MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 2. |
Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.Statement 2: Freezing weakens spores. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Between the following factors, which of the following have maximum effect on highly heat resistant spores? |
| A. | Wetted |
| B. | Alternately wetted and dried |
| C. | Dried |
| D. | Frozen |
| Answer» D. Frozen | |
| 4. |
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above? |
| A. | Greater the spore concentration, more heat resistant the suspension |
| B. | Spores of a given strain, all have the same heat resistance |
| C. | Spores of the same strain have many spores of low heat resistance |
| D. | Spores of the same strain have very few spores of high heat resistance |
| Answer» B. Spores of a given strain, all have the same heat resistance | |
| 5. |
There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter. |
| A. | True |
| B. | False |
| Answer» C. | |
| 6. |
Statement 1: Heat resistance of an organism is designated by the ‘c’ value.Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Which of the following is true about death time curve method to sterilize canned food? |
| A. | It tells us the time and temperature to sterilize canned food |
| B. | It tells us about the heat penetration of the container |
| C. | It tells us about the heat conductivity of the container |
| D. | All of the mentioned |
| Answer» E. | |
| 8. |
Which of the following methods is possible to kill bacteria? |
| A. | Keeping the time constant from previous calculations and maintaining a certain temperature |
| B. | Bringing the temperature down to a certain value such that the bacteria die in 10 minutes |
| C. | Keeping the temperature constant and keeping them at that temperature till the time they die |
| D. | All of the mentioned |
| Answer» E. | |
| 9. |
Which of the following is true about lethal mutation? |
| A. | It is brought about by destruction of a single molecule |
| B. | It is brought about by inhibition of enzyme activity |
| C. | Neither of the mentioned |
| D. | None of the mentioned |
| Answer» B. It is brought about by inhibition of enzyme activity | |
| 10. |
Death of bacterial spores permits computation of death points which is independent of all explanation. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 11. |
Decreasing enzyme content is not a cause but rather a consequence of inhibited growth. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 12. |
The non-functioning of the enzymes in bacteria is a major reason of death of bacteria. |
| A. | True |
| B. | False |
| Answer» C. | |
| 13. |
Which of the following sentences is NOT true? |
| A. | Bacteria can be killed by treating with heat, both, dry and moist heat treatment |
| B. | Cell protein coagulates in the absence of air |
| C. | Order of death by moist heat is logarithmic in nature |
| D. | None of the mentioned |
| Answer» C. Order of death by moist heat is logarithmic in nature | |
| 14. |
Which of the following is true about spore formation by cells? |
| A. | They enlarge and prevent external agents from entering inside |
| B. | A resisting state from unfavorable environment |
| C. | They are formed by healthy cells that face starvation |
| D. | All of the mentioned |
| Answer» E. | |
| 15. |
What could be the possible reason for the minimal use of MSG in preserved/ canned food items? |
| A. | Reduction in spore formation |
| B. | Increase in spore formation |
| C. | Facilitating multiplication of bacteria |
| D. | None of the mentioned |
| Answer» B. Increase in spore formation | |