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 – Food Science & Technology Quiz (03-01-2021)

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.

READ MORE – Food Science & Technology Quiz (06-01-2022)

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 – Food Science & Technology Quiz (15-01-2022)

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 & Technology Quiz (15-01-2022)

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 – Food Science & Technology Quiz (01-01-2022)

Connect with us on LinkedIn for future Job/Intern updates – Click Here