1. Which of the following causes sweetness in milk due to its presence? ( UPPSC PYQ)
a) Microse
b) Lactose
c) Sucrose
d) Carotene
Answer. b) Lactose;
The sweetness in milk is primarily due to the presence of a natural sugar called lactose. Lactose is a disaccharide composed of two sugar molecules, glucose and galactose, linked together. It gives milk its mildly sweet taste. However, the sweetness of milk is relatively subtle compared to other sweet substances, as lactose is not as sweet as sucrose (table sugar).
2. The existing disaccharide in milk is ( UPPSC PYQ)
a) Sucrose
b) lactose
c) Maltose
d) Cellobiose
Answer. b) lactose;
The primary saccharide (sugar) in milk is lactose. Lactose is a disaccharide composed of two sugar molecules, glucose and galactose, linked together. It's the natural sugar found in milk and is responsible for the mild sweetness of milk
3. Cow's milk is slightly yellow in color due to the presence of ( UPPSC PYQ)
a) Xanthophyll
b) Riboflavin
c) Vitamin B12
d) Carotene
Answer. d) Carotene;
Cow's milk can sometimes have a slightly yellowish tint due to the presence of compounds called carotenoids.
4. Cow's milk is yellow-white in color, due to the presence of ( UPPSC PYQ)
a) Casein
b) Lactose
c) Carotene together with casein
d) Lactose as well as butyric acid
Answer. c) Carotene together with casein
5. Basmati rice grains became longer during cooking because they have a lot of-( UPPSC PYQ)
a) Lysine
b) Amylose
c) Sugar
d) Oil
Answer. b) Amylose;
Basmati rice grains become longer during cooking due to the high amylose content they contain. Amylose is one of the two main types of starch molecules found in rice, with the other being amylopectin.
6. What is casein which present in Milk? ( UPPSC PYQ)
a) Bacterium
b) Sugar
c) Protein
d) Fat
Answer. c) Protein;
Casein is one of the primary proteins found in milk, including cow's milk.
7. The white color of milk is due to the presence of ( UPPSC PYQ)
a) Lactose
b) Albumin
c) Carotene
d) Casein
Answer. d) Casein;
8. Accumulation of which one of the following in the muscles leads to fatigue? ( UPPSC PYQ)
a) Lactic Acid
b) Pyruvic Acid
c) Benzoic Acid
d) Uric Acid
Answer. a) Lactic Acid;
9. Which of the following is NOT correctly matched? ( UPPSC PYQ 2021)
a) Acid present in vinegar-Acetic acid
b) Compound present in bones - Calcium Phosphate
c) Souring of Milk- Nitric acid
d) Acid present in gastric juice; Hydrochloric acid
Answer. c) Souring of Milk- Nitric acid;
The acid responsible for souring milk is primarily lactic acid.
10. Match List I and List II and select the correct answer from the codes given below ( UPPSC PYQ)
List I List II
A. Lactic acid 1. Lemon
B. Acetic Acid 2. Foul Smelling butter
C. Citric Acid 3. Milk
D. Butyric Acid 4. Vinegar
Codes:
A B C D
a) 1 4 3 2
b) 3 1 4 2
c) 2 3 4 1
d) 3 4 1 2
Answer. d) 3 4 1 2;
11. Which one of the following pairs is not correctly matched? ( UPPSC PYQ)
a) Ascorbic Acid: Lemon
b) Maltose: Malt
c) Acetic Acid: Curd
d) Formic Acid: Red ant
Answer. c) Acetic Acid: Curd;
12. Match List I with List II and select the correct answer using the codes given below the lists: ( UPPSC PYQ)
List I List II
A. Pickles 1. Carbonyl Acid
B. Sour Milk 2. Acetic Acid
C. Apple 3. Lactic Acid
D. Soft drinks and Soda Water 4. Malic acid
Code:
A B C D
a) 1 2 3 4
b) 2 3 4 1
c) 4 3 1 2
d) 3 4 2 1
Answer. b) 2 3 4 1
13. Which one of the following organic acids is abundant in grapes, tamarind, and bananas? ( UPPSC PYQ)
a) Ascetic Acid
b) Citric Acid
c) Lactic Acid
d) Tartaric Acid
Answer. d) Tartaric Acid;
14. Vinegar is the solution of which of the following? ( UPPSC PYQ)
a) Oxalic Acid
b) Citric Acid
c) Hydrochloric Acid
d) Acetic Acid
Answer. d) Acetic Acid
15. For the preservation of fruit juice which of the following is used? ( UPPSC PYQ)
a) Acetic acid
b) Formic Acid
c) Sulfuric Acid
d) Sodium Benzoate
Answer. d) Sodium Benzoate
16. Which one of the following is used in food preservation? ( UPPSC PYQ)
a) Sodium Carbonate
b) Acetylene
c) Benzoic Acid
d) Sodium Chloride
Answer. c) Benzoic Acid
17. The main components of Honey is ( UPPSC PYQ)
a) Glucose
b) Sucrose
c) Maltose
d) Fructose
Answer. d) Fructose
Honey is primarily composed of sugars, with the two main types being fructose and glucose. These sugars make up the majority of honey's composition and provide its sweet taste and energy content.
18. Milk is an example of ( UPPSC PYQ)
a) A mixture
b) A foam
c) An emulsion
d) A suspension
Answer. c) An emulsion;
Milk is a natural emulsion composed of fat droplets suspended in a water-based solution. This emulsion is stabilized by various components, including proteins and phospholipids
19. Which one of these is not a colloid ( UPPSC PYQ)
a) Milk
b) Blood
c) Ice-cream
d) Honey
Answer. c) Ice-cream;
A colloid is a type of mixture that contains particles or substances dispersed throughout a medium. Colloids are often characterized by the intermediate particle size between molecules in a solution and larger particles in a suspension.
20. Which one of the following fruits is most suitable for jelly making? ( UPPSC PYQ)
a) Mango
b) Papaya
c) Guava
d) Wood Apple
Answer. c) Guava
21. Organic food is supposed to be better for us because it ( UPPSC PYQ)
a) Relies on chemicals to improve flavor
b) Is more expensive to buy
c) Is grown in glasshouses keeping it clean of environmental pollutants
d) It is grown without the use of artificial fertilizers and pesticides
Answer. d) It is grown without the use of artificial fertilizers and pesticides
22. Which one of the following is not correctly matched? ( UPPSC PYQ)
a) Yeast: Fermentation
b) Casein: Milk Protein
c) Aloe Vera: Angiosperm
d) Nepenthes: Parasitic Angiosperm
Answer. d) Nepenthes: Parasitic Angiosperm
23. Which of the following acids is used in manufacturing baking powder? ( UPPSC PYQ)
a) Oxalic Acid
b) Lactic Acid
c) Tartaric Acid
d) Benzoic Acid
Answer. c) Tartaric Acid
24. Which of the following acids is found in the leaves of Green Gram and Tomato? ( UPPSC PYQ)
a) Oxalic Acid
b) Lactic Acid
c) Acetic Acid
d) Tartaric acid
Answer. a) Oxalic Acid
25. Which of the following acids is found in the grapes and Tamarind? ( UPPSC PYQ)
a) Oxalic Acid
b) Lactic Acid
c) Acetic Acid
d) Tartaric acid
Answer. d) Tartaric acid
26. Which of the following acids helps to prevent the rotting of food in the Stomach?
a) Hydrochloric Acid
b) Lactic Acid
c) Acetic Acid
d) Tartaric acid
Answer. a) Hydrochloric Acid
27. The red color in the Tomato is due to the presence of?
a) chlorophyll
b) Lycopene
c) Cyanidin
d) Citric acid
Answer. b) Lycopene
28. Pungency in chilies is due to the presence of ( UPPSC 2016)
a) Lycopene
b) Capsaicin
c) Carotene
d) Anthocyanin
Answer. b) Capsaicin
29. The cause of special flavor ( Odour ) in onion and garlic is due to the
a) Lycopene
b) Sulfur-containing chemicals
c) Carotene
d) Anthocyanin
Answer. b) sulfur-containing chemicals are responsible for special flavor ( Odour ) in onion and garlic.
30. Sourness in tomato due to the presence of
a) Citric Acid
b) Malic Acid
c) Oxalic Acid
d) Ascorbic acid
Answer. c) Oxalic Acid
31. Sourness in apple due to the presence of
a) Citric Acid
b) Malic Acid
c) Oxalic Acid
d) Ascorbic acid
Answer. b) Malic Acid
32. Sourness in lemon due to the presence of
a) Citric Acid
b) Malic Acid
c) Oxalic Acid
d) Ascorbic acid
Answer. a) Citric Acid;
The sourness in tomatoes, apples, lemons, and many other fruits is primarily due to the presence of citric acid.
33. The unripe tomatoes are sourer than ripe ones due to the presence of
a) Citric Acid
b) Malic Acid
c) Oxalic Acid
d) Ascorbic acid
Answer. b) Malic Acid
34. The yellow color in papaya is due to the presence of
a) Papain
b) Lycopene
c) Caricaxznthin
d) Cyanidin Glycosides
Answer. c) Caricaxznthin
35. The yellow color in the carrot is due to the presence of
a) Carotenoids
b) Lycopene
c) Caricaxznthin
d) Cyanidin Glycosides
Answer. a) Carotenoids;
The red color of Carrot: Lycopene
The red color of Carrot: Carotenoids and Lutein
Purple color of carrot: Anthocyanin
36.
36.
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