vu bt404 Final Term - Quiz No.2
vu bt404 Food Biotechnology Quiz
This quiz belongs to book/course code vu bt404 Food Biotechnology of vu organization. We have 2 quizzes available related to the book/course Food Biotechnology. This quiz has a total of 9 multiple choice questions (MCQs) to prepare and belongs to topic Final Term. NVAEducation wants its users to help them learn in an easy way. For that purpose, you are free to prepare online MCQs and quizzes.
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Question 1: Clouding in fruit juices is caused by __________.
pectinases
lipases
amylases
lecithin
Question 2: Peptidases are responsible for splitting of __________.
peptides
peptones
amino acids
None of the given
Question 3: Vitamin D is a precursor produced by __________.
stomach
brain
lungs
liver
Question 4: __________ is an example of nutritive vitamin.
vit A
vit D
vit C
vit F
Question 5: Prosthetic groups present in enzymes are also called __________.
repessors
activators
inducers
coenzymes
Question 6: Wick of a candle burning is a best example for __________.
reduction
redox reactions
oxidation
metabolism
Question 7: Catalyses are useful for humans because __________.
increase oxidative stress
reduce ocidative stress
Both of these
None of the given
Question 8: __________ is used to prevent browning in certain dried fruits.
nitrogen dioxide
sulfur dioxide
carbon dioxide
aluminium
Question 9: Bromothymol blue is a __________.
indicator dye
flurecent
