During storing food grains, what is the optimum level of moisture?

Related Mcqs:

1. Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?

   A. Food contaminations
   B. Food adulterants
   C. Food additives
   D. All the above

2. The moisture content of natural semi-perishable food ranges between_____________________?

   A. 50-60%
   B. 70-80%
   C. 60-90%
   D. 50-70%

3. The food in which the moisture content is less than 15% is called_____________________?

   A. Stable foods
   B. Semi perishable foods
   C. Perishable foods
   D. Acid food

4. The food in which the moisture content ranges between 80-90% is called________________?

   A. Perishable foods
   B. Low perishable foods
   C. Stable foods
   D. High acid foods

5. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?

   A. Benzoyl peroxide
   B. Nitrosyle chloride
   C. Sorbitol
   D. Mannitol

6. Egg storage stability can be achieved by storing eggs under _____________________ ?

   A. CO2
   B. Mineral oil
   C. Then no stabilization
   D. All the above

7. The transfer of pollen grains from anthers to the stigma by any pollinating agent is called______________?

   A. Allogamy
   B. Pollination
   C. Crossing
   D. Breeding

8. Direct effect of pollen grains on the female tissues of the ovary is called__________________?

   A. Pollination
   B. Xenia
   C. Metaxenia
   D. None of the above

9. Transfer of pollen grains to the stigma of the flowers of another plant is known as _______________________?

   A. Allogamy
   B. Autogamy
   C. Polygamy
   D. Cleistogamy

10. Silt stones consists of grains whose size range from____________________?

    A. 0.625 mm
    B. 0.004 mm
    C. 0.0625 mm
    D. Both b & c