GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 136 - 143 of 202

Access detailed explanations (illustrated with images and videos) to 202 questions. Access all new questions- tracking exam pattern and syllabus. View the complete topic-wise distribution of questions. Unlimited Access, Unlimited Time, on Unlimited Devices!

View Sample Explanation or View Features.

Rs. 200.00 -OR-

How to register? Already Subscribed?

Question 136

Classification and Structure of Lipids

Question

MCQ▾

What is the solubility of lipids in water?

Choices

Choice (4)Response

a.

Soluble

b.

Partially insoluble

c.

Partially soluble

d.

Insoluble

Question 137

Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Question

MCQ▾

Carbohydrates and proteins provide about ________ calories per gram

Choices

Choice (4)Response

a.

5

b.

2

c.

6

d.

4

Question 138

Question

MCQ▾

The enzymes used in fruit juice concentration

Choices

Choice (4)Response

a.

Pectin

b.

Gelatin

c.

Algin

d.

Gum

Question 139

Question

MCQ▾

A cyclone separator is used for separating

Choices

Choice (4)Response

a.

Liquid droplets from gases

b.

Fine particles from solids

c.

Particles from liquids

d.

All a., b. and c. are correct

Question 140

Question

MCQ▾

The Principle behind freeze drying is

Choices

Choice (4)Response

a.

Homogenization

b.

Sublimation

c.

Evaporation

d.

Dehydration

Question 141

Question

MCQ▾

The father of canning is:

Choices

Choice (4)Response

a.

Nicolas Appert

b.

Newton

c.

Louis Pasteur

d.

None of the above

Question 142

Question

MCQ▾

Deficiency of folic acid results in

Choices

Choice (4)Response

a.

Pernicious anemia

b.

Anemia

c.

Megaloblastic anemia

d.

None of the above

Question 143

Question

MCQ▾

Fruits like banana, figs, grapes are more susceptible to development of ‘black mould rots’ due to

Choices

Choice (4)Response

a.

Gloeosporium

b.

Aspergillus niger

c.

Penicillium

d.

Rhizopus

Developed by: