Practice Agri economics Questions and Answers

• In dry milling process prior to treatment with oil, in pulse the following operation is done
• Glazing is done on rice for
• The moisture content of pulse for dehusking should not be more than
• Red color in tomato is due to pigment
• Fruit for making jelly should be rich in
• Controlled atmosphere storage (CAS) of fruits and vegetables is done to
• Fruits on the basis of respiration can be classified as
• Wax coating treatment enhance the shelf life of fruits because it block the
• Composition of an egg is
• The chief muscle pigment in meat protein is called
• Pasteurization of egg should be done at the temperature of
• Oxymyoglobin has a color of
• The meat is the good culture media for the growth of microorganisms due to
• Botulism is an example or type of
• Blackening of pickles is caused due to the formation of
• The temperature which double the chemical reaction takes place in food products is
• How an acid affect the microorganism when combined with heat
• Heat preservation of food is generally done in the form of
• How many ATP molecules produced from the complete oxidation of a molecule of active acetate or acetyl Co-A
• Which of the following is a coenzyme
• In gluconeogenesis
• The protein deficiency disease is known as
• Trickling bed is terminology used in
• BOD of most of food wastes is
• Ribbon blenders are used for
• The method adopted for removing, bushes, branches, debris etc from water is known as
• CAS stands for
• The capacity of CAP storage structure is
• Which one is considered in feasibility survey ?
• Which of the following is a natural circulation type freezer?
• LDPE has maximum heat resistance of
• The symbol 'D' in thermo-bacteriology is indicated for
• Fruits and vegetables are usually considered as good sources of
• A substance needed by the body for growth, energy, repair and maintenance is called a____
• Clostridium bacteria is responsible for spoilage of
• Caramelin are possessing following taste
• Which is color of the symbol of vegetarian food ?
• Which stage does adulteration take  place in ?
• Whether use of Iodized Salt is mandatory in standardized products, which specify the use of Edible Common Salt?
• Whether use of Mustard oil as a Class -1 Preservatives/binding Agent/ingredient in Compounded Asafoetida is allowed?