All Free Agriculture MCQs with Answers

• A. All the above
• B. Osteomalecia
• C. Decalcification
• D. Rickets

Explanation: Vitamin D deficiency reduces calcium and phosphorus absorption, leading to poor bone mineralisation.

• A. Vitamin E
• B. Vitamin B
• C. Vitamin K
• D. None of the above

Explanation: The B-group vitamins are water-soluble and are not stored extensively in body fat. Vitamins E and K are fat-soluble vitamins.

• A. Primary structure
• B. Secondary structure
• C. Tertiary structure
• D. Both b & cVitamins & Supplements

Explanation: Denaturation disrupts the folding of proteins, especially their secondary and tertiary structures, without normally breaking peptide bonds…

• A. Short chain fatty acids
• B. Long chain fatty acids
• C. Saturated fatty acids
• D. Unsaturated fatty acids

Explanation: Short-chain fatty acids such as butyric, caproic, and caprylic acids contribute strongly to the characteristic flavour of butter, milk…

• A. Cheese
• B. Ice cream
• C. Skimmed
• D. Milk

Explanation: Lactic acid bacteria coagulate milk proteins, producing cheese as the main solid dairy product.

• A. Lactic fermentation
• B. Acetic fermentation
• C. Alcoholic fermentation
• D. All the above

Explanation: Bacteria convert glucose into lactic acid, represented by the lactic acid fermentation equation.

• A. Lactic fermentation
• B. Acetic fermentation
• C. All the above
• D. Alcoholic fermentation

Explanation: Alcoholic fermentation converts sugars into ethyl alcohol and carbon dioxide, mainly through yeast activity.

• A. Alcoholic fermentation
• B. Acetic fermentation
• C. Lactic fermentation
• D. All the above

Explanation: Yeast converts glucose into two molecules of ethyl alcohol and two molecules of carbon dioxide.

• A. Baking
• B. all the aboveSearch Public Records
• C. Wine making
• D. Brewing

Explanation: Baking, brewing, and winemaking all use microorganisms to convert sugars or starch-derived sugars into useful products.

• A. Oxalate
• B. Phenolase
• C. Thiaminase
• D. None of the above

Explanation: Thiaminase breaks down thiamine, also called vitamin B1, and can cause thiamine deficiency.

• A. Clove
• B. Olive
• C. Nutmeg
• D. Cumin

Explanation: Eugenol is the major characteristic aromatic compound in clove oil and gives cloves their strong spicy odour.

• A. Cultured butter
• B. All the above
• C. Butter milk
• D. Sour cream

Explanation: Diacetyl is a key buttery flavour compound formed by lactic acid bacteria and is found in cultured butter, sour cream, and buttermilk.

• A. Banana
• B. Grape
• C. Pineapple
• D. Guava

Explanation: Ethyl butyrate has a strong fruity odour commonly associated with pineapple.

• A. Propionic acid
• B. Pentanoic acid
• C. Caprotic acidFind Chemistry Tutors
• D. N-butyric acid

Explanation: Rancid butter commonly develops a sharp odour and taste from liberated butyric acid, especially n-butyric acid.

• A. Streptococcus
• B. Both a & b
• C. Acetobacter
• D. Lactobacillus

Explanation: Lactic acid bacteria used in dairy fermentation commonly include Streptococcus and Lactobacillus, so both options are correct.

• A. Proteolysis
• B. Hydrolysis
• C. Autolysis
• D. Purification

Explanation: Autolysis is the self-digestion of food tissues by their own enzymes after harvest or slaughter, causing internal deterioration.

• A. Low acid foods
• B. Acid foods
• C. Medium acid foods
• D. High acid foodsOrder Meal Kits

Explanation: Lime, lemon juice and properly prepared pickles have sufficiently low pH to be classified as high-acid foods.

• A. High acid foods
• B. Acid foods
• C. Medium acid foods
• D. Low acid foods

Explanation: Foods with pH below about 3.7 are termed high-acid foods, such as many citrus fruits and acidic fruit products.

• A. Stable foods
• B. Low perishable foods
• C. Perishable foods
• D. High acid foods

Explanation: Moisture content of 80–90% supports rapid microbial and enzymatic deterioration, so such foods are highly perishable.

• A. Acid foodOrder Meal Kits
• B. Semi perishable foods
• C. Perishable foods
• D. Stable foods

Explanation: Foods containing less than about 15% moisture are generally stable because insufficient available water limits microbial growth.