The world’s food is lost by microbial spoilage upto the extent of___________________?

Related Mcqs:

1. Microbial gum used in food serve as_________________?

   A. Stabilizer
   B. Emulsifier
   C. Thickener
   D. All the above

2. Nitrification is the microbial conversion of____________________?

   A. NH nitrogen the NO3 nitrogen in soil
   B. NO2 to NO3 nitrogen in soil
   C. NO3 nitrogen to NH4 + in soil
   D. None of the above

3. Most food poisoning organisms prefer to grow in the pH range of___________________?

   A. 4-5
   B. 4-5
   C. 5
   D. Above 5

4. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?

   A. Canning
   B. Sterilization
   C. Pasteurization
   D. None of These

5. 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

6. Cholesterol is the natural form of___________________?

   A. Vitamin A
   B. Vitamin D
   C. Vitamin C
   D. Vitamin K

7. Pure water has an water activity (Aw) of___________________?

   A. 0.99
   B. 1.00
   C. 1.5
   D. non of these

8. Dried foods have water activity (Aw) of___________________?

   A. 1.0
   B. 1.5
   C. 0.6
   D. non of these

9. If a manure pile is exposed to the rain, what nutrient will be lost the most ?

   A. Ca
   B. Mg
   C. S
   D. N

   Submitted by: Shafiq Rehman

10. Tropical and subtropical fruits have the highest level of___________________?

    A. Maltose and starch
    B. Glucose and fructose
    C. Cellulose and lactose
    D. None of the above