Words given on the left side of (::) are related to each

Lipids with a benzene ring structure are called:

Lactose is

a.       Monosaccharide

b.      Disaccharide

c.       milk sugar

Change in lipids leading to undesirable flavor/odor is called:

Why exhausting is done in canning

a)    To avoid the corrosion of tinplate and pin holing during storage.

In bread making, microorganisms are useful in development of ______ and ______ of the product (Both blanks need to be correct).

This is synthesized in the body as a result of oxidation of fat, proteins, and carbohydrates, adding to about 200ml/day. It is referred to:

Temperature required for pasteurization is

α-Amylases is a -

a) Starch-degrading enzymes

b) Cellulose-degrading enzyme

c) Protein- degrading enzyme

An important trademarked blue cheese is called:

Preservative used as anti-mold agent in bread