Q1. Lowry Test Is Used For Measurement Of?

A. Proteins
B. Sugar
C. Phosphorus
D. Iron

Answer: Proteins

• Lowry Protein Assay Is A Biochemical Assay For Determining The Total Level Of Protein In A Solution. Protein Concentration Lies In The Reactivity Of The Peptide Nitrogen With The Copper [II] Ions Under Alkaline Conditions And The Subsequent Reduction Of The FolinCiocalteay Phosphomolybdic Phosphotungstic Acid To Heteropolymolybdenum Blue By The Copper-Catalyzed Oxidation Of Aromatic Acid. Lowry Test Is Used For Measurement Of Proteins.

READ MORE – FOOD TECHNOLOGY (18/05/2021)

Q2. Osteoporosis Is Deficiency Disorder Caused Due To Deficiency Of?

A. Calcium
B. Vitamin D
C. Copper
D. Both A And B

Answer: Both A And B

• Osteoporosis, Caused By A Lack Of Calcium And Vitamin D, Can Lead To Porous And Fragile Bones That Break Very Easily. Magnesium Deficiency Also Contributes To Osteoporosis Directly By Acting On Crystal Formation And On Bone Cells And Indirectly By Impacting On The Secretion And The Activity Of Parathyroid Hormone And By Promoting Low Grade Inflammation.

READ MORE – FOOD TECHNOLOGY (28/05/2021)

Q3. Which Of The Following Microorganism Is Responsible For Green Rot In Egg?

A. Pseudomonas Fluorescens
B. Streptococcus Faecalis
C. Serratia Marcescens
D. Rhizopus Stolonifer

Answer: Pseudomonas Fluorescens

• Green Rot Is Caused By Pseudomonas Fluorescence. Egg Shows Fluorescence When Exposed To UV Light And Finally, Egg Yolk Disintegrates And Masks The Green Color Of Egg White. Pseudomonas Fluorescens Grows At 0 ́C.

READ MORE – FOOD TECHNOLOGY (08/06/2021)

Q4. IARI Delhi Was Previously Known As?

A. Imperial Agricultural Research Institute
B. Agricultural Research Institute (ARI)
C. Pusa Institute
D. All Of The Above

Answer: All Of The Above

• Indian Agricultural Research Institute (IARI), Popularly Known As Pusa Institute, Began In 1905 At Pusa (Bihar) With The Generous Grant Of 30,000 Pounds From An American Philanthropist, Mr. Henry Phipps. The Institute Was Then Known As Agricultural Research Institute (ARI) Which Functioned With Five Departments, Namely Agriculture, Cattle Breeding, Chemistry, Economic Botany, And Mycology. The Bacteriology Unit Was Added In 1907. The Name Of ARI Was Changed To Imperial Institute Of Agricultural Research In 1911 And, In 1919 It Was Renamed As Imperial Agricultural Research Institute. Following A Devastating Earthquake On 15th January 1934, The Institute Was Shifted To Delhi On 29th July 1936. Post-Independence, The Institute Has Been Renamed As Indian Agricultural Research Institute (IARI).

READ MORE – FOOD TECHNOLOGY (18/04/2021)

Q5. A Food Additive Which Prevents Food From Drying Out By Counteracting The Effect Of A Dry Atmosphere?

A. Humectant
B. Moisture Retention Agent
C. Wetting Agent
D. All The Above

Answer: All The Above

• According To Codex Alimentarius Commission (2019), The Food Additive Functional Classes Are Based On The Codex Class Names And The International Numbering System (INS) For Food Additives (CAC/GL 36-1989). A Food Additive, Which Prevents Food From Drying Out By Counteracting The Effect Of A Dry Atmosphere Is
  O Humectant
  O Moisture/Water Retention Agent
  O Wetting Agent

READ MORE – FOOD TECHNOLOGY (17/06/2021)

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