All Free Agriculture MCQs with Answers

• A. TSP
• B. DAP
• C. None of the above
• D. MAP

Explanation: Zorawar is used as a brand name for mono-ammonium phosphate (MAP), a fertilizer supplying nitrogen and a high proportion of phosphorus.

• A. Phosphorus
• B. Nitrogen
• C. Organic
• D. Zinc

Explanation: Phosphorus is especially important for early root development and proliferation, which is why phosphorus deficiency often produces a…

• A. C12H24O12
• B. C6H12O6
• C. C3H6O6
• D. C5H12O6

Explanation: Photosynthesis converts carbon dioxide and water into glucose, represented by C6H12O6, while oxygen is released as a by-product.

• A. Compress metter
• B. Micrograph
• C. Farinograph
• D. All the above

Explanation: A farinograph measures dough development, consistency and stability by recording resistance during mixing.

• A. 150
• B. 175
• C. 201
• D. 225

Explanation: One cup of cooked white rice contains roughly 200 to 205 kcal, depending on serving size and water absorption.

• A. All the above
• B. Potassium acetate
• C. Calcium acetate
• D. Sodium acetate

Explanation: Sodium, potassium and calcium acetates can inhibit mould growth in baked products, so the combined option is intended.

• A. Silicoaluminate
• B. Phosphate salts
• C. Magnesium carbonate
• D. All the above

Explanation: Phosphate salts are common chemical leavening agents because they react with bicarbonate to release carbon dioxide, which expands the…

• A. Ether
• B. Alcohol
• C. Monosodium glutamic acid All the above
• D. All the above

Explanation: Monosodium glutamate, commonly called MSG, enhances savoury or umami flavour by intensifying existing taste.

• A. All the above
• B. Aldehydes
• C. Ketones
• D. Esters

Explanation: Esters, aldehydes and ketones are all important classes of compounds used to produce synthetic flavour notes.

• A. Warner-Bratzler sheer
• B. Short meter
• C. Compress meter
• D. All the above

Explanation: A shortometer measures the shortness or brittleness characteristic of pastries, cookies and crackers.

• A. Spectrophotometer
• B. Tint meters
• C. All the above
• D. Disc colourimetry

Explanation: Food colour can be measured instrumentally with spectrophotometers, tint meters and disc colourimetry.

• A. Lactic fermentation
• B. Non of the aboveFood
• C. Alcoholic fermentation
• D. Acetic fermentation

Explanation: Vinegar results when acetic acid bacteria oxidise ethanol into acetic acid in the presence of oxygen, a process commonly called acetic…

• A. Coffee
• B. Bread
• C. Season ting
• D. Chapati

Explanation: Bread is produced by fermenting cereal flour dough, usually with yeast, which converts sugars into carbon dioxide and ethanol; the carbon…

• A. Wheat
• B. Com
• C. Barley
• D. Rice

Explanation: Barley is the traditional principal grain for beer because malting develops enzymes that convert its starch into fermentable sugars.

• A. Acetic acid + H2O
• B. All the above
• C. Ethyl alcohol + H2O
• D. Ethyl alcohol + CO2

Explanation: In alcoholic fermentation, yeast converts sugars mainly into ethyl alcohol and carbon dioxide: glucose is broadly represented as ethanol…

• A. Food preservation
• B. Food science
• C. Food technology
• D. Food processing

Explanation: Food preservation includes the scientific and engineering methods used to delay spoilage and extend shelf life.

• A. Food Science
• B. Food processing
• C. Nutrition
• D. Food technologyEveryday Science Mcqs

Explanation: Nutrition studies the fate of food after ingestion, including digestion, absorption, metabolism, and utilization by the body.

• A. Citric cycle
• B. Calvin-Benson cycle
• C. Fermentation
• D. Glycolysis

Explanation: Glycolysis is the pathway that breaks one glucose molecule into two molecules of pyruvic acid, producing a small amount of ATP and NADH.

• A. Cell division
• B. Cell elongation
• C. Cell differentiation
• D. Cell production

Explanation: Auxin primarily promotes cell elongation by loosening cell walls and increasing water uptake.

• A. 10ºC
• B. 4ºC
• C. -1ºC
• D. 2ºC

Explanation: For many crop plants, essential physiological activities become greatly reduced and may cease around the minimum temperature of 4°C.