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TLS Online TPP Program

#Question id: 5290

The following table shows mapping data from three interrupted mating experiments using three different Hfr strains and an F- strain: The order of genes is

#XL - S Microbiology

  1. b g a h d e c f        

  2. b g d h a e c f

  3. b g d c a e h f          

  4. b f d h a e c g

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TLS Online TPP Program

#Question id: 27565

#XL - U Food Technology

Sugars when heated intensely turn brown due to
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: