A. Baking
B. Brewing
C. Wine making
D. all the above
Related Mcqs:
- The final product of alcoholic fermentation are______________________?
A. Acetic acid + H2O
B. Ethyl alcohol + CO2
C. Ethyl alcohol + H2O
D. All the above - Several yeast can be used in fermentation but most commonly known species of genus are_________________?
A. Streptococcus
B. Lactobacillus
C. Leuconostoc
D. Saccharomyces - Tea is the example of fermentation of_____________________?
A. Alcoholic
B. Non-alcoholic
C. Acetic
D. None of the above - The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above - Lactic fermentation product from coagulated milk in dairy products___________________?
A. Cheese
B. Ice cream
C. Skimmed
D. Milk - What are the products of fermentation of grapes by yeast________________?
A. CO & alcohol
B. ATP & CO2
C. ATP & Ethanol
D. All the above - Nitrogen & sulphur dioxide liberate from motor vehicles & industries. Nitrogen & Sulphur gases dissolve in the water vapour of atmosphere & form nitric & sulphuric acid. This rain water falls on soil as__________ & contaminates soil also:
A. Acid rain
B. Neutral rain
C. Both A & B
D. None of the aboveSubmitted by: Shafiq Rehman
- The moisture content of natural semi-perishable food ranges between_____________________?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70% - Yoghurt,cheese, pickles are included in_________________?
A. Fermented food
B. Dehydrated food
C. Simple food
D. Preserved food - Esterases, proteinases, alkali acid phosphates belongs to_____________________?
A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme
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