Food Biotechnology (BT404)

1. ________ is used to prevent browning in certain dried fruits.

   1. nitrogen dioxide
   2. sulfur dioxide
   3. carbon dioxide
   4. aluminium

2. Ionization radiation can be considered as ________.

   1. food toxicity
   2. food nutrient
   3. food supplement
   4. food additive

3. Peptidases are responsible for splitting of ________.

   1. peptides
   2. peptones
   3. amino acids
   4. None of the given

4. To use a food additive at industrial level, it must be approved by ________.

   1. NCBI
   2. NIH
   3. FDA
   4. None of the given

5. FDCA stands for ________.

   1. U.S. Former Food, Drug, and Cosmetic Act
   2. U.S. Federal Food, Drug, and Cosmetic Act
   3. U.S. Federal Fog, Drug, and Cosmetic Act
   4. U.S. Federal Food, Drainage, and Cosmetic Act

6. Which flavors are more expensive?

   1. natural
   2. artificial
   3. synthetic
   4. None of the given

7. Vinegar is also known as ________.

   1. alcohol
   2. peptic acid
   3. acetic acid
   4. citric acid

8. What is an example of pro oxidants?

   1. heat
   2. light
   3. metals
   4. All of the given

9. Bromothymol blue is a ________.

   1. indicator dye
   2. flurecent

10. Example of a phospholipid is ________.

    1. lecithin
    2. glucose
    3. glycerine
    4. glutin

11. Catalyses are useful for humans because ________.

    1. increase oxidative stress
    2. reduce ocidative stress
    3. Both of these
    4. None of the given

12. Hydrogen peroxide is broken down by ________.

    1. hrdrogenases
    2. catalyses
    3. glucoronidases
    4. reptidses

13. Enzymes are very important for living beings because ________.

    1. because they provide energy
    2. because they accelerate metabolic reactions in body
    3. because they are inducers of food
    4. because they are found in foods

14. Glycerine is a ________.

    1. polyol
    2. antioxidant

15. Clouding in fruit juices is caused by ________.

    1. pectinases
    2. lipases
    3. amylases
    4. lecithin

16. ________ is an example of nutritive vitamin.

    1. vit A
    2. vit D
    3. vit C
    4. vit F

17. Glucose oxidase is responsible for formation of ________.

    1. sulphuric acid
    2. gluconic acid
    3. glucose
    4. formaldehyde

18. Combustion is an example of ________.

    1. oxidation
    2. reduction
    3. redox
    4. hydrogenation

19. Pectin is a ________ in fruits.

    1. emulsifier
    2. coloring agent
    3. fiber
    4. vitamin

20. Vitamin D is a precursor produced by ________.

    1. stomach
    2. brain
    3. lungs
    4. liver

21. Deterioration of fruit is done by ________.

    1. actin
    2. pectin
    3. myosin
    4. cellulose

22. Many lactobacilli and bifidobacteria survive in fermented milk products for ________ weeks.

    1. 4 to 16
    2. 4 to 8
    3. 6 to 8
    4. 9 to 10

23. ________ reduce surface tension of materials to permit absorption of water by the material.

    1. oxidizing agent
    2. wetting agent
    3. polyols
    4. All of the given

24. Prosthetic groups present in enzymes are also called ________.

    1. repessors
    2. activators
    3. inducers
    4. coenzymes

25. What is responsible for undesirable taste in butter ________.

    1. butyric acid
    2. acetic acid
    3. hydrolyic acid
    4. phosphatic acid

26. Wick of a candle burning is a best example for ________.

    1. reduction
    2. redox reactions
    3. oxidation
    4. metabolism

27. What is the full form of FDA?

    1. fuel and drug agency
    2. food and drug administration
    3. food and drug agency
    4. food and detergent agency

28. Benzoyl peroxide is a ________.

    1. oxidizing agent
    2. reducing agent

Select a course code for Objective Questions:

ACC311 ACC501 BIF101 BIF401 BIF501 BIO101 BIO201 BIO202 BIO203 BIO204 BIO301 BIO302 BIO303 BIO401 BIO503 BNK603 BT101 BT201 BT301 BT302 BT401 BT402 BT403 BT404 BT405 BT406 BT501 BT504 BT505 BT604 CHE201 CHE301 CS001 CS101 CS201 CS202 CS204 CS301 CS302 CS304 CS311 CS401 CS402 CS403 CS408 CS501 CS502 CS504 CS506 CS508 CS601 CS602 CS604 CS605 CS607 CS609 CS610 CS614 CS707 CS710 ECO401 ECO402 ECO403 ECO404 EDU302 EDU401 EDU402 EDU501 EDU601 ENG101 ENG201 ENG301 ENG501 FIN611 FIN624 FIN625 ISL201 IT430 MCM101 MCM301 MGMT623 MGT101 MGT211 MGT301 MGT401 MGT402 MGT501 MGT502 MGT503 MGT510 MGT601 MGT603 MKT501 MKT610 MKT630 MTH101 MTH202 MTH302 MTH501 MTH601 MTH634 PAK301 PHY101 PHY301 PSY101 PSY403 PSY502 PSY512 SOC101 SOC301 SOC401 STA301 STA630 STA641 ZOO102 ZOO401 ZOO501 ZOO502 ZOO503 ZOO504 ZOO505 ZOO506 ZOO510 ZOO630

Select a course code for Subjective Questions:

ACC311 CS001 CS101 CS201 CS301 CS607 CS701 CS702 CS703 CS704 CS707 CS708 CS710 CS711 CS718 CS721 CS724 ECO401 ECO403 ENG101 ENG301 MGT703 MTH501 STA301