Q1. Argemone oil is used to adulterate?

1. Mustard oil
2. Milk
3. Tea
4. All of the above

ANSWER – A. Mustard oil

• Explanation: Argemone oil is used to adulterate Mustard oil. Mustard oil is commonly used in North and Eastern India for cooking. Around 30% of the mustard seeds are made up of oil. Argemone mexicana seeds are frequently combined with mustard seeds as an adulterant while extracting oil for food purposes, due to their strong likeness. Such oils are extremely harmful to one’s health. The poisonous alkaloid sanguinarine found in Argemone oil can withstand standard cooking temperatures and hence appears to be heat stable.

READ MORE – Food Science & Technology Quiz (29-11-2021)

Q2. Adulteration of edible oil by mineral oil can be identified by?

1. Halman’s test
2. Boudin’s test
3. Holde’s test
4. Carl’s test

ANSWER: C. Holde’s test

• Explanation: Holde’s approach detects mineral oil in vegetable oils and fats quickly. When mineral oil is present at concentrations of 1% or more, it becomes sensitive. In the event of oils with a high amount of unsaponifiable substance, the test is ineffective. When hot distilled water is introduced to a recently created alcoholic solution of the soap generated by the oil, turbidity develops, indicating the presence of mineral oil.

READ MORE – Food Science & Technology Quiz (09-12-2021)

Q3. Slaframine is produced by?

1. Sclerotinia sclerotiorum
2. Rhizoctonia leguminicola
3. Aspergillus flavus
4. All of the above

ANSWER: B. Rhizoctonia leguminicola

• Explanation – Slaframine is an indolizidine alkaloidal mycotoxin that causes most animals to salivate (slobber). Rhizoctonia leguminicola is the fungus that commonly produces it. It is a widespread fungal infection that causes black patch disease in red clover (Trifolium pratense). The chemical formula for slaframine is C10H18N2O2.  The Rhizoctonia leguminicola fungus thrives in a variety of environmental conditions.

READ MORE – Food Science & Technology Quiz (19-12-2021)

Q4. _______ is a combined method in which ultrasound and pressure are applied together.

1. Manosonication
2. Thermosonication
3. Ultrasonication
4. Manothermosonication

ANSWER: A. Manosonication

• Explanation: Manosonication (MS) is a technique that combines the use of ultrasound with pressure. By mixing ultrasound with moderate pressures at low temperatures, manosonication can inactivate enzymes and/or bacteria. It has a greater inactivation efficiency than ultrasonic alone at the same temperature.

READ MORE – Food Science & Technology Quiz (29-10-2021)

Q5. The measure of randomness of a system is called _______.

1. Enthalpy
2. Entropy
3. Energy
4. Effectiveness

ANSWER: B. Entropy

• Explanation – Entropy is the amount of thermal energy in a system per unit temperature that can’t be used to conduct beneficial work. Because work is generated by organized molecular motion, entropy also measures a system’s molecular disorder or unpredictability. For many daily occurrences, the idea of entropy gives profound insight into the direction of spontaneous change.

READ MORE – Food Science & Technology Quiz (28-12-2021)

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