What fraction of India's total area is covered by Rajasthan?
A
Around 5%
B
Around 15%
C
Around 10%
D
Around 20%
Question 2Single Answer
Which of the following statements is NOT TRUE?
A
Rajasthan's total geographical area is around 3.42 Lakh Sq. Km.
B
Total Populations of Rajasthan is around 10 crore.
C
Out of total population of Rajasthan, 24.9% people live in urban regions.
D
All of the above
Question 3Single Answer
Which district has highest population in Rajasthan?
A
Jaipur
B
Jaisalmer
C
Udaipur
D
Ajmer
Question 4Single Answer
What fraction of Rajasthan's total area is covered by Thar Desert?
A
Around 30%
B
Around 40%
C
Around 60%
D
Around 70%
Question 5Single Answer
The temple city of Osean in Rajasthan was established by which of the following Rajputs?
A
Gurjar Pratiharas
B
Chauhans
C
Solankis
D
Sisodias
Question 6Single Answer
The Jhamarkotra mines of Rajasthan are best known for which among the following minerals?
A
Mica
B
Zinc
C
Rock Phosphate
D
Lime Stone
Question 7Single Answer
What is the population of Scheduled Caste in Rajasthan?
A
20.3%
B
21%
C
17.8%
D
21.6%
Question 8Single Answer
According to census 2011, what is the literacy rate in Rajasthan?
A
60%
B
78%
C
66%
D
55%
Question 9Single Answer
How many people are working in Rajasthan (in percentage)?
A
56%
B
23%
C
43.6%
D
52.4%
Question 10Single Answer
The word 'Rajputana' for Rajasthan was first used by:
A
James Todd
B
George Thomas
C
Geogra Greeson
D
Kushal Labh
Question 11Single Answer
How many districts are there in Rajasthan in 2021?
A
21
B
16
C
30
D
33
Question 12Single Answer
Rajasthan shares the longest border with which state?
A
Gujarat
B
Madhya Pradesh
C
Uttar Pradesh
D
Haryana
Question 13Single Answer
Which district of the Rajasthan does not touch the international border?
A
Ganganagar
B
Bikaner
C
Barmer
D
Jodhpur
Question 14Single Answer
Which of the following districts of Rajasthan has shortest international boundary?
A
Jaisalmer
B
Bikaner
C
Barmer
D
Ganganagar
Question 15Single Answer
With how many states Rajasthan shares its border?
A
7
B
5
C
6
D
3
Question 16Single Answer
What is the Official Language of Rajasthan?
A
Hindi
B
Rajasthani
C
English
D
Marwari
Question 17Single Answer
On which day Rajasthan Diwas is observed every year?
A
April 30th
B
February 28th
C
March 30th
D
April 28th
Question 18Single Answer
Which of the following is the state animal of Rajasthan?
A
Chinkara
B
Tiger
C
Sloth bear
D
Stork Crane
Question 19Single Answer
Which desert is located in Rajasthan?
A
Gobi Desert
B
Thar Desert
C
Sahara Desert
D
Kalahari Desert
Question 20Single Answer
What is the state tree of Rajasthan?
A
Rhododendron
B
Palmyra palm
C
Deodar
D
Khejri
Question 21Single Answer
Which of the national parks is not situated in Rajasthan?
A
Panna national park
B
Ranthabore national park
C
Bandipur national park
D
Sariska national park
Question 22Single Answer
Which of the following is the largest freshwater lake in Rajasthan?
A
Dal Lake
B
Fateh Sagar Lake
C
Pushkar Lake
D
Jaisamand Lake
Question 23Single Answer
Which city is known as the Salt city of Rajasthan?
A
Bhilwara
B
Alwar
C
Sambhar
D
Kishangarh
Question 24Single Answer
The Taj Mahal of Rajasthan Jaswant-Thada is situated in which district?
A
Bikaner
B
Udaipur
C
Ajmer
D
Jodhpur
Question 25Single Answer
Who is known as the 'Iron man of Rajasthan'?
A
Govind Giri
B
Haribhau Upadhayay
C
Damodar Lal Vyas
D
Motilala tejawat
Question 26Single Answer
Which city of Rajasthan is known as City of Mountains?
A
Jhalawar
B
Durlabh
C
Sonargarh
D
Dungarpur
Question 27Single Answer
Literacy rate in Rajasthan is_____
A
66.1
B
60.1
C
55.1
D
62.1
Question 28Single Answer
Population density in Rajasthan is______
A
230
B
200
C
250
D
225
Question 29Single Answer
Rajasthan does not share its state border with_____
A
Punjab
B
Haryana
C
Gujarat
D
Goa
Question 30Single Answer
Rajasthan has border length with Punjab____km.
A
80
B
81
C
89
D
85
Question 31Single Answer
What campaign was launched by Rajasthan Chief Minister Bhajan Lal Sharma on May 26, 2026, for water conservation?
A
Jal Shakti Mission
B
Har Ghar Jal Campaign
C
Vande Ganga Jal Sanrakshan Jan Abhiyan
D
Amrit Jal Yojana
Question 32Single Answer
The Vande Ganga Jal Sanrakshan Jan Abhiyan aims to increase Rajasthanโs water holding capacity by what percentage before the monsoon?
A
10%
B
20%
C
15%
D
25%
Question 33Single Answer
Where was the Vande Ganga Jal Sanrakshan Jan Abhiyan formally launched?
A
Jaipur
B
Bisalpur Dam area
C
Udaipur
D
Jodhpur
Question 34Single Answer
Rajasthan possesses approximately what percentage of Indiaโs surface water resources?
A
4.2%
B
2.5%
C
1.2%
D
5.8%
Question 35Single Answer
Which Chief Minister launched the Vande Ganga Jal Sanrakshan Jan Abhiyan?
A
Ashok Gehlot
B
Vasundhara Raje
C
Bhajan Lal Sharma
D
Diya Kumari
Question 36Single Answer
On which occasion was the Vande Ganga Jal Sanrakshan Jan Abhiyan launched?
A
World Environment Day
B
Akshaya Tritiya
C
Ganga Dashami
D
Rajasthan Day
Question 37Single Answer
Which Union Minister announced the revival of the Jal Jeevan Mission in Rajasthan?
A
Nitin Gadkari
B
Dharmendra Pradhan
C
Shivraj Singh Chouhan
D
Gajendra Singh Shekhawat
Question 38Single Answer
How much allocation was approved for the revival of the Jal Jeevan Mission in Rajasthan?
A
โน2,500 crore
B
โน3,800 crore
C
โน4,800 crore
D
โน6,000 crore
Question 39Single Answer
The Jal Jeevan Mission primarily focuses on providing what?
A
Rural roads
B
Tap water connections
C
Solar energy
D
Employment opportunities
Question 40Single Answer
Which state bird conservation initiative was announced in Rajasthan in May 2026?
A
Godawan Diwas
B
Sarus Conservation Mission
C
Peacock Protection Scheme
D
Desert Wildlife Campaign
Food Safety
Question 41Single Answer
Potato contain total sugar (%) about
A
11
B
25
C
17
D
40
Question 42Single Answer
Apple contain total sugar (%) about
A
4.5
B
14.5
C
24.5
D
34.5
Question 43Single Answer
Grape contain total sugar (%) about
A
7.6
B
7.3
C
17.3
D
37.3
Question 44Single Answer
Carrot contain total sugar (%) about
A
10
B
20
C
25
D
30
Question 45Single Answer
Sweet potato contain total sugar (%) about
A
25
B
40
C
50
D
45
Question 46Single Answer
Maple syrup contain total sugar (%) about
A
45
B
55
C
65
D
80
Question 47Single Answer
Glycosides are stable to
A
acid
B
enzyme
C
alkali
D
all
Question 48Single Answer
Banana contains xylitol (mg/100g of dry weight)
A
11
B
21
C
31
D
41
Question 49Single Answer
Pears contains sorbitol (mg/100gย of dry weight)
A
2600
B
3600
C
3600
D
4600
Question 50Single Answer
Raspberries contains xylitol (mg/100g of dry weight)
A
168
B
268
C
368
D
468
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Food Safety
Question 51Single Answer
Strawberries contains xylitol (mg/100g of dry weight)
A
162
B
262
C
362
D
462
Question 52Single Answer
Peaches contains sorbitol (mg/100g of dry weight)
A
560
B
760
C
960
D
460
Question 53Single Answer
Cauliflower contains xylitol (mg/100g of dry weight)
A
100
B
200
C
300
D
400
Question 54Single Answer
White mushrooms contains mannitol (mg/100g of dry weight)
A
276
B
376
C
476
D
576
Question 55Single Answer
White mushrooms contains xylitol (mg/100g of dry weight)
A
186
B
128
C
286
D
228
Question 56Single Answer
White mushrooms contains galactitol(mg/100g of dry weight) (%)
A
48
B
68
C
88
D
108
Question 57Single Answer
Oligosaccharides contain monosac-charide units of about
A
one
B
2-10
C
15-20
D
>20
Question 58Single Answer
Sucrose is ______in nature
A
reducing
B
non-reducing
C
both
D
none
Question 59Single Answer
Caramel is formed when sugar is heated ("C) to
A
100
B
200
C
300
D
400
Question 60Single Answer
Which of the following is not an oligosaccharide
A
sucrose
B
galactose
C
lactose
D
maltose
Question 61Single Answer
Hydrolysis of sucrose results information of equal quantities of D-glucose and
A
D-glucose
B
D-fructose
C
galactose
D
lactose
Question 62Single Answer
Specific rotation (degree) of sucrose is
A
+66.5
B
-66.5
C
+55.5
D
-55.5
Question 63Single Answer
Staling of bread is related to
A
gluten
B
starch
C
albuminson
D
none
Question 64Single Answer
._______is known as milk sugar
A
sucrose
B
lactose
C
maltose
D
raffinose
Question 65Single Answer
Average lactose content (%) in cow milk is about
A
4.9
B
3.5
C
3
D
6
Question 66Single Answer
Average lactose content (%) in human milk is about
A
3
B
7
C
11
D
14
Question 67Single Answer
Lactose is hydrolyzed by
A
α-galactosidase
B
β-galactosidase
C
α -mannase
D
β -mannase
Question 68Single Answer
Maltose is __________ disaccharide
A
Reducing
B
non-reducing
C
both
D
none
Question 69Single Answer
Cellobiose is ______disaccharide
A
Reducing
B
non-reducing
C
both
D
none
Question 70Single Answer
Raffinose and stachyose from legu-mes are responsible for
A
Allergy
B
flatulence
C
vomiting
D
diarrhea
Question 71Single Answer
Fructo-oligosaccharides are commercially manufactured by enzyme on sucrose.
A
α-fructofuranosidase
B
β-fructofuranosidase
C
α-mannase
D
β-mannase
Question 72Single Answer
The rate of mutarotation increases_______ times for every 10"C rise
in temperature
A
1.5-3.0
B
10-15
C
15-20
D
25
Question 73Single Answer
Formation of caramel can be considered non-enzymatic browning reaction in absence of
A
C-compound
B
N-compound
C
glucose
D
fructose
Question 74Single Answer
The pigment caramelan tastes
A
sweet
B
sour
C
bitter
D
salty
Question 75Single Answer
Enzyme are_______________in nature
A
carbohydrate
B
Iipid
C
Parotein
D
all
Question 76Single Answer
Heating of caramelen results in formation of
A
caramelan
B
caramelin
C
glucose
D
fructose
Question 77Single Answer
Melting point (0C) of caramelen is
A
154
B
164
C
174
D
184
Question 78Single Answer
Caramelin is also known as
A
caramelan
B
caramel
C
humin
D
none
Question 79Single Answer
In commercial production, crystallization of sugar is an important step for
A
neutralization
B
purification
C
sweetening
D
all
Question 80Single Answer
Which of the following is not a type of viscometer
A
capillary
B
rotational
C
falling ball
D
none
Question 81Single Answer
Which of the following affects growth of sucrose crystals
A
Nature of impurities
B
relative velocity of solution
C
concentration of impurities
D
all
Question 82Single Answer
Which of the following is a type of non Newtonian material
A
dilatent
B
pseudoplastic
C
plastic
D
all
Question 83Single Answer
In crystal growth of sucrose, incorporation of molecules to the surface of crystal is
A
First order processo
B
Second order process
C
Zero order process
D
None
Question 84Single Answer
Lactose can occur in_________ crystalline form
A
One
B
two
C
three
D
four
Question 85Single Answer
Which of the following is/areย crystalline form of lactose
A
a-hydrate
B
B-anhydrous
C
both s
D
none
Question 86Single Answer
α-hydrate form of lactose has a 68ย melting point (0C) of about
A
102 bong
B
152
C
202 15 Bi
D
252
Question 87Single Answer
Melting point (ยฐC) of β-anhydrous 6 form of lactose is about
A
102
B
152
C
202
D
252
Question 88Single Answer
Specific rotation (degree) of α- hydrate form of lactose is
A
+79.4
B
-79.4
C
+89.4
D
-89.4
Question 89Single Answer
Specific rotation (degree) of β-anhydrous form of lactose is
A
+79.4 b)
B
+35
C
-79.4
D
+52.5
Question 90Single Answer
Solubility (g/100ml) of α-hydrate form of lactose in water at 20 ยฐC
A
8
B
16
C
32
D
55
Question 91Single Answer
Solubility (g/100ml) of β-anhydrous form of lactose in water at 20 ยฐC
A
8
B
16
C
32
D
55
Question 92Single Answer
Specific gravity of a hydrate form of lactose at 20ยฐC
A
1.34
B
1.38
C
1.54
D
1.59
Question 93Single Answer
Specific gravity of β-anhydrous form of lactose at 20ยฐC
A
1.34
B
1.38
C
1.54
D
1.59
Question 94Single Answer
Specific heat of α-hydrate form of lactose is_____ than β-anhydrous form
A
higher
B
lower
C
equal
D
none
Question 95Single Answer
Starch can be hydrolyzed by
A
acid
B
enzyme
C
both
D
none
Question 96Single Answer
Which of the following is not a source of starch
A
corn
B
wheat
C
potato
D
guar gum
Question 97Single Answer
Hydrolysis product of starch is
A
Glucose monomer
B
glucose dimer
C
oligosaccharide
D
all
Question 98Single Answer
Enzyme used for starch hydrolysis is
A
protease
B
amylase
C
galactosidase
D
cellulase
Question 99Single Answer
Endo-α-amylase attacks on
A
α -1,4 glycosidic bond
B
α -1,6 glycosidic bond
C
β-1,4 glycosidic bond
D
β-1,6 glycosidic bond
Question 100Single Answer
Isomerization of glucose to fructose is done with
A
glucose isomerase
B
galacto isomerase
C
mannose isomerase
D
none
Question 101Single Answer
Polyols are produced industrially from corresponding saccharide by
A
Catalytic hydration
B
catalytic hydrogenation
C
catalytic oxidation
D
none
Question 102Single Answer
Sorbitol is found in
A
Plums
B
apples
C
pears
D
all
Question 103Single Answer
Sorbitol is commercially produced by catalytic hydrogenation of
A
D-mannose
B
D-glucose
C
D-galactose
D
all
Question 104Single Answer
Mannitol is commercially produced by catalytic hydrogenation of
A
D-mannose
B
D-glucose
C
D-galactose
D
all
Question 105Single Answer
Mannitol is found in
A
mushrooms
B
celery
C
olives
D
all
Question 106Single Answer
Disaccharide alcohols include
A
isomalt
B
maltitol
C
lactitolo
D
all
Question 107Single Answer
Maltitol is hydrogenated form of
A
mannose
B
maltose
C
glucose
D
all
Question 108Single Answer
Which of the following has highestย sweetness compared to sugar
A
isomalt
B
maltitol
C
lactitol
D
none
Question 109Single Answer
Lactitol is hydrogenated form of
A
lactic acid
B
lactose
C
maltose
D
glucose
Question 110Single Answer
Isomalt is also known as
A
hydrogenated isomaltose
B
hydrogenated palatinose
C
both
D
none
Question 111Single Answer
Isomalt consists of
A
D-glucopyranosyl- α-(1-1)-D- mannitol
B
D-glucopyranosyl- α-(1-6)-D- sorbitol
C
both
D
none
Question 112Single Answer
Which of the following is used incereals quality laboratory
A
Falling number apparatus
B
alveogarph
C
SKCS
D
all
Question 113Single Answer
Starch is a polymer made up of monomer units of
A
galactose
B
sucrose
C
glucose
D
fructose
Question 114Single Answer
Starch is found as storage carbohydrate in plants in form of
A
grains
B
granules
C
crystal
D
none
Question 115Single Answer
Granular structure of starch can be analyzed using
A
Ordinary microscope
B
polarized light microscopy
C
X-ray diffraction
D
all
Question 116Single Answer
Starch molecule is composed of
A
amylase
B
amylopectin
C
both
D
none
Question 117Single Answer
Relative sweetness of xylitol with respect to sucrose solution at 20ยฐC is
A
50-60
B
60-70
C
70-80
D
80-100
Question 118Single Answer
Relative sweetness of sorbitol with respect to sucrose solution at 20ยฐC is
A
50-60
B
60-70
C
70-80
D
80-100
Question 119Single Answer
Relative sweetness of mannitol with respect to sucrose solution at 20ยฐC is
A
60-65
B
50-60
C
70-80
D
80-100
Question 120Single Answer
Relative sweetness of lactitol with respect to sucrose solution at 20ยฐC is
A
30-40
B
40-50
C
50-60
D
60-70
Question 121Single Answer
Relative sweetness of maltitol with respect to sucrose solution at 20ยฐC is
A
50-60
B
60-70
C
70-80
D
80-90
Question 122Single Answer
Relative sweetness of isomalt with respect to sucrose solution at 20ยฐC is
A
50-60
B
60-70
C
70-80
D
80-100
Question 123Single Answer
The test used for detection of starch
A
glucose test
B
sodium test
C
iodine test
D
salt test
Question 124Single Answer
Starch granules are
A
crystalline
B
amylopectin
C
partly crystalline
D
none
Question 125Single Answer
Waxy starch contains
A
amylose
B
amylopectin
C
both
D
none
Question 126Single Answer
Potato starch granules have a diameter range (micron)
A
100-200
B
200-250
C
15-100
D
400
Question 127Single Answer
Wheat starch granules have a diameter range (micron)
A
50 -100
B
154 - 165
C
2 - 35
D
70 - 86
Question 128Single Answer
.The temperature at which granules swell in aqueous medium is known as_______ temperature
A
crystallization
B
caramelization
C
gelatinization
D
none
Question 129Single Answer
Gelatinization temperature also exhibit
A
Optical birefringenceย disappearance
B
loss of crystallinity
C
swelling
D
all
Question 130Single Answer
Starch with large granules swell at ______ temperature than those with small granules
A
higher
B
lower
C
same
D
0ยฐC
Question 131Single Answer
Potato starch generally swells at
A
49-55 ยฐC
B
55-60 ยฐC
C
64-72 ยฐC
D
90-95 'C
Question 132Single Answer
Swelling temperature of starch is influenced by
A
pH
B
heating rate
C
salt & sugar
D
all
Question 133Single Answer
Retrogradation is related to
A
protein
B
fat
C
starch bato
D
none
Question 134Single Answer
Cereal starches contain fatty acids atย levels (%) of about
A
0.1-0.2
B
0.5-0.7
C
1.2-1.5
D
1.5-1.8
Question 135Single Answer
Starch is composed of
A
amylose
B
amylopectin
C
both
D
none
Question 136Single Answer
Staling of bread occurs due to
A
saccharification
B
retrogradation
C
caramelization
D
browning
Question 137Single Answer
Rate of staling is mainly_______ dependent
A
pH
B
salt
C
temperature
D
all
Question 138Single Answer
Retrogradation is________ at lowย temperature
A
slower
B
faster
C
intermediate
D
none
Question 139Single Answer
Freezing condition_________ the retrogradation
A
retard
B
prevent
C
speed up
D
do not affect
Question 140Single Answer
Which of the following is not a cereal starch
A
corn
B
sorghum
C
rice
D
cassava
Question 141Single Answer
Which of the following is not a root or tuber starch
A
potato
B
cassava
C
tapioca
D
millet
Question 142Single Answer
Which of the following starch paste forms clear gel on cooling
A
corn
B
wheat
C
rice
D
cassava
Question 143Single Answer
Which of the following starch paste forms opaque gel on cooling
A
potato
B
tapioca
C
cassava
D
sorghum
Question 144Single Answer
Waxy starches shows property of
A
clear paste
B
heavy body paste
C
both
D
none
Question 145Single Answer
High amylase starch require_______ temperature for gelatinization
A
high
B
low
C
room temperature
D
none
Question 146Single Answer
Which of the following is not a property of high amylase starch gel
A
firm
B
opaque
C
short bodied
D
none
Question 147Single Answer
Starches are used in food products due to their
A
viscosity
B
gel formation
C
cohesiveness
D
all
Question 148Single Answer
At gelatinization temperature, viscosity of starch gel is
A
maximum
B
minimum
C
do not change
D
none
Question 149Single Answer
Modified starches can be prepared by treatment with