MCQOPTIONS
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MCQOPTIONS
This section includes 657 Mcqs, each offering curated multiple-choice questions to sharpen your Testing Subject knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Sugar content of the fermentation medium for citric acid is maintained at |
| A. | 10-15% |
| B. | 15-20% |
| C. | 20-25 % |
| D. | 25-30 % |
| Answer» D. 25-30 % | |
| 2. |
What are the fermentation conditions for the ethanol production? |
| A. | pH 6; temperature 35°C |
| B. | pH 5; temperature 35°C |
| C. | pH 6; temperature 30°C |
| D. | pH 5; temperature 30°C |
| Answer» C. pH 6; temperature 30°C | |
| 3. |
Sodium or potassium meta bi sulphate is added to crushed grapes to |
| A. | enhance the flavouring compound |
| B. | check the undesirable organisms |
| C. | maintain pH |
| D. | all of the above |
| Answer» C. maintain pH | |
| 4. |
The crystal-like material sometimes found in wine bottles is |
| A. | residual diatomaceous earth |
| B. | tannin |
| C. | prevented by cold stabilizing |
| D. | caused by excessive malic acid |
| Answer» D. caused by excessive malic acid | |
| 5. |
Sake is |
| A. | rice beer or wine of India |
| B. | wheat beer or wine |
| C. | barley beer or wine |
| D. | rice beer or wine of Japan |
| Answer» E. | |
| 6. |
The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as |
| A. | brewing |
| B. | malting |
| C. | mashing |
| D. | pitching |
| Answer» C. mashing | |
| 7. |
The organism used for the preparation of sonti is |
| A. | Rhizopus sonti |
| B. | Aspergillus oryzae |
| C. | Lactobacillus vermiformis |
| D. | Saccharomyces pyriformis |
| Answer» B. Aspergillus oryzae | |
| 8. |
Grist is |
| A. | coarse powder obtained after milling of malted barley |
| B. | an aqueous extract of malt |
| C. | malted barley |
| D. | coagulated protein obtained during boiling |
| Answer» B. an aqueous extract of malt | |
| 9. |
The fermentor can be sterilized by |
| A. | keeping it in the oven |
| B. | steam under pressure |
| C. | boiling |
| D. | all of these |
| Answer» C. boiling | |
| 10. |
The organism used for the preparation of sake is |
| A. | Rhizopus sonti |
| B. | Aspergillus oryzae |
| C. | Lactobacillus vermiformis |
| D. | Saccharomyces pyriformis |
| Answer» C. Lactobacillus vermiformis | |
| 11. |
Sherry is a type of |
| A. | wine |
| B. | beer |
| C. | brandy |
| D. | none of these |
| Answer» B. beer | |
| 12. |
The dried malt is the source of |
| A. | amylase |
| B. | proteinases |
| C. | both (a) and (b) |
| D. | cellulase |
| Answer» D. cellulase | |
| 13. |
Sonti is |
| A. | rice beer or wine of India |
| B. | wheat beer or wine |
| C. | barley beer or wine |
| D. | rice beer or wine of Japan |
| Answer» B. wheat beer or wine | |
| 14. |
The process of making malt as soluble as possible by using enzymes adjuncts etc is known as |
| A. | brewing |
| B. | malting |
| C. | mashing |
| D. | pitching |
| Answer» D. pitching | |
| 15. |
After the fermentation is over, ethanol is recovered by |
| A. | centrifugation |
| B. | distillation |
| C. | filtration |
| D. | cell disintegration |
| Answer» C. filtration | |
| 16. |
Which of the following organism is used for the fermentation of grapes? |
| A. | Rhizopus sonti |
| B. | Aspergillus oryzae |
| C. | Lactobacillus vermiformis |
| D. | Saccharomyces cerevisiae |
| Answer» E. | |
| 17. |
In liquid surface culture process for the fermentation to produce citric acid, |
| A. | A. niger is used with solid substrate as sweet potato |
| B. | A. niger floats on the surface of solution |
| C. | Fungal mycelium grows through out the solution in a deep tank |
| D. | both (a) and (b) |
| Answer» C. Fungal mycelium grows through out the solution in a deep tank | |
| 18. |
What temperature is maintained during anaerobic fermentation of white wine? |
| A. | 10-21 °C |
| B. | 21-30 °C |
| C. | 30-35 °C |
| D. | 15-25 °C |
| Answer» B. 21-30 °C | |
| 19. |
Ethanol is oxidized to acetic acid aerobically using |
| A. | Acetobacter |
| B. | Gluconobacter |
| C. | both (a) and (b) |
| D. | Lactobacillus |
| Answer» D. Lactobacillus | |
| 20. |
What is the pH of the medium when molasses is used as substrate for the production of citric acid? |
| A. | 3 |
| B. | 4 |
| C. | 5 |
| D. | 6 |
| Answer» D. 6 | |
| 21. |
For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to |
| A. | precipitate calcium carbonate |
| B. | precipitate calcium citrate |
| C. | precipitate calcium phosphate |
| D. | precipitate calcium sulphate |
| Answer» C. precipitate calcium phosphate | |
| 22. |
What temperature is maintained during anaerobic fermentation of red wine? |
| A. | 20-24 °C |
| B. | 24-27 °C |
| C. | 27-31 °C |
| D. | 31-34 °C |
| Answer» C. 27-31 °C | |
| 23. |
Which of the following is used for aeration in a fermentor? |
| A. | Impeller |
| B. | Baffles |
| C. | Sparger |
| D. | All of these |
| Answer» D. All of these | |
| 24. |
Vinegar is typically produced in fed batch reactors because |
| A. | a fed batch reactor can be used to maintain low acetic acid concentrations |
| B. | a fed batch reactor can be used to maintain low ethanol concentrations |
| C. | acetic acid bacteria tend to ferment at high ethanol concentrations |
| D. | all of the above |
| Answer» C. acetic acid bacteria tend to ferment at high ethanol concentrations | |
| 25. |
Malolactic fermentation |
| A. | produces lactic acid |
| B. | reduces total acidity |
| C. | produces diacetyl |
| D. | all of these |
| Answer» E. | |
| 26. |
Which is not the purpose of punching down? |
| A. | To oxidize the wine |
| B. | To extract tannin |
| C. | To reduce possible microbial spoilage |
| D. | To keep the cap moist |
| Answer» B. To extract tannin | |
| 27. |
Candida utilis is used for the fermentation of waste sulphate liquor since it ferments |
| A. | hexoses only |
| B. | pentoses only |
| C. | both hexoses and pentoses |
| D. | none of these |
| Answer» D. none of these | |
| 28. |
Which type of press produces the most high quality juice or wine? |
| A. | Membrane press |
| B. | Continuous press |
| C. | Vertical basket press |
| D. | Horizontal basket press |
| Answer» B. Continuous press | |
| 29. |
Wine yeast |
| A. | is sensitive to sulphur di oxide |
| B. | is resistant to sulphur di oxide |
| C. | shows enhanced enzyme production in presence of sulphur di oxide |
| D. | none of the above |
| Answer» C. shows enhanced enzyme production in presence of sulphur di oxide | |
| 30. |
What are different substrates used for ethanol production? |
| A. | Starch containing substrate |
| B. | Juices from sugarcane or molasses or sugar beet |
| C. | Waste product from wood or processed wood |
| D. | All of the above |
| Answer» E. | |
| 31. |
Maturation of the beers is carried out at |
| A. | 14°C |
| B. | 10°C |
| C. | 6°C |
| D. | 2°C |
| Answer» E. | |
| 32. |
The yeast generated during the fermentation of beer is generally separated by |
| A. | centrifugation |
| B. | filtration |
| C. | cell disruption |
| D. | all of these |
| Answer» B. filtration | |
| 33. |
Final alcohol content in wine varies from |
| A. | 6-9 % by weight |
| B. | 8-13 % by weight |
| C. | both (a) and (b) |
| D. | 13-15 % by weight |
| Answer» D. 13-15 % by weight | |
| 34. |
What is the desirable sugar content of the grapes required for the wine production? |
| A. | 2-5% |
| B. | 5-10% |
| C. | 10-14% |
| D. | 14-20% |
| Answer» E. | |
| 35. |
Bock beer is prepared from |
| A. | roasted germinated barley seeds |
| B. | rice |
| C. | wheat |
| D. | grapes |
| Answer» B. rice | |
| 36. |
Which of the following is true for the ale beer? |
| A. | Top yeast of S cerevisiae is used |
| B. | Fermentation is quick and completes in 5-7 days |
| C. | Quantity of hops used is more than in lager beer |
| D. | All of the above |
| Answer» E. | |