Q1. Product Of Reynold’s Number And Prandtl Number Is?

A} Nusselt Number
B} Raleigh Number
C} Lewis Number
D} Peclet Number

ANSWER – D} Peclet Number

• Product Of Reynold’s Number And Prandtl Number Is Peclet Number. In Terms Of Mass Transfer, Peclet Number Is The Product Of Reynold’s Number And Schmidt’s Number, But In The Case Of Thermal Fluid Peclet Number Is The Product Of Reynold’s Number And Prandtl Number.

READ MORE – Food Science & Technology Quiz (13-12-2021)

Q2. A Good Substitute For Gelatin Obtained From Fish Is?

B} Fish Silage
B} Fish Caviar
C} Isinglass
D} None Of The Above

ANSWER – C} Isinglass

• Isinglass Is A Type Of Gelatin Obtained From Fish, And Used In Making Jelly, Glue, And In Wine Clarification. And Which Is Obtained From The Dried Swim Bladders Of Fish.

READ MORE – Food Science & Technology Quiz (23-12-2021)

Q3. Polishing Of Rice Remove?

A} Vitamin K
B} Vitamin B1
C} Vitamin C
D} Vitamin A

ANSWER – B} Vitamin B1

• Polishing Of Rice Remove Vitamin B1. Polishing Of Rice Remove The Aleurone Layer (Rice Bran). Which Is The Main Source Of The Vitamin B1(Thiamine).

READ MORE – Food Science & Technology Quiz (03-12-2021)

Q4. Milk Deficient In Which Aminoacid?

A} Valine
B} Methionine
C} Phenylalanine
D} Cystoquinone

ANSWER – B} Methionine

• Cow Milk Is Deficient In The Essential Amino Acid Methionine. And Which Is Rich Source Of Valine.

READ MORE – Food Science & Technology Quiz (28-11-2021)

Q5. During Benedict Test?

A} Sugar Is Oxidised
B} Cu3+ Get Reduced
C} Both A And B
D} None Of The Above

ANSWER – C} Both A And B

• During Benedict’s Test, The Carbohydrate Are Heated With Benedict’s Regent Then The Sugar Get Oxidised And The Reagents Contain Cu3+ Get Reduced.

READ MORE – Food Science & Technology Quiz (12-01-2022)

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