Q. Fungal amylase finds its use in the baking industry.

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Q. Which of the following is not a part of composition of glucose syrup?

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Q. The formation of intractable insoluble aggregates of amylose is referred to as ______________

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Q. For industrial use, debranching enzymes would be necessary.

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Q. Maltose is produced from __________

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Q. High maltose syrups are used the production of _________

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Q. Which of these is not an application of high conversion syrups?

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Q. High conversion syrups may be tailored to customer specifications.

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Q. Sucrose may be degraded by ____________ to produce glucose and fructose.

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Q. Invertase finds its use in the production of confectionery with liquid or soft centers.

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Q. Dextran may be produced by the action of __________ enzyme.

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Q. Raffinose is hydrolyzed to galactose and sucrose by __________ enzyme.

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Q. Fungal dextranases is produced from __________ species.

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Q. In tropical rain forests, dead trees take several years to decay.

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Q. Cellulase is obtained from ___________

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Q. Which of the following is not present in commercial preparation from Trichoderma reesei?

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Q. There is a need for low lactose milk in the world.

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Q. Lactose is hydrolyzed to β-galactosidase by _________

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Q. What does X represent in the equation?
Lactose \(_{\overrightarrow{x}}\) β-D-galactose + glucose

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Q. Which of the following micro-organisms do not produce lactase?

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