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Biology MCQs with Answers


This is Biology MCQs section with detailed explanations for preparation of screening tests, interviews for government jobs. In this section candidate will learn MCQs on variety of topics from the subject.

  1. 21 Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
    1. C. sporogenes

    2. C. putrifaciens

    3. both (a) and (b)

    4. C. butyricum

    See Answer

    Added By: Admin

  2. 22 Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
    1. Bacillus

    2. Clostridium

    3. both (a) and (b)

    4. Saccharomyces

    See Answer

    Added By: Admin

  3. 23 Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
    1. B. coagulans

    2. Saccharolytic anaerobe

    3. both (a) and (b)

    4. none of these

    See Answer

    Added By: Admin

  4. 24 The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
    1. C. butyricum

    2. C. pasteurianum

    3. both (a) and (b)

    4. C. sporogenes

    See Answer

    Added By: Admin

  5. 25 The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
    1. >4.5

    2. <4.5

    3. >5.3

    4. <5.3

    See Answer

    Added By: Admin

  6. 26 Canned sweetened condensed milk may become thickened by
  7. 27 Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
    1. flat sour spoilage

    2. putrefaction

    3. both (a) and (b)

    4. TA spoilage

    See Answer

    Added By: Admin

  8. 28 Sulfur stinker spoilage, caused by is uncommonly found in
    1. low acid foods

    2. medium acid foods

    3. high acid foods

    4. any of these

    See Answer

    Added By: Admin

  9. 29 The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
  10. 30 The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by