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8. Select the false statement(s) from the following.
i. Fishes are rich in PUFA.

॥. In general marine fishes have lesser w3fatty acids in comparison with fresh
water fishes.

ர்‌. High content of PUFA increases the shelf life of fish.

iv. Fishes do not require PUFA in their diet.

A) ii 8) ॥ and iii

0) ॥ andiv D) all of the above

9. Select the correct statement(s) from the following.
i. Fish is a good source of protein.
ii. Fish is a good source of carbohydrate.
ர்‌. Fish is very low in water content.
iv. Fish has a very high content of stroma protein.
A) iand ii B) i 0) iandiv D) iand iii

10. Fish protein is a very rich source of which one of these essential amino acid that is
very limited in vegetable protein ?

A) alanine 8) cysteine C) glycine D) lysine
11. In fishes ‘death stiffening’ starts from which portion ?

A) tail B) head C) belly D) dorsal side
12. Which one of these killing method(s) accelerate the onset of rigor in fish ?

i. stunning

ர்‌. bleeding

॥. hypothermia

iv. poisoning

A) iand ii 8) i and iii 0) iandiv D) iv

13. Which of these acids are responsible for the rapid reduction of pH of tissue fluids
after the death of fish ?

i. Lactic acid

ர்‌. Phosphoric acid

ii. Oleic acid

iv. Stearic acid

A) iand ii B) ii and iii ©) iii and iv 0) । ೩೧೮ iv