Enzymes
See Answer →Chlorophyll
See Answer →Carbohydrates
See Answer →List class I and permitted class II preservatives.
See Answer →Define wine. Give examples of different varieties of wine and explain how wine is produced from fruits.
See Answer →Classify Amino acids.
See Answer →Differentiate between climacteric and nonclimacteric fruits.
See Answer →Explain briefly the functions, deficiency syndromes and dietary sources of vitamin C.
See Answer →Write the common adulterants in following foods:
(i) Milk
(ii) Beverages
(iii) Oils and Seeds
(iv) Spices and Condiments
See Answer →Explain pectin as a jellifying agent.
See Answer →Define non-enzymetic browning with examples. How this can be prevented ?
See Answer →Explain the role of calcium in avoiding certain physiological disorders.
See Answer →Which are the components of water analysis ?
See Answer →List the synthetic colours permitted in foods.
See Answer →What is the difference between nutritive and nonnutritive sweetners ? Give two examples of each.
See Answer →Explain the three major physiological stages in the life of fruit and vegetable crops after germination.
See Answer →| i) Kimchi | (A) Rickets |
| ii) Perry | (B) Night blindness |
| (iii) Vitamin A | (C) Beriberi |
| (iv) Thiamine | (D) Wine from pears |
| (v) Vitamin D | (E) Korean fermented food |
See Answer →
Food additive
See Answer →Hydrogenetion
See Answer →Chlorine demand of water
See Answer →