Esterases, proteinases, alkali acid phosphates belongs to_____________________?

A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme

Acid soils of the world’s arable comprise up to_____________________?
A. 40%
B. 30%
C. 58%
D. 20%
The function of acids in food is to_____________________?
A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
Which is/are dominating salt/s in alkali soil:
A. NaHCO₃
B. Na₂CO₃
C. MgSO₄
Both a & b
Recemases belongs to___________________?
A. Isomerases enzyme
B. Ligases enzyme
C. Lyases enzyme
D. Oxireductase enzyme
Ascorbic acid deficiency causes________________?
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
The acetic acid producing bacteria are___________________?
A. Acetomonas
B. Saccharomyces
C. Streptococeus
D. None of the above
Which one of the following acid is present in rancid butter__________________?
A. Propionic acid
B. Pentanoic acid
C. N-butyric acid
D. Caprotic acid
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
A. Streptococcus
B. Lactobacillus
C. Acetobacter
D. Both a & b
Amino acid with no polar R group are____________________?
A. Hydrophilic
B. Hydrophobic
C. Aromatic
D. None of the above