List of top Questions asked in TS PGECET

The amount of salt required in the preparation of sauerkraut is:

Bacteria which grow in 0.5 to 3.0% salt are called:

Wines are prepared from:

Bacterial species which produces red rots in eggs are:

A minute leak in a can that permits air to move in and out but does not allow microorganisms to enter is:

A cell here and there in a mycelium stores up reserve food swells and forms a thick wall than of the surrounding cells is known as:

Surface ropiness in milk is caused by:

Asexual spores produced by molds are:

Mineral present in Vitamin B12 is:

Antinutrients found in plant food which causes hemagglutination:

The protein obtained from animal source that is incomplete is:

Deficiency of Niacin is characterised by:

The condition resulting in Vitamin A deficiency that is irreversible is:

The extrinsic factors affecting growth of microorganisms are:

The brown coloured pigments formed after enzymic browning and non-browning are respectively:

Terpene flavoured fruits are:

Ketonic rancidity is caused due to:

Storage polysaccharides in plants:

A cereal protein which is soluble in 70 percent alcohol is:

Disaccharide found in cellulose is:

Tetra saccharides present in foods are:

The examples of pigments having benzopyran derivatives is:

Mineral magnesium is present in which of the following pigment?

Ranks obtained by 5 students in two tests are as follows:

Then the Spearman's rank correlation coefficient \( (\rho) \) is:

The type of browning reaction present in cut apples and brinjal is: