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Food Technology-Data Intensity 3 Multiple Questions and Answers.
| 1. | Colour changes leading to brown, grey and other in fresh and cured meat can be arise from____? | ||
| A. | Biochemical changes | ||
| B. | Physical changes | ||
| C. | Microbial activity | ||
| D. | enzyme activity | ||
| 3. | Chemically or bio chemically enzymes are primarily_______? | ||
| A. | Carbohydrates | ||
| B. | Lipids | ||
| C. | Vitamins | ||
| D. | Proteins | ||
| 4. | Transminase is an example of______? | ||
| A. | Hydrolases enzyme | ||
| B. | Oxireductases enzyme | ||
| C. | Ligase enzyme | ||
| D. | Transferases enzyme | ||
| 5. | fumerase is an example of_______? | ||
| A. | Ligase enzyme | ||
| B. | Isomerases enzyme | ||
| C. | Lysose enzyme | ||
| D. | Hydrolase enzyme | ||
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