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BT404 Food Biotechnology Quiz-05 For Mid Term And Final Term Virtual University Of Pakistan

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BT404 Food Biotechnology Quiz-05 For Mid Term And Final Term Virtual University Of Pakistan
BT404 Food Biotechnology Quiz-05 For Mid Term And Final Term Virtual University Of Pakistan

Topic-Starch

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41. Starch occurs in the form of semi ___________ granules

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a. Crystalline
b. Solid
c. Liquid
d. Both a & b

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42. Starch ranging in size from_________

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a. 100-1000 µm
b. 2 to 100 µm
c. 20-1000 µm
d. 10-200 µm

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43. Starch consist of _________ type of glucan

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a. 4
b. 5
c. 2
d. 6

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44. Amylose constitutes _________ % of most starch

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a. 12-25%
b. 20-25%
c. 25-50%
d. 45-60%

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45. Starch consist of ________

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a. Amylose
b. Amylopectin
c. Both a & b
d. None of these

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Topic-Proteins content of food

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46. Proteins are polymers of amino acids linked together by

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a. hydrogen bond
b. Peptide bond
c. Covalent bond
d. None of these

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47. ________ can also be referred as polypeptides

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a. Proteins
b. Carbohydrates
c. Lipids
d. Both b & c

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48. Proteins are key constituents of ________

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a. Energy
b. Food
c. Starch
d. Ions

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49. Proteins participate in __________

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a. Starch building
b. Bone building
c. Tissue building
d. None of these

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50. _________ are abundant in muscle and plant tissues

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a. Glucose
b. Starch
c. Vitamins
d. Proteins

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