Week 8

Multiple Choice Questions

1. Arrange the following in the correct pairs

A Plasmin P Heat stable enzyme
B Lipoprotein lipase Q Cheese ripening enzyme
C Lacto peroxidase R Oxidizing enzyme
D Catalase S Heat labile enzyme

a) A-Q, B-R, C-S, D-Q

b) C-P, D-R, A-S, B-Q
c) C-Q, D-S, A-Q, B-P
d) A-Q, B-S, C-P, D-R
Explanation: Not required

2. Which of the following enzyme act as an indicator of pasteurization efficiency?

a) Alkaline Phosphatase (ALP)
b) Lipoprotein Lipase
c) Plasmin
d) Lacto peroxidase
Explanation: Not required

3. Identify the enzyme that is associated with somatic cell membrane

a) N-acetyl-p-D-glucosaminidase
b) Catalase
c) Xanthane oxidase
d) Superoxide dismutase
Explanation: Not required

4. If water activity is denoted by aw, favourable condition for the growth of moulds in
food is
a) aw > 0.7
b) aw < 0.7
c) aw < 0.6
d) aw < 0.5
Explanation: Not required

5. Identify the parameter that determines the bacteria’s ability to produce toxin
a) pH
b) water activity
c) Temperature
d) None of the above
Explanation: pH determines which can grow and thrive and toxin
production of many organisms is inhibited by pH
6. In which of the following spoilage process, the metabolic end products of one
microbe is used as a food by the other microbe?
a) Synergism
b) Metabiosis
c) Antibiosis
d) None of the above
Explanation: Not required

7. Extrinsic factors that affect the storage of a particular food product include
a) Storage temperature and RH
b) Water availability
c) pH
d) Nutrient content
Explanation: Not required

8. Percentage acidity of freshly drawn milk is in the range of

a) 0.5 - 0.6%
b) 0.35 – 0.45%
c) 0.27 – 0.34%
d) 0.14 – 0.19%
Explanation: Not required

9. Bottles used for in-bottle milk sterilization have narrow necks of size
a) 26 mm
b) 27 mm
c) 28 mm
d) 29 mm
Explanation: Not required

10. The optimal activity of lipoprotein lipase is at a pH of

a) 7.5
b) 9
c) 9.2
d) 10.5