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Latest TN MRB FSO Exam Question (Objective Questions), MCQ in English
Subjects : Food Safty
Question Bank TN MRB FSO Exam - English
Food Safty
Q 1 :
Potato contain total sugar (%) about
A.11
B.25
C.17
D.40
Q 2 :
Apple contain total sugar (%) about
A.4.5
B.14.5
C.24.5
D.34.5
Q 3 :
Grape contain total sugar (%) about
A.7.6
B.7.3
C.17.3
D.37.3
Q 4 :
Carrot contain total sugar (%) about
A.10
B.20
C.25
D.30
Q 5 :
Sweet potato contain total sugar (%) about
A.25
B.40
C.50
D.45
Q 6 :
Maple syrup contain total sugar (%) about
A.45
B.55
C.65
D.80
Q 7 :
Glycosides are stable to
A.acid
B.enzyme
C.alkali
D.all
Q 8 :
Banana contains xylitol (mg/100g of dry weight)
A.11
B.21
C.31
D.41
Q 9 :
Pears contains sorbitol (mg/100g of dry weight)
A.2600
B.3600
C.3600
D.4600
Q 10 :
Raspberries contains xylitol (mg/100g of dry weight)
A.168
B.268
C.368
D.468
Q 11 :
Strawberries contains xylitol (mg/100g of dry weight)
A.162
B.262
C.362
D.462
Q 12 :
Peaches contains sorbitol (mg/100g of dry weight)
A.560
B.760
C.960
D.460
Q 13 :
Cauliflower contains xylitol (mg/100g of dry weight)
A.100
B.200
C.300
D.400
Q 14 :
White mushrooms contains mannitol (mg/100g of dry weight)
A.276
B.376
C.476
D.576
Q 15 :
White mushrooms contains xylitol (mg/100g of dry weight)
A.186
B.128
C.286
D.228
Q 16 :
White mushrooms contains galactitol(mg/100g of dry weight) (%)
A.48
B.68
C.88
D.108
Q 17 :
Oligosaccharides contain monosac-charide units of about
A.one
B.2-10
C.15-20
D.>20
Q 18 :
Sucrose is ______in nature
A.reducing
B.non-reducing
C.both
D.none
Q 19 :
Caramel is formed when sugar is heated ("C) to
A.100
B.200
C.300
D.400
Q 20 :
Which of the following is not an oligosaccharide
A.sucrose
B.galactose
C.lactose
D.maltose
Q 21 :
Hydrolysis of sucrose results information of equal quantities of D-glucose and
A.D-glucose
B.D-fructose
C.galactose
D.lactose
Q 22 :
Specific rotation (degree) of sucrose is
A.+66.5
B.-66.5
C.+55.5
D.-55.5
Q 23 :
Staling of bread is related to
A.gluten
B.starch
C.albuminson
D.none
Q 24 :
._______is known as milk sugar
A.sucrose
B.lactose
C.maltose
D.raffinose
Q 25 :
Average lactose content (%) in cow milk is about
A.4.9
B.3.5
C.3
D.6
Q 26 :
Average lactose content (%) in human milk is about
A.3
B.7
C.11
D.14
Q 27 :
Lactose is hydrolyzed by
A.α-galactosidase
B.β-galactosidase
C.α -mannase
D.β -mannase
Q 28 :
Maltose is __________ disaccharide
A.Reducing
B.non-reducing
C.both
D.none
Q 29 :
Cellobiose is ______disaccharide
A.Reducing
B.non-reducing
C.both
D.none
Q 30 :
Raffinose and stachyose from legu-mes are responsible for
A.Allergy
B.flatulence
C.vomiting
D.diarrhea
Q 31 :
Fructo-oligosaccharides are commercially manufactured by enzyme on sucrose.
A.α-fructofuranosidase
B.β-fructofuranosidase
C.α-mannase
D.β-mannase
Q 32 :
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
Q 33 :
Formation of caramel can be considered non-enzymatic browning reaction in absence of
A.C-compound
B.N-compound
C.glucose
D.fructose
Q 34 :
The pigment caramelan tastes
A.sweet
B.sour
C.bitter
D.salty
Q 35 :
Enzyme are_______________in nature
A.carbohydrate
B.Iipid
C.Parotein
D.all
Q 36 :
Heating of caramelen results in formation of
A.caramelan
B.caramelin
C.glucose
D.fructose
Q 37 :
Melting point (0C) of caramelen is
A.154
B.164
C.174
D.184
Q 38 :
Caramelin is also known as
A.caramelan
B.caramel
C.humin
D.none
Q 39 :
In commercial production, crystallization of sugar is an important step for
A.neutralization
B.purification
C.sweetening
D.all
Q 40 :
Which of the following is not a type of viscometer
A.capillary
B.rotational
C.falling ball
D.none
Q 41 :
Which of the following affects growth of sucrose crystals
A.Nature of impurities
B.relative velocity of solution
C.concentration of impurities
D.all
Q 42 :
Which of the following is a type of non Newtonian material
A.dilatent
B.pseudoplastic
C.plastic
D.all
Q 43 :
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
Q 44 :
Lactose can occur in_________ crystalline form
A.One
B.two
C.three
D.four
Q 45 :
Which of the following is/are crystalline form of lactose
A.a-hydrate
B.B-anhydrous
C.both s
D.none
Q 46 :
α-hydrate form of lactose has a 68 melting point (0C) of about
A.102 bong
B.152
C.202 15 Bi
D.252
Q 47 :
Melting point (°C) of β-anhydrous 6 form of lactose is about
A.102
B.152
C.202
D.252
Q 48 :
Specific rotation (degree) of α- hydrate form of lactose is
A.+79.4
B.-79.4
C.+89.4
D.-89.4
Q 49 :
Specific rotation (degree) of β-anhydrous form of lactose is
A.+79.4 b)
B.+35
C.-79.4
D.+52.5
Q 50 :
Solubility (g/100ml) of α-hydrate form of lactose in water at 20 °C
A.8
B.16
C.32
D.55
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