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FOOD SCIENCE (03/01/2021)

Q1. Which Of The Following Staining Is Best To Study Shape Of Microbe ?

A} Gram Staining
B} Negative Staining
C} Acid Fast Staining
D} All Of The Above
ANSWER – B} Negative Staining

Negative Staining (Negative Staining Is Used To Determine The Shape Of Various Microbes As The
Color Is Absorbed By The Background And Not By A Microbe).

Q2. Ergotism Is Due To?

A} Polypeptide
B} Alkaloids
C} Phenolic Compounds
D} None Of The Above.
ANSWER – B} Alkaloids

Ergotism Is Caused By The Fungus (Claviceps Purpurea) That Contaminates The Rye And Wheat Which Produces Certain Substances (Alkaloids) Called Ergotamines.

ALSO VISIT – FOOD SCIENCE (23/12/2020)

Q3. Roquefortine Is Found In?

A} Cheese
B} Meat
C} Egg
D} Fruits
ANSWER – A} Cheese

Roquefortine Is A Mycotoxin Which Present In Roquefort Cheese Produced By Penicillium Roquefort, And Which Is Has A Particular Blue Color This It’’ Also Called Blue-Veined Cheese.

Q4. Salt In Bread Making?

A} Allows Rapid Yeast Development
B} Control Yeast Development
C} Prevents Yeast Development
D} Doesn’t Affect Yeast Development
ANSWER – B} Control Yeast Development

Control Yeast Development (Along Developing Flavor Of Bread Salt Regulates The Yeast Development).

Q5 What Is DHA?

A} Docoheptaenoic Acid
B} Docoheptanolic Acid
C} Docosahexaenoic Acid
D} Docohexanolic Acid

ANSWER – C} Docosahexaenoic Acid

Docosahexaenoic Acid [(DHA) Is An Omega – 3 Fatty Acid]. And Which Is Required For The Brain Development Of Infants.

READ MORE – FOOD SCIENCE (02/01/2021)

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