Q1. The Antimicrobial Compound Present In Garlic Is?

A. Eugenol
B. Capsaicin
C. Allicin
D. Dodecenal

Answer: Allicin

• Allicin (Diallylthiosulfinate) Is A Molecule From Garlic (Allium Sativum). It Has Been Proved That It Has Broad Antimicrobial Activities Against Gram-Positive And Gram-Negative Bacteria, Antibiotic-Resistant Strains, And Fungi. It Also Reacts With Thiol Groups And Can Inactivate Essential Enzymes. The Antimicrobial Compound Present In Garlic Is Allicin.

READ MORE – FOOD TECHNOLOGY (10/05/2021)

Q2. Consumer Protection Act Came Into Force In The Year?

A. 1985
B. 1986
C. 1984
D. 1987

Answer: 1986

• On 15th April 1986, Consumer Protection Act Came Into Force In Order To Protect The Consumers From Exploitation And To Save Them From Adulterated And Substandard Goods And Deficient Services. The Consumer Protection Act 2019 Was Passed By Parliament On 6 August 2019 (2019 Act) With The Objective Of Overhauling The Earlier Regime And Replacing The Consumer Protection Act 1986.

READ MORE – FOOD TECHNOLOGY (20/05/2021)

Q3. Alginic Acid Is A Polysaccharide Present In?

A. Seaweeds
B. Fruits
C. Cereals
D. Tubers

Answer: Seaweeds

• Alginic Acid/Algin Is The Most Abundant Polysaccharide Present In Marine Brown Algae Or Seaweeds. Alginate Consists Of Mannuronic And Guluronic Acid Residues. Alginic Acid Is Used For The Treatment Of Gastritis And Gastroduodenal Ulcers.

READ MORE – FOOD TECHNOLOGY (30/04/2021)

Q4. Which Of The Following Microorganism Is Responsible For The ‘Ropiness’ Of Bread?

A. Bacillus Subtilis
B. Streptococcus Faecalis
C. Endomycopsis Fibuligera
D. Rhizopus Stolonifer

Answer: Bacillus Subtilis

• Ropiness Is Bacterial Spoilage Of Bread Caused By Bacillus Species Such As Bacillus Subtilis And Occasionally Bacillus Licheniformis, Bacillus Pumilus, And Bacillus Cereus That Is Characterized By Unpleasant Fruity Odor, Followed By Enzymatic Degradation Of The Crumb That Becomes Soft And Sticky Because Of The Production Of Extracellular Slimy Polysaccharides.

READ MORE – FOOD TECHNOLOGY (10/03/2021)

Q5. Identify The Method Used For Iron Determination Amongst The Following?

A. Lea Method
B. Totox Method
C. Wong Method
D. Dubois Method

Answer: Wong Method

• Iron In The Form Of Ferric Ions Gives A Red Color With Potassium Thiocyanate, The Intensity Of The Red Color Is Directly Proportional To The Iron Present In The Given Sample. The Intensity Of The Red Color Is Measured At 540nm Using A Spectrophotometer.

READ MORE – FOOD TECHNOLOGY (09/06/2021)

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