Q1. Decrease In Smoke Point Is The Indication Of?

A} Low Shelf Life Of The Oil
B} High Quality Of The Oil
C} Low Quality Of The Oil
D} None Of The Above

Ans: C} Low Quality Of Oil

• Smoke Point(Burning Point), Is The Temperature At Which An Oil Or Fat Begins To Produce A Continuous Bluish Smoke(Clearly Visible)And The Decrease In Smoke Point Is The Indication Of The Low Quality Of Oil, And Increase In Smoke Point Is The Indication Of High Quality Of The Oil.

READ MORE – Food Science & Technology Quiz (17-01-2022)

Q2. Which Among The Following Is An Essential Aminoacids?

A} Glycine
B} Proline
C} Serine
D} Valine

ANSWER – D} Valine

• Valine Is One Of The 9 Essential Amino Acids Out Of 20 Amino Acids, The 9 Essential Amino Acids Are Histidine, Leucine, Methionine, Phenylalanine, Tryptophan, And Valine. Lysine, Threonine, Isoleucine.

READ MORE – Food Science & Technology Quiz (07-01-2022)

Q3. Thick Myofilament Is?

A} Actin
B} Myosin
C} Sarcolemma
D} Myofibrils

ANSWER -: B} Myosin

• Thick Myofilament Is Myosin. The Muscle Fiber Consists Of Actin And Myosin, Among These Actin Is Thin Filament And Myosin Is Thick Filament.

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

Q4. What Is The Principle Carbohydrate Present In The Milk?

A} Sucrose
B} Starch
C} Lactose
D} Maltose

ANSWER – C} Lactose

• Lactose Is The Principal Carbohydrate Present In Milk And Lactose Is Produced In The Alveoli With The Help Of Lactose Synthetase Enzyme, Lactose Consists Of Glucose And Galactose By Beta 1-4 Glycosidic Linkage.

READ MORE – Food Science & Technology Quiz (30-12-2021)

Q5. Thickness Of Egg White Is Provided By?

A} Ovalbumin
B} Conalbumin
C} Ovomucin
D} Avidin

ANSWER – A} Ovomucin

• Egg White(Albumen) Is Divided Into Two Types Thick Albumen And Thin Albumen And The Ovomucin Content Of Thick Albumen Is 4 Times Greater Than The Thin Albumen. Ovomucin Is The Glycoprotein That Contributes To The Gel Structure Of The Thick Albumen.

READ MORE – Food Science & Technology Quiz (17-01-2022)

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