A. 50
B. 70
C. 95
D. 80
Related Mcqs:
- Sucrose content in the raw juice extracted from sugar cane is about _________________ percent?
A. 1 – 2
B. 15 – 20
C. 50 – 60
D. 80 – 85 - Sugar content in sugarcane on cane basis is about _______________ percent by weight ?
A. 1 to 5
B. 5 to 10
C. 15 to 20
D. 20 to 30 - One of the steps during refining of cane sugar consists of addition of hydrated lime to the sugar syrup followed by carbonation of the resulting solution. The purpose of this step is to_________________?
A. Adjust the pH of the syrup
B. Remove the coloring matter from the syrup
C. Reduce the viscosity of the syrup
D. Improve the rate of crystallisation of sugar - High magnesia lime is added to hot sugar cane juice (during the manufacture of sugar) to__________________?
A. Flocculate the impurities
B. Facilitate fast filtration
C. Both A. and B.
D. Neither A. nor B. - SO2 is bubbled through hot sugar cane juice to_______________?
A. Act as an acidifying agent
B. Increase its concentration
C. Increase the amount of molasses
D. Increase the crystal size - Percentage of alcohol in beer may be around ______________________ percent?
A. 2-8
B. 18-23
C. 27-32
D. 1-4 - Alcohol content in freshly prepared natural and fortified wine may be respectively around ______________ percent ?
A. 7-14 and 14-30
B. 7-14 and 40-50
C. 14 – 30 and 40-50
D. 10 – 20 and 40 – 50 - Inversion of sucrose produces_____________________?
A. Fructose
B. Glucose
C. Both A. & B.
D. Neither A. nor B. - Sucrose is a__________________?
A. Monosaccharide
B. Disaccharide
C. Polysaccharide
D. None of these - Sucrose is a disaccharide consisting of____________________?
A. Glucose and glucose
B. Glucose and fructose
C. Glucose and galactose
D. Fructose and galactose
