Q1. RP-HPLC Stands For?

(A) Reverse Pressure HPLC
(B) Red Phase HPLC
(C) Reverse Protein HPLC
(D) None

ANSWER – (A) Reverse Pressure HPLC

• This Mode Is Just The Reverse Of NP-HPLC, Whereby The Stationary Phase Is More Nonpolar Than The Eluting Solvent. Therefore, Polar Molecules In The Mixture Spend Most Of Their Time Moving With The Solvent.

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

Q2. Which Of The Following Are Structurally Similar, So Kept Under I Group?

(A) A-, B-
(B) Y-, B
(C) A-, Y
(D) A-, O-

ANSWER – (A) A-, B-

• A-,B- Are Similar In Structure And Are Hence Kept In The Same Group.

READ MORE – Food Science & Technology Quiz (25-12-2021)

Q3. A- And Y-Gliadins Are ______ In Sulfur-Containing Amino Acids?

(A) Rich
(B) Poor
(C) No
(D) None

ANSWER – A) Rich

• A- And Y-Gliadins Are Rich In Sulfur-Containing Amino Acids. Methionine, Cysteine, Homocysteine, And Taurine Are The 4 Common Sulfur-Containing Amino Acids, But Only The First 2 Are Incorporated Into Proteins.

READ MORE – FOOD TECHNOLOGY (25/02/2021)

Q4. W-Gliadins In Sulphur Containing Amino Acids?

(A) Rich
(B) No
(C) Poor
(D) None

ANSWER – (C) Poor

• W-Gliadins Are Present In Less Amount In Sulphur Containing Amino Acids.

READ MORE – Food Science & Technology Quiz (15-12-2021)

Q5. The Molecular Weight Of A- Type Gliadins Is?

(A) 10000-20000
(B) 20000-30000
(C) 30000- 45000
(D) 50000-65000

ANSWER – (C) 30000- 45000

• Molecular Weight Of A- Type Gliadins 30000-45000. Gliadins Are Mainly Monomeric Proteins With Molecular Weights (MWs) Around 28,000-55,000 And Can Be Classified According To Their Different Primary Structures Into The Alpha/Beta-, Gamma- And Omega-Type.

READ MORE – FOOD TECHNOLOGY (22/03/2021)

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