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TLS Online TPP Program

#Question id: 15752

Match the following

Column IColumn II
I. Auxina. Somatic embryogenesis
II. Cytokininb. Root
III. GA3c. Continued growth
IV. Abscisic acidd. Shoot

#XL - S Microbiology
  1. I-a, II-b, III-c, IV-d
  2. I-b, II-d, III-c, IV-a
  3. I-b, II-c, III-a, IV-d 
  4. I-d, II-c, III-a, IV-b
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TLS Online TPP Program

#Question id: 27566

#XL - U Food Technology

Chance of enzymatic rancidity is higher in
TLS Online TPP Program

#Question id: 27567

#XL - U Food Technology

Match the protein in Column I with its food source in Column II.

Column I                                     Column II

P. Zein                                         1. Soybean

Q. Gluten                                     2. Maize

R. Glycinin                                  3. Egg

S. Ovalbumin                             4. Wheat
TLS Online TPP Program

#Question id: 27568

#XL - U Food Technology

Which of the following is the correct pair of essential fatty acids?
TLS Online TPP Program

#Question id: 27577

#XL - U Food Technology

In milk the whey proteins are in
TLS Online TPP Program

#Question id: 27578

#XL - U Food Technology

Which protein is responsible for elasticity of dough and determines its ability to contain carbon dioxide during rising:
TLS Online TPP Program

#Question id: 27579

#XL - U Food Technology

Arachidonic acid, linolenic acid and linoleic acid contains: