All Free Agriculture MCQs with Answers

• A. Oxireductase enzyme
• B. Ligases enzyme
• C. Lyases enzyme
• D. Isomerases enzyme

Explanation: Racemases convert one optical isomer into its mirror-image form without adding or removing atoms, so they are classified as isomerases.

• A. Transferases enzyme
• B. Hydrolases enzyme
• C. Oxireductases enzyme
• D. Ligases enzymeOrder Meal Kits

Explanation: Esterases, proteinases and phosphatases catalyse hydrolysis, meaning they split bonds by using water.

• A. Hydrolases
• B. Transferases
• C. Oxidoreductases enzymes
• D. Lysases

Explanation: Cytochrome oxidase and alcohol dehydrogenase catalyse oxidation-reduction reactions involving electron or hydrogen transfer.

• A. Clostridium
• B. Staphylococcus
• C. Mycodesmavin
• D. Both a & bOrder DNA Kits

Explanation: Clostridium species, especially C. botulinum, and Staphylococcus aureus can produce toxins responsible for food poisoning.

• A. Caramalization
• B. Mail lard reaction
• C. Browning
• D. Purification

Explanation: Caramelization is the non-enzymatic browning of sugars caused by controlled heating in the absence of water, producing polymers and brown…

• A. Drying and dehydration
• B. Sun drying
• C. Browning
• D. None of these

Explanation: Drying and dehydration preserve food by removing available water, thereby restricting microbial growth and enzyme activity.

• A. Gay-Lussac
• B. Newton
• C. Tomas
• D. Nicolas Appert

Explanation: Nicolas Appert developed the early canning method by heat-processing food in sealed containers, earning recognition as the father of…

• A. Complex food
• B. Simple food
• C. Functional food
• D. Nutritive foodFood

Explanation: Meat, fruits and vegetables contain several nutrients and are therefore classified as complex foods in this classification.

• A. Fructose
• B. Sucrose
• C. Galactose
• D. Mattose

Explanation: Cane sugar is sucrose, a disaccharide made from glucose and fructose. Fructose and galactose are simple sugars, while maltose is a…

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

Explanation: Food processing covers the operations applied from initial washing and preparation through conversion into a product ready for…

• A. 25
• B. 40
• C. 30
• D. none

Explanation: A commonly cited food-preservation estimate is that about 25% of world food production is lost through spoilage and related losses.

• A. Water
• B. Protein
• C. Carbohydrates
• D. non of these

Explanation: Irradiation can cause protein reactions such as deamination, oxidation, polymerization, and decarboxylation.

• A. 8%
• B. 4%
• C. 2%
• D. 5%

Explanation: Ordinary natural vinegar commonly contains about 4% acetic acid, although commercial vinegars may vary roughly from 4% to 6%.

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

Explanation: Saccharomyces cerevisiae and S. carlsbergensis convert sugars into ethanol and carbon dioxide, making them important organisms in…

• A. Saccharomyces
• B. Lactobacillus
• C. Leuconostoc
• D. Streptococcus

Explanation: Saccharomyces is the best-known yeast genus used in fermentation, especially for producing alcohol and leavening bread.

• A. Lemon
• B. Grapes
• C. Avocado
• D. Grape fruit

Explanation: Traditional wine is produced by alcoholic fermentation of grape juice, in which yeast converts grape sugars into alcohol and carbon…

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

Explanation: Alcoholic fermentation by yeast produces carbon dioxide for leavening bread and ethanol for alcoholic beverages.

• A. Fermented food
• B. Dehydrated food
• C. Simple food
• D. Preserved food

Explanation: Yoghurt, many cheeses, and pickles are made through the activity of microorganisms that transform sugars into acids or other fermentation…

• A. Preservation
• B. Fermentation
• C. Dehydration
• D. Pasteurization

Explanation: Fermentation is the anaerobic or partly anaerobic enzymatic breakdown or oxidation of carbohydrates, commonly producing alcohols, acids…

• A. Diacetyl
• B. Nerol
• C. Iso-amylacetate
• D. Ethyle buryrate

Explanation: Isoamyl acetate is a volatile ester with the characteristic fruity, banana-like odour, which is why it is also called banana oil.