Quiz Archives - Page 22 of 53

October 26, 2021 Quiz

Food Science & Technology Quiz (27-10-2021)

Q1. The percentage of salt in highly salted butter is? <2% > 2% >5% <5% ANSWER: 2. > 2% Explanation – The flavour is enhanced by the addition of salt. Individual preferences for the amount of salt in butter may ...

October 25, 2021 Quiz

Food Science & Technology Quiz (26-10-2021)

Q1. SEC separates molecules according to their ___. Molecular size Polarity Solubility Matrix ANSWER: A. Molecular size Explanation – By filtration across a gel, Size Exclusion Chromatography (SEC) separates molecules based on their size. The gel is made up of ...

October 24, 2021 Quiz

Food Science & Technology Quiz (25-10-2021)

Q1. At what temperature, both Fahrenheit and Celsius are the same? -4 -40 4 40 ANSWER: 2. -40 Explanation – Two major temperature scales are Celsius and Fahrenheit. The Fahrenheit scale is largely used in the United States, whereas Celsius ...

October 24, 2021 Quiz

Food Science & Technology Quiz (24-10-2021)

Q1. In SDS electrophoresis, proteins are separated on the basis of? charge Mass Both A and B Structure ANSWER – 2. Mass Explanation: Because the ionic detergent SDS denatures and binds to proteins to make them uniformly negatively charged, SDS-PAGE ...

October 23, 2021 Quiz

Food Science & Technology Quiz (23-10-2021)

Q1. On average 100 g of cooking oil provides? 100 calories 300 calories 600 calories 900 calories ANSWER – 4. 900 calories Explanation: Fats contain a lot of calories. 100 g of cooking oil provides 900 calories on average. Fats ...

October 22, 2021 Quiz

Food Science & Technology Quiz (22-10-2021)

Q1. The temperature during cold curing of Cheddar cheese ranges from? 0 to 4 °C 6 to 8 °C 10 to 16 °C 16 to 20 °C ANSWER: 1. 0 to 4 °C Explanation: The temperature during cold curing of ...

October 21, 2021 Quiz

Food Science & Technology Quiz (21-10-2021)

Q1. The amount of MSNF content in ice cream should be in the range of 5-8 % 11-13 % 20-24 % 30-34 % ANSWER – B. 11-13 % Explanation – In ice cream, the percentage of MSNF varies inversely with ...

October 20, 2021 Quiz

Food Science & Technology Quiz (20-10-2021)

Q1. ________ are very sensitive to irradiation. Carbohydrates Proteins Lipids All of the above ANSWER – 3. Lipids Explanation – Irradiation causes rancidity in lipids due to the generation of different peroxides at high levels. However, at a low dose, ...

October 19, 2021 Quiz

Food Science & Technology Quiz (19-10-2021)

Q1. ________ has been the second-largest feed meal after soybean meal. Canola protein isolate Fish Protein isolate Cashew nut protein isolate Peanut protein isolate ANSWER: 1. Canola protein isolate Explanation – After soybean meal, canola meal is the second most ...

October 18, 2021 Quiz

Food Science & Technology (18-10-2021)

Q1. Coarse texture of ice cream is due to? High acid mix Insufficient homogenization temperature Slow freezing All of the above ANSWER: D. All of the above Explanation – The existence of ice crystals of such a size that they ...

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