Free Horticulture MCQs with Answers

• A. Guar gum
• B. All the above
• C. Starch
• D. Agaragar

Explanation: Guar gum, agar-agar, and starch are all hydrocolloid or carbohydrate-based ingredients used to thicken foods and improve or stabilize…

• A. Prooxidants
• B. Antioxidants
• C. Rancidity
• D. None of the above

Explanation: Rancidity develops when fats and oils deteriorate, especially through oxidation, producing unpleasant odors and flavors during storage.

• A. Saturated fatty acids
• B. None of the above
• C. Steroids
• D. Unsaturated fatty acids

Explanation: Plant triglycerides generally contain a high proportion of unsaturated fatty acids, which are liquid or semi-liquid at room temperature.

• A. Algae
• B. Fungi
• C. Bacteria
• D. None of the above

Explanation: Agar is a gelatinous polysaccharide extracted mainly from red algae, particularly genera such as Gelidium and Gracilaria.

• A. 1500-2000 Kcal
• B. 200-3000
• C. 3000-3500 Kcal
• D. None of the above

Explanation: Average daily energy intake in developed countries is commonly placed around 3,000 to 3,500 kilocalories.

• A. Glucostatic regulation
• B. Lipostatic regulation
• C. Aminostatic regulation
• D. All the above

Explanation: Food intake is regulated by several proposed physiological signals, including glucostatic, lipostatic, and aminostatic mechanisms.

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

Explanation: Irradiation can initiate free-radical reactions in lipids that resemble oxidative rancidity, causing off-flavors and other quality…

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

Explanation: Irradiation may cause oxidation and condensation reactions in carbohydrates, producing changes related to non-enzymatic browning.

• A. Autolysis
• B. Lipolysis
• C. Proteolysis
• D. non of these

Explanation: Proteolysis is the enzymatic breakdown of proteins or other proteinaceous material into peptides and amino acids.

• A. Autolysis
• B. None of above
• C. Proteolysis
• D. Lipolysis

Explanation: Lipolysis is the breakdown of fats or triglycerides into glycerol and fatty acids, commonly through lipase activity.

• A. Acetomonas
• B. Saccharomyces
• C. Streptococeus
• D. None of the above

Explanation: Acetic acid bacteria oxidize alcohol into acetic acid; Acetomonas is the intended genus here, although Acetobacter is the more familiar…

• A. Bacteria
• B. Yeast
• C. Fungi
• D. Molds

Explanation: Saccharomyces cerevisiae is a unicellular yeast widely used in bread making and alcoholic fermentation.

• A. Sulphur dioxide
• B. Nitrates
• C. Benzoic acid
• D. Propionic acid

Explanation: Propionic acid is used as a bread preservative because it inhibits mould growth, often alongside sorbic acid.

• A. 2,4,5 trichlorophenoxy acetic acid
• B. Meleic hydrazide
• C. Sulphur dioxide
• D. Sodium benzoate

Explanation: 2,4,5-trichlorophenoxyacetic acid is used as a growth regulator to delay ripening in some fruits.

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

Explanation: Food additives are substances deliberately added during production, processing or storage to improve qualities such as preservation…

• A. Food contamination
• B. Food additives
• C. Food adulterants
• D. All the above

Explanation: Food adulterants are deliberately added or substituted to reduce cost or increase profit, even though they may lower quality or harm…

• A. 1.0
• B. 1.5
• C. 0.6
• D. non of these

Explanation: Drying removes available water, and properly dried foods commonly have a water activity of about 0.60 or lower.

• A. 1.00
• B. 0.99
• C. 1.5
• D. non of these

Explanation: Water activity is the ratio of a substance’s vapour pressure to that of pure water, so pure water has the maximum value of 1.00 under the…

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

Explanation: Mesophiles generally grow best between about 20°C and 45°C, which includes ordinary room temperature.

• A. pH
• B. Environmental temperature
• C. All the aboveSearch Public Records
• D. Concentration of enzyme

Explanation: Enzyme performance depends on pH, temperature and enzyme concentration: unsuitable pH or heat can denature an enzyme, while concentration…