A. 20-30%
B. 30-40%
C. 10-20%
D. None
Food supply can be increased by reducing post harvest losses___________________? Read More »
Agriculture Mcqs, Food Technology A. Food Science
B. Nutrition
C. Food processing
D. Food technology
The science which deals with the path of the food___________________? Read More »
Agriculture Mcqs, Food Technology A. Chailakhian
B. Gassner
C. Lysenko
D. Wrinkker
The term vernalization was first used in 1928 by____________________? Read More »
Agriculture Mcqs, Horticulture A. With acidic pH
B. With out acidic pH
C. With basic pH
D. With out basic pH
Proteins fails to work______________________? Read More »
Agriculture Mcqs, Horticulture A. Disaccharides
B. Monosaccharides
C. Monosaccharides
D. None of the above
Plant gums and mucilages are__________________? Read More »
Agriculture Mcqs, Horticulture A. CO & alcohol
B. ATP & CO2
C. ATP & Ethanol
D. All the above
What are the products of fermentation of grapes by yeast________________? Read More »
Agriculture Mcqs, Horticulture A. Potometer
B. Porometer
C. Spectrophotometer
D. Atomic absorption Spectrophotometer
The size of stomata is measured by___________________? Read More »
Agriculture Mcqs, Horticulture A. Citric cycle
B. Glycolysis
C. Fermentation
D. Calvin-Benson cycle
The process that convert glucose to pyruvic acid is____________________? Read More »
Agriculture Mcqs, Horticulture A. Cell division
B. Cell elongation
C. Cell differentiation
D. Cell production
The main function of auxin is_____________________? Read More »
Agriculture Mcqs, Horticulture A. Accumulation of ethanol
B. Accumulation of acetaldehyde
C. Accumulation of toxic compounds
D. All the above
Chilling injury in fruits occurs due to__________________? Read More »
Agriculture Mcqs, Horticulture