List of top Questions asked in ICAR AIEEA (PG)- 2022

Match List I with List II
List I: (A) Oil preservative, (B) Water soluble preservative, (C) Organic solvent preservative, (D) Chemically modified wood
List II: (I) Hardi proof, (II) Acetic anhydride, (III) Solignum, (IV) ASCU, (V) Zinc sulphate
Choose the correct answer from the options given below:
Match List I with List II
List I: (A) Agar oil, (B) Linaloe oil, (C) Wintergreen oil, (D) Lemon grass oil
List II: (I) Gaultheria fragrantissima, (II) Cymbopogon flexuosus, (III) Clausena heptaphylla, (IV) Aquilaria malaccensis, (V) Bursera penicillata
Choose the correct answer from the options given below:
____is a built up board having a core of light material face on both side with a relatively thin layer of material having high strength properties.
‐‐‐‐‐‐‐‐ was developed to address specific PRP of food safety required for food manufacturers.
As per Environment (Protection) Act 1986 the Chairman of Genetic engineering approval committee is ‐‐‐‐‐‐
The sewage is treated by aerobic biological process in ‐‐‐‐‐‐ treatment.
The entire opening between two adjacent teeth of a saw is known as ____.
A barricade across a river to intercept the singly floating timber coming down a river, with a view to catching, collecting or diverting it into other channel is termed as ____.
Participatory Guarantee Scheme (PGS) for certification of organic is implemented by Central Ministry of …….
In the mashing process, the mash is held at ………. degree C for complete dextrinification.
In brine pickles during the curing process the presence of Aerobacter is characterized by the production of ‐‐‐‐‐‐ .
Match List I with List II
List I (Antibiotics): A. Bacitracin, B. Colicine, C. Gramicidin, D. Polymyxin
List II (Microorganism): I. Bacillus polymyxa, II. Bacillus brevis, III. Bacillus subtilis, IV. E. coli
The citric acid production in the shallow tank method at standardized conditions is completed in ‐‐‐‐‐‐ days.
‐‐‐‐‐‐‐ Chapter of FFSA 2006 deals with offenses and penalties.
……. are osmophilic yeasts.
Pigmented Propioni bacterium causes a color defect in …….
INS number of MSG is ‐‐‐‐‐
….. is the term used to label food treated with low‐level of ionizing radiation.
Swelling of moist macaroni is caused due to the presence of ………
Alimentary Toxic Aleukia (ATA) is Mycotoxicosis caused by ……. toxic metabolites.
Canning of meat is generally done in……..
Which of the following is most sweet…….
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called ...........
The class of trans‐fat present in meat is _________
Which of the following is NOT a step in Pre‐press Solvent Extraction?