Q1. Which Of The Following Affect Microbial Growth?

(A) PH
(B) Moisture
(C) Both
(D) None

ANSWER – (C) Both

• Some Of The Important Factors Affecting Bacterial Growth Are Nutrition Concentration, Temperature, Gaseous Concentration, PH, Ions And Salt Concentration, Available Water.

READ MORE – FOOD SCIENCE (04/02/2021)

Q2. Which Of The Following Survive Over Border PH Range?

(A) Bacteria
(B) Yeast
(C) Mold
(D) None

ANSWER – (B) Yeast 

• Yeast Cells Have Evolved To Favor A Slightly Acid Medium And Fermentation Progresses Best In The PH Range 4.5 To 5.5. PH Affects The Shape Of Proteins.

Q3. Fruits Generally Undergo _________ Spoilage?

(A) Yeast
(B) Mold
(C) Both
(D) Bacteria

ANSWER – (C) Both

• Most Fruits And Vegetables Spoil Easily Because Of Damage Caused By Microorganisms. Microorganisms Such As Bacteria, Yeast, And Molds Need Water And Nutrients For Growth, Energy, And Reproduction And Fruits Contain All Of These.

READ MORE – FOOD TECHNOLOGY (14/02/2021)

Q4. Approximate PH Of Fresh Sweet Corn Is About?

(A) 5.0
(B) 5.6
(C) 6.5
(D) 7.3

ANSWER – (D) 7.3

• Acidic soils with pH below neutral (7.0) are often referred to as sour, while alkaline soils with a pH above 7.0 are called sweet. Sweet Corn Is Basic Of About 7.0 To 7.3 PH.

Q5. Most Spoilage Bacteria Don’t Grow Below ______ Water Activity?

(A) 0.80
(B) 0.86
(C) 0.92
(D) 0.94

ANSWER – (C) 0.92

• Foods Having A Water Activity Above 0.95 Will Provide Sufficient Moisture To Support The Growth Of Bacteria, Yeasts, And Mold.

READ MORE – FOOD TECHNOLOGY (23/02/2021)