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Food Science & Technology Quiz (30/04/2021)
Q1: Which Is The Most Abundant Monosaccharide?
A. Glucose
B. Maltose
C. Fructose
D. Galactose
Answer – Glucose
- Explanation: The Most Abundant Monosaccharide Is The Six-Carbon Sugar, Glucose (Dextrose). It Is The Parent Monosaccharide From Which Others Are Obtained. It Is Also The Basic Building Block Of The Most Abundant Polysaccharides— Starch And Cellulose. Glucose Occurs In Ripe Fruits, Flowers, Honey, Beetroot, Etc. Glucose In Blood Is The Source Of Energy For Animals. Most Abundant Monosaccharide is Glucose.
READ MORE – FOOD TECHNOLOGY (22/04/2021)
Q2: Which Among Below Belongs To The Aromatic Amino Acids?
A. Aspartic Acid
B. Tryptophan
C. Tyrosine
D. All Of The Above
Answer – All Of The Above
- Explanation: The Aromatic Amino Acids—Tryptophan, Tyrosine And Phenylalanine—Absorb Light Significantly In The Ultraviolet Range. Since Most Proteins Contain Tyrosine, The Spectroscopic Measurement Of Light Absorption At 280nm Is A Convenient And Rapid Method For Estimating The Protein Concentration Of A Solution.
READ MORE – FOOD TECHNOLOGY (10/03/2021)
Q3: The Ovomucoid Present In Egg White Is A?
A. Metalloprotein
B. Glycoprotein
C. Lipoprotein
D. Nucleoprotein
Answer – Glycoprotein
- Explanation: Glycoproteins Are Proteins Whose Prosthetic Groups Are Heterosaccharides Containing Hexosamine, Galactose, Mannose, Fucose And Sialic Acid. Glycoproteins Are Found In Mucous Secretions Of Mammals And They Function As Lubricating Agents. Egg-White Contains Ovomucoid Which Cannot Be Coagulated By Heat And Is A Glycoprotein. Certain Fractions Of Pulse Proteins Are Glycoproteins.
READ MORE – FOOD TECHNOLOGY (20/04/2021)
Q4: In Animals, Vitamin A Is Found In The Highest Concentration In The?
A. Blood
B. Skin
C. Liver
D. Kidney
Answer – Liver
- Explanation: Vitamin A Is Found In Animal Materials Like Meat, Milk, Fish, Etc. In Animals, The Vitamin Is Found In The Highest Concentration In The Liver, Where It Is Stored And Exists Generally As Free Alcohol Or Its Esterified Form.
READ MORE – FOOD SCIENCE (30/01/2021)
Q5: Relating To Taste, PTC Is?
A. Phenylthiocarbamide
B. Phenyltricarbon
C. Phosphotricarbamide
D. Phenyltetracarbamide
Answer – Phenylthiocarbamide
- Explanation: Some Substances Taste Different To Different Individuals. The Inability Of Persons To Taste Some Substances Is A Genetic One. Depending Upon One’s Ability To Taste Phenylthiocarbamide (PTC), Persons Are Classified As “Tasters” And “Non-Tasters”. The Inability To Taste PTC Is Dependent, In Part, On Differences In The Saliva Of Tasters And Non-Tasters.
READ MORE – FOOD TECHNOLOGY (29/04/2021)
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