Food Technology GATE Past Year Paper Questions and Answers Part 9

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Q.90. Match the following microbial species in Column I with related disease caused by them as shown in Column II.

Match the Following Microbial Species in Column I with Related Disease Caused by Them as Shown in Column II
Match the following microbial species in Column I with related disease caused by them as shown in Column II

Group I

Group II

P) Vibrio sp.

1) Gastroenteritis

Q) Shigella sp.

2) Typhoid

R) E. coli

3) Cholera

S) Salmonella typhi

4) Bacillary dysentery

(A) P-1, Q-3, R-4, S-2

(B) P-2, Q-3, R-4, S-1

(C) P-3, Q-1, R-4, S-2

(D) P-3, Q-4, R-1, S-2

Answer: (D) P-3, Q-4, R-1, S-2

Q.91. Among the following fatty acids, which group is known as essential fatty acids?

(A) 9, 11-Octadecadienoic and 9, 11, 13-Octadecatrienoic

(B) 9, 12-Octadecadienoic and 9, 12, 15-Octadecatrienoic

(C) 9-Octadecenoic and 9, 11-Octadecadienoic

(D) 9, 11-Octadecadienoic and 9-Eicosenoic

Answer: (B) 9, 12-Octadecadienoic and 9, 12, 15-Octadecatrienoic

Q.92. The following plot represents the Line weaver-Burk equation of an enzymatic reaction both in the presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate concentration. The nature of inhibition shown in the plot is

No inhibiton and inhibiton

Inhibiton and No Inhibiton

(A) Non-competitive

(B) Anti-competitive

(C) Competitive

(D) Mixed type

Answer: (C) Competitive

Q.93. One ton of refrigeration means one of the following options:

(A) Cooling provided by one kg of ice in one hour

(B) Cooling provided by one ton of ice in one hour

(C) Energy extracted to freeze one ton of water in one day

(D) Coefficient of performance is unity

Answer: (C) Energy extracted to freeze one ton of water in one day

Q.94. Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?

(A) It is caused by the reaction of saturated fatty acids and oxygen

(B) It involves polymerization of fatty acids

(C) It is caused by the reaction of unsaturated fatty acids with oxygen

(D) It is caused by oxidative enzymes

Answer: ABCD

Q.95. In the extruder barrel, the compression is achieved by back pressure created by the die and by

(A) Increasing pitch and decreasing diameter of the screw

(B) Using the tapered barrel with constant pitch

(C) Increase in the clearance between barrel surface and screw

(D) Opening of the die

Answer:

Q.96.Which of the following statements is NOT CORRECT in relation to muscle proteins?

(A) Actin and myosin interact to form Actomyosin which is responsible for muscle contraction

(B) Collagen contributes to the toughness of muscles due to its abundant presence

(C) Elastin, a constituent of ligaments, is tougher than collagen

(D) Actomyosin is not the main state of actin and myosin in post-mortem muscles

Answer: (D) Actomyosin is not the main state of actin and myosin in post-mortem muscles

Q.97. Prolonged fermentation of cocoa seed lead to “off-taste” due to the release of

(A) Glucose

(B) Short chain fatty acids

(C) Carbon dioxide

(D) Phospholipids

Answer: (D) Phospholipids

Q.98. The gradual decreases in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 because

(A) Water soluble pectin interacts with calcium

(B) Hemicellulose prevents decrease in viscosity

(C) Lignin prevents decrease in viscosity

(D) Pectin methyl esterase is inactivated

Answer: (D) Pectin methyl esterase is inactivated

Q.99. Match the enzyme in Group I with its corresponding application in Group II.

Match the Enzyme in Group I with Its Corresponding Application in Group II
Match the enzyme in Group I with its corresponding application in Group II

Group I

Group II

P) Chymosin

1) Removal of cooked flavor from milk

Q) Sulfhydryl oxidase

2) Soybean milk coagulation

R)β - Galactosidase

3) For rennet puddings

S) Microbial proteases

4) Lactose removal

(A) P-3, Q-2, R-1, S-4

(B) P-3, Q-1, R-4, S-2

(C) P-1, Q-3, R-4, S-2

(D) P-4, Q-3, R-2, S-1

Answer: (B) P-3, Q-1, R-4, S-2

Q.100. Oxygen is permeating through an EVOH film of thickness’’ and solubility coefficient ‘S’. If diffusivity of oxygen through the film is d, then permeability of oxygen through the film will be

(A)

(B)

(C)

(D)

Answer: (C)

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