GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 74 - 76 of 202

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Question 74

Appeared in Year: 2012

Question

MCQ▾

Which of the following is NOT A CORRECT statement?

Choices

Choice (4)Response

a.

Meatiness is the taste produced by compounds such as glutamate in products like cheese, soy sauce.

b.

Astringency is a dry mouth feel in the oral cavity that is most associated with phenolic compounds.

c.

Saltiness is a taste that is mainly produced by chloride ions.

d.

Sourness is related to acidity and is sensed by hydrogen ion channels in the human tongue.

Question 75

Appeared in Year: 2016

Question

Assertion-Reason▾

Assertion(Ꭺ)

Acidulates are added in soft drinks to provide a buffering action.

Reason(Ꭱ)

Acidulates are added in soft drinks to provide a buffering action.

Choices

Choice (4)Response

a.

Both Ꭺ and Ꭱ are false

b.

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

c.

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

d.

Ꭺ is false but Ꭱ is true

Question 76

Essential Amino Acids and Essential Fatty Acids

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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