Q1: Which Is The Principle Food Reserve Polysaccharide In Plants?

A. Glycogen
B. Cellulose
C. Starch
D. Dextrin

Answer – Starch

• Explanation: Starch Is The Principal Food-Reserve Polysaccharide Of The Plant Kingdom, Where It Occurs In Cereal Grains, Pulses, Tubers, Bulbs, And Fruits In Varying Amounts From A Few Percent To Over 75 Percent In The Case Of Several Grains. Starch Provides The Major Source Of Energy In The Diet Of Man. Much Of The Starch Is Consumed Without Being Isolated From The Plant Material In Which It Occurs. Refined Starch, Either Natural Or Modified, Also Plays An Important Role In Food Preparations.

READ MORE – FOOD TECHNOLOGY (20/04/2021)

Q2: Which Among Below Is Known As An Anti-Hemorrhagic Vitamin?

A. Vitamin A
B. Vitamin E
C. Vitamin K
D. Vitamin D

Answer – Vitamin K

• Explanation: Vitamin K Is An Anti-Hemorrhagic Vitamin. It Is Necessary For The Synthesis Of Prothrombin And Other Proteins Involved In The Clotting Of Blood. Vitamin K Deficiency Prolongs Blood Clotting Time Which May Lead To Internal Hemorrhage And Uncontrolled Bleeding. The Best Sources Of Vitamin K Are Green Leafy Vegetables, Especially Spinach, Cabbage, And Lettuce. Fruits, Cereals, Dairy Products, And Meat Provide Lesser Amounts.

READ MORE – FOOD TECHNOLOGY (14/04/2021)

Q3: Which Is The Most Abundant Mineral In Human Body?

A. Phosphorous
B. Iron
C. Magnesium
D. Calcium

Answer – Calcium

• Explanation: Calcium Is The Most Abundant Mineral In The Body (It Is A Macronutrient). The Body Of An Adult Male Weighing 70 Kg Contains Approximately 1,200 G Of Calcium Which Comprises 39 Percent Of The Total Minerals Present. About 99 Percent Of Calcium Is Present In The Skeleton. In The Bones, Calcium Occurs As Calcium Phosphate Within A Soft, Fibrous, Organic Matrix.

READ MORE – FOOD TECHNOLOGY (24/04/2021)

Q4: Which Proteolytic Enzyme Is Used In The Production Of Cheese?

A. Papain
B. Rennin
C. Pepsin
D. Invertase

Answer – Rennin

• Explanation: Rennin Is The Major Proteolytic Enzyme Of The Fourth Stomach Of The Suckling Calf. This Enzyme Plays An Important Role In The Production Of Cheese. The Casein Of Milk Is An Aggregate Of Many Caseins. Rennin Cleaves One Peptide Bond Of One Of The Caseins (K-Casein), Resulting In The Curdling Of Milk. Curdling Of Milk By Rennin Yields A Firm Curd, Which Is The Initial Step In The Manufacture Of Cheese.

READ MORE – FOOD TECHNOLOGY (24/02/2021)

Q5: Which Is The Principle Food Reserve Polysaccharide In Animals?

A. Starch
B. Chitin
C. Glycogen
D. Amylose

Answer – Glycogen

• Explanation: Glycogen Is The Storage Polysaccharide In Animals, And Hence Is Sometimes Called Animal Starch. This Is Mainly Present In The Liver And Skeletal Muscle. Liver Glycogen Rapidly Hydrolyzes To D-Glucose After The Slaughter Of Animals. Glycogen Is A Branched-Chain Polysaccharide Resembling Amylopectin Rather Than Amylose But Is More Branched Than Amylopectin.

READ MORE – FOOD TECHNOLOGY (03/05/2021)

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