68. Given below are two statements: one is labelled as Assertion A and the other is labelled as Reason R Assertion A: Heat and extremes of pH cause denaturation, or […]
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Understanding Anaerobic Lactic Acid Fermentation in Bacteria
199. In anaerobic lactic acid fermentation by bacteria, glucose is partially oxidised to pyruvate followed by reduction to lactate: 1. for maintaining proton motive force 2. for cofactor balancing 3. […]
Understanding Sedimentation Efficiency: The Role of Forces Involved
198. Sedimentation efficiency depends on the relative strength of : 1. Drag versus centrifugal force 2. Drag versus gravitational force 3. Gravitational versus centrifugal force 4. Gravitational versus electrostatic force […]
How Rotor Diameter Affects RPM in Centrifugation
67. Cells are successfully pelleted in a small rotor at 10,000 rpm for 5 minutes. If we now use a bigger rotor with twice the diameter to pellet the cells […]
Understanding the Driving Force for Mass Transfer by Molecular Diffusion
197. The driving force for mass transfer by molecular diffusion is the difference in 1. Potential energy 2. Vapour pressure 3. Gibbs free energy 4. Chemical potential Introduction: Mass transfer […]
Understanding Moisture Transfer in Food Products with Specific Water Activity
196. A food product having water activity of 0.6 is exposed to conditions of 30°C and 70% R.H. This product will tend to ___________ 1. Gain moisture 2. Lose moisture […]
Calculating the Mixture of Two Sucrose Solutions to Achieve a Desired Concentration
195. Two sucrose solutions ‘A’= 30g/100g and ‘B’= 60 g/100 g have to be mixed to prepare 1 kg of 50g/100g sugar syrup. The amounts of ‘A’ and ‘B’ solutions […]
Growth Factor-Regulated Cyclin Expression in Plants
66. The expression of, which one of the following types of cyclins in plants is modulated by growth factors, such as cytokinins, auxins, brassinosteroids, sucrose and gibberelins? 1. A-Type 2. […]
Calculating the Calorific Value of a Food Product with and Without Sugar
194. A food package label displays composition of the food product in g/100g as: protein = 8g, fat= 20g, carbohydrate= 60g (of which sugar is 20g). The calorific value of […]
Incorrect Design Variation in Activated Sludge Systems for Biodegradation
65. To enhance biodegradation process efficiently it is required to vary the design and operation of activated sludge system. Which of the following variations in design and operation of this […]


