbohydrates supply_____Kcal. per gram.

IS
(A)

D 4
M
A
(B) 5
(C) 6 D
(D) 7 A
N
O
138.
M
Which of the following food processing operations is NOT for cooling food products?
M
(A)
(B)
Air blast
Ice water bath
C O
(C)
(D)
Extrusion
Vacuum oven
AT
S
CU

139. In food, proteins supply-------Kcal. per gram.

(A) 4
019
(B) 5 2
(C)
(D)
6
7 S T
E
T
N
O
140.
I
Inadequate supply of oxygen to the tissues is called
S
(A) Anemia IS
M
M
(B) Ganglia
D
(C)
A
Hypoxia

(D)
N
Anorexia
O
M
M
O
141. Which of the following is NOT an essential function of a food container?

SAT E
CO (A) Tamper-resistant
C T
(B) Refrigerator fit

T
(C) Light protection
CU
N
(D) Sanitary protection

142. A
S IO
Protein is required for
2 0 19

(A) Proper bowel function
(B) Bacteria inhibition
S
(C) Production of antibodies
(D) Absorption of water T
N
O
143.
Yellow coloured vegetables are rich sources of

IS
(A)

D beta carotene
M
A
(B) fiber
(C) vitamin B D
(D) thiamine A
N
O
144.
M
Which of the following work together to maintain chemical, fluid, and electrical balance
M
between tissue cells and blood?

(A) Calcium and phosphorus
C O
(C) Iron and vitamin CAT
(B) Sodium and potassium

S D
(D) Calcium and vitamin

C U

145. Which of the following cannot be digested, absorbed, but looks, feels, and behaves like

19
fat?

(A) Olestra 20
(B) Trailblazer
S T
E
(C) Simplesse
(D) Aspartame T
N
O
SIis a macromineral needed by our bodies to maintain health?
IS
146. Which of the following

(A) Copper M
(B) Tin AD
M
(D) O
N
(C) Magnesium
Iron
M

SA
T
C
M
O
C T E
147. OTo make some ready-to-eat cereals, manufacturers use:

(A) Extending and fluffing

CU
T
(B) Flaking and shredding

N
(C) Inflaking and inshredding

A 9
(D) Posting and kellogging
1
148.
S IO 2 0
Hydrocarbons that contain more than one benzene rings are classified as

(B)
(C)
U
C IS
(A)
S
aromatic
cyclic
aliphatic T E ST
(D) hexagonal N
O
M IS
S I
D
149. A fatty acid does NOT contain which of the following elements?

M
A D
(A) Hydrogen
(B)
(C)
Nitrogen
Oxygen A
(D) Carbon N
O
M
150.
M
To increase shelf life, the air in a controlled atmosphere storage room containing apples
O
should contain only_______% oxygen rather than the 21% found in normal air.
C
(A)
(B)
5
3 AT
(C) 7 S
(D) 9
CU

019
2
S T
E
T
N
O
SI
IS
M
A
D
M
N
O
M

SAT
CO
M
O
C T E
CU
AT N 19
S IO 2 0
U
C IS S T E ST
N
O
M IS
S I
D M
A O
N
A
D

M
M
C O
AT
S
CU

FOOD SCIENCE 9 - ANSWER KEY
1
20 CODE: 618
TEST
QN. NO. KEY QN. NO. KEY QN. NO. T KEY QN. NO. KEY QN. NO. KEY
E S

1 B 26 D 51 T C 76 A 101 C
2 A 27 B N
O52 C 77 B 102 A

3 C 28 C I
S 53 B 78 A 103 A
4 A 29 A IS 54 D 79 D 104 A
M
5 C 30 A AD 55
M C 80 A 105 B

6 C 31 DN 56 C 81 C 106 A
O
7 A 32 MC 57 B 82 C 107 A
8
9
10
B
B
C
33
34 T
S
35A
CO
M B
D
D
O
C TE
58
59
60
B
B
A
83
84
85
A
D
C
108
109
110
C
C
D
11
12
A
A
U
C 36
37
C
D
AT N
61
62
A
B
86
87
19
D
A
111
112
C
B
13 B 38 A
S I O 63 B 88
2 0 B 113 C

U S
14 B 39 B 64 C 89 B 114 D
15 D 40 B 65 C ST90 C 115 A
16
17
A
D
41
42 C IS
A
D
66
67
D
D
O
N
T E 91
92
B
D
116
117
B
D
18 A 43
M
A 68
IS
S IA 93 A 118 A

D
19 A 44 A 69 C 94 A 119 B
20 B 45 D 70 M C 95 C 120 D
21
22
23
A
A
B
46
47
48
A C
B
D O
N
A
71
72
73
D D
B
B
96
97
98
A
C
D
121
122
123
B
A
A
M
24 B 49 D 74
M D 99 C 124 D

CO
25 D 50 B 75 D 100 C 125 B

AT
S
CU

019
2
QN. NO. KEY
S T
TE
126 C
127 A N
O
128 A SI
129 D IS
M
130 B A
D
M
131 C N
O
132 B M
133
134
135
A
A
C SA
T
CO
M
O
C TE
136
137
A
C
CU
AT N 19
138 A
S I O 2 0
U S
139 B
140 C ST
141
142
C
A C IS O
N
T E
143 B
M IS
S I
D
144 A
145 C M
146
147
148
A
A
A
A O
N
A
D

M
149 B
M
CO
150 D

AT
S
CU