Recommended: TS PGECET Previous Papers
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- Answered
- Review
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Question 1 of 120
1. Question
The pigment type in brinjal is
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Question 2 of 120
2. Question
Phytol chain is present in
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Question 3 of 120
3. Question
Which amino acid has an aromatic phenolic side chain?
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Question 4 of 120
4. Question
Hops are used in the manufacture of
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Question 5 of 120
5. Question
Proteins taking part in the perception of image are
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Question 6 of 120
6. Question
This emulsifier is amphoteric:
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Question 7 of 120
7. Question
Bacteria do not survive in highly salted pickles because
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Question 8 of 120
8. Question
Aflatoxin is a type of
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Question 9 of 120
9. Question
Poly aromatic hydrocarbons are a type of
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Question 10 of 120
10. Question
Which of the following has no aldehyde or ketonic group?
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Question 11 of 120
11. Question
Adequacy of blanching of fruits and vegetables milk is generally judged by
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Question 12 of 120
12. Question
This sweetener is a protein:
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Question 13 of 120
13. Question
The bioactive compound in pepper is
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Question 14 of 120
14. Question
Which fatty acid is essential and has three double bonds?
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Question 15 of 120
15. Question
The primary structure of a protein is due to
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Question 16 of 120
16. Question
This is not a metalloprotein :
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Question 17 of 120
17. Question
This compound is responsible for bitter taste in grapefruit:
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Question 18 of 120
18. Question
Enzyme A has a Km of 10-2 M, while enzyme B has a Km of 10-4 M. Which fact is true?
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Question 19 of 120
19. Question
This glycoside has a steroidal backbone:
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Question 20 of 120
20. Question
Coenzymes FMN and FAD are derived from Vitamin
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Question 21 of 120
21. Question
This sugar can be tolerated by diabetics:
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Question 22 of 120
22. Question
Which of these vitamins is sulphur containing?
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Question 23 of 120
23. Question
Deficiency of this vitamin results in excessive hemorrhage:
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Question 24 of 120
24. Question
Anaerobic respiration of animals produces
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Question 25 of 120
25. Question
A good quality ice-cream should have
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Question 26 of 120
26. Question
Staling of idlis is due to
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Question 27 of 120
27. Question
This polysaccharide is present in oats:
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Question 28 of 120
28. Question
Which sugar will give maximum Maillard browning on reaction with amino acid?
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Question 29 of 120
29. Question
Sugars mainly present in honey are
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Question 30 of 120
30. Question
28°B sugar solution can be performed by adding
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Question 31 of 120
31. Question
Specific gravity can be used to estimate
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Question 32 of 120
32. Question
Nutraceuticals associated with Age Related Macular Degeneration are
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Question 33 of 120
33. Question
This product has the lowest water activity:
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Question 34 of 120
34. Question
Conching and refining are operations involved in
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Question 35 of 120
35. Question
Bread samples A and B have a bulk density of 0.430 and 0.330, respectively. Which of the following is true ?
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Question 36 of 120
36. Question
Overrun in ice-cream is generally
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Question 37 of 120
37. Question
A peculiar amino acid present in bacterial cell wall is
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Question 38 of 120
38. Question
In aseptic processing, sterilization of packaging material is achieved
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Question 39 of 120
39. Question
Carbonation of beverages is best done at
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Question 40 of 120
40. Question
Mass spectrometry is based on
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Question 41 of 120
41. Question
This polysaccharide is of microbial origin:
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Question 42 of 120
42. Question
Oleoresins are obtained from
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Question 43 of 120
43. Question
Freezing takes longer than thawing under otherwise similar conditions because
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Question 44 of 120
44. Question
This water is most suitable for carbonation of beverages :
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Question 45 of 120
45. Question
The colour of black tea is due to
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Question 46 of 120
46. Question
Effluent from this industry will have maximum BOD :
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Question 47 of 120
47. Question
Pasteurization of milk is achieved by heating
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Question 48 of 120
48. Question
This polymer is biodegradable:
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Question 49 of 120
49. Question
This packaging material would have lowest WVTR:
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Question 50 of 120
50. Question
Sauerkraut is a type of
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Question 51 of 120
51. Question
Mayonnaise is an emulsion of the type
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Question 52 of 120
52. Question
The rheological behaviour of tomato ketchup is
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Question 53 of 120
53. Question
This spectrophotometry is used for analysis of minerals
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Question 54 of 120
54. Question
Maltodextrins are characterized in terms of
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Question 55 of 120
55. Question
The principle of lyophilization is based on
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Question 56 of 120
56. Question
Gossypol is a toxic constituent in this oil :
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Question 57 of 120
57. Question
This is an assay for antioxidant activity :
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Question 58 of 120
58. Question
Olive oil is a rich source of
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Question 59 of 120
59. Question
The bioactive nutraceutical component present in rice bran oil is
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Question 60 of 120
60. Question
A good frying oil should have
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Question 61 of 120
61. Question
Sodium nitrite in meat processing brings about
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Question 62 of 120
62. Question
As compared to coconut oil, groundnut oil has
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Question 63 of 120
63. Question
Vitamins not present in plant foods are
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Question 64 of 120
64. Question
β-Amylase cleaves starch to
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Question 65 of 120
65. Question
These amino acids give a yellow colour on reaction with aniline hydrogen phthalate
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Question 66 of 120
66. Question
This polysaccharide is a polymer of galcturonic acid:
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Question 67 of 120
67. Question
The limiting amino acid in cereals is:
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Question 68 of 120
68. Question
This protein is a transport protein:
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Question 69 of 120
69. Question
This amino acid is precursor of niacin
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Question 70 of 120
70. Question
This amino acid is the precursor of ethylene in fruits :
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Question 71 of 120
71. Question
Pasteurization of milk is aimed to inhibit
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Question 72 of 120
72. Question
During cooking, rice undergoes
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Question 73 of 120
73. Question
The texture in jams is due to
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Question 74 of 120
74. Question
A phospholipid present in egg yolk is
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Question 75 of 120
75. Question
This polysaccharide is present in the exoskeleton of prawns and crabs :
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Question 76 of 120
76. Question
Secondary structure of a protein is due to
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Question 77 of 120
77. Question
The deficiency of this vitamin is responsible for megaloblastic anemia
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Question 78 of 120
78. Question
Acid insoluble ash in flour is an indication of
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Question 79 of 120
79. Question
This is an indicator of insect infestation in cereal and legume flours :
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Question 80 of 120
80. Question
In vegetables like okra or ‘bhendi’, the mucilage is made up of
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Question 81 of 120
81. Question
This mineral is associated with goiter
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Question 82 of 120
82. Question
The astringency in tea is attributed to
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Question 83 of 120
83. Question
This can work as a cocoa butter substitute:
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Question 84 of 120
84. Question
This starch has the biggest size among the following:
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Question 85 of 120
85. Question
A diabetic would benefit most from
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Question 86 of 120
86. Question
Ajinomoto is chemically
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Question 87 of 120
87. Question
Among the following, this is the richest source of vitamin C:
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Question 88 of 120
88. Question
The hydrocolloid showing maximum hysteresis is:
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Question 89 of 120
89. Question
Tetrapyrrole structure is common between
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Question 90 of 120
90. Question
The co-factor for the enzyme polyphenol oxidase is
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Question 91 of 120
91. Question
Constituents involved in the formation of nitrosamines are
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Question 92 of 120
92. Question
Vitamin involved in synthesis of collagen is
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Question 93 of 120
93. Question
Amino acids essential for infants are
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Question 94 of 120
94. Question
The amino acids vital in functionality of gluten are
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Question 95 of 120
95. Question
Hydrocolloid showing thermally reversible, transparent and elastic gel is
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Question 96 of 120
96. Question
Hydrocolloid having maximum solubility in water
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Question 97 of 120
97. Question
This chromatography is generally used for analysis of fatty acid composition in foods
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Question 98 of 120
98. Question
The vitamin injected in newborns is
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Question 99 of 120
99. Question
Glycaemic index is a measure of the amount of glucose released postprandial and is likely to be least affected by
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Question 100 of 120
100. Question
The objective of fermenting a food substrate is to
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Question 101 of 120
101. Question
Food safety and Standards Act, 2006 contains ______ number of chapters.
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Question 102 of 120
102. Question
NABL stands for
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Question 103 of 120
103. Question
If the test reports for the sample of analysis are found to be at variance, then designated officer shall send one part of sample to
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Question 104 of 120
104. Question
The _______ on the application of Sanitary and Phytosanitary Measures and on Technical Barriers to Trade (SPS and TBT Agreements) both encourage the international harmonization of food standards.
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Question 105 of 120
105. Question
Codex Alimentarius Commission was created by joint efforts of
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Question 106 of 120
106. Question
The work required for crushing material is proportional to the logarithm of the ratio between the initial and final diameters according to
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Question 107 of 120
107. Question
In Constant rate filtration
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Question 108 of 120
108. Question
Filter aid is used to
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Question 109 of 120
109. Question
A multiple effect evaporator has a capacity to process 400 kg of concentrated juice per day when it is concentrating from 10 % to 25% solids. The water evaporated kg per day is
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Question 110 of 120
110. Question
The moisture content in excess of equilibrium moisture content is called
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Question 111 of 120
111. Question
Which of the following is variable area meter ?
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Question 112 of 120
112. Question
The ratio of vapour pressure of A to vapour pressure of B is called as _____ of A with respect B.
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Question 113 of 120
113. Question
As per Stephan – Boltzmann law the total energy emitted by a black body directly proportional to fourth power of its
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Question 114 of 120
114. Question
SI unit of overall heat transfer coefficient is
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Question 115 of 120
115. Question
Dew point is the temperature at which the
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Question 116 of 120
116. Question
Natural convection is characterized by
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Question 117 of 120
117. Question
What is the effect of the boiling point elevation in multiple effect evaporators?
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Question 118 of 120
118. Question
Which of the following laws is associated with the amount of crushing energy required to create new surface?
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Question 119 of 120
119. Question
Constant rate period is that drying period during which
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Question 120 of 120
120. Question
The angle formed by pouring a powder as heap on a flat surface is known as