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Multiple choice question for engineering

Set 1

1. The first milk produced after parturition is called?
a) Colostrum
b) Celestial
c) Serial
d) Coliseum

View Answer

Answer: a [Reason:] In the first few days after they give birth, cows (like all mammals) produce a special milk that is full of antibodies and growth factors. Bovine colostrum — the milk produced by cows in the first few days after giving birth.

2. Transitional milk is the label given to the milk produced in?
a) One retail region and moved to another retail region for processing
b) From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption
c) In the truck to the holding silos, not yet in the production cycle
d) Produced at the end of a lactation but before the cow is transitioned into the dried state

View Answer

Answer: b [Reason:] Transitional milk occurs after colostrum and lasts for approximately two weeks. This label is given from the Colostrum stage to 11th milking that cannot be legally marketed for human consumption.

3. It requires ______ pound(s) of milk to produce one pound of butter.
a) 1
b) 11
c) 22
d) 33

View Answer

Answer: c [Reason:] The amount of milk required to make one pound of butter varies on the type of milk. But generally 22 pounds of milk produce one pound of butter.

4. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.
a) 8
b) 12
c) 16
d) 24

View Answer

Answer: b [Reason:] The amount of milk required to make one pound of ice cream varies on the type of milk. But generally 12 pounds of milk produce one pound of ice cream.

5. To prevent milk fat from separating itself from the fluid portion of the milk is?
a) Homogenized
b) Pasteurized
c) Sterilized
d) Thermalized

View Answer

Answer: a [Reason:] Homogenization breakdown large fat globules into smaller globules. Hence it prevent fat separation in milk.

6. Fat globules in raw milk average about ____________________in diameter?
a) of 1/25,000 of an inch, more or less 1 micron
b) of 6/25,000 of an inch, more or less 6 microns
c) of 1/2,500 of an inch, more or less 100 microns
d) of 1/250 of an inch, more or less 1000 microns

View Answer

Answer: b [Reason:] The native fat globule membrane (FGM) is comprised of apical plasma membrane of the secretory cell which continually envelopes the lipid droplets as they pass into the lumen. More than 95% of the total milk lipid is in the form of a globule ranging in size from 0.1 to 15 um in diameter.

7. Evaporated milk has been preheated to stabilize the protein, followed by the removal of?
a) 30% of the water
b) 60% of the water
c) 90% of the water
d) All of the fat

View Answer

Answer: b [Reason:] Preheating is carried out of evaporated milk in order to stabilize the proteins. This process is followed by removal of 60% of water.

8. Condensed milk on the grocery shelf may have ________added.
a) Salt
b) Minerals
c) Sugar
d) Cream

View Answer

Answer: c [Reason:] Condensed milk is cow’s milk from which water has been removed. It is most often found in the form of sweetened condensed milk (SCM), with sugar added.

9. The major difference between Evaporated and Condensed milk is?
a) Evaporated milk has less water than condensed milk
b) Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration
c) Condensed milk has a lower fat content than evaporated milk
d) Condensed milk comes in smaller size containers than evaporated milk

View Answer

Answer: b [Reason:] The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened. Also evaporated milk can be stored non-refrigerated, while condensed milk requires refrigeration.

10. Dry milk must have less than _________% moisture by weight.
a) 5%
b) 10%
c) 15%
d) 25%

View Answer

Answer: a [Reason:] Dry milk must have moisture content of 5% by weight. Spray drying is the principal method used for drying milk in the dairy industry.

11. Dry milk can be stored for long periods of time?
a) In refrigerated vaults
b) At temperatures above 150 degrees
c) In an open container in the cabinet
d) Inside a sealed atmosphere of nitrogen or carbon dioxide

View Answer

Answer: d [Reason:] Both instant and non-fat powdered milk have a long shelf life if stored in a cool location in a sealed atmosphere of nitrogen or carbon dioxide.

12. “Cultured” in front of the name of a milk product indicates?
a) Product is older and more mature
b) Product is highly refined
c) Product has appropriate bacteria added to it
d) Product has been through a school and is more expensive

View Answer

Answer: c [Reason:] Cultured milk product has added bacteria to it. These bacteria are healthy and aid digestion.

13. A “acidified” label on a milk product indicates that the product was produced by?
a) Souring the milk
b) Enriching the milk with added iron
c) Cows consumed acid rain water
d) Passing the milk through a reverse osmosis filtration system

View Answer

Answer: a [Reason:] Soured milk is a food product produced by the acidification of milk. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product’s shelf life.

14. Cottage cheese from the grocery shelf must contain no less than?
a) .5% fat
b) 1% fat
c) 2% fat
d) 4% fat

View Answer

Answer: d [Reason:] Cottage cheese is low in calories but very high in protein and healthy nutrients. It must contain atleast 4% fat.

15. Low fat cottage cheese must contain a maximum of?
a) .5% fat
b) 1% fat
c) 2% fat
d) 4% fat

View Answer

Answer: c [Reason:] Low-fat cottage cheese, made with 2 percent milk, contains 194 calories per cup. It must not contain fat more than 2%.

Set 2

1. Statement related to process of evaporation that is incorrect is?
a) Evaporation occurs at any temperature
b) Evaporation takes place within liquid
c) Temperature may change during evaporation
d) No bubbles are formed in liquid during evaporation

View Answer

Answer: b [Reason:] Some of the salient features of evaporation are it occurs at any temperature, It might lead to temperature change. It has been noted that no bubbles are formed in liquid during evaporation.

2. Rate of evaporation is______
a) directly proportional to temperature of liquid
b) inversely proportional to temperature of liquid
c) independent of temperature of liquid
d) directly proportional to humidity of surrounding air

View Answer

Answer: a [Reason:] Evaporation depends directly on temperature of liquid. Higher the temperature of the substance the greater is the kinetic energy of the molecules at its surface and therefore the faster the rate of their evaporation.

3. Rate of evaporation increases as?
a) exposed surface area of liquid increases
b) exposed surface area of liquid decreases
c) movement of air above surface of liquid decreases
d) atmospheric pressure increases

View Answer

Answer: b [Reason:] A substance that has a larger surface area will evaporate faster, as there are more surface molecules per unit of volume that are potentially able to escape.

4. Rate of evaporation decreases as?
a) temperature increases
b) humidity of surrounding air increases
c) movement of air above surface of liquid increases
d) atmospheric pressure decreases

View Answer

Answer: b [Reason:] Humidity is the amount of water vapor present in air. The air around us cannot hold more than a definite amount of water vapor at a given temperature. If the amount of water in air is already high, the rate of evaporation decreases.

5. Which of following factors do not affect rate of evaporation?
a) Temperature of liquid
b) Humidity of surrounding air
c) Depth of liquid
d) Surface of liquid

View Answer

Answer: c [Reason:] The rate of condensation increases if the temperature of the gas is decreased. On the other hand, the rate of evaporation increases if the temperature of the liquid is increased. It is also increased if: the surface area of the liquid is increased.

6. Evaporation occurs only _____
a) after boiling
b) after extreme cooling
c) at surface of a liquid
d) if boiling occurs at atmospheric pressure

View Answer

Answer: c [Reason:] Evaporation takes place at surface and below the boiling point. The surface atoms or molecules gains energy from surroundings and overcome the attractions of other molecules & get to vaporize.

7. Compounds evaporating easily and giving off a smell are?
a) ionic compounds
b) covalent bonds
c) metallic bonds
d) dative bonds

View Answer

Answer: b [Reason:] ‘Hospital smells’ are really covalent compounds floating in the air and these attacks our noses. This means that molecules can escape from the liquid fairly easily and evaporate.

8. When heating begins in miscible solutions, vapors formed will be?
a) of liquid lower in boiling point
b) of liquid higher in boiling point
c) vapors will be of both liquids with a higher concentration of liquid having low boiling point
d) collected in a gas syringe

View Answer

Answer: c [Reason:] Vapors will be of both liquids with a higher concentration of liquid having low boiling point as the heating starts in miscible solution.

9. Evaporation of solution of CuSO4 helps in?
a) making it concentrated
b) crystallization of CuSO4
c) evaporation of salt CuSO4
d) concentration and crystallization

View Answer

Answer: d [Reason:] The solution turns blue because of diffusion. On heating the solution nothing will happen. Evaporation of solution of CuSO4 leads to its concentration and crystal formation.

10. Crystallization, evaporation and distillation are a means of?
a) separating soluble substances in solution
b) separating insoluble substances in solutions
c) separating filtrate from solution
d) concentration

View Answer

Answer: a [Reason:] Crystallization, evaporation and distillation are methods of separation of soluble substances in a solution.

11. Concentration is different than drying. State true or false.
a) True
b) False

View Answer

Answer: a [Reason:] Concentration of a liquid means removal of a solvent, in most cases water; concentration is distinguished from drying in that the final product – the concentrate – is still liquid.

12. Which of the following is not the reason for concentration of food liquids?
a) reduce the cost of drying
b) induce crystallization
c) reduce costs for storage and transportation
d) increase water activity in order to increase microbiological and chemical

View Answer

Answer: d [Reason:] There are several reasons for concentrating food liquids, e.g. to reduce the cost of drying, induce crystallization, reduce costs for storage and transportation, reduce water activity in order to increase microbiological and chemical stability and to recover by-products from waste streams.

13. Evaporation in dairy industry is a preliminary step to which of the following process?
a) Drying
b) Flavoring
c) Watering
d) Pasteurization

View Answer

Answer: a [Reason:] Dairy industry evaporation is used for concentration duties such as milk, skim milk and whey. It is also used as a preliminary step to drying. Milk products intended for milk powder are normally concentrated from an initial solids content of 9 – 13% to a final concentration of 40 – 50% total solids before the product is pumped to the dryer.

14. Evaporation in dairy industry is done under __________
a) Vacuum
b) Heater
c) Dryer
d) Pasteurizer

View Answer

Answer: a [Reason:] The products to be evaporated are normally heat sensitive and can be destroyed by adding heat. To reduce this heat impact, evaporation takes place under vacuum, sometimes at temperatures as low as 40°C.

15. Which evaporators can be used when a low degree of concentration is required?
a) Falling film evaporator
b) Circular type evaporator
c) Tubular type evaporator
d) Plate type evaporator

View Answer

Answer: b [Reason:] Circulation evaporators can be used when a low degree of concentration is required or when small quantities of product are processed. In yoghurt production, for example, evaporation is utilized to concentrate milk 1.1 to 1.25 times, or from 13% to 14.5% or 16.25% solids content respectively. This treatment simultaneously de-aerates the product and rids it of off-flavors.

Set 3

1. The evaporator in which the material to be evaporated boils outside the horizontal tube and steam condenses inside the tubes is called________
a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

View Answer

Answer: a [Reason:] In Horizontal tube evaporator, the material to be evaporated boils outside the horizontal tube and steam condenses inside the tubes. These evaporators are not considered efficient as the heat transfer is lower especially if the liquid is viscous.

2. Evaporator which promotes natural circulation is?
a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

View Answer

Answer: b [Reason:] In vertical tube evaporator, heating and boiling of liquid cause it to rise and flow upwards and un-evaporated liquid flows down through the central large diameter tube. Thus natural circulation is promoted in this type of evaporator.

3. Evaporators in which pumps are used to force the evaporating liquid through the tubes are called?
a) Horizontal tube evaporator
b) Vertical tube evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

View Answer

Answer: b [Reason:] Forced Circulation Evaporator is a modified form of vertical tube evaporator. In this type a pumps is used to force the evaporating liquid through the tubes. This helps to further improve the evaporating capacity.

4. Name of the evaporator which consists of one pass vertical shell and tube heat exchanger discharging the product to be evaporated into a relatively small vapor head?
a) Horizontal tube evaporator
b) Long tube vertical evaporator
c) Vacuum pan evaporator
d) Forced circulation evaporator

View Answer

Answer: b [Reason:] In Long tube vertical evaporator , the feed enters at the bottom of the tube, starts boiling as it moves up the tube and the mixture of liquid and vapor leaving at the top at high velocity strikes against a deflector placed above the tube.

5. The deflector used in long tube vertical evaporator can be used as?
a) Vapor separator
b) Foam breaker
c) Pasteurizer
d) Vapor separator and foam breaker

View Answer

Answer: d [Reason:] Deflector placed above the tube. This deflector is effective both as a vapor separator and as a foam breaker. When the ratio of feed to evaporation is low, recirculation of liquid is provided.

6. Which of the following is the disadvantage of climbing film evaporator?
a) Severe scale formation
b) Over heating
c) Small concentration
d) Low pressure

View Answer

Answer: a [Reason:] The main disadvantage of climbing film evaporator is that a comparatively large volume of liquid is present in the evaporator at one time and most of it located at the bottom. Because of this, severe scale formation occurs more rapidly in this region.

7. As the film rises further evaporation occurs until they reach the top of the tubes. The mixture of vapor and milk then passes into a separate chamber from which the vapor passes to a condenser. Name the evaporator.
a) Climbing film evaporator
b) Falling film evaporator
c) Plate evaporator
d) Forced circulation evaporator

View Answer

Answer: a Evaporator: Climbing Film Evaporator, in this type the liquid to be evaporated is fed at the lower end of the vertical tubes, heated by the condensing steam on the outside of the tube. The liquid starts boiling at the bottom; the vapor along with the liquid tends to rise further up the tube in the form of a thin film. As the film rises further evaporation occurs until they reach the top of the tubes.

8. Which of the following is not the advantage of falling film evaporator?
a) Short residence time of liquid
b) Good performance with small temperature difference across heating surfaces
c) Operates at lower temperature difference than rising film evaporator
d) Long residence time of liquid

View Answer

Answer: d [Reason:] The advantages claimed for the falling film evaporator are short residence time of liquid, good performance with small temperature difference across the heating surface. More effects can be used with falling film evaporator as it will operate with a lower temperature difference than climbing film evaporator.

9. Great economies of operation may be made in large installations with ___________
a) Multiple effect evaporator
b) Centri-therm evaporator
c) Falling film evaporator
d) Rising film evaporator

View Answer

Answer: a [Reason:] Considerable saving in steam and water can be effected by using multiple effect evaporators. The vapors from one effect have considerable latent heat and may thus be used for heating second effect and vapors from second effect to heat a third effect and so on. Thus great economies of operation may be made in large installations with multiple- effect evaporator.

10. Device used to improve thermal efficiency of evaporator is called?
a) Thermo compressor
b) Deareater
c) Dryer
d) Pasteurizer

View Answer

Answer: a [Reason:] The vapor evolved from the product can be compressed and used as a heating medium. This improves the thermal efficiency of the evaporator. A thermo compressor is used for this purpose.

11. Evaporators in dairy industry don’t concentrate which of the following?
a) Whole and skimmed milk
b) Whey
c) Condensed milk
d) Cheese

View Answer

Answer: d [Reason:] Evaporators are ideal partner for solutions for the concentration of Whole- and skimmed milk, Whey, Condensed milk and Lactose.

12. Ratio of capacity to economy is known as ________
a) Water consumption per hour
b) Steam consumption per hour
c) Sediment consumption per hour
d) Milk consumption per hour

View Answer

Answer: b [Reason:] Capacity of an evaporator is the amount of water vaporized in the evaporator per unit time. Ratio of capacity to economy is called the steam consumption per hour.

13. __________ is the total mass of water vaporized per unit mass of steam input to the evaporator.
a) Efficiency of evaporator
b) Economy of evaporator
c) Rate of evaporator
d) Capacity of evaporator

View Answer

Answer: b [Reason:] Capacity is defined as the number of kilograms of water vaporized per hour. Economy is the number of kilograms vaporized per kilogram of steam fed to the unit. In a single effect evaporator the economy is approximately always less than 1, but in multiple-effect equipment it may be considerably greater.

14. Single effect evaporation is simple and steam effective. State true or false.
a) True
b) False

View Answer

Answer: b [Reason:] When a single evaporator is used, the vapour from the boiling liquid is condensed and discarded. Simple but does not use steam effectively.

15. ________ Rule is often used to compare a pure liquid and a solution at a given concentration.
a) Duhring’s rule
b) Plank rule
c) Friction rule
d) Doppler rule

View Answer

Answer: a [Reason:] Duhring’s rule states that a linear relationship exists between the temperatures at which two solutions exert the same vapour pressure. The rule is mostly used to compare a pure liquid and a solution at a given concentration.

Set 4

1. What is an excellent point to blend into on the rear legs when clipping?
a) blood view in the hock region
b) udder
c) skin
d) eyes

View Answer

Answer: a [Reason:] To assess the efficiency of grooming the following parts of the body should be examined carefully (1) poll region (2) inside the ears (3) bend of the knees and hocks (4) under the belly (5) and between the fore legs and thighs. Blood view in the hock region should be bend into the rear leg while clipping.

2. How long is a dairy cow’s gestation period?
a) approximately 50 days
b) approximately 100 days
c) approximately 250 days
d) approximately 280 days

View Answer

Answer: d [Reason:] Gestation length varies by age of dam, breed, and sex of the calf. Gestation period in cattle ranges from 278 to 287 days. For most breeds, 283 days is common.

3. What breed of dairy cow were first raised on the Island of Guernsey in the English Channel?
a) Guernsey
b) Holstein
c) Jersey
d) Brown Swiss

View Answer

Answer: a [Reason:] The Guernsey cattle breed came first into being in the Channel Islands between France and England and is named for the Isle of Guernsey, which is the most western of the group.

4. What are the two parts of a cows hoof?
I. sole
II. heel
III. claw
a) I only
b) II only
c) I and II
d) I, II, and III

View Answer

Answer: d [Reason:] A cow hoof is cloven, or divided, into two approximately equal parts, usually called claws, sole, and heels.

5. What is the process called wherein the fat in milk is broken into small parts so it will not float to the top layer of milk?
a) Pasteurization
b) Thermalization
c) Homogenization
d) UHT

View Answer

Answer: c [Reason:] Homogenization is the process of breaking down the fat molecules in milk so that they stay integrated rather than separating as cream. Homogenization is a purely physical process; nothing is added to the milk.

6. The lack of which vitamin causes night blindness in cattle?
a) vitamin K
b) vitamin B
c) vitamin A
d) vitamin C

View Answer

Answer: A [Reason:] Vitamin A deficiency (VAD) or hypovitaminosis A is a lack of vitamin A in blood and tissues. It is common in poorer countries but rarely seen in more developed countries. Nyctalopia (night blindness) is one of the first signs of VAD.

7. What piece of equipment may be used to trip cow’s hooves?
I. Hoop trimmer
II. Nipper
III. Hoop knife
IV. Chisel
V. Mallet
a) I, II and IV
b) I, II and III
c) I only
d) I, II, III, IV and V

View Answer

Answer: d [Reason:] Hoop trimmers, nippers, hoop knife, chisel and mallet are all equipments which could be used to trip cow hooves.

8. What should be dipped in iodine after the birth of a calf?
a) calf’s leg
b) calf’s navel
c) calf’s foot
d) calf’s head

View Answer

Answer: b [Reason:] Remove any debris or straw on the navel cord and dip it immediately, once the calf’s breathing well on its own. Tincture of iodine (at least seven per cent iodine) should be used for dipping. The alcohol in the solution will help dry out the cord.

9. What breed is the smallest of all the dairy breeds?
a) Holstein
b) Jersey
c) Brown Swiss
d) Guernsey

View Answer

Answer: b [Reason:] The Jersey is the smallest of the dairy breeds, weighing in at 800 to 1,200 pounds, while the average cow weighs about 1,500 pounds.

10. Cows of what breed are known for their yellow milk?
a) Holstein
b) Jersey
c) Brown Swiss
d) Guernsey

View Answer

Answer: d [Reason:] The Guernsey is a breed of dairy cattle from the island of Guernsey in the Channel Islands. It is fawn or red and white in color, and is hardy and docile. Its milk is rich in flavor, high in fat and protein, and has golden-yellow tinge.

11. In dairy cattle what is the mother called?
a) Sam
b) Ram
c) Dam
d) Tam

View Answer

Answer: c [Reason:] A calf (plural, calves) is the young of domestic cattle. Calves are reared in order to make them into adult cattle; some calves are ear tagged soon after birth, particularly those that are stud cattle in order to correctly identify their dams (mothers).

12. What is a good source of carotene to provide Vitamin A to cattle?
a) Green leafy grass and yellow corn
b) Wheat
c) Maize
d) Millet

View Answer

Answer: a [Reason:] While grazing green grass, cattle get plenty of vitamin A but during the winter .The best source of this vitamin is beta-carotene, a pigment in green plants.

13. Which direction should the cow be led in the ring?
a) clockwise
b) anticlockwise
c) parallel
d) horizontal

View Answer

Answer: a [Reason:] The lead strap should be looped loosely in the right hand. During the show inside the ring, the master will almost always be walking in a clockwise direction, so this is how master should practice when preparing for the round robin. When displaying, always stay on the cows left side.

14. What is the process called when the egg from the cow and the sperm from the bull are joined?
a) milking
b) making
c) healing
d) fertilization

View Answer

Answer: d [Reason:] Fertilization is the fusion of haploid gametes, egg and sperm, to form the diploid zygote.

15. Switzerland is the origin of what dairy breed?
a) Holstein
b) Jersey
c) Brown Swiss
d) Guernsey

View Answer

Answer: c [Reason:] Perhaps the oldest of all dairy breeds, Brown Swiss originated in the valleys and mountain slopes of Switzerland around 4000 B.C.. Switzerland, the native home of the Brown Swiss is a rough and mountain trail country with a total area of about 15,940 square miles.

Set 5

1. At 30℃, water has the viscosity of :
a) 0.801
b) 1
c) 2
d) 6.29

View Answer

Answer: a [Reason:] Water has viscosity of 0.801 at the temperature of 30℃. Water at 20.2oC (68.4oF) has the absolute viscosity of one – 1 – centipoises.

2. Viscosity of milk and milk products is important in not determining :
a) the rate of creaming
b) rates of mass and heat transfer
c) the flow conditions in dairy processes
d) spoilage rate

View Answer

Answer: d [Reason:] Viscosity of milk and milk products plays an important role in determining the rate of creaming. It also helps in determining rates of mass and heat transfer and flow conditions in dairy process.

3. Skim milk exhibit which of the following flow behavior?
a) Newtonian
b) Non Newtonian
c) Pseudo plastic
d) Diliant

View Answer

Answer: a [Reason:] Skim milk has Newtonian behavior. It shows stress and strain directly corresponding to each other.

4. Viscosity of Skim milk depends on:
a) Temperature
b) pH
c) Temperature and pH
d) Moisture

View Answer

Answer: c [Reason:] Viscosity of Skim milk is dependent on temperature. The pH of milk also plays a vital role in determining the viscosity of skim milk.

5. Decrease in temperature of milk leads to _______ in viscosity.
a) Parabolic decrease
b) Linear decrease
c) Constant
d) Increase

View Answer

Answer: d [Reason:] Cooler temperatures increase viscosity. This can be due to voluminosity of casein micelles.

6. Temperatures above 65° C _______viscosity of skim milk.
a) Parabolic decrease
b) Linear decrease
c) Constant
d) Increase

View Answer

Answer: d [Reason:] In skim milk, temperatures above 65° C increase viscosity. This is due to the denaturation of whey proteins.

7. Cooled raw milk and cream exhibit which of the following flow behavior?
a) Newtonian
b) Non Newtonian
c) Sticky
d) None

View Answer

Answer: b [Reason:] Cooled raw milk and cream show non-Newtonian behavior in which the viscosity is dependent on the shear rate.

8. Which of the following factors does not affect the viscosity of milk
a) State and concentration of proteins
b) State and concentration of Fat
c) Temperature and Age of Milk
d) Spoilage

View Answer

Answer: d [Reason:] Important factors that influence the viscosity of milk are State and concentration of protein. State and concentration of fat; Temperature of milk and Age of the milk also influence viscosity.

9. The unit of viscosity is :
a) Gamma
b) Pascal
c) Poise
d) Bar

View Answer

Answer: c [Reason:] The unit of viscosity is poise. Bar is the unit of pressure. Pascal is also a unit of pressure.

10. State true or False- Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.
a) True
b) False

View Answer

Answer: a [Reason:] The statement is true. Lactose, whey proteins and milk salts contribute less towards the viscosity. Casein contributes substantially towards this property.

11. The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________
a) acceleration
b) buoyancy force
c) viscosity
d) flow

View Answer

Answer: a [Reason:] The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called viscosity. It has a unit of poise.

12. Flow is a kind of:
a) Breakage
b) Reversible deformation
c) Irreversible deformation
d) Liquid

View Answer

Answer: c [Reason:] Flow is an irreversible deformation. Irreversible deformation can be defined as a state when matter is not reverted to the original state when the force is removed.

13. Elasticity is___________
a) Breakage
b) Reversible deformation
c) Irreversible deformation
d) Liquid

View Answer

Answer: b [Reason:] Elasticity is reversible deformation. Reversible deformation can be defined as a state when matter is reverted to the original form after stress is removed.

14. Deformation force can be:
a) Static
b) Dynamic
c) Static and dynamic
d) Short

View Answer

Answer: c [Reason:] The deformation forces which act on a solid body or a liquid can be Static: the force is acting constantly and its direction and magnitude are constant and dynamic: the magnitude and/or direction of the force(s) are variable as a function of time.

15. Viscosity varied ________ with temperature and _______ with fat content of milk.
a) Linearly and exponentially
b) Exponentially and linearly
c) Exponentially and exponentially
d) Linearly and linearly

View Answer

Answer: b [Reason:] Viscosity varies exponentially with temperature and linearly with fat content of milk. Viscosity for the fat and temperature range measured varied from 1-60 centipoises.