The deficiency of an enzyme is greatly influenced by the ______?
A. pH
B. Environmental temperature
C. Concentration of enzyme
D. All the above
Recemases belongs to ______?
A. Isomerases enzyme
B. Ligases enzyme
C. Lyases enzyme
D. Oxireductase enzyme
Esterases, proteinases, alkali acid phosphates belongs to ______?
A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme
Cytochrome Oxidase and alcohol de hydrogenise are the examples of _______?
A. Oxidoreductases enzymes
B. Transferases
C. Hydrolases
D. Lysases
Bacteria producing toxins that cause food poisoning are known as _____?
A. Clostridium
B. Staphylococcus
C. Mycodesmavin
D. Both a & b
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called ______?
A. Mail lard reaction
B. Caramalization
C. Browning
D. Purification
When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes ________?
A. Pinkish
B. Brownish
C. Bright red
D. Red
The deteriorative changes originating from with in the food system is known as _____?
A. Proteolysis
B. Hydrolysis
C. Purification
D. Autolysis
Lime, lemon juice and pickles are ________?
A. Low acid foods
B. Acid foods
C. Medium acid foods
D. High acid foods
Foods having pH value of below 3.7 are called ______?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
