GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 19 - 21 of 227
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Question 19
Appeared in Year: 2018
Question Match List-Ⅰ List-Ⅱ▾
Match the process operation in Group I with the separated constituent in Group II.
List-Ⅰ (Column-I) | List-Ⅱ (Column-II) |
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(A) Degumming | (i) Free fatty acids |
(B) Neutralization | (ii) Pigments |
(C) Extraction | (iii) Crude oil |
(D) Bleaching | (iv) Phospholipids |
Choices
Choice (4) | Response | |
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Question 20
Appeared in Year: 2012
Question Match List-Ⅰ List-Ⅱ▾
Match the following between organelle or cellular components of a bacterium cell in Group I with the constituents and functionalities in Group II
List-Ⅰ (Column-I) | List-Ⅱ (Column-II) |
---|---|
(A) Cell wall | (i) Protein synthesis |
(B) Flagellum | (ii) Motility of cell |
(C) Ribosome | (iii) Peptidoglycan |
(D) Cytoplasmic membrane | (iv) Phospholipid bilayer |
Choices
Choice (4) | Response | |
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Question 21
Appeared in Year: 2015
Question Match List-Ⅰ List-Ⅱ▾
Match the enzyme in Group I with its corresponding application in Group II.
List-Ⅰ (Column-I) | List-Ⅱ (Column-II) |
---|---|
(A) Sulfhydryl oxidase | (i) Lactose removal |
(B) β - Galactosidase | (ii) Removal of cooked flavor from milk |
(C) Microbial proteases | (iii) For rennet puddings |
(D) Chymosin | (iv) Soybean milk coagulation |
Choices
Choice (4) | Response | |
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