Q1. Lectins Found In Soybeans?

A.  Soybean Agglutinins (SBA)
B. Phytohaemagglutinin
C. Concanavalin A
D. Jacalin

ANSWER- A.  Soybean Agglutinins (SBA)

• Explanation – Soybean Agglutinins (SBA) Are Lectins Found In Soybeans. They Are Also Known As Soybean Lectins (SBL). It Belongs To A Group Of Lectins Found In Legumes. It Is An Antinutrient That Chelates Minerals As A Lectin. Even After Thorough Cooking, Less Than Half Of This Lectin Is Deactivated In Human Meals (Boiling For 20 Minutes). Soybean Agglutinins (SBA) Are Lectins Found In Soybeans.

READ MORE – FOOD TECHNOLOGY (05/07/2021)

Q2. Non- Hydrolyzable Tannins Are Also Known As?

A. Condensed Tannins
B. Phiobatannins
C. Proanthocyanidins.
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: Non-Hydrolyzable Tannins, Phiobatannins, And Proanthocyanidins Are All Terms For Condensed Tannins. They Are Resistant To Hydrolysis In A Big Way. They Are Related To Flavonoid Pigments Because They Are Made Up Of Flavone Derivatives. Unlike Hydrolysable Tannins, They Polymerize Or Disintegrate Into Red-Colored Compounds Termed Phlobaphenes When Exposed To Enzymes Or Mineral Acids.

READ MORE – FOOD TECHNOLOGY (15/07/2021)

Q3. An Example Of Transport Protein Is?

A. Casein
B. Ferritin
C. Lipoprotein
D. Actin

ANSWER – C. Lipoprotein

• Explanation– Lipoproteins Are Lipid-Protein Macromolecular Complexes That Are Produced Mostly In The Liver And Intestine And Are Involved In The Transport And Redistribution Of Lipids Throughout The Body. Lipoproteins’ Principal Role Is To Transport And Distribute Fatty Acids, Triacylglycerol, And Cholesterol To And From Target Cells In A Variety Of Organs. Lipoproteins Have A Shorter Lifespan.

READ MORE – FOOD TECHNOLOGY (25/07/2021)

Q4. The Presence Of Arginine In Food Can Be Detected By _________ Test.

A. Isoelectric Precipitation
B. Sakaguchi Test
C. Test For Organic Phosphate
D. Seliwanoff’s Test

ANSWER: B. Sakaguchi Test

• Explanation: The Sakaguchi Study Checks For The Amino Acid Arginine In Proteins. The Guanidinium Group Of Arginine Interacts With 1-Naphthol Or -Naphthol To Create A Colored Result In This Test For Arginine. It Is A Qualitative Test, And The Slow Rate Of Color Formation And The Reagent’s Destruction Of Some Guanidinium Groups Make It Difficult To Quantify Arginine.

READ MORE – FOOD TECHNOLOGY (05/06/2021)

Q5. ________ Is Defined As The Milligrams Of Potassium Hydroxide Needed To Neutralize The Free Acids Present In 1g Of Fat Or Oil.

A. Peroxide Value
B. Iodine Value
C. Acid Value
D. Saponification Value

ANSWER – C. Acid Value

• Explanation – The Amount Of Fatty Acids Hydrolyzed From Triacylglycerol Is Reflected In The Free Fatty Acid (FFA) Value, Also Known As Acid Value. A Liquid Fat Sample Is Titrated With Standardized Sodium Hydroxide To A Phenolphthalein Endpoint After Being Mixed With Neutralized 95 Percent Ethanol. The FFA Value Is Calculated Using The Volume And Normality Of Sodium Hydroxide, As Well As The Weight Of The Sample.

READ MORE – FOOD TECHNOLOGY (04/08/2021)

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