All Free Agriculture MCQs with Answers

• A. Taste
• B. Aroma
• C. All the above
• D. Flavor

Explanation: Flavor is the overall perception produced by taste, aroma and related mouth sensations, and the term is also used for the substances…

• A. Sodium propionate
• B. Benzoate
• C. Sorbic acid
• D. Nitrates

Explanation: Benzoate, usually added as sodium benzoate, inhibits yeasts and moulds in acidic carbonated drinks.

• A. Anti sprouting
• B. Anti ripening agent
• C. Antioxidants
• D. Antimicrobial agents

Explanation: BHA and BHT are synthetic antioxidants that slow oxidation, especially the rancidity of fats and oils.

• A. All the aboveFood
• B. Food adulterants
• C. Food additives
• D. Food contaminations

Explanation: Unintended entry of foreign or harmful substances during production, processing, storage or handling is food contamination.

• A. Pasteurization
• B. Blanching
• C. Sterilization

Explanation: Blanching briefly heats plant material to inactivate enzymes before freezing, dehydration or canning.

• A. 0.99
• B. 1.0
• C. 1.6

Explanation: Most fresh foods have very high water activity, commonly around 0.95 to 0.99, so 0.99 is the best listed value.

• A. Thermophilic
• B. All the above
• C. Mesophilic
• D. Psychrophilic

Explanation: Psychrophilic bacteria are adapted to low temperatures and can grow near refrigeration conditions, unlike mesophiles, which prefer…

• A. Thermophilic
• B. Mesophilic
• C. Psychrophilic
• D. All the above

Explanation: Thermophilic bacteria prefer elevated temperatures, commonly about 45 to thermophilic 70°C, with many growing well near 55°C.

• A. Ligases enzyme
• B. Isomerase enzyme
• C. Lysos enzyme
• D. Hydrolases enzyme

Explanation: Pyruvate carboxylase joins carbon dioxide to pyruvate using ATP, forming oxaloacetate; this bond-forming reaction places it among ligases.

• A. Ligase enzyme
• B. Lysose enzyme
• C. Isomerases enzyme
• D. Hydrolase enzyme

Explanation: Fumarase catalyses the reversible addition or removal of water in the conversion of fumarate and malate, so it belongs to the lyase class.

• A. Chemist
• B. Nutritionist
• C. All the above
• D. Food processor

Explanation: Food processors classify foods by their keeping quality as stable, semi-perishable, or perishable, which guides packaging, storage, and…

• A. Scurvy
• B. Night blindness
• C. Rickets
• D. Beriberi

Explanation: Ascorbic acid is vitamin C, and its deficiency causes scurvy, marked by bleeding gums and poor wound healing.

• A. Vitamin C
• B. Vitamin H
• C. Vitamin D
• D. Vitamin E

Explanation: Biotin is also called vitamin H, or vitamin B7, and is involved in carbohydrate, fat, and protein metabolism.

• A. Cholecaliferol
• B. Niacin
• C. Riboflavin
• D. Folic acidVitamins & Supplements

Explanation: Riboflavin, or vitamin B2, is a yellow crystalline, water-soluble vitamin, which is why it can impart a yellow colour to foods and body…

• A. Vitamin K
• B. Vitamin D
• C. Vitamin C
• D. Tocopherol

Explanation: Vitamin K is required for the formation of several blood-clotting factors in the liver, so its deficiency can cause abnormal bleeding.

• A. Vitamin B
• B. Vitamin D
• C. Vitamin E
• D. Vitamin A

Explanation: Ultraviolet B rays convert a cholesterol precursor in the skin into vitamin D3, which is then activated by the liver and kidneys.

• A. Vitamin C
• B. Vitamin B
• C. Vitamin A
• D. Vitamin E

Explanation: Vitamin A deficiency causes night blindness and keratinization or xerosis of epithelial tissues, including the cornea.

• A. Accumulation of ethanol
• B. Accumulation of acetaldehyde
• C. Accumulation of toxic compounds
• D. All the above

Explanation: Chilling injury disrupts normal fruit metabolism, causing ethanol and acetaldehyde accumulation along with other toxic metabolites.

• A. 70%
• B. 80%
• C. 85%
• D. 90%

Explanation: A relative humidity of about 90% or higher reduces water loss and shrivelling while fruits ripen.

• A. Cold air cooling
• B. Vacuum cooling
• C. Hydro cooling
• D. None of the above

Explanation: Mangoes can be cooled efficiently by hydrocooling because water transfers heat faster than air.