Free Animal Husbandry MCQs with Answers
238 Animal Husbandry MCQs from Agriculture, each with the correct answer and a written explanation of why it is correct. Free and unlimited, with no account needed.
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- A. Night blindness
- B. Rickets
- C. Anaemia
- D. Beriberi
Explanation: Folic acid is needed for DNA synthesis and red blood cell formation, so deficiency commonly causes megaloblastic anaemia.
Correct answer: Anaemia- A. Vitamin D
- B. Vitamin D
- C. Vitamin C
- D. Vitamin B-1
Explanation: Beriberi results from thiamine deficiency, and thiamine is vitamin B1. Vitamin D deficiency causes rickets, while vitamin C deficiency…
Correct answer: Vitamin B-1- A. Dairy industry
- B. Meat industry
- C. Fruit and vegetable industry
- D. Beverage industry
Explanation: Streptococcus thermophilus and Lactobacillus are starter cultures that ferment lactose to lactic acid in yoghurt and other dairy products.
Correct answer: Dairy industry- A. Sorbitol
- B. Monosodium glutamate
- C. Lecithin
- D. None of the above
Explanation: Monosodium glutamate enhances the savoury umami taste of meat products by intensifying naturally occurring flavour compounds.
Correct answer: Monosodium glutamate- A. Jams
- B. Jellies
- C. Milk & milk products
- D. Pickles
Explanation: Delta lactones contribute creamy, peach-like and coconut-like notes and are particularly important flavour compounds in milk and milk…
Correct answer: Milk & milk products- A. Cheese and yoghurt
- B. Butter and cream
- C. Cream and ice cream
- D. All the above
Explanation: Cheese and yoghurt are standard fermented dairy products: microbial cultures acidify milk and produce characteristic texture and flavour.
Correct answer: Cheese and yoghurt- A. Hydrolases enzyme
- B. Transferases enzyme
- C. Ligase enzyme
- D. Oxireductases enzyme
Explanation: Transaminases transfer an amino group from one molecule to another, so they belong to the transferase class.
Correct answer: Transferases enzyme- A. Carbohydrates
- B. Lipids
- C. Proteins
- D. Vitamins
Explanation: Most enzymes are globular proteins whose three-dimensional shape forms the active site; a small number of catalytic RNA molecules are…
Correct answer: Proteins- A. C11C20fatty acids
- B. C20C22fatty acids
- C. C12C20fatty acids
- D. C4---C16fatty acids
Explanation: Short-chain fatty acids, especially those in the C4 to C16 range, produce rancid, goaty and unclean flavours when present excessively in…
Correct answer: C4---C16fatty acids- A. Biochemical changes
- B. Microbial activity
- C. Physical changes
- D. enzyme activity
Explanation: Microbial growth can produce brown, grey, green and other abnormal colours in fresh and cured meat through pigment formation and spoilage…
Correct answer: Microbial activity- A. Metals
- B. Light
- C. All the above
- D. High temperature
Explanation: Oxidative rancidity is promoted by catalytic metals such as iron and copper, and its rate also increases with light and heat.
Correct answer: All the above212. The fruit and vegetables contain an insoluble stiffening material called______________________?
- A. Pectin
- B. Lig in
- C. Gums
- D. Protopectin
Explanation: Protopectin is the insoluble form of pectic material found in unripe fruits and vegetables, helping maintain firmness.
Correct answer: Protopectin- A. Medium acid foods
- B. Acid foods
- C. High acid foods
- D. Low acid foods
Explanation: Foods around pH 4.5 to 5.0 are classified as medium-acid foods, lying between low-acid foods and more strongly acidic foods.
Correct answer: Medium acid foods- A. Acid foods
- B. Medium acid foods
- C. Low acid foods
- D. High acid foods
Explanation: Okra, peas, beans and leafy vegetables generally have pH above about 4.6, so they are placed among low-acid foods.
Correct answer: Low acid foods- A. Medium acid foods
- B. Low acid foods
- C. Acid foods
- D. High acid foods
Explanation: Apple, guava, mango, pineapple and tomato are commonly grouped as acid foods because their natural pH is generally below that of low-acid…
Correct answer: Acid foods216. In dairy industry, a process for producing evaporated milk was presented in______________________?
- A. 1896
- B. 1835
- C. 1840
- D. 1842
Explanation: William Newton presented an evaporated-milk process in 1835, an early step in the development of concentrated dairy products.
Correct answer: 1835- A. Pasteurization
- B. Sterilization
- C. Tining
- D. Browning
Explanation: Nicolas Appert preserved foods by heating sealed containers, establishing the principle of sterilization used in canning.
Correct answer: Sterilization218. The science which deals with food supply, for human consumption is called_____________________?
- A. Food science
- B. Nutritive food
- C. Food technology
- D. Food process
Explanation: Food technology applies scientific principles to produce, preserve, process, package, and distribute food for human consumption.
Correct answer: Food technology- A. Sericulture
- B. Honey culture
- C. Silvi cultureHire Grant Writers
- D. Apiculture
Explanation: Apiculture is the scientific rearing and management of honey bees for honey and other hive products.
Correct answer: Apiculture- A. sericulture
- B. silvi culture
- C. Apiculture
- D. None of the above
Explanation: Sericulture is the rearing of silkworms and production of silk. Apiculture refers to beekeeping, while silviculture concerns forest…
Correct answer: sericulture