A. Chemist
B. Nutritionist
C. Food processor
D. All the above
Related Mcqs:
- According to a latest research, Pakistan is predominantly a dryland country; 80% of its land area is arid and semi arid, 12% sub-humid and 8% under humid climate. Thus , soils of arid & semi-arid regions are vulnerable to a wide range of degradation process. As the case in arid and semi-arid climates elsewhere in south-central/southern Asia and Sub-Saharan Africa; _________________ are among the major causes of soil degradation and desertification?
A. Drought stress
B. Accelerated erosion & salinization
C. Depletion of soil fertility and SOM
D. All 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% - Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods - Fresh foods have water activity (Aw) of____________________?
A. 0.99
B. 1.0
C. 1.6 - Foods having pH value of below 3.7 are called____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods - Dried foods have water activity (Aw) of___________________?
A. 1.0
B. 1.5
C. 0.6
D. non of these - Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above - The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A. Guar gum
B. Agaragar
C. Starch
D. All the above - If the frequency of a dominant phenotype in a stable population in 75% the frequency of the dominant allele in that population is____________________?
A. 50%
B. 75%
C. 25%
D. 40$ - Which one of the following is thickening agent___________________?
A. Agar
B. Amylase
C. Guar gum
D. All the above
