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Home » GAT Subject » Agriculture » Aptitude Test - 6
1.Which of these is a non-hoookean material?
A. Copper
B. Aluminum
C. Rubber
D. Copper
2.Where in the stress-strain curve, the hooke’s law is valid?
A. Valid everywhere
B. Elastic range
C. Necking region
D. Valid everywhere
3.Highest value of stress for which Hooke’s law is applicable for a given material is called?
A. Significant limit
B. Proportional limit
C. Strain limit
D. Significant limit
4.The slope of the stress-strain curve in the elastic deformation region is?
A. Poisson’s ratio
B. Elastic modulus
C. Plastic modulus
D. Poisson’s ratio
5.What is the stress-strain curve?
A. It is the difference between stress and strain
B. It is the relationship between stress and strain
C. It is the percentage of stress and stain
D. It is the difference between stress and strain
6.Which point on the stress strain curve occurs after the proportionality limit?
A. Ultimate point
B. Elastic limit
C. Lower yield point
D. Ultimate point
7.Which point on the stress strain curve occurs after the lower yield point?
A. Yield plateau
B. Ultimate point
C. Upper yield point
D. Yield plateau
8.Which point on the stress strain curve occurs after yield plateau?
A. Breaking point
B. Ultimate point
C. Upper yield point
D. Breaking point
9.Which point on the stress strain curve occurs after the ultimate point?
A. Material limit
B. Elastic limit
C. Breaking point
D. Material limit
10.Elastic limit is the point?
A. up to which stress is proportional to strain
B. Up to which if the load is removed, original volume and shapes are regained
C. At which elongation takes place without application of additional load
D. up to which stress is proportional to strain
11.Where is the necking region?
A. The area between the ultimate point and rupture
B. The area between the ultimate point and initial point
C. The area between the plastic limit and elastic limit
D. The area between the ultimate point and rupture
12.The science which deals with the path of the food___________________?
A. Food Science
B. Nutrition
C. Food processing
D. Food Science
13.Food supply can be increased by reducing post harvest losses___________________?
A. 20-30%
B. 30-40%
C. 10-20%
D. 20-30%
14.The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
A. Food processing
B. Food science
C. Food technology
D. Food processing
15.Sugarcane is an example of____________________?
A. Complex food
B. Simple food
C. Nutritious food
D. Complex food
16.The science which deals with food supply, for human consumption is called_____________________?
A. Food science
B. Food technology
C. Nutritive food
D. Food science
17.Apperts work discovered the principle of____________________?
A. Pasteurization
B. Sterilization
C. Tining
D. Pasteurization
18.Apperts work discovered the principle of____________________?
A. Pasteurization
B. Sterilization
C. Tining
D. Pasteurization
19.In dairy industry, a process for producing evaporated milk was presented in______________________?
A. 1896
B. 1835
C. 1840
D. 1896
20.Night blindness and keralinization is associated with deficiency of____________________?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin A
21.Due to the action of ultraviolet rays of sun, human body produces___________________?
A. Vitamin D
B. Vitamin B
C. Vitamin E
D. Vitamin D
22.Which one of the following is associated with normal clotting of blood__________________?
A. Vitamin C
B. Vitamin D
C. Vitamin K
D. Vitamin C
23.Which one of the following is a yellow, crystalline and water soluble compound_______________________?
A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Riboflavin
24.Biotin is the name given to vitamin___________________?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin H
25.Ascorbic acid deficiency causes________________?
A. Scurvy
B. Night blindness
C. Rickets
D. Scurvy
26.Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
A. Chemist
B. Nutritionist
C. Food processor
D. Chemist
27.The moisture content of natural semi-perishable food ranges between_____________________?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-60%
28.Apple, guava, mango,pineapple and tomato are____________________?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. Acid foods
29.Okra, green peas, green beans and leafy vegetables are____________________?
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. Low acid foods
30.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. High acid foods
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