Questions 111–120 of 1235. Imported answers require independent review unless marked reviewed.

Topic practice 1235 questionsPage 12 of 124

Question 111

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Water is flowing at 100 litres/min through a pipe with a diameter of 5 cm. Assume the coefficient of viscosity of water to be 0.001 Pa.s and the density to be 1000 kg/m³. The Reynolds number for this flow is ______ (Round off to nearest integer)

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Question 112

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XL-UMCQ2 marksNeeds review
Match the toxins in Column I with their respective sources in Column II.
Column I | Column II P. Aflatoxin | 1. Fusarium verticilloides Q. Nisin | 2. Enterohemorrhagic E. coli R. Fumonisin | 3. Lactococcus lactis S. Shiga-like toxin | 4. Aspergillus flavus
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Question 113

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Match the vitamins in Column I with their respective coenzyme forms listed in Column II.
Column I | Column II P. Vitamin B₁ | 1. Tetrahydrofolate Q. Vitamin B₂ | 2. Methylcobalamin R. Pantothenic acid | 3. Thiamine pyrophosphate S. Vitamin B₁₂ | 4. Flavin adenine dinucleotide T. Folic acid | 5. Coenzyme A
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Question 114

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Which one of the following proteins brings about the coagulation of milk in the stomach of calves?
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Question 115

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Match the class of additives used for food preservation listed in Column I with their specific examples in Column II.
Column I | Column II P. Antioxidants | 1. Rice bran wax Q. Anti-foaming agent | 2. Tricalcium phosphate R. Anti-caking agent | 3. Mineral oil S. Glazing agent | 4. Butylated hydroxy anise (BHA)
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Question 116

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Match the food items listed in Column I with their respective flavoring agents in Column II.
Column I | Column II P. Cloves | 1. Diacetyl Q. Butter | 2. Limonene R. Orange | 3. Eugenol S. Lemon | 4. Diallyl disulfide T. Garlic | 5. Citral
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Question 117

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Vegetable oils resist oxidation and maintain their quality for a long period due to the presence of
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Question 118

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For a given temperature difference between the top and bottom surfaces of a flat metal plate, Fourier’s law of heat conduction implies that
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Question 119

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Xyloigosaccharides can be produced by
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Question 120

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In a α-helix, the R-groups on the amino acid residues
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