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TLS Online TPP Program

#Question id: 347

A beaker contains 100 milliliters (mL) of NaOH solution at pH = 13. A technician carefully pours into the beaker 10 mL of HCl at pH = 1. Which of the following statements correctly describes the result of this mixing?

#XL - S Microbiology

  1. The concentration of Na+ ions will rise.

  2. The pH of the beaker's contents will increase.

  3. The pH of the beaker's contents will be neutral.

  4. The pH of the beaker's contents will decrease.

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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:
TLS Online TPP Program

#Question id: 27580

#XL - U Food Technology

Enzyme papain is used for
TLS Online TPP Program

#Question id: 27581

#XL - U Food Technology

EPH and DHA types lipids are mostly found in
TLS Online TPP Program

#Question id: 27582

#XL - U Food Technology

Which of the following food is a source of phytoestrogens?