FOOD SCIENCE & TECHNOLOGY BITS

UNIT-V
The enzyme used in the baking industry (d)
(a) Alpha- amylase
(b) Lipoxygenase
(c) Phosholipase Aand D
(d) All of the above

The stage where the malt is mixed with hot water(55-65C) and the starches and proteins break down to produce dextrins, maltose and other sugars, protein break down product is known as (a)
(a) Mashing
(b) Malting
(c) Fermentation
(d) Maturation and finishing

The process of quality assurance and quality control by many different types of documents including general procedures, master documents and batch records needed to manufacture and control a chemical or pharmaceutical product is known as (c)
(a) Labelling
(b) Packaging
(c) Documentation
(d) Marketing

The process of separation pf Casien of milk from the liquid to prepare cheese is known as
(a) Rennet
(b) Whey
(c) Fermentation
(d) None of the above

The antibiotic which is used to preserve fish is known as (d)
(a) piamricin
(b) tylosin
(c) nisin
(d) clorotetracyclin

UNIT-VI
1. The most commonly available plant poly saccharides (a)
a. Starch
b. Maltose
c. Lactose
Pectinase

2. To produce a hydrolysate starch must be converted to as paste at (c)
a. 70-90C
b. 65-85C
c. 65-90C
d. 68-78C

3. Glucose is produced from (c)
a. Wheat starch
b. Molasses
c. Corn starch
d. Barley starch

4. Many bacteria and fungi excrete alkaline proteases the most important producers are
a. Bacillus lichenoformis (d)
b. Bacillus fermis
c. Streptomyces fridiae
d. Streptomyces griseus

Penicillin cylases are used almost exclusively for 6-APA production which are produced from (a)
a. E.coli
b. Clostridium butaricum
c. Bacillus subtilis
d. S. cerevisiae

UNIT-VII

1. The koji is a solid substrate fermentation in which cooked soyabean wheat flour are
fermented with (a)
a. Aspergillus oryzae
b. Candida
c. Pediococcus
d. Rhizopus

2. In vinegar preparation, the fermenting bacteria are normally species of (d)
a. Mucor
b. Aspergillus
c. Penicillium
d. Aceoto bacter

3. Glutamic acid and lysine are two amino acids produced by fermentation processes involving
the bacteria (a)
a. Cornybacterium glutamicim
b. Bravibacteium flavum
c. Pseudomonas species
d. Leuconostoc mesenteroids

4. The most available feed stocks for biotechnological processing (d)
a. Sugar beet
b. Sugar cane
c. Sugar millet
d. All of the above

5. The most abundant and renewable natural resource available to humanity throughout the world (a)

a. Ligno cellulose
Cellulase
Starch
Sugar cane

UNIT-VIII

1. The goals for SCP production (c)
a) Protien quality
b) Protein quantity
c) (a) or (b)
d)None of these

2. The time required to double the mass of various organisms i.e. bacteria and yeast
a) 30 to 150 mins (c)
b) 40 to 160 mins
c) 20 to 120 mins
d) 40 to 150 mins

3. The time required to double the mass of humans (young) (a)
a. 3 to 6 months
b. 4 to 8 months
c. 2 to 3 months
d. None of these

4. Methanol utilizing bacteria (a)
Methylophylus
Thiobacillus
Rhizobium
Methylotropus

5. SCP from algae (k)
a. spirulina
b. chlorella
c. (a) or (b)
d. None of these