Question38:-Vanadium Pentoxide Test is used to determine the presence of in milk.
A:-Salicylic acid
B:-Starch
C:-Hydrogen peroxide
D:-Sugar
Correct Answer:- Option-C
Question39:-The Gerber's acid is % of concentrated sulphuric acid by mass.
A:-96 - 99
B:-85 - 89
C:-83 - 85
D:-90 - 91
Correct Answer:- Option-D
Question40:-The zeal lactometer is designed to determine the specific gravity of milk at
A:-27 °C
-32 °C
C:-29 °C
D:-40 °C
Correct Answer:- Option-C
Question41:-All aminoacids except show optical activity.
A:-Alanine
B:-Glycine
C:-Leucine
D:-Isoleucine
Correct Answer:- Option-B
Question42:-Cellulose is a polymer of units.
A:-L-glucose
fructose
C:-D-glucose
D:-D-fructose
Correct Answer:- Option-C
Question43:-The enzyme glutathione peroxidase contains
A:-Selenium
B:-Zinc
C:-Chromium
D:-Molybdenum
Correct Answer:- Option-A
Question44:-The defatting of bones in the production of gelatin is facilitated by using hydrolysis.
A:-Amylase catalysed
B:-Invertase catalysed
C:-Lipase catalysed
D:-Protease catalysed
Correct Answer:- Option-C
Question45:-The fat globule membrane and/or whey proteins may participate in mallard browning with lactose and the
cysteine may undergo B-elimination to dehydroalanine which may then react with lysine to form
A:-Arginine
B:-Aspartic acid
C:-Lysinoalanine
D:-Lanthionine
Correct Answer:- Option-C

Question46:-Find out the protein with the following properties; molecular weight-36,000 dalton, isoelectric point-5.2, heat
labile and gets denatured on heating.

A:-B-lactoglobulin
B:-Alpha-lactolabumin
C:-Lactoferrin
D:-Blood serum albumin
Correct Answer:- Option-A
Question47:-Type-ll galactosemia is caused by
A:-Deficiency of enzyme galactokinase
B:-Deficiency of galactose - 1 - phosphate uridylyl transferase