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Subjects : Agriculture

Question Bank UKPSC Assistant Agriculture Officer (Paper-II) Exam - English
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Agriculture

Question 1Single Answer
In anemophylous plants, pollen are disseminated by means of_______
  1. A
    Insects
  2. B
    Water
  3. C
    Wind
  4. D
    Gravity
Question 2Single Answer
Production of seeds without fertilization is termed as______
  1. A
    Parthenocarpy
  2. B
    Parthenogenesis
  3. C
    Gametogenesis
  4. D
    All of the above
Question 3Single Answer
Removal of off type plants from a seed field is termed as_________
  1. A
    Weeding
  2. B
    Rouging
  3. C
    Hoeing
  4. D
    Clearing
Question 4Single Answer
Hormones which control apical dominance are______
  1. A
    Auxins
  2. B
    Cytokinins
  3. C
    Both (a) & (b)
  4. D
    Gibberellins
Question 5Single Answer
Turmeric is propagated by _____
  1. A
    Corms
  2. B
    Seed
  3. C
    Rhizome
  4. D
    Bulbs
Question 6Single Answer
Maturation of anthers and stigma at the same time is called as_______
  1. A
    Homogamy
  2. B
    Chasmogamy
  3. C
    Cleistogamy
  4. D
    Dichogamy
Question 7Single Answer
The cause of pungency in chillies is______
  1. A
    Cucurbitacin
  2. B
    Capsaicin
  3. C
    Allicin
  4. D
    Solanin
Question 8Single Answer
Regular consumption of garlic will reduce the level of_____
in human beings.
  1. A
    Cholesterol
  2. B
    Sugar
  3. C
    Uric acid
  4. D
    None of above
Question 9Single Answer
Which of the flower type cannot produce seed and/or
fruit ?
  1. A
    Pistillate
  2. B
    Perfect
  3. C
    Hermaphrodite
  4. D
    Staminate
Question 10Single Answer
Truck gardening means vegetable production for________
  1. A
    Home consumption
  2. B
    Distant markets
  3. C
    For local market
  4. D
    At commercial level
Question 11Single Answer
The true fruits develop from_______
  1. A
    Ovary
  2. B
    Thalamus
  3. C
    Pericarp
  4. D
    All of above
Question 12Single Answer
Fertigation refers to the application of fertilizers with_________
  1. A
    Water
  2. B
    Rain
  3. C
    Both of (a) and (b)
  4. D
    None of (a) and (b)
Question 13Single Answer
Early blight and late blight diseases of potato are
  1. A
    Fungal
  2. B
    Viral
  3. C
    Bacterial
  4. D
    Physiological
Question 14Single Answer
Auxins have effective role in_____
  1. A
    Rooting
  2. B
    Cell division
  3. C
    Reduction in pre-harvest fruit drop
  4. D
    All of above
Question 15Single Answer
______is monocot dioecious fruit tree.
  1. A
    Banana
  2. B
    Pomegranate
  3. C
    Date palm
  4. D
    Pineapple
Question 16Single Answer
Both mango and pistachio belong to one family __
  1. A
    Anacardiaceae
  2. B
    Mangiferae
  3. C
    Sapotaceae
  4. D
    None of above
Question 17Single Answer
Guava is a rich source of_______
  1. A
    Vitamin C
  2. B
    Pectin
  3. C
    Both (a) and (b)
  4. D
    Vitamin A and Vitamin B
Question 18Single Answer
Bearing habit of mango is_______
  1. A
    Terminal
  2. B
    Lateral
  3. C
    Axillary
  4. D
    Basal
Question 19Single Answer
Edible part of pomegranate is
  1. A
    Seed
  2. B
    Vesicles
  3. C
    Mesocarp
  4. D
    Arils
Question 20Single Answer
Apples and pears are classified as_______
  1. A
    Drupe
  2. B
    Pome
  3. C
    Berry
  4. D
    Hesperidium
Question 21Single Answer
Mushroom seed is called________
  1. A
    Button
  2. B
    Seed
  3. C
    Spawn
  4. D
    None of above
Question 22Single Answer
Jamun has medicinal value against______
  1. A
    Diabetes
  2. B
    Cancer
  3. C
    Blindness
  4. D
    All of above
Question 23Single Answer
Physiological activity in which plants tissue degenerate
and ultimately die is called as_______
  1. A
    Senescence
  2. B
    Juvenility
  3. C
    Climacteric
  4. D
    Degeneration
Question 24Single Answer
Plant response to the relative length of daylight or
darkness is known as_______
  1. A
    Long day
  2. B
    Short day
  3. C
    Geotropism
  4. D
    Phototropism
Question 25Single Answer
Spongy tissue in mango is due to_______
  1. A
    Fungus
  2. B
    Virus
  3. C
    Bacteria
  4. D
    Physiological disorder
Question 26Single Answer
The PH of normal, fresh cow milk usually varies in the range of
  1. A
    6.8-7.0
  2. B
    6.4-6.6
  3. C
    6.2-6.4
  4. D
    6.0-6.2
Question 27Single Answer
The specific gravity of milk fat is
  1. A
    0.93
  2. B
    0.09
  3. C
    1.00                 
  4. D
    0.97
Question 28Single Answer
The specific gravity of milk protein is
  1. A
    1.346                  
  2. B
    0.93
  3. C
    4.12
  4. D
    1.666.
Question 29Single Answer
The maximum lactose content of cow milk is
  1. A
    5.0%                                          
  2. B
    3.4%
  3. C
    4.6% 
  4. D
    2.7%
Question 30Single Answer
Milk is deficient in
  1. A
    Iron                                          
  2. B
    Copper
  3. C
    Both (a) and (b)                   
  4. D
    Calcium
Question 31Single Answer
Milk is an
  1. A
    Oil in water type emulsion
  2. B
    Water in oil type emulsion
  3. C
    Oil in protein emulsion
  4. D
    Oil in carbohydrate emulsion
Question 32Single Answer
Milk spoilage results in
  1. A
    Increase in PH
  2. B
    Decrease in PH
  3. C
    PH remain constant                    
  4. D
    All the above
Question 33Single Answer
The amount of energy obtained from fat, protein and sugar is respectively
  1. A
    (9.3, 4.1, 4.1) cal/g                    
  2. B
    (4.1, 9.3, 4.1) cal/g
  3. C
    (4.1, 4.1, 9.3) cal/g                 
  4. D
    (4.1, 7.3, 4.1) cal/g
Question 34Single Answer
The fat percentage of whale milk is
  1. A
    19.6                                          
  2. B
    17.1
  3. C
    4.6                                      
  4. D
    45.8
Question 35Single Answer
Carotene acts as
  1. A
    An antioxidant                          
  2. B
    A precursor of vitamin A
  3. C
    Both (a) and (b)                  
  4. D
    An oxidizing agent
Question 36Single Answer
Which acid content increases as the lactation progresses?
  1. A
    Oleic acid                                    
  2. B
    Lactic acid
  3. C
    Acetic acid                              
  4. D
    All the above
Question 37Single Answer
Lactose breakdown gives to the formation of
  1. A
    Glucose and galactose                
  2. B
    Fructose and glucose
  3. C
    Glucose and maltose            
  4. D
    Fructose and galactose
Question 38Single Answer
Which of the following pigments is water-soluble?
  1. A
    Carotene
  2. B
    Riboflavin
  3. C
    Both (a) and (b)                     
  4. D
    Annatto
Question 39Single Answer
In Milk, each fat globule is surrounded by a thin layer of
  1. A
    Protein                                       
  2. B
    Phospholipids
  3. C
    Both (a) and (b)                    
  4. D
    Carbohydrates
Question 40Single Answer
The nature of freshly drawn milk is
  1. A
    Acidic                                    
  2. B
    Basic
  3. C
    Amphoteric
  4. D
    Neutral
Question 41Single Answer
Buffer value for the cow and buffalo milk are
  1. A
    0.0259 and 0.0317 respectively
  2. B
    0.0159 and 0.0217 respectively
  3. C
    0.0059 and 0.0017 respectively
  4. D
    0.0359 and 0.0417 respectively
Question 42Single Answer
Viscosity for the cow and buffalo milk are
  1. A
    0.86 and 1.04 respectively                
  2. B
    2.86 and 3.04 respectively
  3. C
    1.86 and 2.04 respectively
  4. D
    3.86 and 4.50 respectively
Question 43Single Answer
The process of reducing fat droplet size in milk to prevent cream separation is known
  1. A
    Pasteurization
  2. B
    Crystallization
  3. C
    Interesterification
  4. D
    Homogenization
Question 44Single Answer
In efficiently homogenized milk, the fat globules are subdivided to less than or equal to
  1. A
    4 micron
  2. B
    0.5 micron
  3. C
    1 micron
  4. D
    2 micron
Question 45Single Answer
Fat globules clusters, agglomerates which contribute to the faster fat separation is prevented in the range of
  1. A
    0.2-1 μm diameters
  2. B
    0.2-0.7 μm diameters
  3. C
    1-2 μm diameters
  4. D
    0.5-0.2 μm diameters                    
Question 46Single Answer
A particle size reduction can only be possible if viscosity ratio of the fat to the water is
  1. A
    Less than 1
  2. B
    Less than 2
  3. C
    Less than 3
  4. D
    Less than 4
Question 47Single Answer
Cavitation occurs when the kinetic energy
  1. A
    Increases during flow through the slit
  2. B
    Decreases during flow through the slit
  3. C
    Is constant during flow through the slit
  4. D
    None of these
Question 48Single Answer
Single stage homogenization
  1. A
    Increases viscosity considerably
  2. B
    Decreases viscosity considerably
  3. C
    Does not affect viscosity
  4. D
    Decreases viscosity with respect to time
Question 49Single Answer
Homogenization increases the whitening power of milk because of
  1. A
    Larger surface area of the fat
  2. B
    Lesser surface area of the fat
  3. C
    Higher degree of clustering
  4. D
    Both (b) and (c)
Question 50Single Answer
In the process of homogenization
  1. A
    Mechanical energy is converted into heat
  2. B
    Kinetic energy is converted into heat
  3. C
    Potential energy is converted into heat
  4. D
    None of these
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