Value, used to assess the degree of spoilage (rancidity) of a fat or oil

Value, used to assess the degree of spoilage (rancidity) of a fat or oil
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 Ans. Acid Number/Value
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Description : Unpleasant odours and taste in a fat (rancidity) can be delayed or prevented by the addition of (A) Lead (B) Copper (C) Tocopherol (D) Ergosterol

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Spoilage of oil can be detected by which fatty acid? (a) Oleic acid (b) Linolenic acid (c) Linoleic acid (d) Erucic acid.

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Description : The number of grams of iodine absorbed by 100 g fat or oil

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Description : The reaction of oil/fat with NaOH/KOH as

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The prothrombin time a. assess the extrinsic pathway of the blood coagulation cascade b. is prolonged in patients with fat absorption c. is increased by warfarin d. is increased by heparin

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Which nerve is assessed when the nurse asks the patient to spread all fingers? a) Ulnar Asking the patient to spread all fingers allows the nurse to assess motor function affected by ulnar innervation while pricking the fat pad at the top of the small finger allows assessment of the sensory function affected by the ulnar nerve. b) Peroneal The peroneal nerve is assessed by asking the patient to dorsiflex the ankle and extend the toes. c) Radial The radial nerve is assessed by asking the patient to stretch out the thumb, then the wrist, and then the fingers at the metacarpal joints. d) Median The median nerve is assessed by asking the patient to touch the thumb to the little finger.

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With increasing number of error degree of freedom, table F value follow ________ trend.

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Last Answer : Answer : B

Deterioration of food (rancidity) is due to presence of (A) Cholesterol (B) Vitamin E (C) Peroxidation of lipids (D) Phenolic compounds

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Last Answer : Answer : C

The main cause of rancidity in of fats and foods is the oils - (1) hydrolysis (2) oxidation (3) clarification (4) reduction

Description : The main cause of rancidity in of fats and foods is the oils - (1) hydrolysis (2) oxidation (3) clarification (4) reduction

Last Answer : (2) oxidation Explanation: Rancidity in foods is due to the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air light, moisture or by bacterial action, resulting in unpleasant taste and odor.

The method of protecting iron from rusting, by coating a thin layer of Zinc is called - (1) Galvanizing (2) rancidity (3) Alloy (4) Pulverizing

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What is meant by rancidity of oils?

Description : What is meant by rancidity of oils?

Last Answer : Rancidity is the process which causes a substance to become rancid, that is, having unpleasant smell or taste.

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Last Answer : B. Quinoline is an inhibitor (Answer)

What is RANCIDITY ?

Description : What is RANCIDITY ?

Last Answer : RANCIDITY:  When left over edible oil is heated, it starts frothing up and its smell turns foul.  If food is cooked in this oil. Due to oxidation of oil, its taste changes.  When oil ... long time, they become rancid.  Antioxidants are used to prevent oxidation of food containing fats and oils.

Define spoilage of food.

Description : Define spoilage of food.

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What are the factors for food Spoilage?

Description : What are the factors for food Spoilage?

Last Answer : There are several factors that contribute to food spoilage. Here are some of the main factors: 1. Microorganisms: Bacteria, yeasts, molds, and other microorganisms are present in the environment and ... to discard any food that shows signs of spoilage to prevent the risk of foodborne illness.

What do you mean by spoilage of landscape? -SST 10th

Description : What do you mean by spoilage of landscape? -SST 10th

Last Answer : Spoilage of landscape is directly related to improper disposal o f wastes. The waste accumulation not only ruins the natural beauty of the land but also provide a home to rats and other ... organisms. Sources of these wastes may be paper mills, fertilizers manufacturing units, and mines etc.

What are the reasons for spoilage of landscape? -SST 10th

Description : What are the reasons for spoilage of landscape? -SST 10th

Last Answer : Spoilage of landscape is due to improper disposal wastes, especially solid waste, it may include slag heaps from paper mills, waste from mines, fertilizer, etc. Even our household contributes a large no. of solid wastes like paper, plastic, vegetable waste, etc.

What is Spoilage ?

Description : What is Spoilage ?

Last Answer : : Waste or spoiled product during production is used as raw material in any other product, it is called useless or spoilage .

What does removing oxygen removing moisture and killing spoilage do?

Description : What does removing oxygen removing moisture and killing spoilage do?

Last Answer : What is the answer ?

In cheese manufacture, the microorganisms are important for (a) the ripening only (b) the souring of milk only (c) the development of resistance to spoilage only (d) both the souring and the ripening processes

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Last Answer : (d) both the souring and the ripening processes.

Dormancy of seed is a biological mechanisms that provides protection against ______: a. Seed spoilage b. Embryo abortion c. Pre mature germination d. Dehydration

Description : Dormancy of seed is a biological mechanisms that provides protection against ______: a. Seed spoilage b. Embryo abortion c. Pre mature germination d. Dehydration

Last Answer : Pre mature germination

Two types of grain spoilage are _____ and _____. A. aflatoxins, ergotism a. botulism, ergotism b. Staphlococcus, Streptococcus c. aflatoxins, enterotoxins

Description : Two types of grain spoilage are _____ and _____. A. aflatoxins, ergotism a. botulism, ergotism b. Staphlococcus, Streptococcus c. aflatoxins, enterotoxins

Last Answer : A. aflatoxins, ergotism

Food must be moist, with a minimum water content of _____before contamination by microorganisms and spoilage can occur. a. 18% to 20% b. 10 to 15% c. 5 to 10% d. 0 to 5%

Description : Food must be moist, with a minimum water content of _____before contamination by microorganisms and spoilage can occur. a. 18% to 20% b. 10 to 15% c. 5 to 10% d. 0 to 5%

Last Answer : a. 18% to 20%

The chief type of spoilage in sweetened condensed milk may beA.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Description : Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Last Answer : A.Cloudiness and ropiness

Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Description : Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? A.Cloudiness and ropiness B.Flat sour spoilage C.Superficial fungal spoilage D.Pin-spot molding

Last Answer : Cloudiness and ropiness

High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage

Description : High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage

Last Answer : both (a) and (b)

Which plastid of cell is responsible for storage of starch and fat in plants?

Description : Which plastid of cell is responsible for storage of starch and fat in plants?

Last Answer : Ans. Leucoplast

Where is the best place to assess your value in the workplace?

Description : Where is the best place to assess your value in the workplace?

Last Answer : www.glassdoor.com

Earned value management integrates scope, cost, and schedule measures to: A. assess project performance and progress. B. develop a preliminary budget. C. assess communication effectiveness among project team members. D. assess whether all requirements were met.

Description : Earned value management integrates scope, cost, and schedule measures to:  A. assess project performance and progress.  B. develop a preliminary budget. C. assess communication effectiveness among project team members. D. assess whether all requirements were met.

Last Answer : A. assess project performance and progress.

The error degree of freedom of SPD is formulated as

Description : The error degree of freedom of SPD is formulated as

Last Answer : Ans. D (r-1) (d-1)

The error degree of freedom of LSD is formulated as

Description : The error degree of freedom of LSD is formulated as

Last Answer : Ans. (t-2) (t-1)

The error degree of freedom of RBD is formulated as

Description : The error degree of freedom of RBD is formulated as

Last Answer : Ans. (t-1) (r-1)

The error degree of freedom in CRD is formulated as

Description : The error degree of freedom in CRD is formulated as

Last Answer : Ans. N - t

The experimental design which provides maximum degree of freedom for error

Description : The experimental design which provides maximum degree of freedom for error

Last Answer : Ans. CRD

Logical constructions of the experiments in which the degree of uncertainty with which the inference (Result/confusion) on may be well defined.

Description : Logical constructions of the experiments in which the degree of uncertainty with which the inference (Result/confusion) on may be well defined.

Last Answer : Ans. Design of Experiments

The degree of freedom of Normal distribution

Description : The degree of freedom of Normal distribution

Last Answer : Ans. n-3

The study the association or degree and deviation between two or more variables.

Description : The study the association or degree and deviation between two or more variables.

Last Answer : Ans. Correlation

The measures of the direction and degree of asymmetry

Description : The measures of the direction and degree of asymmetry

Last Answer : Ans. Skewness

The degree of scatterness or variation of the variable about a central tendency

Description : The degree of scatterness or variation of the variable about a central tendency

Last Answer : Ans. Disperson

Oil percentage in Ratanjot (Jatropha sp.)

Description : Oil percentage in Ratanjot (Jatropha sp.)

Last Answer : Ans. 35%(from seed)

Name the leucoplast which functions as the storage of oil?

Description : Name the leucoplast which functions as the storage of oil?

Last Answer : Ans. Lipoplast