GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 30 - 32 of 227
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Question 30
Appeared in Year: 2019
Question MCQ▾
Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in ________.
Choices
Choice (4) | Response | |
---|---|---|
a. | Casein | |
b. | Casein | |
c. | Casein | |
d. | Casein |
Question 31
Appeared in Year: 2019
Question Match List-Ⅰ List-Ⅱ▾
Match the following laws in Column I with corresponding phenomenon in Column II.
List-Ⅰ (Column I) | List-Ⅱ (Column II) |
---|---|
(A) Hertz constant stress theory | (i) Damage of fruits and vegetables |
(B) Fick՚s law | (ii) Molecular diffusion |
(C) Newton՚s law | (iii) Substance cooling |
(D) Bond՚s law | (iv) Size reduction |
Choices
Choice (4) | Response | |
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a. |
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b. |
| |
c. |
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d. |
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Question 32
Appeared in Year: 2016
Question Match List-Ⅰ List-Ⅱ▾
Match the terms in Column I with their most appropriate description in Column II
List-Ⅰ (Column I) | List-Ⅱ (Column II) |
---|---|
(A) Complementation | (i) Overcome the deficiency of nutrients from a synthetic source |
(B) Enrichment | (ii) Addition of nutrients which may or may not originally present |
(C) Supplementation | (iii) Overcome the deficiency of nutrients by mixing of two plant sources |
(D) Fortification | (iv) Restoration of nutrients which are lost during processing |
Choices
Choice (4) | Response | |
---|---|---|
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a. |
| |
b. |
| |
c. |
| |
d. |
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