Science Practice Quiz 238

Q1.What is the purpose of adding salt or acid preservatives to pickles?

A. To enhance the flavor B. To prevent the attack of microbes C. To reduce the moisture content D. To increase the shelf life

Q2.What is the effect of sugar on the growth of bacteria in food?

A. It increases the moisture content B. It reduces the moisture content C. It has no effect on bacteria D. It kills the bacteria

Q3.What is the process of heating milk to about 70°C for 15 to 30 seconds and then suddenly chilling and storing it called?

A. Pasteurisation B. Sterilisation C. Homogenisation D. Vaccination

Q4.Who discovered the process of pasteurisation?

A. Louis Pasteur B. Robert Koch C. Alexander Fleming D. Joseph Lister

Q5.What is the role of Rhizobium in leguminous plants?

A. It fixes nitrogen B. It produces oxygen C. It decomposes organic matter D. It synthesizes glucose

Q6.Why does the milk that comes in packets not spoil?

A. Because it is boiled before packaging B. Because it is pasteurised C. Because it is stored in a refrigerator D. Because it is packed in airtight containers

Q7.What is the effect of low temperature on the growth of microbes?

A. It increases the growth of microbes B. It has no effect on microbes C. It inhibits the growth of microbes D. It kills the microbes

Q8.What is the purpose of storing food in airtight packets?

A. To prevent the attack of microbes B. To increase the shelf life C. To reduce the moisture content D. To enhance the flavor

Q9.What is the common method of preserving food using oil and vinegar?

A. By reducing the moisture content B. By inhibiting the growth of microbes C. By preventing the attack of microbes D. By using oil and vinegar to prevent spoilage

Q10.What is a characteristic of microorganisms?

A. They are visible to the unaided eye B. They can live in all kinds of environment C. They are found only in air D. They are found only in water

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Science Practice Quiz 238