General Knowledge Quiz – Set Twenty Nine

1.PH of honey is
A.2.3-2.9
B.3.2-4.2
C.5.6-6.9
D.7.0-8.1

View Answer
Answer C)5.6-6.9

2.Bread mold is
A.Penicillium notatum
B.Rhizopus stolonifer
C.Aspergillus niger
D.Monilla sitophilla

View Answer
Answer B)Rhizopus stolonifer

3.The antibiotic used in bee keping
A.Streptomycin
B.Penicillin
C.Tetracycline
D.Agrimycin

View Answer
Answer A)Streptomycin

4.Black rot in fruits is due to
A.Alternaria
B.Physalospora
C.Ceratostomella
D.all of above

View Answer
Answer d)All of above

5.Blue color on the surface of meat is caused by
A.Serratia marcescens
B.Penicillium expansum
C.Pseudomonas syncyanea
D.Thamnadium

View Answer
Answer C)Pseudomonas syncyanea

6.Actinomycetes are responsible for ________ in meats
A.Souring
B.Stamping ink
C.Taints
D.Earthy flavour

View Answer
Answer d)Earthy flavor

7.The fishy flavor in fish is due to
A.Methyl urea
B.Trimethyl amine
C.Diacetyl
D.None

View Answer
Answer B)Trimethyl amine

8.The spoilage of egg is caused by ______ than by ________
A.Mold, bacteria
B.Mold,yeast
C.Bacteria,mold
D.Yeast,mold

View Answer
Answer C)Bacteria and Mold

9.The milk is pasteurized at 62.8c for 30 min to eliminate
A.Mycobacterium tuberculosis
B.Coxiella burnetti
C.Listeria monocytogens
D.Callus cereus

View Answer
Answer B)Coxiella burnetti

10.The heating of cream at low pressure is called
A.Pasteurization
B.Sterilization
C.Vacreation
D.Thermo-sterilization

View Answer
Answer C)Vacreation

11.orange-yellow color in butter is due to
A.oospora lactis
B.Ppseudomonas fluorescens
C.Aspergillus flavus
D.none

View Answer
Answer A)Oospora lactis

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A Moorthy

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