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FOOD SCIENCE (19/12/2020)

Q1. Polysorbate Used As A/An?

A} Preservative
B} Emulsifier
C} Flavouring Agent
D} None Of The Above

Ans: B} Emulsifier

Poly Sorbate Is The Most Commonly Used Emulsifier In Ice-Cream, Salad Dressing, Pharmaceuticals, Liquid Food
Products, Most Commonly In Oil In Water Emulsion. It’s A Nonionic Surfactant Emulsifier That Has Both
The Hydrophilic And Lipophilic Ends.

Read More At – (08/11/2020-30/11/2020) ENTRANCE EXAM

Q2. Nisin Is Highly Effective Against ……… Bacteria?

A} Gram-Positive
B} Gram-Negative
C} Both Gram-Positive And Negative
D} None Of The Above

ANSWER – A} Gram-Positive

Nisin Is Highly Effective Against Gram-Positive Because Nisin Specifically Binds To Lipids In The Peptidoglycan
, While Gram-Negative Bacteria Have Their Outer Membrane Which Will Protect Them From Nisin.

Also Check – Client Onboarding Executive Feedx Foods

Q3. Calcium Stearate Is Used As An?

A} Anticaking Agent
B} Antifungal Agents
C} Antifoaming Agent
D} Antibacterial Agent

ANSWER – A} Anticaking Agent

Anticaking Agent Is Those Inside The Mind In The Free-Flowing Nature Of Granular For Powder Product;
Calcium Stearate Will Reduce The Moisture Sorption And Delaying The Onset Of Deliquescence And Maintain
The Flowability Property Of The Flour.

Read More At – FOOD SCIENCE (17/12/2020)

Q4. Natamycin Is Also Called?

A. Nisin
B. Streptomycin
C. Pimaricin
D. None Of The Above

ANSWER – C} Pimaricin

Natamycin Is Also Called Pimaricin Is A Macrolide Polyene Antifungal Agents Produced By The Bacteria
Streptomyces Natalensis During Fermentation.

Read More – FOOD SCIENCE (16/12/2020)

Q5. UV Light Have Germicidal Effect At The Wavelength Between?

A} 210- 290 Nm
B} 560- 610 Nm
C} 430- 450 Nm
D} 140 – 180 Nm

ANSWER – 210- 290 Nm

UV Radiation Has A Wavelength Between 100-400 Nm In This Range The UV-C Radiation Is Most
Effective Against Microbes(Germicidal Actions) So This Range Is Between 210-290 Nm.

Read More At – FOOD SCIENCE (18/12/2020)

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