Detailed Solution:

This question focuses on the toxic substances associated with fungal contamination of food.

1. Aspergillus flavus:
   • Aspergillus flavus is a fungus that produces aflatoxins.
   • Aflatoxins are potent mycotoxins.
2. Aflatoxin Characteristics:
   • Aflatoxins are harmful to both humans and animals, leading to liver damage, cancer, and other health issues.
   • These toxins are commonly found in improperly stored grains, nuts and seeds, especially groundnuts.
3. Other Options:
   • Saponins, gossypol, and haemagglutinins are other antinutritional factors found in plants, but they are not specifically related to Aspergillus flavus infestation in groundnuts.

Therefore, the antinutritional toxic constituent responsible is Aflatoxins.

Final Answer: Aflatoxins

Detailed Solution:

Proteins have several levels of structural organization that dictate their function and interactions.

1. Primary Structure:
   • The primary structure of a protein is the linear sequence of amino acids in the polypeptide chain.
   • It does not involve non-covalent interactions between different chains.
2. Secondary Structure:
   • Secondary structure refers to the local folding of the polypeptide chain into structures like α-helices and β-sheets.
   • It's stabilized by hydrogen bonds.
3. Tertiary Structure:
   • The tertiary structure is the overall 3D folding of a single polypeptide chain, maintained by various bonds.
   • It involves different interactions but does not specifically focus on interactions between separate chains.
4. Quaternary Structure:
   • Quaternary structure involves the association of two or more polypeptide chains (subunits).
   • These subunits are held together by non-covalent interactions like hydrogen bonds, ionic bonds, and hydrophobic interactions.
   • This is a prominent feature of the actomyosin system of muscles and the casein micelles of milk.

Therefore, Quaternary structure involves non-covalent association of protein chains.

Final Answer: Quaternary structure

Detailed Solution:

Dextrinization is a process that occurs with the application of dry heat to starch products, changing its properties.

1. Statement (A):
   • This is correct: When starch products are subjected to dry heat, they break down into smaller polysaccharides called dextrins.
2. Statement (B):
   • This is incorrect: Dextrins actually have a sweet taste, not a bitter one.
3. Statement (C):
   • This is correct: The heating process also leads to non-enzymatic browning, which gives a burnt, toasted flavor.
4. Statement (D):
   • This is correct: Dry dextrins, formed on the crust of baked flour mixtures, are specifically called pyrodextrins.

Therefore, the correct statements are (A), (C), and (D) only.

Final Answer: (A), (C) and (D) only.

Detailed Solution:

This question matches proteolytic enzymes with their specific sources.

1. Bromelain:
   • Bromelain is extracted from pineapple and has meat tenderizing properties.
2. Papain:
   • Papain is extracted from papaya leaves and is also known for tenderizing meat.
3. Ficin:
   • Ficin is extracted from figs and has tenderizing properties as well.
4. Trypsin:
   • Trypsin is primarily produced by the pancreas and can be obtained from some fungal sources as well, it is commonly used as a meat tenderizer.

Therefore, the correct matches are A - I, B - II, C - IV, D - III.

Final Answer: (A) - (I), (B) - (II), (C) - (IV), (D) - (III)

Detailed Solution:

This question tests the understanding of polymerization reactions in lipids and their consequences.

1. Statement (A):
   • This is correct: Unsaturated fatty acids can undergo polymerization when exposed to heat, oxygen, free radicals, or polar catalysts which causes cross-linking of fatty acid molecules.
2. Statement (B):
   • This is correct: Heating of fats and oils during frying operations leads to polymerization that alters various properties of the oil like molecular weight, color, viscosity, and refractive index.
3. Statement (C):
   • This is incorrect: While polymerization may somewhat alter heat transfer, it does not improve the overall quality of fried foods. It might impact sensory properties and make oil less safe.
4. Statement (D):
   • This is incorrect: Polymerization under extreme conditions doesn't enhance nutritional quality and may lead to potentially harmful compounds, decreasing nutritional value.

Therefore, the correct statements are (A) and (B) only.

Final Answer: (A) and (B) only

Detailed Solution:

Amino acids are classified based on the properties of their side chains, some are polar and some non polar.

1. Polar Amino Acids: Polar amino acids are hydrophilic, because of functional groups that form hydrogen bonds with water.
2. Asparagine:
   • Asparagine has an amide group in its side chain, which is polar and capable of forming hydrogen bonds with water.
   • This makes Asparagine soluble in water and able to interact with other polar molecules in a protein
3. Non-Polar Amino Acids:
   • Isoleucine, methionine, and tryptophan are non-polar or hydrophobic amino acids.
   • They tend to cluster together away from water in the interior of proteins.

Therefore, the polar amino acid among the options is Asparagine.

Final Answer: Asparagine

Detailed Solution:

The question tests the understanding of various pigments that give color to different foods.

1. Tomatoes:
   • The red color of tomatoes is due to lycopene.
2. Cherries, Blueberries, Red Grapes:
   • These contain anthocyanins, which are responsible for red, purple, and blue hues.
3. Green Leafy Vegetables, Capsicum, Beans:
   • The green color is due to chlorophyll.
4. Meat:
   • The red color of meat is due to myoglobin, an iron-containing protein.

Therefore, the correct matches are: A - III, B - IV, C - I, D - II.

Final Answer: (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Detailed Solution:

This question tests the knowledge of specific compounds responsible for different flavors.

1. 5-methyl-2-phenyl-2-hexenal:
   • This is a key component that gives the characteristic aroma and flavor to chocolate.
2. Other Aldehydes:
   • Geranial is a flavor compound found in lemon and lemongrass.
   • Benzaldehyde is found in almonds and has their distinct flavor profile
   • Acetaldehyde is found in fruits and alcoholic beverages that imparts their unique aromas.

Therefore, the aldehyde responsible for chocolate flavor is 5-methyl-2-phenyl-2-hexenal.

Final Answer: 5-methyl-2-phenyl-2-hexenal

Detailed Solution:

This question is about the specific eye disorders and their progression.

1. Xerosis of Conjunctiva:
   • Xerosis is the dryness of the conjunctiva, the membrane lining the eyelids and covering the white part of the eye.
2. Keratomalacia:
   • If untreated, xerosis can progress to keratomalacia, which is a degenerative eye disorder characterized by corneal ulceration, cloudiness, and bacterial infection.
3. Other options:
   • Bitot spot is a symptom of vitamin A deficiency but does not directly result from untreated xerosis of the conjunctiva.
   • Tetany is a condition characterized by muscle spasms due to low blood calcium.
   • Cretinism is a condition caused by iodine deficiency which results in improper growth and development.

Therefore, untreated xerosis can lead to Keratomalacia.

Final Answer: Keratomalacia

Detailed Solution:

The efficiency of heat penetration is a key factor in food processing.

1. Heat Transfer Methods:
   • Heat transfer in food processing is achieved by conduction and convection.
   • Conduction occurs through the food material and convection through currents created by fluid movements.
2. Rotation and Agitation:
   • Rotation and agitation promote heat transfer by creating convection currents.
   • This ensures uniform and rapid heat distribution, reducing processing time.
3. Other Options:
   • Using glass containers can hinder heat penetration, as glass has low thermal conductivity.
   • Layering of foods may not be as effective as rotation or agitation.
   • Using larger cans can slow down heat penetration because of larger thickness.

Therefore, rotation and agitation hasten heat penetration.

Final Answer: Rotation and agitation

Detailed Solution:

Pseudomonas is a common spoilage bacteria, and understanding its growth requirements is important for food preservation.

1. Nitrates:
   • Pseudomonas species are known to utilize nitrates as a nitrogen source for growth.
   • This allows them to thrive in food environments that contain nitrates.
2. Other Options:
   • While Pseudomonas can use vitamins, they are not a primary growth factor.
   • Pseudomonas is generally inhibited by antibiotics.
   • Organic acids may hinder the growth of this bacteria.

Therefore, Pseudomonas thrives in foods containing nitrates.

Final Answer: Nitrates

Detailed Solution:

This question is about identifying soil molds based on the structure of their zygospores.

1. Zygorrhynchus: Zygorrhynchus is characterized by having zygospore suspensors that are markedly unequal in size.
2. Other Molds: Rhizopus, Thamnidium, and Absidia are similar to Mucor but do not have the distinctly unequal suspensors of Zygorrhynchus

Therefore, the correct answer is Zygorrhynchus.

Final Answer: Zygorrhynchus

Detailed Solution:

This question tests knowledge of microorganisms and their growth characteristics.

1. Arthrobacter:
   • Arthrobacter is a genus of soil-dwelling bacteria that is psychrotrophic (capable of growing at lower temperatures) and is mostly inert in food.
   • Some species can grow at 5°C.
2. Other Options:
   • Bacillus and Clostridium species can grow at a variety of temperatures, they are not primarily psychrotrophs.
   • Acetobacter is mostly associated with the production of acetic acid.

Therefore, the genus that matches the description is Arthrobacter.

Final Answer: Genus Arthrobacter

Detailed Solution:

Cole crops are a specific group of vegetables from a particular family.

1. Cole Crops:
   • Cole crops are vegetables belonging to the Brassica oleracea species.
   • This includes cabbage, broccoli, cauliflower, and kale
2. Other Vegetables:
   • Eggplant, radish and tomato belong to different plant families and are not considered cole crops.

Therefore, the cole crop in this list is Kale.

Final Answer: Kale

Detailed Solution:

The anti-carcinogenic properties of certain vegetables are linked to specific compounds.

1. Glucosinolates:
   • Glucosinolates, found in cauliflower and other cruciferous vegetables, have been associated with anti-carcinogenic effects.
   • They induce enzymes that detoxify carcinogenic substances in the body.
2. Other Options:
   • Phosphates, inosine, and fibrin are not known to have the same type of anti-carcinogenic effects

Therefore, the anti-carcinogenic effect is mainly due to Glucosinolates.

Final Answer: Glucosinolates

Detailed Solution:

The structural characteristics of cereal grains are important for classification.

1. Barley Grains:
   • Barley has a fused palea and lemma that forms a tight husk outside the fruit coat, or caryopsis.
   • The husk is very tightly connected to the grain.
2. Other Grains:
   • Wheat, Rye, and Maize don't have the same kind of fused lemma and palea.

Therefore, the cereal with a fused palea and lemma is Barley.

Final Answer: Barley

Detailed Solution:

Ice cream production involves a specific sequence of steps to ensure quality and safety.

1. Mixing: The process begins with step (C) where the liquid ingredients are heated and dry ingredients are added. This is to ensure that a smooth liquid mix is formed.
2. Pasteurization: The mix is then pasteurized (B) to destroy pathogenic microorganisms and inactivate spoilage enzymes.
3. Homogenization and Aging: Next, the pasteurized mix goes through homogenization and aging (D) to develop texture and flavor.
4. Freezing: Lastly, the mix is passed through a freezer (A) to freeze it.

Therefore, the correct sequence is C, B, D, A.

Final Answer: (C), (B), (D), (A)

Detailed Solution:

This question is about stabilizers in ice cream and their effect.

1. Assertion (A):
   • This is correct as stabilizers are used to prevent large ice crystal formation which leads to a smoother texture
2. Reason (R):
   • This is also correct as stabilizers bind water molecules and form gels.
   • This mechanism prevents large crystal formation in the ice cream and improves texture
3. Relationship: The mechanism mentioned in the reason (R) is indeed the reason for the effectiveness of stabilizer mentioned in the assertion (A)

Therefore, both Assertion and Reason are true, and reason is a correct explanation of the assertion.

Final Answer: Both (A) and (R) are true and (R) is the correct explanation of (A)

Detailed Solution:

Ghee production is a specific process with a defined temperature range.

1. Ghee Production:
   • Ghee is produced by heating butter to remove water and milk solids, leaving behind clarified butterfat.
   • This is a desiccation process.
2. Desiccation Temperature:
   • The temperature for this process is typically within the range of 105 to 110°C.
   • This range is necessary for the proper removal of water and milk solids, without burning the butterfat.

Therefore, the correct temperature range for ghee preparation is 105-110°C.

Final Answer: 105-110°C

Detailed Solution:

The starter cultures for cheese-making are very specific to the type of cheese.

1. Blue-Vein Cheese:
   • Blue-veined cheeses like Roquefort and Gorgonzola are characterized by the presence of blue-green mold veins inside the cheese.
   • These veins are formed by Penicillium roqueforti and Penicillium glaucum.
2. Other Options:
   • Lactococcus lactis and S.cremoris are mainly used for cheddar and other cheeses, but not blue vein cheese.
   • Penicillium camemberti is a starter for soft cheeses like camembert, not blue vein cheese.
   • Geotrichum candidum is used in surface-ripened cheeses, they don't produce blue veins.

Therefore, the starter composition for Blue-vein cheese is Pencillium roqueforti and P.glaucum.

Final Answer: Pencillium roqueforti and P.glaucum

Detailed Solution:

Butter making is a multi-step process that is critical for producing a high-quality product.

1. Pasteurization: The first step is pasteurization (A), to eliminate pathogens and spoilage organisms.
2. Ripening: This is followed by the step (C) of ripening the cream by allowing lactic acid bacteria to ferment which develop flavor and acidity.
3. Churning: Next is the mechanical process of churning (B) where fat globules get separated from the liquid.
4. Draining Buttermilk: Finally, the buttermilk is drained off (D), separating the butterfat from the liquid.

Therefore, the correct sequence for butter preparation is A, C, B, D.

Final Answer: (A), (C), (B), (D)

Detailed Solution:

The alkaline phosphatase test is a key indicator for assessing the efficacy of pasteurization.

1. Alkaline Phosphatase Test:
   • The alkaline phosphatase test checks if the enzyme is deactivated by pasteurization.
   • If the enzyme is still active, it indicates incomplete pasteurization.
2. Reaction: In this test, the enzyme liberates phenol from phenyl phosphate if the pasteurization was incomplete.
3. Color Indication: The released phenol is detected using a reagent which produces a blue color in alkaline conditions upon reacting with the liberated phenol.
4. Red Color: A red color has no association with this test.

Therefore, a blue color confirms presence of phenol, indicating incomplete pasteurization.

Final Answer: Blue

Detailed Solution:

Sandiness is a textural defect that occurs in ice cream.

1. Lactose Crystallization:
   • Sandiness is primarily caused by the crystallization of lactose, which is a milk sugar.
   • When lactose concentration is too high, or due to improper storage conditions, lactose crystals will grow and result in gritty texture.
2. Other Components:
   • Whey, casein, and lipids also play a role but are not the primary factors behind the sandy defect.

Therefore, the primary cause of sandiness in ice cream is Lactose.

Final Answer: Lactose

Detailed Solution:

TFS is a material commonly used in can manufacturing.

1. TFS Material:
   • TFS stands for Tin-Free Steel.
   • TFS is also known as electrolytically chromium-coated steel, as the chromium coating is applied using electrolysis.
2. Other Options:
   • Electrolytically chlorine-lead coated, chlorine-coated steel and chlorine-zinc coated steel are not standard terms or materials.
3. TFS Properties: TFS is used in can manufacturing for its corrosion resistance, cost-effectiveness, and good surface for coatings.

Therefore, TFS is also known as Electrolytically chromium-coated steel.

Final Answer: Electrolytically chromium-coated steel

Detailed Solution:

The gram-mage, or weight per unit area, is a key characteristic that distinguishes paper and board.

1. Paper vs. Board:
   • Board is a thicker and heavier paper product.
2. Gram-mage Threshold: Generally, when the gram-mage (weight per unit area) of paper exceeds 224 gsm, it is classified as board.

Therefore, paper is generally termed board when its gram-mage exceeds 224 gsm.

Final Answer: 224 gsm

Detailed Solution:

Modified Atmosphere Packaging (MAP) uses specific gas compositions to preserve food products.

1. MAP for Fatty Fish:
   • A common gas composition used in MAP for fatty fish is 40% nitrogen (N2) and 60% carbon dioxide (CO2).
2. Function of Gases:
   • N2 acts as a filler gas.
   • CO2 inhibits microbial growth and slows enzymatic reactions
   • Higher levels of oxygen are avoided for fatty fish as they can result in oxidative rancidity

Therefore, the correct gas composition during MAP of fatty fish is 40% N2, 60% CO2.

Final Answer: 40% N2, 60% CO2

Detailed Solution:

Polyphenol oxidase (PPO) is responsible for browning in fruits and vegetables.

1. PPO Inhibition: Inhibiting the enzyme PPO is essential to prevent browning in food products.
2. Pineapple Juice:
   • Pineapple juice contains bromelain, an enzyme that inhibits PPO activity by proteolysis.
3. Sulphites: Sulphites are chemical inhibitors that directly interfere with PPO activity.
4. Ascorbic Acid:
   • Ascorbic acid is an antioxidant that reduces the quinones back to phenols, thus inhibiting browning.
5. Pectinic Acid:
   • Pectinic acid does not inhibit PPO. It acts as a gelling agent in plant cell walls.

Therefore, the compound that is NOT an inhibitor of PPO is Pectinic acid.

Final Answer: Pectinic acid

Detailed Solution:

This question focuses on identifying different forms of radiant energy based on their wavelength ranges.

1. Infrared Radiation:
   • Infrared has a wavelength greater than 700 nm, matching with 800 nm.
2. UV Radiation:
   • UV (ultraviolet) radiation has a wavelength of 10 nm to 400 nm, matching best with the range 13.6 to 400 nm.
3. X-rays:
   • X-rays have very short wavelengths that range from 0.01 nm to 10 nm , matching with the closest range 100-150 nm.
4. Gamma Rays:
   • Gamma rays have the shortest wavelengths (less than 0.01 nm), which matches to less than 100 nm in the given options.

Therefore, the correct matches are: A - III, B - II, C - IV, D - I.

Final Answer: (A) - (III), (B) - (II), (C) - (IV), (D) - (I)

Detailed Solution:

The question requires knowledge of radiation units and their usage.

1. Gray:
   • Gray is the SI unit of absorbed dose of ionizing radiation.
2. Roentgen:
   • Roentgen is a traditional unit of radiation exposure.
3. Electron Volt:
   • Electron volt (eV) is a unit of energy used to denote amount of kinetic energy gained by an electron.
4. Electron Amstrong:
   • Electron amstrong is a unit of length (not radiation) with no direct application in measuring radiation.

Therefore, Electron amstrong is NOT a unit of radiation.

Final Answer: Electron amstrong

Detailed Solution:

The choice of irradiation dosage for food is a critical decision that is based on multiple factors related to the food and its quality.

1. Resistance of Food Enzymes: The resistance of food enzymes is an important factor because irradiation can affect enzymatic activities in foods.
2. Resistance of Microorganisms: The resistance of microorganisms in food to irradiation impacts how much irradiation dosage will be needed to control the microorganisms.
3. Resistance to Organoleptic Changes: The resistance of the food to the deterioration of organoleptic qualities due to irradiation (such as flavor, color, or texture) needs to be considered when setting the correct dosage.
4. Resistance to Moisture Absorption: The resistance of food to moisture absorption by irradiation is important to maintain food quality and prevent spoilage.

Therefore, all the mentioned factors must be considered when determining the irradiation dosage, namely: Resistance of food enzymes, resistance of microorganisms, resistance to deterioration of organoleptic quality, and resistance to moisture absorption.

Final Answer: (A), (B), (C) and (D)

Detailed Solution:

The cooking of steak demonstrates specific heat transfer phenomena.

1. Assertion (A): This is correct, a steak can develop a crust on its exterior while remaining rare inside.
2. Reason (R): This is also correct and it provides the explanation for the assertion.
   • Direct contact with a hot surface results in a strong temperature gradient across the food.
   • This causes the outside to be heated and possibly burnt before the heat reaches the center.

Therefore, both assertion and reason are true and the reason correctly explains the assertion, in which the heat gradient leads to an outer crust while keeping the inside rare.

Final Answer: Both (A) and (R) are true and (R) is the correct explanation of (A).

Detailed Solution:

The composition of cereal grains varies, but there are typical ranges for moisture, carbohydrate, protein, and fat.

1. Moisture:
   • Moisture content in cereal grains generally ranges from 8-13% .
2. Carbohydrate:
   • Carbohydrate makes up the largest proportion in cereals and typically ranges from 58-72%.
3. Protein:
   • Protein content in cereal grains is usually between 8 to 13%.
4. Fat:
   • Fat content ranges from 2 to 5%.

Therefore, the correct matches are: A - I, B - III, C - IV, D - II

Final Answer: (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Detailed Solution:

Different structural features of cereal grains vary in their composition, including oil content.

1. Bran:
   • The bran is one of the oil-rich parts of cereal grains.
2. Endosperm:
   • The endosperm is another part of cereal grains that contains good amount of oil.
3. Other Options:
   • The hull is the outermost layer of the seed and is not known for high oil content.
   • Hairs of brush are also a minor part and are not very rich in oils

Therefore, the oil-rich parts of cereals are bran and endosperm.

Final Answer: (B) and (C) only

Detailed Solution:

This question tests the understanding of the different wheat types and the nature of flour they produce.

1. Assertion (A):
   • This is incorrect. In fact, hard wheat produces a coarser and stronger flour.
2. Reason (R):
   • This is correct. Soft wheat is used for cake making, because it produces a softer and tender texture

Therefore, the assertion (A) is false but reason (R) is true.

Final Answer: (A) is false but (R) is true

Detailed Solution:

The question focuses on different methods of milling or grain processing.

1. Turbomilling:
   • Turbomilling is the process using high-speed turbo grinders to achieve a very fine and refined milling action.
   • It produces very fine particles of flour.
2. Other Options:
   • Grinding is a general term for reducing particle size with no equipment type specified.
   • Shelling and dehusking are terms used for removal of the outer coverings, and not for milling the flour.

Therefore, the process using high-speed turbo grinders is called Turbomilling.

Final Answer: Turbomilling

Detailed Solution:

Starch undergoes several changes depending on the method of heating or processing.

1. Gelatinization:
   • Gelatinization is the process where starch granules swell and absorb water upon heating in a moist environment.
   • This results in a loss of their crystalline structure and paste formation
2. Other Processes:
   • Dextrinization is the breakdown of starch by dry heat, not paste formation.
   • Retrogradation is the reorganization of starch molecules that results in gel formation.
   • Caramelization is the browning of sugars when heated and not related to starch.

Therefore, the process of paste formation is called Gelatinisation.

Final Answer: Gelatinisation