Food_Feeds (Food Technology & Allied science)

🏆 Top results in the quiz 'CFSO PRACTICE QUIZ 07 - FOOD_FEEDS' 🖊 10 questions ⏱ 30 seconds per question 🤓 126 people took the quiz 🥇 Navya – 9 (1 min 17 sec) 🥈 @thermolysin – 9 (1 min 18 sec) 🥉 Garima Kukreja – 8 (1 min 6 sec) 4. @deyavailable – 8 (1 min 13 sec) 5. Arun – 8 (1 min 23 sec) 6. Praveen Puppin – 8 (1 min 54 sec) 7. Harshi Medikonda – 8 (1 min 59 sec) 8. Priti Dhawale – 7 (43.4 sec) 9. Vimla Prajapath – 7 (45.2 sec) 10. Pradeep Rohit – 7 (46.8 sec) 11. Lakshmi – 7 (56.8 sec) 12. @Sachin_1_19 – 7 (1 min 14 sec) 13. Sonali Patil – 7 (1 min 18 sec) 14. Shubham Arora – 7 (1 min 19 sec) 15. prashanth – 7 (1 min 22 sec) 16. Samena – 7 (1 min 24 sec) 17. @anisha_moriya – 7 (1 min 24 sec) 18. Mahendra Kumar – 7 (1 min 24 sec) 19. Sandhiya N – 7 (1 min 26 sec) 20. Rajeswari. K – 7 (1 min 27 sec) Congratulations Navya and @thermolysin and Garima Kukreja👏

25th December 2021 10:00 PM - 5 Quiz Polls 04:00 PM - Short Note 06:00 PM - Direct Question 09:00 PM - CFSO Quiz - 10 Questions - Combined Topic 10:00 PM - Answer of Direct Questions ✔️Be active during quiz time 🤗 Reduce Time on 📲 (I hope 9:00 PM is convenient for all participants/members, hope to see maximum participation) Happy Learning 🥳

1. Bacterial Soft rot in vegetables is mainly caused by Pectobacterium carotovorum (previously called Erwinia carotovora) 2. Sprouted Barley is used in the manufacture of BEER 3. Cider is produced from APPLE. 4. DYE REDUCTION (MBRT) test is carried out to determine the extent of bacterial contamination and growth in milk. 5. Aflatoxin is produced by Aspergillus flavus 6. Eugenol which is bacteriostatic in nature is obtained from the clove. 7. Coxiella burnetii responsible for Q fever 8. The fishy flavor in fish is due to trimethylamine. 9. Blue Milk is caused by Pseudomonas syncyanea 10. Sorbic acid is used on cheese and canned foods to control mold. HAPPY LEARNING 🤗

🎲 Quiz 'CFSO PRACTICE QUIZ 07 - FOOD_FEEDS' https://t.me/GateCfsoFsoIcarJrf 🖊 10 questions · ⏱ 30 sec

1. ________ which is bacteriostatic in nature is obtained from the clove. 2. __________ responsible for Q fever 3. The fishy flavor in fish is due to __________ 4. Blue Milk is caused by __________ 5. _______ acid is used on cheese and canned foods to control mold Answers will be shared at 10:00 PM Drop your answers in the comment section 👇 Do participate everyone 👍 Let's learn together 😊

Short Notes - By Food_Feeds Products from the Microbial Decomposition of Amino Acids 1. Oxidative deamination - Keto acid + NH3 2. Hydrolytic deamination - Hydroxy acid + NH3 3. Reductive deamination - Saturated fatty acid + NH3 4. Desaturation deamination - Unsaturated fatty acid + NH3 5. Mutual O-R between pairs of amino acids - Keto acid + fatty acid + NH3 6. Decarboxylation - Amine + GO2 7. Hydrolytic deamination + decarboxylation - Primary alcohol + NH3 + CO2 8. Reductive deamination + decarboxylation - Hydrocarbon + NH3 + CO2 9. Oxidative deamination + decarboxylation - Fatty acid + NH3 + CO2 HAPPY LEARNING 🤗

1. Bacterial Soft rot in vegetables is mainly caused by __________ 2. Sprouted Barley is used in the manufacture of ________ 3. Cider is produced from ________ 4. __________ test is carried out to determine the extent of bacterial contamination and growth in milk. 5. Aflatoxin is produced by __________ Answers will be shared at 10:00 PM Drop your answers in the comment section 👇 Do participate everyone 👍 Let's learn together 😊