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Multiple choice question for engineering

Set 1

1. Which of the following is a function of insoluble fiber only?
a) Regulating blood sugar
b) Regulating the pH of the body
c) Adding bulk to stool
d) Lowering cholesterol

View Answer

Answer: c [Reason:] Only insoluble fibers add bulk to stool.

2. Reduction of absorption of certain minerals is due to the presence of the following:-
a) Insoluble fiber
b) Phytate
c) Soluble fiber
d) None of the mentioned

View Answer

Answer: b [Reason:] Phytate reduces the absorption of certain minerals.

3. What is the main action of dietary fibers?
a) To ensure proper functioning of the liver
b) To secrete hormones
c) To maintain pH
d) To make changes to how nutrients and chemicals are absorbed

View Answer

Answer: d [Reason:] The main action of dietary fibers is to change how nutrients and chemicals are absorbed.

4. Insoluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels.
a) True
b) false

View Answer

Answer: b [Reason:] Soluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels.

5. Which of the following sentences is untrue?
a) Free aldehyde or ketone group are called reducing sugars
b) Maltose is a reducing sugar
c) Sucrose is a non-reducing sugar
d) Non of the mentioned

View Answer

Answer: d [Reason:] All the above sentences are true.

6. Reducing sugars help in the food industry in the following way-
Which of the given sentences is untrue
a) They easily dissolve in oil
b) They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food
c) The reactive group of long chain sugar polymers can form a cross link which forms a basis for edible packaging in the food industry
d) None of the mentioned

View Answer

Answer: a [Reason:] The sentence is irrelevant. Points b and c are true.

7. Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect?
a) Easily soluble in water and forms syrups, used for their sweetness, they supply energy
b) Form crystals when water is evaporated
c) Fermented by microorganisms and prevent growth of microorganisms
d) None of the mentioned

View Answer

Answer: d [Reason:] All the points mentioned pertain to sugars.

8. Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?
a) Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated
b) The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown
c) Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.
d) None of the mentioned

View Answer

Answer: d [Reason:] All the points are correct.

9. Which of the following is incorrect with respect to the advancement in sugar technology?
a) An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups
b) The glucose is first obtained by hydrolyzing corn starch
c) This technology is cheaper
d) None of the mentioned

View Answer

Answer: c [Reason:] The above technology isn’t cheaper. The cost varies with the availability and price of corn in the market.

10. Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry?
a) It forms the basis for jelly manufacture
b) Pectin + Sugar + Acid = Gel
c) Pectin unstabilizes particles in orange juice and makes them settle down
d) They’re used as thickeners and stabilizers

View Answer

Answer: c [Reason:] Pectin stabilizes the particles in the orange juice which give it the color, from settling down. All the other points are correct.

Set 2

1. Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
a) True
b) False

View Answer

Answer: a [Reason:] The statement is true.

2. Which of the following is true about Sound Ultrasound?
a) Generates mechanical energy to enhance chemical action on surfaces
b) Both of the mentioned
c) Scrubbing action loosens the dirt particles and cleans the food particle
d) None of the mentioned

View Answer

Answer: b [Reason:] Both the statements given are true.

3. Which of the following methods refers to deactivation of microbes in food using electricity?
a) Power Ultrasound
b) Pulsed Electric field
c) Hurdle technology
d) All of the mentioned

View Answer

Answer: b [Reason:] Pulsed Electric field (PEF) refers to deactivation of microbes in food using electricity.

4. Which of the following holds true for Pulsed Electric field?
a) It has been successful in pasteurizing milk, yogurt, soup etc.
b) If there are no air bubbles present or the if food has low electrical conductivity, PEF is non-applicable
c) It’s a continuous process. It cannot be applied for non-pump able solid food products.
d) All of the mentioned

View Answer

Answer: d [Reason:] All the statements pertaining to Pulsed Electric field are true.

5. Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes.
Statement 2: Pulsed Electric field increases shelf life.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements pertaining to Pulsed Electric field are true.

6. In Pulsed Electric field, since no heat is used, the aroma and flavour of food is retained.
a) True
b) False

View Answer

Answer: a [Reason:] In Pulsed Electric field, since no heat is used, the aroma and flavour of food is retained.

7. Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage.
Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

8. Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology.
Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements pertaining to Hurdle technology are true.

9. Which of the following combination of processing and preservation techniques works best for smoked products?
a) Salt and acidification
b) Heat and solid content
c) Heat, salt, acidification/minimal moisture content
d) Heat, salt, dipping in brine/ minimal moisture content

View Answer

Answer: d [Reason:] Several combination of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – Heat, salt, dipping in brine. Not all smoked products need to be dipped in brine. Some might need minimal moisture content.

10. Which of the following statements is true?
a) Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes.
b) It is desired to reduce the antagonist effects
c) Sometimes hurdle technology has antagonist effects
d) All of the mentioned

View Answer

Answer: d [Reason:] Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes. Sometimes, instead of having a positive effect, hurdle technology has antagonist effects. This means that the combination of techniques used for food preservation don’t kill the microbes already present and just inhibit the growth. It could also mean, the mixture concentration required to produce the desired effect is more than that of the individual concentrations.

11. Statement 1: Hurdle technology is a ‘multi-target preservation’.
Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Hurdle technology is a ‘multi-target preservation’. The main target of food preservation is to disturb the homeostasis of harmful microorganisms.

Set 3

1. Which of the following is a process/method to enhance the amount of pure distillate?
a) Rectification
b) Stripping
c) Re-fluxing
d) All of the mentioned

View Answer

Answer: d [Reason:] Rectification, Stripping and Re-fluxing are all processes/methods to enhance the amount of pure distillate.

2. In re-fluxing, the re-flux ratio needs to minimum.
a) True
b) False

View Answer

Answer: b [Reason:] The re-flux ratio being minimum means that an infinite number of plates are required and vice-versa. Hence the re-flux ratio needs to be more than the minimum.

3. The feed line tells us that a particular feed A is at a sub-cooled liquid. Which of the following explains the above statement?
a) The liquid is at its boiling point
b) None of the mentioned
c) A liquid below its boiling temperature
d) The liquid is a mixture of boiling and some vapors

View Answer

Answer: c [Reason:] A liquid below its boiling temperature means it is sub-cooled.

4. Statement 1: Bubble point means the feed is at saturated vapor.
Statement 2: Dew point means the feed is at boiling point.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Dew point means the feed is at saturated vapor. Bubble point means the feed is at boiling point.

5. When q=(Heat required to convert one mole of feed to saturated vapor)/(Molar heat of vaporization of feed)
Statement 1: q<1 means the liquid is sub-cooled.
Statement 2: q<0 means the liquid is super heated vapor.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] q>1 means the liquid is sub-cooled. Or q<1 means the liquid is a mixture of liquid and vapor. q<0 means the liquid is super heated vapor.

6. When q=(Heat required to convert one mole of feed to saturated vapor)/(Molar heat of vaporization of feed)
Statement 1: q<1 means the slope is a horizontal line.
Statement 2: q<1 means the slope is a vertical line.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] q=0 means the slope is a horizontal line. q=1 means the slope is a vertical line. Or q<1 means the slope is negative.

7. With respect to ammonia-water system –
Statement 1: Limiting ratio is when the __(1)___ will meet __(2)__
Statement 2: When the flow rate of liquid is high, the distance between (1) and (2) decreases.
a) Operating line will meet Equilibrium curve, false
b) Equilibrium curve will meet Equilibrium line, true
c) Operating line will meet Equilibrium line, true
d) All of the mentioned

View Answer

Answer: a [Reason:] Limiting ratio is when the Operating line will meet equilibrium curve. Gas liquid ratio = L/V. When the flow rate of liquid is high, the distance between operating line and equilibrium curve increases.

8. ∫y0ybdy/(y-y*) gives you _____
a) Height of one transfer unit
b) Height of the entire column
c) Number of transfer units in the column
d) None of the mentioned

View Answer

Answer: c [Reason:] ∫y0ybdy/(y-y*) gives you number of transfer units in the column.

9. Statement 1: Hydrogenation of fats involves liquid-gas phases only.
Statement 2: Hydrogenation of fats is known as slurry reactor system.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] Hydrogenation of fats involves solid-liquid-gas phases. Hydrogenation of fats is known as slurry reactor system.

10. Statement 1: Vapour-liquid-Equilibria is related to by a simple expression of Raoult’s law.
Statement 2: Raoult’s law is applicable to real gases.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] Vapour-liquid-Equilibria is related to by a simple expression of Raoult’s law. Raoult’s law is applicable to ideal gases.

11. Raoult’s law is when mole fraction approaches zero and Henry’s law is applicable when concentration approaches zero.
a) True
b) False

View Answer

Answer: a [Reason:] Raoult’s law is when mole fraction approaches zero and Henry’s law is applicable when concentration approaches zero. Raoult’s law is for pure components and Henry’s law is applicable to dilute solution.

12. Ethanol-water mixture is a popular example of a mixture exhibiting the typical VLE curve.
a) True
b) False

View Answer

Answer: b [Reason:] Ethanol-water mixture is a popular example of a mixture NOT exhibiting the typical VLE curve.

13. Statement 1: Boiling point concentration diagram plots y against x. (Mole fraction in gas and liquid phase respectively).
Statement 2: VLE curve plots y against x. (Mole fraction in gas and liquid phase respectively).
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] Boiling point concentration diagram plots temperature against x and y. VLE curve plots y against x.

14. Statement 1: Batch distillation is used for small capacity operations.
Statement 2: In food processing, batch distillation is used for desolventization.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Batch distillation is used for small capacity operations. In food processing, batch distillation is used for desolventization.

15. When a system doesn’t obey Raoult’s law, the relative volatility is the ratio of the Henry’s constants for the two systems.
a) True
b) False

View Answer

Answer: a [Reason:] When a system doesn’t obey Raoult’s law, the relative volatility is the ratio of the Henry’s constants for the two systems.

Set 4

1. In centrifuge, heavier particles will have a larger radius.
a) True
b) False

View Answer

Answer: a [Reason:] Since the centrifugal force acting on heavy particle is more than that on a lighter particle, it will have larger radius than that of a lighter particle.

2. Statement 1: In both, centrifuge and sedimentation, terminal velocity of the particle is reached after a certain time.
Statement 2: The formula used for finding out the velocity is the same for both the processes.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] In only sedimentation, terminal velocity of the particle is reached after a certain time. In centrifuge, the particles are thrown radially outwards and they don’t settle down. Hence there is no terminal velocity. Still, the same formula for finding out the velocity in both the processes is used.

3. Statement 1: The g-number is the ratio of the velocity in centrifuge to that of the velocity in sedimentation.
Statement 2: The g-number is represented as Z.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] The g-number is the ratio of the velocity in centrifuge to that of the velocity in sedimentation. The g-number is represented as Z.

4. Statement 1: In a dairy industry, it is desired to obtain the cream from milk using a centrifuge. Which will stay in the center?
Statement 2: It is desired to have _____, for the above process.
a) Cream, a small neutral zone
b) Milk, a small neutral zone
c) Milk, a large neutral zone
d) Cream, a large neutral zone

View Answer

Answer: a [Reason:] In a dairy industry, it is desired to obtain the cream from milk using a centrifuge. The cream which is the lighter liquid will stay in the center and milk will splash out radially. It is desired to have a small neutral zone so as to have larger central zone where the cream gets accumulated.

5. The area of neutral zone, in a centrifuge is _____
a) Between the heavy and light liquid
b) Next to the light liquid and away from the heavy liquid
c) Next to the heavy liquid and away from the light liquid
d) Above the heavy liquid and below the light liquid

View Answer

Answer: a [Reason:] The area of neutral zone, in a centrifuge is between the heavy and light liquid.

6. Statement 1: The radius of neutral zone depends on the radius of the centrifuge.
Statement 2: More is the radius, lesser is the zone of centrifuge.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: a [Reason:] The radius of neutral zone depends on the radius of the centrifuge. More is the radius, more is the zone of centrifuge as it depends on the difference of the radii of the heavy and light zones.

7. Statement 1: Tubular bowl centrifuges can handle slurries.
Statement 2: Tubular bowl centrifuges can be used for 3 phase separation.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: c [Reason:] Tubular bowl centrifuges are used for liquid-liquid separation. Tubular bowl centrifuges can be used for 2 phase liquid-liquid separation only.

8. Basket centrifuge can be used for liquid-liquid separations.
a) True
b) False

View Answer

Answer: b [Reason:] Basket centrifuge cannot be used for liquid-liquid separations.

9. Which of the following is true?
a) Last traces of alkali or charcoal are removed from oil using centrifuge
b) Coconut cream obtained by centrifuge is used in the cosmetic industry
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: c [Reason:] Both of the mentioned sentences with respect to centrifuge are true.

10. Which food industry is centrifuge NOT used in?
a) Savory and snack foods
b) Sugar Industry
c) Dairy processing
d) None of the mentioned

View Answer

Answer: d [Reason:] All of the mentioned industries use centrifuge for their products.

Set 5

1. Statement 1: For rough control of flow _____ are used.
Statement 2: For fine control of flow,_____ are used.
a) Needle valves, Globe valves
b) Needle valves, Gate valves
c) Globe valves, Needle valves
d) Gate valves, Globe valves

View Answer

Answer: c [Reason:] Both gate and globe valves are used for rough flow. For fine control of flow, needle valves are used.

2. Which of the following is untrue about non-return valves?
a) They’re also called foot valves as they’re present at the foot of centrifugal pumps to prevent priming
b) They prevent flow in the opposite direction even if the pressure increases in the opposite direction
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: d [Reason:] Both the statements are true.

3. Statement 1: Generally needle valves are not used for liquids.
Statement 2: For a unidirectional flow, non return valves are used.
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: b [Reason:] Both the statements are true.

4. Which of the following is true about Centrifugal pumps?
a) It’s suitable for corrosive and toxic fluids
b) It has a high pressure head
c) Priming is not needed
d) None of the mentioned

View Answer

Answer: d [Reason:] Centrifugal pumps are not suitable for corrosive and toxic fluids. It does not have a high pressure head. Priming is needed.

5. Which of the following is true about Rotary pumps?
a) These consist of gear pumps which create high pressures
b) In internal gear pumps, a pinion gear is driven by a motor which is eccentric and the ring gear is co-axial and is driven by the pinion gear.
c) In Spur gears, vacuum created allows liquid to flow from suction to delivery line
d) All of the mentioned

View Answer

Answer: d [Reason:] All the given statements are true.

6. Statement 1: Diaphragm pumps can handle corrosive material and do not have leakage problems, but, they only vibrate hence output is low.
Statement 2: Diaphragm pump is an example of _____
a) True, negative displacement pump
b) True, positive displacement pump
c) False, negative displacement pump
d) False, positive displacement pump

View Answer

Answer: b [Reason:] Statement 1 is true. Diaphragm pump is an example of positive displacement pump.

7. Statement 1: Fans and blowers create pressure energy whereas compressors don’t.
Statement 2: In food processing various liquids like milk and juices are transported by pumps
a) True, False
b) True, True
c) False, False
d) False, True

View Answer

Answer: d [Reason:] Compressors create pressure energy whereas Fans and blowers don’t.

8. Drain pipes are present to remove _____
a) Waste
b) Urea
c) Condensate
d) None of the mentioned

View Answer

Answer: c [Reason:] Drain pipes are present to remove Condensate.

9. In food industry, chlorine line is painted _____ and hydrogen line is painted _____
a) Yellow, black
b) Green, blue
c) Orange, red
d) Yellow, red

View Answer

Answer: d [Reason:] In food industry, chlorine line is painted Yellow and hydrogen line is painted Red.

10. _____ is mechanical gadget used to prevent leaks.
a) Hydrogen fitting
b) Stuffing Box
c) Mechanical Box
d) None of the mentioned

View Answer

Answer: b [Reason:] Stuffing Box is mechanical gadget used to prevent leaks.

11. In a rota meter, _____ force is directly proportional to _____ of the fluid.
a) Buoyancy, Linear Velocity
b) Gravitational, Volumetric flow rate
c) Gravitational, Linear Velocity
d) Buoyancy, Volumetric flow rate

View Answer

Answer: a [Reason:] In a rota meter, Buoyancy force is directly proportional to Linear Velocity of the fluid.

12. Which correction of the orifice meter is corrected in the venturimeter?
a) The eddies are not formed as the entrance to the downstream is not very big as compared to the vena contracta
b) The throat diameter can be changed
c) Both of the mentioned
d) None of the mentioned

View Answer

Answer: a [Reason:] In venturimeter, the eddies are not formed as the entrance to the downstream is not very big as compared to the vena contracta. The throat diameter cannot be changed.