Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 54 - 61 of 69

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Question 54

Food Chemistry and Nutrition
Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Question

MCQ▾

Carbohydrates contains

Choices

Choice (4)Response

a.

Hydrogen

b.

Carbon

c.

Oxygen

d.

All a., b. and c. are correct

Question 55

Food Chemistry and Nutrition
Classification and Structure of Lipids

Question

MCQ▾

Which of the following is an example of unsaturated fatty acid?

Choices

Choice (4)Response

a.

Linoleic or octadecatrienoic

b.

Palmitic or hexadecanoic

c.

Myristic or tetradecanoic

d.

Lauric or Dodecanoic

Question 56

Food Chemistry and Nutrition
Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Question

MCQ▾

Class of carbohydrate which cannot be hydrolyzed further, is known as?

Choices

Choice (4)Response

a.

Polysaccharides

b.

Disaccharides

c.

Proteoglycan

d.

Monosaccharide

Question 57

Food Chemistry and Nutrition
Classification and Structure of Lipids

Question

MCQ▾

Which of the following is not a component of a phospholipid?

Choices

Choice (4)Response

a.

Protein

b.

Alcohol

c.

Phosphate

d.

Glycerol

Question 58

Food Chemistry and Nutrition
Balanced Diet

Question

MCQ▾

A substance needed by the body for growth, energy, repair, and maintenance is called a ________

Choices

Choice (4)Response

a.

Nutrient

b.

Carbohydrate

c.

Calorie

d.

Fatty acid

Question 59

Food Chemistry and Nutrition
Enzymatic

Question

MCQ▾

Enzymes are sensitive to

Choices

Choice (4)Response

a.

pH

b.

Temperature

c.

Both a. and b. are correct

d.

None of the above

Question 60

Food Chemistry and Nutrition
Myoglobin

Question

MCQ▾

Principal pigment present in muscle cells of meat is________

Choices

Choice (4)Response

a.

Flesh

b.

Bone

c.

Myoglobin

d.

All of the above

Question 61

Food Chemistry and Nutrition
Carotenoids

Question

MCQ▾

Yellow colour of corn is due to ________ colour pigment

Choices

Choice (4)Response

a.

Flavonoids

b.

Carotenoid

c.

Flavanols

d.

Question does not provide sufficient data or is vague

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