Enzyme Technology Mock Test 5

10%

Question 1 of 10

1. Production of DE glucose syrup using glucoamylase has shortcomings as an object of commerce.

True

False

Question 1 of 10

Question 2 of 10

2. In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.

True

False

Question 2 of 10

Question 3 of 10

3. Glucose is converted to fructose by _________ enzyme.

glucose isomerase

phosphorylase

raffinase

lactase

Question 3 of 10

Question 4 of 10

4. Glucose oxidase is derived from __________

malted barley

bacillus acidopullulyticus

bacillus subtilis

aspergillus Niger

Question 4 of 10

Question 5 of 10

5. ____________ is one which expresses the efficiency with which the energy dissipated in producing the fluid flow is used to transport material (and heat) to the catalytic surface.

Normalized time

Reynolds number

Le Goff number

Fractional conversion

Question 5 of 10

Question 6 of 10

6. The time relative to the time required for one reactor volume to pass through the reactor is referred to as ______________

specificity constant

normalized reactor length

normalized residence time

turnover number

Question 6 of 10

Question 7 of 10

7. Cocoa butter substitutes is produced by using immobilized ____________

lipase

penicillin amidases

invertase

amino-acylase

Question 7 of 10

Question 8 of 10

8. Which kind of reactor is represented in the following diagram?

Continuous flow membrane reactor

Fluidized bed reactor

Stirred tank batch reactors

Continuous Stirred tank batch reactors

Question 8 of 10

Question 9 of 10

9. Whiskey cannot be prepared from ___________

corn

grapes

rye

barley malt

Question 9 of 10

Question 10 of 10

10. Which of the enzyme acts on elimination reaction which releases oligosaccharides with non-reducing terminal 4-deoxymethyl-a-D-galact-4-enuronosyl residues?

Cellulase

Hemicellulase

Pectinesterase

Pectin lyase

Question 10 of 10