Number of faculties in Physics and Biology in an

Match the following Foodstuff with their adulterant A to D

Name the heat desiccated dairy product.

Most enzymes are active in pH range

a)    3.5-9.5

b)    4.5-8

c)    4-7

d)    3.5-6

Which of the following factor affect the rate of evaporation

a)       Rate at which heat can be transferred to the liquid.

Lactose is

a.       Monosaccharide

b.      Disaccharide

c.       milk sugar

Which of the following microorganism is eliminated in canned foods?

Match the Unit operations in Group-1 with the process in Group-2

Solar evaporation is the simplest method of evaporating water with solar energy. Which of the following statement about it is incorrect?

Match the following Enzymes with their respective application A to D:

1. Pectinase                A. Cheese & curd

An enzyme

a.    Becomes a part of the final products

b.    Is  specific for substrate