Q1. Which Of The Following Is The By-Product Of Flour Milling?

A. Bran
B. Shorts
C. Red Dog
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: The By-Product Of Flour Milling Consists Of Bran, Shorts, And Red Dog. Bran Is A Product Of The Break System. Shorts Come From The Residual System And Are Nothing More Than Tiny Bran Particles. Low-Grade Systems And Flour-Rich Bran Particles Produce A Red Dog. There Are Other By-Products, Like Low-Grade Flour And Germ, In Addition To These.

READ MORE – FOOD TECHNOLOGY (02/08/2021)

Q2. Name The Amino Acids That Are Incorporated Into Protein Through Unique Synthetic Mechanisms.

A. Histidine And Isoleucine
B. Leucine And Lysine
C. Selenocysteine And Pyrrolysine
D. Histidine And Lysine

ANSWER- C. Selenocysteine And Pyrrolysine

• Explanation – Unique Synthetic Techniques Are Used To Integrate Selenocysteine And Pyrrolysine Into Proteins. The SECIS Element In The MRNA Being Translated Causes The UGA Codon To Encode Selenocysteine Instead Of A Stop Codon, Resulting In Selenocysteine Being Integrated. Pyrrolysine Is Employed By Several Methanogenic Archaea In Their Methane-Producing Enzymes.

READ MORE – FOOD TECHNOLOGY (12/08/2021)

Q3. The Number Of Different Amino Acids Required To Make A Single Protein Is?

A. 20
B. 30
C. 40
D. 50

ANSWER – A. 20

• Explanation- Proteins Are Made Up Of A Basic Set Of 20 Amino Acids, However, Only Four Bases Are Present. A Minimum Of Three Bases Is Necessary To Encode At Least 20 Amino Acids, According To Simple Calculations. A Collection Of Three Nucleotides, Or Codons, Encodes An Amino Acid, According To Genetic Tests.

READ MORE – FOOD TECHNOLOGY (22/08/2021)

Q4. The Number Of Amino Acids Present In Beta-Casein?

A. 150
B. 169
C. 209
D. 220

ANSWER: C. 209

• Explanation: Beta-Casein Is One Of The Most Important Proteins In Cow’s Milk, Accounting For About 30% Of Total Protein. It Comes In Two Major Genetic Variants: A1 And A2. The A2 Beta-Casein Gene Variant Is Considered To Be The Original Beta-Casein Gene Variant. -Casein Has 209 Amino Acid Residues, 16.7% Of Which Are Proline, Which Is Equally Distributed Throughout The Polypeptide And Prevents The Formation Of A -Helix.

READ MORE – FOOD TECHNOLOGY (02/07/2021)

Q5. Which Type Of Casein Predominates On The Surface Of Casein Micelles?

A.  Α Casein
B.  Ꝃ Casein
C. ß Casein
D. Ẏ Casein

ANSWER – B. Ꝃ Casein

• Explanation – Submicelles With High K Casein Content Is Located Mostly On The Casein Micelle’s Outer Surface, While Those With Low K Casein Content Are Internalized. They Proposed That Casein Monomers Interact To Generate Submicelles With Varying Compositions Based On The Amount Of Casein In Them.

READ MORE – FOOD TECHNOLOGY (01/09/2021)