1. Which of the following statement(s) is correct a. Due to procedure complexity, microbial enzymes have been substituted with animal- source enzymes B. Mass production of food-related or unrelated can be achieved using the modern methodology of food biotechnology C. Part of plant DNA encoded for multiple types of a.a that have nutritional values D. Biotechnology has been generally described as the exploitation of biological structures O O
1. Which of the following statement(s) is correct
a. Due to procedure complexity, microbial enzymes have been substituted with animal- source enzymes
B. Mass production of food-related or unrelated can be achieved using the modern methodology of food
C. Part of plant DNA encoded for multiple types of a.a that have nutritional values
D. Biotechnology has been generally described as the exploitation of biological structures O O
2. Which of the following statement(s) is correct
A. Bacteria which is one of food spoilage causative agents, relatively smaller than food viral contaminants
B. Campylobacter food pathogens are microaerophilic microorganism
C. Foodborne disease caused by Enteroinvasive E. coli due to direct contamination of food but not person to person
D. Non of statements are correct
3. Which of the following can define the substance that enzyme act upon *
a. Co-enzyme
b. Co-factor
c. Substrate
d. Raw substance
4. Which of the following describe enzymes? *
a. Biocatalysts accelerate only the intercellular
b. Biocatalysts accelerate only the extracellular chemical reactions
c. Biocatalysts, consist of proteins and accelerate both chemical reactions including metabolism
d. Non-biocatalysts, consist of lipids and protein and involve only in food digestion.
5. At which of the following stages food can be prone to the microbial contamination*
a. During processing only
B. During harvesting, processing, transportation and distribution
c. During harvesting, processing, and distribution only
d. During transportation only
6. How many a.a that all proteins consist of? *
a. Non-complex proteins roughly 30-50
b. 20
c. Complex proteins roughly 100-1000 a.a
d. 10
7. Which of the following statement(s) is correct *
a. Food microbial growth requirements can be listed only in pH, oxygen and osmotic pressure
b . Non of statements are correct
c. Microbial synthesis required a.a. and vitamins but cant to derive them from the surrounding environment directly
d. Food microbial intoxication is because of food contamination with chemically synthesized contaminants.
8. Which of the following statement(s) is correct
a. The fermentation process of food can be occurred solely by additives
b. Meat can be spoiled due to microbial growth, such bacterial growth
c. Specific enzyme can cleave glycosidic bonds of proteins food
d. Only prokaryotic organisms can be used or naturally contribute in food producing.
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