Q1. Ficin Is Obtained From?

A. Papaya
B. Pineapple
C. Figs
D. Kiwi Fruit

ANSWER – C. Figs

• Explanation – Ficin Belongs To The Thiol Protease Family. It Is A Cysteine Protease Found In Figs. Ficin Is A Proteolytic Enzyme That Can Convert Protein Into Amino Acids, Ficin Is Active At Lower Temperatures As Well, But At Temperatures Exceeding 160 Degrees, It Becomes Inactive. Ficin Is Also Involved In The Laxative Actions Of Figs. Ficin Is Obtained From Figs.

READ MORE – FOOD TECHNOLOGY (08/07/2021)

Q2. In A Membrane, The Bilayer Sheet Spontaneously Folds Back On Itself To Form A Hollow Sphere, _____?

A. Micelles
B. Vesicle
C. Bilayer
D. Detergents

ANSWER- B. Vesicle

• Explanation – A Vesicle Is Formed When A Bilayer Sheet Spontaneously Folds Back On Itself. Because Vesicles Have A Continuous Surface, There Are No Exposed Hydrophobic Patches, Allowing The Bilayer To Reach Maximum Stability. A Distinct Aqueous Compartment Is Also Formed Through Vesicle Production. A Hydrophobic Shell Separates The Aqueous Contents From Their Surroundings.

READ MORE – FOOD TECHNOLOGY (18/07/2021)

Q3. The Most Commonly Used Enzyme In The Tenderization Of Meat Is?

A. Protease
B. Pectinase
C. Hemicellulase
D. Actinidin

ANSWER: A. Protease

• Explanation: Meat Has A Lot Of Fibrous Proteins, Which Tighten The Structural Linkages In The Meat And Make It Less Soft. As A Result, Proteases Are Used To Obtain The Desired Tender Texture. Proteases Can Break Down The Fiber Units In Meat, Causing The Myogenic Fibers To Lyse And Increase Meat Softness.

READ MORE – FOOD TECHNOLOGY (28/07/2021)

Q4. Kreb’s Cycle Is Also Called?

A. Gluconeogenesis
B. Pentose Phosphate Pathway
C. Tricarboxylic Acid Cycle (TCA)
D. Glycolysis

ANSWER: C. Tricarboxylic Acid Cycle (TCA)

• Explanation: The Citric Acid Cycle Is The Cell’s Main Metabolic Hub. Also Known As The Krebs Cycle Or The Tricarboxylic Acid Cycle (TCA). The Citric Acid Cycle Is A Set Of Oxidation-Reduction Reactions In Mitochondria That Result In The Oxidation Of An Acetyl Group To Two Molecules Of Carbon Dioxide And The Reduction Of Coenzymes That Are Reoxidized Through The Electron Transport Chain, All Of Which Are Linked To The Formation Of ATP.

READ MORE – FOOD TECHNOLOGY (08/05/2021)

Q5. Esterification Is The Process Of Combining _________ With And Alcohol (ROH) To Form An Ester.

A. Sulphuric Acid
B. Hydrochloric Acid
C. Boric Acid
D. Organic Acid

ANSWER – D. Organic Acid

• Explanation– Esterification Is A Chemical Reaction That Produces An Ester (RCOOR) And Water By Combining Alcohol (ROH) And An Organic Acid (RCOOH). Through An Esterification Reaction Between A Carboxylic Acid And An Alcohol, This Chemical Reaction Produces At Least One Ester Product.

READ MORE – FOOD TECHNOLOGY (07/08/2021)

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