GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 70 - 72 of 227

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Question 70

Appeared in Year: 2017

Question Match List-Ⅰ List-Ⅱ▾

Match the following items of Group I with the items of Group II in relation to quality of fat.

List-Ⅰ (Column I)List-Ⅱ (Column II)
(A)

Reichert Meissi number

(i)

Volatile water soluble fatty acid

(B)

Iodine number

(ii)

Molecular weight of fatty acid

(C)

Acetyl value

(iii)

Unsaturation of fatty acid

(D)

Saponification number

(iv)

Hydroxy fatty acid

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (i)
  • (iii)
  • (ii)
  • (iv)

b.

  • (i)
  • (iii)
  • (iv)
  • (ii)

c.

  • (i)
  • (iv)
  • (ii)
  • (iii)

d.

  • (ii)
  • (i)
  • (iv)
  • (iii)

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Question 71

Appeared in Year: 2016

Question Assertion-Reason▾

Assertion(Ꭺ)

Presence of low sulphur containing amino acids makes casein in milk to boil, sterilize and concentrate without coagulation even at higher temperatures.

Reason(Ꭱ)

This is due to the restricted formation of di-sulphide bonds resulting in increased stability.

Choices

Choice (4)Response

a.

Both Ꭺ and Ꭱ are true and Ꭱ is the correct explanation of Ꭺ

b.

Both Ꭺ and Ꭱ are false

c.

Ꭺ is false but Ꭱ is true

d.

Both Ꭺ and Ꭱ are true but Ꭱ is NOT the correct explanation of Ꭺ

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Question 72

Appeared in Year: 2017

Question Match List-Ⅰ List-Ⅱ▾

Correlate the vitamins in Column I with their role in promoting reaction/process in Column II.

List-Ⅰ (Column I)List-Ⅱ (Column II)
(A)

Riboflavin

(i)

Oxidation-reduction reaction

(B)

Pantothenic acid

(ii)

Visual cycle

(C)

Vitamin D

(iii)

Regulation of metabolism

(D)

Vitamin A

(iv)

Acyl group transfer

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (ii)
  • (i)
  • (iv)
  • (iii)

b.

  • (iii)
  • (ii)
  • (i)
  • (iv)

c.

  • (iii)
  • (iv)
  • (ii)
  • (i)

d.

  • (i)
  • (iv)
  • (iii)
  • (ii)

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