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Components of Food Class 6 mcq. We covered all the Components of Food Class 6 mcq in this post for free so that you can practice well for the exam.
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Components of Food Class 6 Objective mcq for Students
Milk left uncovered for some time turns sour mainly because of the formation of
A) Carbonic Acid
B) Lactic Acid
C) Citric Acid
D) Acetic Acid
Option b – Lactic Acid
Which Acid is commonly found in sour milk and fermented milk products?
A) Acetic Acid
B) Butyric Acid
C) Tartaric Acid
D) Lactic Acid
Option d – Lactic acid
During the conversion of milk into curd, which acid is produced?
A) Acetic acid
B) Ascorbic acid
C) Citric acid
D) Lactic acid
Option d – Lactic acid
The process of making curd is an age-old biotechnological method involving
A) Bacteria
B) Viruses
C) Fungi
D) Protozoa
Option a – Bacteria
Which compound is obtained from clove oil?
A) Methanol
B) Eugenol
C) Methenol
D) Benzaldehyde
Option b – Eugenol
Which of the following fruits is best suited for preparing jelly?
A) Mango
B) Papaya
C) Guava
D) Wood apple
Option c – Guava
Organic Food is considered healthier because it
A) uses chemicals to enhance taste
B) is costlier than conventional Food
C) is grown in enclosed glasshouses
D) is produced without synthetic fertilizers and pesticides
Option d – is produced without synthetic fertilizers and pesticides
Which of the following substances is not a colloid?
A) Milk
B) Blood
C) Ice cream
D) Honey
Option c – Ice cream
Homogenization of milk is carried out by
A) Adding a small amount of sodium carbonate
B) Removing the fat completely
C) Reducing fat globules to very fine particles using mechanical force
D) Heating the milk only
Option c – Reducing fat globules to very fine particles using mechanical force
We covered all the components of Food Class 6 mcq above in this post for free so that you can practice well for the exam.
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