Description : Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid
Last Answer : (1) Lactic acid Explanation: Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and glactose (monosaccharides). When milk is heated to ... multiplies. These convert the lactose into lactic acid, which imparts the sour taste to curd.
Description : Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid
Last Answer : (1) lactic acid Explanation: Like many other things, milk contains bacteria, Milk also naturally contains a kind of sugar known as "lactose." The bacteria that live in milk get energy from this ... sugars to reproduce, they change it from "lactose sugar" into "lactic acid," which tastes sour.
Description : Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid
Last Answer : lactic acid
Description : Lack of early spring flowering from tulip bulbs planted outdoors is due to: a. Bright sunlight b. Lack of winter cooling c. Excessive moisture d. Magnesium and calcium deficiencies
Last Answer : Lack of winter cooling
Description : Which acid is present in lemon? (1) marlic acid (2) citric acid (3) lactic acid (4) tartaric acid
Last Answer : (2) citric acid Explanation: Citric acid is a weak organic acid with the formula C6H8O7.The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste.
Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid
Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.
Description : Sweat contains water and ______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar
Last Answer : (3) Salt Explanation: Sweat contains mainly water. It also contains minerals, lactate, and urea. It also contains a smaller amount of sodium chloride (main component of ordinary table salt).
Description : Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid
Last Answer : (4) lactic acid \ Explanation: Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish ... kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.
Description : Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid
Last Answer : (4) acetic acid Explanation: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic ... are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes.
Description : Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid
Last Answer : (c) Clostridium butylicum – Lactic acid
Description : Acid present in Tomato is (A)Lactic acid (B) Tartaric acid (C) Oxalic acid (D) Citric acid
Last Answer : (C) Oxalic acid
Description : Nettle sting is a natural source of which acid? a) Methanoic acid b) Lactic acid c) Citric acid d) Tartaric acid
Last Answer : a) Methanoic acid
Description : End product of citric acid cycle/Krebs’ cycle is (a) citric acid (b) lactic acid (c) pyruvic acid (d) CO2 + H2O
Last Answer : (d) CO2 + H2O.
Description : 73. Yeast is used in the production of (1) Cheese and butter (2) Citric acid and lactic acid (3) Lipase and pectinase (4) Bread and beer
Last Answer : Bread and beer
Description : Into which of the following acids is glucose broken down in the first stage of carbohydrate metabolism? Is it: a) pyruvic acid (pie-rue-vick acid) b) lactic acid c) hydrochloric acid d) citric acid
Last Answer : ANSWER: A -- PYRUVIC ACID
Description : Sweat contains water and _______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar
Last Answer : Salt
Description : Which of these acids is not organic in origin? (1) Lactic acid (2) Sulphuric acid (3) Citric acid (4) Oxalic acid
Last Answer : Sulphuric acid
Description : Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid
Last Answer : acetic acid
Description : Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid
Description : Which one of the following pairs, is not correctly matched? (a) Gibberellic acid - Leaf fall (b) Cytokinin - Cell division (c) IAA - Cell wall elongation (d) Abscissic acid - Stomatal closure
Last Answer : (a) Gibberellic acid - Leaf fall
Description : A 73 year old male presented with an acute attack of gout in his left knee. What is the most likely underlying metabolic cause? 1) decreased renal excretion of uric acid 2) endogenous overproduction of uric acid 3) excessive dietary purine intake 4) lactic acidosis 5) starvation
Last Answer : Answers-1 The aetiology of gout can broadly be divided into cases where there is underexcretion of urate via the kidney (90%) or endogenous overproduction of uric acid (10%) although in practical ... diuretic use. Excessive dietary intake of purines is unlikely to be the main cause in this case.
Description : Peat is often mixed into the growing medium of container plants because it: a. Is inexpensive b. Has good air and water holding capacities c. Has a high pH d. Absorbs excessive soluble salts
Last Answer : Has good air and water holding capacities
Description : Excessive soil moisture, late in the season cause. a. Decrease in TSS decrease in dry matter b. Increase in TSS decrease in dry matter c. Decrease in TSS increase in dry matter d. None of above
Last Answer : Decrease in TSS increase in dry matte
Description : Fruit splitting in pomegranate and litchi is due mainly to: a. Water pressure b. Dry ness of air c. Nutritional defects d. All of above
Last Answer : All of above
Description : Causes of misshapen and angularity in cucumber fruit under tunnel is due to a. Poor pollination b. Poor fertilization c. Proper pollination d. None
Last Answer : Poor pollination
Description : Wild dates (P. sylvestris) is important due to a. Nutritious fruit b. Sweetness of fruit c. Sugar production d. Medicinal value
Last Answer : Medicinal value
Description : First and the heaviest flower drop in fruit plants occurs due to : a. Structural defects in the flowers b. Lack of pollination c. Non fertilization d. All of the abov
Last Answer : All of the abov
Description : Color development in tomato fruit is due to a. Lycopene b. Carotenoid c. Polypropylene d. All of above
Last Answer : Lycopene
Description : Cracking in tomato fruit is due to: a. High nitrogen level b. Temperature fluctuations c. Soil moisture fluctuations a. All of these
Last Answer : All of these
Description : Abscisic acid (ABA) is natural plant hormone, which: a. Promote the growth b. Initiate the ripening c. Induce the fruit maturity d. retards the growth
Last Answer : retards the growth
Description : What enzyme is involved with fruit abscission? -Biology
Last Answer : answer:
Description : When does abscission occur? -Biology
Description : Why excessive intake of alcohol produces lactic acidosis?
Last Answer : During alcohol oxidation, NADH is generated, which converts pyruvate to lactate.
Description : Bone deformities occur due to excessive intake of: (1) Phosphorus (2) Potassium (3) Fatty acid (4) Fluorine
Last Answer : (4) Fluorine Explanation: Bone deformities occur due to excessive intake of Fluorine.
Description : Honey extracted from almond flower is inedible due to: a. Amygdalus factor b. Oxalic acid c. a & b d. None
Last Answer : Amygdalus factor
Description : Which of the following shrubs is used as fruit beauty? a. Cassia glauca b. Nerium odorum c. Citrus mitis d. Hibiscus rosa sinensis
Last Answer : Citrus miti
Description : At fruit bud differentiation in mango, C/N ratio is _______: a. Low b. Medium c. High d. Very High
Last Answer : High
Description : The phase of fruit bud formation continues until _________: a. Anthesis b. Petal formation c. Pollination d. Differentiation
Last Answer : Anthesis
Description : Apical bud becomes ________ in mango at fruit bud differentiation : a. Flattened b. Rounded c. Dome shaped d. Elongated
Last Answer : Dome shaped
Description : Pruning in old fruit trees increases fruit bud formation by increasing ______: a. Carbohydrates b. New vegetative growth c. Hormonal contents d. Cell sap
Last Answer : New vegetative growth
Description : Reproductive phase of fruit plants is improved by the accumulation of _____: a. Nitrogen b. Starch c. Proteins d. Cellulose
Last Answer : Starch
Description : Addition of __________ hastens the time of fruit bud differentiation in fruit plants: a. Nitrites b. Nitrides c. Nitrates d. All of these
Last Answer : Nitrates
Description : Almond is a drupe fruit, in which the edible portion is: a. Pericarp b. c. Seed d. Mesocarp
Last Answer : Seed
Description : Banana belongs to type of fruit, in which the edible portion is: a. Mesocarp b. Syconus c. Berry d. Drupe
Last Answer : Berry
Description : The only pest of date fruit at green hard stage is: a. Nightangale b. Parrot c. Sparrow d. All of above
Last Answer : Parrot
Description : Yellow wasp is a major pest of: a. Grape fruit b. Peach fruit c. Citrus fruit d. Mango fruit
Last Answer : Grape fruit
Description : Soft nose is a disorder of: a. Date fruit b. Citrus fruit c. Mango fruit d. Apple fruit
Last Answer : Mango fruit