Biochemical Engineering questions and answers

Biochemical Engineering Questions and Answers

A set of questions and answers to test and improve your knowledge and understanding of Biochemical Engineering.

1.

Chymosin hydrolyses the bond between

A.

Alanine and glycine

B.

Phenyl alanine and methonine

C.

Glutamic acid and alanine

D.

Alanine and phenyl alanine

Correct answer is B

No explanation has been provided for this answer.

2.

The enzyme β-galactosidase is also known as

A.

lactase

B.

EC3.2.1.23

C.

both (a) and (b)

D.

isomerase

Correct answer is C

No explanation has been provided for this answer.

3.

Enzymes degrade, alter or synthesize a food component through

A.

oxidation/reduction/isomerization

B.

hydrolysis/synthesis

C.

group transfer

D.

all of the above

Correct answer is D

No explanation has been provided for this answer.

4.

The prosthetic group present in phenolase enzyme is

A.

Mg

B.

Cu

C.

Ca

D.

Fe

Correct answer is B

No explanation has been provided for this answer.

5.

Discoloration can be achieved by using

A.

sulphloydryl oxidase

B.

proteases

C.

anthocyanase

D.

all of these

Correct answer is C

No explanation has been provided for this answer.

6.

The reduction in off flavour of beer is practiced through

A.

hersperidinase

B.

rnase

C.

invertase

D.

diacetyl reductase

Correct answer is D

No explanation has been provided for this answer.

7.

Soya off flavour removal may be achieved using

A.

di acetyl reductase

B.

β- amylase

C.

aldehyde oxidase

D.

protease

Correct answer is C

No explanation has been provided for this answer.

8.

Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?

A.

Ascorbic acid oxidase

B.

Thiaminase

C.

Lipoxygenase

D.

None of these

Correct answer is B

No explanation has been provided for this answer.

9.

Citrus juice debittering can be carried out using

A.

limoninase

B.

inulinase

C.

anthocyanase

D.

None of these

Correct answer is A

No explanation has been provided for this answer.

10.

The enzyme used to reduce bitterness of grapes commonly contains

A.

α-L-rhamonosidase

B.

β-d-glucosidase

C.

β- galactosidase

D.

both (a) and (b)

Correct answer is D

No explanation has been provided for this answer.


Sub-categories

Enzymes

Water Treatment