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Agriculture Mcqs 7387 MCQs [All-Courses]

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Agriculture MCQs cover fundamental and applied concepts related to farming, crop production, soil science, irrigation, fertilizers, plant breeding, pests, and agricultural economics. This topic is designed to strengthen conceptual understanding and problem-solving skills through objective questions. It is especially useful for competitive exams such as PPSC, FPSC, KPPSC, BPSC, NTS, OTS, and other testing services, helping candidates prepare with exam-oriented and up-to-date agricultural knowledge.

All Topics  7387

Tea is the example of fermentation of_____________________?
A Alcoholic
B Non-alcoholic
C Acetic
D None of the above
Correct Answer: None of the above
Soy sauce is the fermented product of_____________________?
A Barley
B Wheat
C Oat
D Soybeans
Correct Answer: Barley
Saccharomyces creavisiae is the example of____________________?
A Bacteria
B Fungi
C Yeast
D Molds
Correct Answer: Yeast
In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
A Sulphur dioxide
B Nitrates
C Propionic acid
D Benzoic acid
Correct Answer: Propionic acid
The most commonly used leaving agents in barley are__________________?
A Yeast
B Sodium bi carbonate
C Sugar
D Both a & b
Correct Answer: Both a & b
Which one of the following is anti ripening agent___________________?
A 2,4,5 trichlorophenoxy acetic acid
B Meleic hydrazide
C Sulphur dioxide
D Sodium benzoate
Correct Answer: 2,4,5 trichlorophenoxy acetic acid
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
A Food adulterants
B Food additives
C Food contaminations
D All the above
Correct Answer: Food additives
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
A Food contamination
B Food adulterants
C Food additives
D All the above
Correct Answer: Food adulterants
Tyndallization is more reliable than_____________________?
A Sterilization
B Pasteurization
C Blanching
D non of these
Correct Answer: Sterilization
Dried foods have water activity (Aw) of___________________?
A 1.0
B 1.5
C 0.6
D non of these
Correct Answer: 0.6
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