2. The approach of Quality Assurance is based on the principle of __________
3. The following does not include in the Deming Wheel__________
4. Traditionally Q.C is a _________
5. Concept of TQM is beneficial to ____.
6. TQM stands for _______
7. The approach of Quality Assurance is based on the principle of __________
8. The following does not include in the Deming Wheel__________
9. Traditionally Q.C is a _________
10. Concept of TQM is beneficial to ____
11. Full form of HACCP is _________
12. Process of identifying the critical points was developed by Pillusbury along with NASA in year __________
13. How many principles are there in HACCP?
14. Veterinary residue comes under __________ type of hazards.
15. Critical limits for each CCP are normally derived from ___________
16. Harmonizing with codex standards is helpful in the ---------------- trade in foods.
17. Legal standards for food products in India are __________.
18. Dairy products covered under AGMARK standards are ______.
19. Head Quarter of Directorate of Marketing & Inspection (DMI) is situated at _______.
20. Formalin is an aqueous solution of ________formalin.
21. For the preservation of ice-cream and mixed ice-cream samples, the preservative formalin shall be added @ ____________ .
22. Head Quarter of FSSAIis located at _________
23. Codex Alimentarius Commission was established in ________.
24. CAC stands for ________.
25. Number of member countries in International Dairy Federation _________.
26. Which of the following is not included in the Work areas of IDF _________.
27. ISO stands for ____.
28. Head Quarters of ISO is located at________.
29. ISO standards are ________.
30. FDA was established in the year _________.
31. FDA does not regulate of the following _________.
32. EEC stands for ____.
33. Equivalent weight of sodium Hydroxide is ________.
34. Equivalent weight of calcium Hydroxide is ________.
35. Equivalent weight of anhydrous oxalic acid is _________.
36. Equivalent weight of hydrated oxalic acid is _________.
37. Equivalent weight of salt = Mol. Weight of salt/ ____.
38. Basicity of hydrochloric acid is________.
39. Basicity of Sulfuric acid is________.
40. Acidity ofsodium hydroxide is _________.
41. Acidity of calcium hydroxide is _________.
42. Total valancy of sodium in sodium bicarbonate is ____.
43. Total valancy of potassium in potassium carbonate is ____.
44. Tick the name of basic primary standard ________.
45. Molecular weight of Silver Nitrate is ________.
46. Indicator used during Silver nitrate solution standardization is._________.
47. Boiling point of iso-amyl alcohol is _________.
48. Density of iso-amyl alcohol at 27°C is ____.
49. Specific gravity of Gerber Sulfuric acid is ________.
50. Percentage of sulfuric acid in Gerber acid is ________.
51. The number of random units to be sampled when total number of ghee containersis 111- 300 is ________.
52. The number of random units to be sampled when total number of bulk ice cream units is over 100 is ________.
53. Temperature at which container of condensed milk should be warmed before drawing the sample is _________.
54. The distance cheese trier must travel from the surface of the cheese towards the centre of the cheese block is _________.
55. The quantity of milk powder sample drawn for analysis should be atleast____.
56. In case of a stock of butter packets of more than 10, 000, the Size of the sample should be ________.
57. For a representative sample of milk, proper mixing is must because________.
58. Starch is detected in milk using ---------------------- solution.
59. Reagent is used for the estimation of glucose in milk is _____
60. Which of the following is a correction factor in the formula used for the estimation of butyro refractometer reading using Gerber butyrometer method for vegetable oil detection in milk. _________.
61. Ash alkalinity test is used for the detection of --------------- in milk
62. The acid used to develop color during the detection of skimmed milk Powder in Natural milk is____.
63. Mix indicator in Kjeldahl method of protein estimation consists of________.
64. Digestion mixture in Kjeldahl method consists of________.
65. Which of the following component of digestion mixture is responsible for increasing the boiling point of reaction mixture?
66. Crude protein is = --------- X Nitrogen content.
67. Ferrocyanide solution during sugar estimation is useful in the ____.
68. Fehling solution- B is composed of ________.
69. Rosalic acid test is performed to detect the ----------- adulteration in milk
70. Which of the following is the formula to calculate solids-not-fat in milk using BIS lactometer
71. Milko tester works on the principle of ________.
72. Milko scan is based on the principle of________.
73. Which of the following instrument is used for the rapid estimation of fat, SNF, lactose, protein and freezing point in milk?
74. Instrument used for the measurement of purity of milk fat based on refractive index is _________.
75. Which of the following is not the essential component of a spectrophotometer?
76. Flame photometer is based on the principle of ________.
77. Instrument used for the measurement of micro and sub- micro gram quantities of elements in foods is ________.
78. Period for which food product remains acceptable and meets requirements of quality is known as ____________.
79. Option used to declare shelf life of highly perishable foods and present a safety risk if consumed is ____________.
80. The first step in direct method of determining shelf-life of food is _____________.
81. In prediction of shelf-life of food, the abbreviated term ASLT stands for _________.
82. Most of the reports for accelerated shelf life study of food are based on _________ approach.
83. Most persistent pesticides are ________.
84. DDT belongs to________ classs of pesticiedes.
85. Malathion belongs to _________ class of pesticides
86. Penicillin is classified under _________.
87. Gentamycin is a -------?
88. Sulfonamides affect the bacterial growth by interfering in the synthesis of_____________.
89. Time required for a drug concentration to fall below the tolerance level is called as ________
90. Cephalosporins have --------------- ring in their structure.
91. A lethal dose of arsenic oxide is ________.
92. The toxic effects of mercury in milk may lead to nutritional problems like
93. The toxic effects of Pb in milk may lead to nutritional problems like.
94. The toxic effects of cadmium in milk may lead to nutritional problems like
95. Ammunition is one of the sources of contamination of _______.
96. Which of the following heavy metals is mainly found as contaminant in Saltwater fish (Shellfish) _____________ ?.
97. Cadmium accumulates in which organ of human beings ________?
98. Highly toxic mercury compounds are soluble in __________
99. Which of the following Detectors is used in the HPLC analysis of Organochloro pesticides____.
100. Detection of antibiotics in milk is done by ________?
101. Atomic Absorption Spectrometry is generally used for the estimation of _________.
102. The Penzym test of antibiotic residue detection employs the inhibition of the activity of which enzyme
103. Inductively Coupled Plasma-Mass Spectrometry is used for the determination of ____.
104. Movement of molecules contained by the package into the product is known as ____.
105. Over all migration limits of ________ mg/kg is stipulated under EU regulation on plastics in contact with food.
106. Product used for testing of food contact material are termed as _________.
107. Much attention has been given to Cu and Fe migration milk because of their ______.
108. Assubstances with a molecular weight above _______ Dalton usually cannot be absorbed in the body, the potential health risk from the polymer itself is minimal.
109. Temporary hardness of water is caused by ________.
110. Permanent hardness of water is caused by the __________.
111. As per Indian standards the standard plate count, in water meant for processed food industry should not exceed __________.
112. Total hardness as CaCO3, in water meant for processed food industry should not exceed _________ ppm.
113.
Level of Nitrate in mg/l in water meant for processed food industry should not exceed ____.
114. Level of Nitrate in mg/l in water meant for processed food industry should not exceed ____.
115. Which of the following is added to hard water in cold lime softening process of water softening?
116. Magnesium hydroxide is a good flocculating agent which aids in the precipitation of __________.
117. Softening of water is done __________.
118. Chlorine dose rate for chilling treatment can be _________.
119. Membrane used for reverse osmosis should have pore size ____.
120. Substance used to enhance the cleansing action of water is called as ________.
121. In the formulation of alkaline detergents, which of following is used as a protecting agent against tin corrosion?
122. Disadvantage of iodine sanitizers is_________.
123. QACs are active and stable _________.
124. ppm of available iodine in iodophor=% available iodine X ------- ?.
125. Chlorine-based sanitizers form ------------ in solution.
126. Bactericidal activity of idophore is more against.
127. Container of a mobile laboratory be made up of __________
128. Full form of HEPA filter is__________
129. Which of the following is not necessarily required in a milk mobile testing laboratory _________?
130. The balance room in a testing laboratory should have least amount of__________
131. Which direction of sun light is preferred in the laboratory _________
132. Bench top should of a laboratory working table should be made of material resistant to ____.
133. Lactometer works on principle of ________.
134. Quevenne Lactometer is calibrated at __________
135. BIS Lactometer is calibrated at __________.
136. Calibration and graduation of glassware can be checked by _________.
137. Tolerence limit for a 10.75ml milk pipette as per BIS is ____.
138.
For milk butyrometer (0-10% scale), internal volume of each 1% fat rangeas per
BIS is ____.
139. For checking the calibration of butyrometer, mercury is preferred as the filling liquid due to ________.
140. For accreditation of laboratories under NABL the standard is ________
141. Full form of APLAC is__________
142. Abbreviation for International Electrochemical Commission is ______
143. Pre- assessment audit of the laboratory is generally carried out by _______
144. NABL is an autonomous body under the aegis of ____________