A. 2,4,5 trichlorophenoxy acetic acid
B. Meleic hydrazide
C. Sulphur dioxide
D. Sodium benzoate
Related Mcqs:
- Which one of the following is thickening agent___________________?
A. Agar
B. Amylase
C. Guar gum
D. All the above - Which one of the following quantative change is associated with ripening of fruits_____________________?
A. Breakdown of poly carbohydrates
B. Conversion of starch to sugar
C. Pectic substance and hemicellulose
D. All the above - The concentration of ethylene required for the ripening of Banana is______________________?
A. 5 ppm with 24 hr
B. 10 ppm with 24 hr
C. 12 ppm with 24 hr
D. 15 ppm with 24 hr - Ripening fruits soften due to___________________?
A. Jelly formation at acidic pH
B. Soubulization of pectate of middle lamelle
C. Conversion of starch in sugar
D. Incorporation of pectate in middle lamella - Which one of the following is associated with normal clotting of blood__________________?
A. Vitamin C
B. Vitamin D
C. Vitamin K
D. Tocopherol - The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
A. Sodium propionate
B. Sorbic acid
C. Benzoate
D. Nitrates - Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above - Which one of the following is water soluble vitamin ___________________?
A. Vitamin B
B. Vitamin E
C. Vitamin K
D. None of the above - Which one of the following is the soluble vitamins______________________?
A. Vitamin D
B. Vitamin B
C. Vitamin A
D. Both a & c - Which one of the following is best flour improver ______________________?
A. Cl2
B. ClO2
C. Benzoyl peroxide
D. All the above
