Q1. The index organism in the canning process is?

1. Clostridium botulinum
2. Clostridium perfringens
3. Clostridium tetani
4. D. Clostridium sordellii

ANSWER: A. Clostridium botulinum

• Explanation: Canning is the phrase used to describe the practice of packing food in a container and exposing it to a heat process to increase its shelf life. Pathogenic (disease-causing) bacteria will be destroyed, rotting organisms will be killed or controlled, and the nutritional and physical properties of the food will be little impacted. Canning normally includes heating low-acid foods to 121°C to kill all mesophilic microbes and Clostridium botulinum spores, rendering the product ‘commercially sterile.’

READ MORE – Food Science & Technology Quiz (29-01-2022)

Q2. The microbiological examination of coliform bacteria in foods preferably use _______.

1. MacConkey broth
2. Violet Red Bile Agar
3. Eosin Methylene Blue Agar
4. All of the above

ANSWER: D. All of the above

• Explanation: Coliform bacteria are Gram-negative, facultatively anaerobic rods that ferment lactose quickly into acid and gas at 35 2 °C within 24 or 48 hours. Coliform bacteria are detected in water and food using a variety of bacteriological media, such as violet red bile agar, m-Endo agar/broth, lauryl sulfate tryptose broth, Violet Red Bile Agar, Eosin Methylene Blue Agar, and brilliant green bile broth.

READ MORE – Food Science & Technology Quiz (19-02-2022)

Q3. Lipids contains approximately __________ more energy than carbohydrate.

1. 0.5 times
2. B. 5 times
3. 2.5 times
4. 3.5 times

ANSWER: C. 2.5 times

• Explanation – Carbohydrates, such as sugars and starches, have 4 calories per gram and are one of the most common energy sources. Per gram of fiber, just 1.5 to 2.5 calories are provided. Fats contain 9 calories per gram, making them more energy-dense than carbs. While all forms of fat provide the same amount of energy, some are better for you than others. Unsaturated fats, such as omega-3 and omega-6 fatty acids, may have certain health advantages.

READ MORE – Food Science & Technology Quiz (09-03-2022)

Q4. Surface active agents are?

1. Stabilizers
2. B. Emulsifiers
3. Chelating compounds
4. Oxidizing compounds

ANSWER – B. Emulsifiers

• Explanation: Surface active compounds utilized as emulsifiers, foaming agents, detergents, and other applications are often combinations that include electrolytes and other low-molecular additives in addition to surfactants (alcohols, amines, etc.). The HLB numbers system assumes that the HLB numbers of surfactant mixtures are additive to the HLB numbers of the constituent chemicals, with weight or molar fractions serving as proportionality constants.

READ MORE – Food Science & Technology Quiz (19-11-2021)

Q5. An example of condensation polymer is?

1. LDPE
2. LLDPE
3. Polyamide
4. Polypropylene

ANSWER:  C.  Polyamide

• Explanation – Condensation polymers are polymers that are generated by condensation processes. Condensation polymer monomers must have two functional groups for each monomer to join up with two other monomers. Polyamides are one form of condensation polymer. The functional group depicted below, in which the carbon of a carbonyl group is linked to the nitrogen of an amine, defines an amide. Another form of condensation polymer is polyester.

READ MORE – Food Science & Technology Quiz (28-03-2022)

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