Life Sciences
GATE XL year:2025 PYQs
Build your understanding with focused practice from past exam papers.
Questions 111–120 of 122. Imported answers require independent review unless marked reviewed.
Question 111
Open questionXL-UNAT1 markNeeds review
The true density and bulk density of wheat grains are 1280 kg/m
and 740 kg/m
, respectively. The porosity of the grains is _____. (rounded off to 2 decimal places)Log in to check the answer
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Open questionXL-UMCQ2 marksNeeds review
Identify the gas composition (in percent) suitable for packaging cured meat under MAP conditions.
Your answerChoose one option.
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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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Open questionXL-UMCQ2 marksNeeds review
In canning and retorting of foods, which of the following is the correct expression of Ball process time (B)?
Assume: t
= process time; t
= come-up timeYour answerChoose one option.
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Open questionXL-UMCQ2 marksNeeds review
Which of the following is the most suitable flexible packaging laminate for dry fruits?
Your answerChoose one option.
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Open questionXL-UMCQ2 marksNeeds review
Identify the CORRECT sequence of operations for dressing of poultry.
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Open questionXL-UMSQ2 marksNeeds review
Which of the following statement(s) is/are TRUE for a package of gamma-irradiated (7.5 kGy) whole chicken?
Your answerSelect all correct options. You can choose more than one.
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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 118
Open questionXL-UMSQ2 marksNeeds review
Match the following food products in Column I with their corresponding processes in Column II.
Column I: P — Idli; Q — Parboiled rice; R — Soda beverage; S — Cookies.
Column II: 1 — Baking; 2 — Fermentation; 3 — Gelatinization; 4 — Carbonation
Your answerSelect all correct options. You can choose more than one.
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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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Open questionXL-UMSQ2 marksNeeds review
Match the following enzymes in Column I with their applications in Column II.
Column I: P — β-Glucanase; Q — α- and β-Amylases; R — Pectinase; S — Papain.
Column II: 1 — Fruit juice clarification; 2 — Bread making; 3 — Meat tenderization; 4 — Brew
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