Application Of Enzymes In Industry(Enzyme Technology ) Questions and Answers

Question 1. Which lactase preparation is suitable for milk treatment?
  1.    Aspergillus Oryzae
  2.    Kluyveromyces fragilis
  3.    Aspergillus Niger
  4.    Bacillus acidopullulyticus
Explanation:-
Answer: Option B. -> Kluyveromyces fragilis
Answer: (b).Kluyveromyces fragilis
Question 2. Lactase is used in production of __________
  1.    skimmed milk
  2.    high conversion syrups
  3.    high maltose syrups
  4.    cheese
Explanation:-
Answer: Option A. -> skimmed milk
Answer: (a).skimmed milk
Question 3. Which of the following lactase is used?
  1.    Cheese making
  2.    High maltose syrups production
  3.    High conversion syrups production
  4.    Long life sterilized milk
Explanation:-
Answer: Option D. -> Long life sterilized milk
Answer: (d).Long life sterilized milk
Question 4. Which is not application of the use of lactase in industries?
  1.    Production of ice-creams
  2.    Production of sweetened flavored milk
  3.    Meat tenderization
  4.    Production of condensed milk
Explanation:-
Answer: Option C. -> Meat tenderization
Answer: (c).Meat tenderization
Question 5. In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option A. -> True
Answer: (a).True
Question 6. Which enzyme catalyzes the oxidation of b-glucose to glucono-1,5-lactone and releasing hydrogen peroxide?
  1.    Pectin lyase
  2.    Cellulases
  3.    Catalases
  4.    Glucose oxidases
Explanation:-
Answer: Option D. -> Glucose oxidases
Answer: (d).Glucose oxidases
Question 7. What does the X represent in the following reaction?
2H₂O₂ \(\underset{x}{\rightarrow}\) 2H₂O + O₂
  1.    Proteases
  2.    Pullulanases
  3.    Catalases
  4.    Glucose oxidases
Explanation:-
Answer: Option C. -> Catalases
Answer: (c).Catalases
Question 8. Which of the following is not an application of glucose oxidase and catalase?
  1.    Meat tenderization
  2.    Removal of glucose from egg-white
  3.    Removal of oxygen from the head-space above bottled and canned drinks
  4.    Reducing non-enzymic browning in wines and mayonnaises
Explanation:-
Answer: Option A. -> Meat tenderization
Answer: (a).Meat tenderization
Question 9. Glucose oxidase is derived from __________
  1.    bacillus subtilis
  2.    malted barley
  3.    aspergillus Niger
  4.    bacillus acidopullulyticus
Explanation:-
Answer: Option C. -> aspergillus Niger
Answer: (c).aspergillus Niger
Question 10. Glucose oxidases improve the storage capability of foodstuffs.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option A. -> True
Answer: (a).True
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