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Enzymes and Application MCQ Questions & Answers

Enzymes and Application MCQs : This section focuses on the "Enzymes and Application". These Multiple Choice Questions (MCQs) should be practiced to improve the Enzymes and Application skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

Sulphydryl oxidase is used for

A. discoloration
B. clarification of images
C. UHT milk off flavour removal
D. All of the above

View Answer

Question 2

β-amylase is

A. endoenzyme
B. exoenzyme
C. saccharifying enzyme
D. both (b) and (c)

View Answer

Question 3

Milk digestibility is improved by using

A. RNase
B. lactase
C. β-amylase
D. none of these

View Answer

Question 4

Discoloration can be achieved by using

A. sulphloydryl oxidase
B. proteases
C. anthocyanase
D. All of the above

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Question 5

Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?

A. Ascorbic acid oxidase
B. Thiaminase
C. Lipoxygenase
D. None of these

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Question 6

Which of the enzyme combination is commercially used for the removal of oxygen?

A. Glucose oxidase-cellulase
B. Glucose oxidase-catalase
C. Glucose oxidase-lactase
D. All of these

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Question 7

Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?

A. α-amylase
B. Gluco-isomerase
C. Gluco-amylase
D. all of these

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Question 8

The enzyme β-galactosidase is also known as

A. lactase
B. EC3.2.1.23
C. Both A and B
D. isomerase

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Question 9

The enzyme β-galactosidase is also known as

A. lactase
B. EC3.2.1.23
C. both (a) and (b)
D. isomerase

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Question 10

Trichoderma β-glucanase is reported

A. to stabilize mashing
B. to convert taste fractions of dextrins to fermentable sugars in beer
C. to convert starch to dextrin
D. All of the above

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Question 11

α-amylase is an endo enzyme which requires

A. Ca
B. Cu
C. Mn
D. None of the above

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Question 12

Which of the enzyme combination is commercially used for the removal of oxygen?

A. Glucose oxidase-cellulase
B. Glucose oxidase-catalase
C. Glucose oxidase-lactase
D. All of the above

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Question 13

The enzyme used to reduce bitterness of grapes commonly contains

A. α-L-rhamonosidase
B. β-d-glucosidase
C. β- galactosidase
D. both (a) and (b)

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Question 14

Which of the following metallic ion is there in ascorbic acid oxidase?

A. Mg
B. Fe
C. Cu
D. Mn

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Question 15

Citrus juice debittering can be carried out using

A. limoninase
B. inulinase
C. anthocyanase
D. None of these

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Question 16

Liquefaction of starch to dextrin is carried out by

A. α-amylase
B. cellulase
C. pectinase
D. All of the above

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Question 17

Discoloration can be achieved by using

A. sulphloydryl oxidase
B. proteases
C. anthocyanase
D. all of these

View Answer

Question 18

Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?

A. Ascorbic acid oxidase
B. Thiaminase
C. Lipoxygenase
D. None of the above

View Answer

Question 19

Hersperidinase is used for

A. juice clarification
B. juice debittering
C. off flavour reduction
D. RNA reduction in fish

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Question 20

Lysozyme is naturally present in

A. egg white
B. bacteria
C. tears & milk
D. all of these

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Question 21

Milk digestibility is improved by using

A. RNase
B. lactase
C. β-amylase
D. None of the above

View Answer

Question 22

The enzyme used to reduce bitterness of grapes commonly contains

A. α-L-rhamonosidase
B. β-d-glucosidase
C. β- galactosidase
D. Both A and B

View Answer

Question 23

Soya off flavour removal may be achieved using

A. di acetyl reductase
B. β- amylase
C. aldehyde oxidase
D. protease

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Question 24

The reduction in off flavour of beer is practiced through

A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase

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Question 25

Lysozyme

A. catalyses hydrolysis of β-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
B. catalyses hydrolysis of α-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
C. catalyses hydrolysis of α-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
D. All of the above

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Question 26

The bitter taste of the high protein materials is reduced by using

A. invertase
B. dectinase
C. protease
D. none of these

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Question 27

Enzymes degrade, alter or synthesize a food component through

A. oxidation/reduction/isomerization
B. hydrolysis/synthesis
C. group transfer
D. All of the above

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Question 28

Liquefaction of starch to dextrin is carried out by

A. α-amylase
B. cellulase
C. pectinase
D. all of these

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Question 29

β-amylase is

A. endoenzyme
B. exoenzyme
C. saccharifying enzyme
D. Both B and C

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Question 30

Enzymes act as antimicrobials

A. by depriving an organism of a necessary metabolite
B. by generating a substances toxic to the organism
C. by attracting a cell wall component
D. All of the above

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Question 31

Chymosin hydrolyses the bond between

A. Alanine and glycine
B. Phenyl alanine and methonine
C. Glutamic acid and alanine
D. Alanine and phenyl alanine

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Question 32

The prosthetic group present in phenolase enzyme is

A. Mg
B. Cu
C. Ca
D. Fe

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Question 33

Citrus juice debittering can be carried out using

A. limoninase
B. inulinase
C. anthocyanase
D. None of the above

View Answer

Question 34

Which is true about rennet?

A. It is a mixture of protease chymosin and pepsin
B. It is a mixture of rennin and pepsin
C. Both (a) and (b)
D. none of the above

View Answer

Question 35

Juice clarification extraction is facilitated by using

A. cellulases
B. amylase
C. inulinase
D. lactase

View Answer

Question 36

Which of the following mainly serve to convert starch into high fructose corn syrup (HFCS)?

A. α-amylase
B. Gluco-isomerase
C. Gluco-amylase
D. All of the above

View Answer

Question 37

Lysozyme is naturally present in

A. egg white
B. bacteria
C. tears & milk
D. All of the above

View Answer

Question 38

α-amylase is an endo enzyme which requires

A. Ca
B. Cu
C. Mn
D. None of these

View Answer

Question 39

Which is true about rennet?

A. It is a mixture of protease chymosin and pepsin
B. It is a mixture of rennin and pepsin
C. Both A and B
D. None of the above

View Answer

Question 40

The bitter taste of the high protein materials is reduced by using

A. invertase
B. dectinase
C. protease
D. None of the above

View Answer

Question 41

Sulphydryl oxidase is used for

A. discoloration
B. clarification of images
C. UHT milk off flavour removal
D. all of these

View Answer