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You Are On Multi Choice Question Bank SET 1526

76301. Nutrient content and biological structures are considered as





76302. The organism which grows best above 45°C are called





76303. Who conducted ‘Yachana Yathra’for rising fund for the education of his community?





76304. The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?





76305. Sulfur stinker spoilage, caused by is uncommonly found in





76306. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo





76307. Canned sweetened condensed milk may become thickened by





76308. The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is





76309. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?





76310. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by





76311. The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by





76312. Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?





76313. Canned poultry is more often spoiled by





76314. Canned meat and fish exhibit spoilage by





76315. High acid foods with a pH < 3.7 undergo spoilage by





76316. The putrifactive anaerobes grow best in the





76317. High acid foods with a pH above 5.3 are especially subjected to





76318. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?





76319. The immediate source of the flat sour bacteria is usually the





76320. The ability of B. coagulans to grow in tomato juice depends upon the





76321. Flat sour spoilage of acid foods is caused by





76322. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by





76323. The most serious infection is





76324. Which of the following specimens contain/s hepatitis B virus in an infected person?





76325. Vertical transmission may be seen in





76326. Which of the following viral infections can result in chronic carrier state?





76327. Most reliable test for detection of hepatitis E infection is





76328. Hepatocellular carcinoma (Hepatoma) may be caused by





76329. The defective satellite virus is





76330. All of the following viruses are enveloped except





76331. The diagnosis of hepatitis A virus infection is carried out from the method based on





76332. Which of the following is not correct for hepatitis A virus?





76333. Which of the following viruses can be transmitted by the parenteral route?





76334. The viruses, which is/are transmitted by parenteral and sexual routes is/are





76335. Which of the following antigenic types of hepatitis B virus is present in the envelope?





76336. The development of hepatocellular carcinoma is associated with





76337. Which of the following antigenic types of hepatitis B virus is prevalent in India?





76338. Which of the following hepatitis viruses is not RNA virus?





76339. Which of the following nucleic acid is present in hepatitis B virus?





76340. The agent representing an isolate of hepatitis G virus is





76341. Hepatitis G virus belongs to the family





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