Q. Lactase is used in production of __________

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Q. Which of the following lactase is used?

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Q. In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.

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Q. Which of these is not an additional benefit produced by enzymic hydrolysis in preparation of fruit juices and wines?

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Q. Which of the following is not a part of enzyme preparation produced from Aspergillus Niger?

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Q. Which of the following enzyme hydrolyzes 1,4-a-D-galactosiduronic linkages randomly?

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Q. ____________ releases methanol from pectyl-methyl esters.

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Q. Which of the following enzymes are not a part of hemicellulase?

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Q. Which of the enzyme acts on elimination reaction which releases oligosaccharides with non-reducing terminal 4-deoxymethyl-a-D-galact-4-enuronosyl residues?

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Q. Which of the following enzyme is not used in the brewing industry?

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Q. Rum is prepared from __________

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Q. Light beers of low calorific value have become popular in recent times.

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Q. Whiskey cannot be prepared from ___________

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Q. Which enzyme catalyzes the oxidation of b-glucose to glucono-1,5-lactone and releasing hydrogen peroxide?

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Q. What does the X represent in the following reaction?

2H₂O₂ \(\underset{x}{\rightarrow}\) 2H₂O + O₂

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Q. Glucose oxidase is derived from __________

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Q. Which of the following is not an application of glucose oxidase and catalase?

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Q. Glucose oxidases improve the storage capability of foodstuffs.

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Q. _________________ is an enzyme which converts hydrogen peroxide to water and molecular oxygen.

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Q. Enzyme reduces its potential utility in the treatment of metabolic diseases.

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