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?
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