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TLS Online TPP Program

#Question id: 35984

Regarding pickles, which of the following statements are correct?

#XL - U Food Technology
  1. Lactic acid bacteria are primarily involved in natural fermentation pickles
  2. Salt concentration influences the selective growth of LAB
  3. Vinegar pickles rely mainly on acetic acid fermentation during storage
  4. Oil acts as a barrier against oxygen and microbial spoilage
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TLS Online TPP Program

#Question id: 19625

#XL - P Chemistry

Ostwald’s dilution law is applicable to:
TLS Online TPP Program

#Question id: 19626

#XL - P Chemistry

The pH of a solution of hydrochloric acid is 4. The molarity of the solution is:
TLS Online TPP Program

#Question id: 19627

#XL - P Chemistry

The strong conjugate base is
TLS Online TPP Program

#Question id: 19628

#XL - P Chemistry

Which of the following pairs constitutes a buffer ?
TLS Online TPP Program

#Question id: 19629

#XL - P Chemistry

Le Chatelier’s principle is applicable to:
TLS Online TPP Program

#Question id: 19630

#XL - P Chemistry

Which of the following is the weakest base?