MCQOPTIONS
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MCQOPTIONS
This section includes 11 Mcqs, each offering curated multiple-choice questions to sharpen your Enzyme Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Whiskey cannot be prepared from ___________ |
| A. | barley malt |
| B. | grapes |
| C. | corn |
| D. | rye |
| Answer» C. corn | |
| 2. |
Light beers of low calorific value have become popular in recent times. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
Rum is prepared from __________ |
| A. | grapes |
| B. | barley malt |
| C. | molasses |
| D. | corn |
| Answer» D. corn | |
| 4. |
Which of the following enzyme is not used in the brewing industry? |
| A. | Fungal -amylase |
| B. | -glucanase |
| C. | Papain |
| D. | Pectinesterase |
| Answer» E. | |
| 5. |
Which of the enzyme acts on elimination reaction which releases oligosaccharides with non-reducing terminal 4-deoxymethyl-a-D-galact-4-enuronosyl residues? |
| A. | Pectin lyase |
| B. | Cellulase |
| C. | Hemicellulase |
| D. | Pectinesterase |
| Answer» B. Cellulase | |
| 6. |
Which of the following enzymes are not a part of hemicellulase? |
| A. | xylan endo-1,3-b-xylosidase |
| B. | xylan 1,4-b-xylosidase |
| C. | Pectinesterase |
| D. | L- rabinofuranosidase |
| Answer» D. L- rabinofuranosidase | |
| 7. |
____________ releases methanol from pectyl-methyl esters. |
| A. | Pectin lyase |
| B. | Pectinesterase |
| C. | Cellulase |
| D. | Hemicellulase |
| Answer» C. Cellulase | |
| 8. |
Which of the following enzyme hydrolyzes 1,4-a-D-galactosiduronic linkages randomly? |
| A. | Polygalacturonase |
| B. | Pectinesterase |
| C. | Pectin lyase |
| D. | Hemicellulase |
| Answer» B. Pectinesterase | |
| 9. |
Which of the following is not a part of enzyme preparation produced from Aspergillus Niger? |
| A. | Polygalacturonase |
| B. | Pectinesterase |
| C. | Cellulase |
| D. | Hemicellulase |
| Answer» D. Hemicellulase | |
| 10. |
Which of these is not an additional benefit produced by enzymic hydrolysis in preparation of fruit juices and wines? |
| A. | Solution viscosity |
| B. | Volume increase |
| C. | Scoopability improvement |
| D. | Shorter fermentation times |
| Answer» D. Shorter fermentation times | |
| 11. |
In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary. |
| A. | True |
| B. | False |
| Answer» B. False | |