FST bits


1. ---------------------------------is defined as operational techniques and activities used to fulfill requirements for quality.
a. quality
b. quality assurance. [c]
c. quality control,
d. All the above.

2. ---------------------------- is defined as all those planned and systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality.
a. quality [b]
b.quality assurance
c. quality control
d. None of the above.

3. What is validation process? [c]
a. validation of the analytical methods
b. validation of the cleaning procedures
c. validation of the manufacturing process
d. All the above.

4. Expand of SOP.[a]
a. standard operating procedures
b. standard operating principles
c. standard opening procedures. [a]
d. storage operating procedures.

5. A finished product is the article received by the retailer for sale to a
a. consumer
b. dealer [a]
c. producer
d. distributor


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6.Expand GMP. [a].
a. Good manufacturing practice.
b, Good manufacturing principle
c. Global manufacturing principle
d. Global manufacturing practice.

7 Certificate of analysis [d]
a. List of tests done
b. specifications
c. results for the batch.
d All the above.

8. Quarantine report is the [c]
a. report of all materials held in hospital
b. report of all materials held in house.
c. report of all materials held in quarantine
d. report of all materials held in industry.

9. Expand ISO. [a]
a. International Standard Organisation
b. International standard Operating Systems
c Internal Standard Organisation
d. Indian Standard Organisation.

10. Expand BP. [a]
a. British Pharmacopoeia
b. Bangladesh Pharmacopeia
c. Bharat Pharmacopoeia
d. All the above.

11. Request to resample from the batch is. [a]
a. Resample Request
b. Receiving Report
c. Quarantine Report
d. None of the above.

12. -------------------------- is the term used when many different types of labels are printed on one sheet [a]
a. Gang Printing.
b. Single Printing
c. Group Printing
d. Double Printing.

13. -------------------------- is any item i.e., produced and held by the manufacturing department for further processing or packaging. [a]
a. In-process items
b. Finished products
c. Both a & b
d. None of the above.

14. Expand HACCP. [a]
a. Hazard Analysis and Critical Control Point.
b. Harmone Analysis and Critical Control Point
c. Harmone Analysis and Cholesterol control point
d. None of the above.

15. Preapproved recipe for manufacturing the product is [a]
a. Master manufacturing instructions
b. Master packaging instructions
c. Master disposal instructions
d Minor manufacturing instructions


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16. The packaging materials used to ensure their quality [d]
a. Bottles
b. Caps
c. Paper stock
d. All the above.

17. Quality Assurance and Quality Control require the use of many types of documents [d]
a. Master document
b. Batch records
c. Paper documents
d. Both a & b

18. Official compendia include [d]
a. American chemical society
b. European pharmacopoeia.
c. Japanese Pharmacopoeia
d. All the above.

19. FDC stands for [a]
a. Food Drug Cosmetic
b. Fuel Drug Cosmetic
c. Fast Drug Cosmetic
d. Function Drug Cosmetic

20. Stickers. [a]
a. are physically attach to materials to display their status
b. Request to Resample.
c. Record that the sample was taken.
d. complete trecord of packaging process.

21. ----------------------------- are used for SCp production [d]
a. Algae.
b. Fungi
c. Yeast.
d. All the above.

22. The microorganisms used for SCP production must be. [d]
a. Pathogenic to plants.
b. Pathogenic to animals
c. Pathogenic to man
d. Non-pathogenic to plants & animals

23. The microorganisms used for SCP production must be. [d]
a. Bad Nutritional value.
b. Good Nutritional value.
c. Good pretentious value
d. Both b & c.



24. The microorganisms used for SCP production must be. [b]
a. Toxic
b. Toxic free
c. Pathogenic
d. Poisnous


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25. The microorganisms used for SCP production must be. [a]
a. Easily and cheaply produced on large scale
b Costly
c. Produced on small scale
d. None of the other.

26. The microorganisms used for SCP production must be. [a]
a. Easy to separate from the medium and dry
b. Very hard to separate
c. Cannot be dried
d. Easy to separate only

27. The microorganisms used for SCP production must be. [c]
a. slow growing
b. very slow growing
c. fast growing
d. very fast growing.

28. Members of the genera chlorella, scenedesmus and spirulina are generally grown in [c]
a. rivers
b. seas
c. ponds & tanks
d. None of the above

29. Algal SCP has about [a]
a. 60% crude protein
b.70% crude protein
c.100% crude protein
d.120% crude protein

30. Filamentous fungi have been used to produce SCP mainly from [d]
a. Polysaccharide hydrolysates
b. Sulphite Liquor from wood pulp industries.
c. From Cellulose
d. All the above.

31. Which algae are used for SCP Production [d]
a. Cholorella
b. Scenedesmus
c. Spirulina
d All the above.



32. Which bacteria are used for SCP Production [c]
a. E.coli
b. Proteus vulgaris
c. Methylophilus methytrophus
d. None of the above.

33. Which variety of yeast are used for SCP Production [d]
a. Saccharomyces
b. Candida
c. Thrulopsis
d. All the above.

34. Mainly which people harvested the filamentous blue green algae? [d]
a. African's
b. Aztec's
c. American's
d. Both a & b

35. Co2 substrate is utilized by
a. Algae [a]
b. Fungi
c. Bacteria
d. Yeast

36. Spirulina is grown on a comercial scale by sosa, by mexico producing upto [c]
a. 50 tons dry biomass/day
b. 100 tons dry biomass/day
c. 5 tons dry biomass/day
d. 60 tons dry biomass/day

37. Methanol contains SCP of about
a.71% protein [a]
b.72% protein
c.80% protein
d.91% protein

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38. Protein is marketed in the name of
a. Protein [b]
b. Pruteen
c. Prutein
d. None of these.

39. The renewable carbon source include
a. Molasses [d]
b. Whey
c. Cellusose Hydralysates
d. All the above.



40. Fossil carbon source is used for SCP production
a. Gaseous hydrocarbons [d]
b. liquid hydrocarbons
c. Ethanol & Methanol
d. All the above.

41. The fermented food offer which advantage [d]
a. improved flavour
b. elimination of undesirable flavours
c. improvement in the texture of food
d. All the above.

42. Which general procedure is followed for the production of fermented foods? [d]
a. seeds soaked in water.
b. seeds either cooked by boiling
c. None of the above
d. both a & b

43. Fermented food tempeh and miso is prepared by [a]
a. seeds either cooked by boiling
b. the seeds are soaked in water
c. seeds are directly used
d. None of these.

44. For tempeh preparation the seeds used are [c]
a. green gram
b. moong dal
c. soya been seeds
d. none of the above.

45. The microorganisms used in the fermented food tempeh [a]
a. Rhizopus oligosporus
b. Proteus vulgaris
c. Clostridium
d. saccharomyces.

46. The boiled and dried seeds used for tempeh preparation are [a]
a. Inoculated & incubated at 30 degrees for 2-3 days
b. Inoculated & incubated at 30 degrees for 5-6 days
c. Inoculated & incubated at 30 degrees for 10-12 days
d. Inoculated & incubated at 30 degrees for 20-22 days.


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47. The microorganisms used for the preparation of cheese [d]
a. S.lactis and .S.cremoris
b. S.thermopholes
c. L.lactis and L.bulgaricus
d. All the above.



48. Bricks of cheese may be inoculated with specific strains [c]
a. Penicillium roquefortii
b. P.camembertii
c. both a & b
d. none of the above.

49. The microorganisms used for the preparation of curd. [d]
a. S.lactis and .S.cremoris
b. S.thermopholes
c. L.lactis and L.bulgaricus
d. All the above.

50. The enzyme used for the production of glusoce, maltose and high fructose syrup [a]
a. Amylases
b. Glusose oxidase
c. Subtilisin
d. Catalase

51. In fruit juice and brewing industries the microorganisms used are [d]
a. S.cervesiae
b. S.carisbergebsis
c. L.lactice
d. both a & b.

52. The microorganisms used for the preparation of beer. [a]
a. S.cervesiae
b. S.carisbergebsis
c. L.lactice
d. both a & b.

53. Lipolysis is brought about by lipase from [a]
a. A.niger
b. S.carisbergebsis
c. L.lactice
d. both a & b.

54. The fruiting bodies of certain basidiomyceteous fungi are [a]
a. mushrooms
b. spirulina
c. chlorella
d. None of these

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55. Mushrooms are produced by about [c]
a. 5000 specie
b. 6000 species
c. 4000 species
d. 7000 species



56. Newly edible mushrooms are about [a]
a. 2000 species
b. 6000 species
c. 4000 species
d. 7000 species

57. In mushroom cultivation the inoculum is generally called as [a]
a. spawn
b. wahey
c. cheese
d. curd

58. Advantages of mushrooms [d]
a. easy to produce
b. they are delicious to eat and have good flavour.
c. they are rich in protein
d. none of the above

59. Button mushrooms are grown [a]
a. horse mannure
b. goat mannure
c. cow mannure
d. sheepe mannure.

60. Pleurietus mushrooms are grown on [d]
a. chopped paddy
b. wheat or rye straw
c. chopped grasses
d. All the above.

61. The enzyme used in the baking industry [d]
(a) Alpha- amylase
(b) Lipoxygenase
(c) Phosholipase Aand D
(d) All of the above

62. 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

63. 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

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

65. The antibiotic which is used to preserve fish is known as [d]
a. piamricin
b. tylosin
c. nisin
d. clorotetracyclin

66. The most commonly available plant poly saccharides [a]
a. Starch
b. Maltose
c. Lactose
d. Pectinase

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67. 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

68. Glucose is produced from [c]
a. Wheat starch
b. Molasses
c. Corn starch
d. Barley starch

69. 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

70. 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



71. 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

72. In vinegar preparation, the fermenting bacteria are normally species of [d]
a. Mucor
a. Aspergillus
b. Penicillium
c. Aceoto bacter

73. 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

74. The most available feed stocks for biotechnological processing [d]
a. Sugar beet
b. Sugar cane
c. Sugar millet
d. All of the above

75. The most abundant and renewable natural resource available to humanity throughout the
world [a]
a. Ligno cellulose
b. Cellulase
c. Starch
d. Sugar cane

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

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

78. 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
79. Methanol utilizing bacteria [a]
a. Methylophylus
b. Thiobacillus
c. Rhizobium
d. Methylotropus

80. SCP from algae [c]
a. spirulina
b. chlorella
c. (a) or (b)
d. None of these