List of top Questions asked in CUET (PG)

'Pomato' a hybrid of potato and tomato was produced through-

Match LIST-I with LIST-II 

LIST-ILIST-II
A.Biological nitrogen fixationI.Nitrobacter
B.Conversion of ammonia to nitriteII.Paracoccus
C.Conversion of nitrite to nitrateIII.Rhizobium
D.DenitrificationIV.Nitrosomonas


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Source organism of cry genes is -
The first androgenic haploid plant product by anther culture was from -
Arrange the following steps for plant tissue culture (P.T.C.) in correct sequence:
A. Selection of desired material and suitable nutrient media for P. T. C.
B. Inoculation of explants
C. Surface sterilization of explant
D. Transfer of growing cultures
E. Transfer of plantlets to soil in pots
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Production of secondary metabolites require the use of -
The cutting of DNA at specific locations became possible with the discovery of -
Inducing the formation of various vegetative organs from cells or tissues in plant tissue culture is called -
A microbial biocontrol agent which control butterfly caterpillars in plants is -
100 kg of buffalo milk will yield __________ kg of Khoa
Triple effect evaporator is utilised for

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Commercial uses of lactose are -
A. In infant food.
B. In caramel or fudges.
C. In solid pharmaceutical preparations such as pills and tablets.
D. In manufacturing whey proteins.
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For keeping liaison with CAC and to coordinate Codex activities in India, Food Safety and Standards Authority of India constitutes -
High Temperature Short Time (HTST) pasteurization gives a continuous flow of milk which is heated to -
According to the PFA rules, 1976, milk powder should contain not more than-
In buffalo milk the percentage of water is -
Slow melting quality of ice cream is due to -
A. Excessive stabilizer content.
B. Inadequate homogenization.
C. Excessive overrun
D. Excessive emulsifier content.
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A stabilizer used in ice cream is -
The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
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The specific gravity of milk is lowered by the addition of -
The titrable acidity of cow milk varies from -
The common milk microorganisms grow best between the temperature -
__________ is secreted from the posterior pituitary gland and is must for the ejection (milk let-down) of milk.
Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
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