Food Engineering [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 1 - 4 of 17
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Question 1
Appeared in Year: 2012
Question
MCQ▾The following plot represents the Line weaver-Burk equation of an enzymatic reaction both in the presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate concentration. The nature of inhibition shown in the plot is
No Inhibiton and Inhibiton
Choices
| Choice (4) | Response | |
|---|---|---|
| a. | Non-competitive | |
| b. | Mixed type | |
| c. | Anti-competitive | |
| d. | Competitive | |
Question 2
Appeared in Year: 2013
Question
MCQ▾Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?
Choices
| Choice (4) | Response | |
|---|---|---|
| a. | It is caused by oxidative enzymes AND It is caused by oxidative enzymes | |
| b. | It involves polymerization of fatty acids | |
| c. | It is caused by the reaction of saturated fatty acids and oxygen | |
| d. | All a. , b. and c. are correct | |
Question 3
Appeared in Year: 2014
Write in Short
Short Answer▾A centrifuge having diameter of 10cm is rotated at 10000 rpm. Take and. The ratio of centrifugal force to gravitational force will be ________
Question 4
Appeared in Year: 2016
Question
MCQ▾Oxygen is permeating through an EVOH film of thickness ‘t’ and solubility coefficient ‘S’. If diffusivity of oxygen through the film is d, then permeability of oxygen through the film will be
Choices
| Choice (4) | Response | |
|---|---|---|
| a. | ||
| b. | ||
| c. | ||
| d. | ||