Life Sciences
GATE XL topic:food-chemistry-and-nutrition PYQs
Build your understanding with focused practice from past exam papers.
Questions 11–20 of 63. Imported answers require independent review unless marked reviewed.
Question 107
Open questionXL-UMCQ1 markNeeds review
Which of the following pigment does NOT have pro-vitamin A activity?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 108
Open questionXL-UMCQ1 markNeeds review
Identify the analysis that must be performed FIRST to judge ‘cleanliness’ of spice/herb powders.
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 113
Open questionXL-UMCQ2 marksNeeds review
Which of the following sequence of events occurs during formation of egg-white gel?
Assume: P
: Native protein; P
: Denatured protein;
P
: Aggregated protein; P
: Protein gel
→: forward reaction; ↔: reversible reaction; Δ: heating; ▽: coolingYour answerChoose one option.
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 119
Open questionXL-UMSQ2 marksNeeds review
Which of the following is/are inhibitor(s) of enzymic browning in peeled potatoes?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 105
Open questionXL-UMCQ1 markNeeds review
Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 106
Open questionXL-UMCQ1 markNeeds review
Xerophthalmia is caused due to the deficiency of
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 108
Open questionXL-UMCQ1 markNeeds review
The unique flavor of chocolate and cocoa is due to the formation of
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 114
Open questionXL-UMCQ2 marksNeeds review
Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.
Column I
P. Lectin
Q. Stachyose
R. Phytate
S. Kunitz type inhibitor
Column II
Flatulence
Chelates with divalent cations and reduces their bio-availability
Inhibits trypsin and chymotrypsin
Hemagglutination
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 115
Open questionXL-UMSQ2 marksNeeds review
Which of the following fatty acids is/are known to increase the low density lipoprotein (LDL)-cholesterol?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 104
Open questionXL-UMCQ1 markNeeds review
Choose the correct group of fat soluble vitamins
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