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Home » Engineering » Agricultural Engineering » Aptitude Test - 8
1.What is the principal carbohydrate in the milks of all mammals?
A. Lactose
B. Glucose
C. Sucrose
D. Lactose
2.Percentage of water in buffalo milk is
A. 65-67 %
B. 70-75 %
C. 80-85 %
D. 65-67 %
3.Soft fats in milk fat are
A. Lauric & Stearic
B. Capric & Lauric
C. Oleic & Butyric
D. Lauric & Stearic
4.Principal protein in milk is
A. Albumin
B. Lactalbumin
C. Casein
D. Albumin
5.Percentage of mineral matter in milk is about
A. 1 %
B. 0.7 %
C. 1.5 %
D. 1 %
6.Example of soft cheese is
A. Cheddar
B. Swiss
C. Brick
D. Cheddar
7.Sickle Cell anemia is caused due to substitution of
A. Arginine
B. Aspartate
C. Glutamic acid
D. Arginine
8.The principle of management may be used to ensure speed in food production
A. Unity
B. Work stability
C. Unitary command
D. Unity
9.The temperature maintained in dry storage room is ___ °C.
A. 25 – 30
B. 20 – 25
C. 15 – 20
D. 25 – 30
10.Egg yolk comprise about ___% of fat.
A. 10 – 25
B. 25 – 33
C. 51 – 74
D. 10 – 25
11.High content of glycogen is present in
A. Mussels
B. Mollusks
C. Oysters
D. Mussels
12.Driving and withering of greens results in reduction of ___ vitamins.
A. Vitamin D
B. Vitamin E
C. Vitamin B
D. Vitamin D
13.The calorie contribution by 100 gm of pulses is ___ K cal.
A. 140
B. 240
C. 340
D. 140
14.Severe Acute Malnutrition (SAM) is defined by very low
A. height
B. weight
C. height for weight
D. height
15.BCAA protein refers to rich in branched amino acids such as
A. Isoleucine, Histidine, Valine
B. Aspartic acid, Leucine, Phenyl alanine
C. Leucine, Isoleucine, Valine
D. Isoleucine, Histidine, Valine
16.Excessive ___ should be avoided in ulcers and gastritis.
A. Protein foods
B. Juices
C. Caffeine
D. Protein foods
17.The 3Ds of symptoms of pellagra are
A. dermatitis, diarrhea, digestion
B. dermatitis, digestion, deficiency
C. deficiency, disease, death
D. dermatitis, diarrhea, digestion
18.Which of the following vitamin is known as anti-hemorrhagic factor
A. Vitamin A
B. Vitamin E
C. Vitamin K
D. Vitamin A
19.The accumulation of ketone bodies in blood is known as
A. Fatty liver
B. Ketoacidosis
C. Ketonuria
D. Fatty liver
20.___ regarded as the reserve bank of genetic information.
A. RNA
B. DNA
C. Nucleic acid
D. RNA
21.___ is caused by ingesting food containing toxins formed by bacteria which resulted from bacteria growth in food item.
A. Food intoxication
B. Food spoilage
C. Food poisoning
D. Food intoxication
22.The main cause of traveler’s diarrhea is
A. Sobrinus
B. Treponema
C. E. coli
D. Sobrinus
23.The main cause of traveler’s diarrhea is
A. Sobrinus
B. Treponema
C. E. coli
D. Sobrinus
24.___ is used in Vinegar manufacturing.
A. Oxalic acid bacteria
B. Acetic acid bacteria
C. Propionic acid bacteria
D. Oxalic acid bacteria
25.The food preservation method that uses both freezing and drying is known as
A. Filtration
B. Pasteurization
C. Lyophilization
D. Filtration
26.The agents used for disinfecting the inanimate objects or substances are
A. Pathogens
B. Disinfectants
C. Contaminants
D. Pathogens
27.Insulin is a protein hormone containing trace amount of
A. Zinc
B. Manganese
C. Copper
D. Zinc
28.In which method air is removed from food and put in air tight cans so that germs do not grow on them
A. boiling
B. freezing
C. drying
D. boiling
29.In ___ food system, food is produced totally from raw ingredients.
A. integrated
B. ready
C. conventional
D. integrated
30.Eggs and dairy products are stored at a temperature of ___ °C.
A. 0 – 5
B. 5 – 10
C. 10 – 15
D. 0 – 5
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