Q. Some commercial enzyme preparations consist essentially of concentrated fermentation broth and additives.

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Q. Which of the following doesn’t cause enzyme inactivation?

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Q. Which of the following doesn’t cause enzyme inactivation?

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Q. ___________ is also the major reason for enzyme inactivation by microbial contamination.

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Q. Which of the following causes of enzyme inactivation?

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Q. Which of these is of primary importance to the enzyme producer and customer?

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Q. ____________ is an art and is a method used to stabilize enzyme preparations.

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Q. Which of the following approach is not a key to maintaining enzyme activity?

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Q. Which of these is used for enzyme stabilization?

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Q. Pick the odd one out.

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Q. Which of these is not a hydrophilic polymer used to stabilize enzymes?

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Q. Which of these is not added as a preservative for solid enzyme preparation?

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Q. Which of the following is not added as a preservative for liquid enzyme preparation?

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Q. The enzyme company will not be in contact with the customer through which of the following individuals?

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Q. Which of the following is not a potential hazard arising from the chemical nature and source of enzymes?

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Q. Dry enzyme preparations have been replaced to a large extent by liquid preparations.

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Q. Which of the following is not Generally Regarded as Safe (GRAS) by the FDA, USA?

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Q. Which of the following is not a basis for classifying enzymes as regarded by the Food Additives and Contaminants Committee (FACC) of the Ministry of Agriculture, UK?

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Q. Group A: Substances are acceptable for use in food:: Group B: ____________

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Q. Group B: Substances are provisionally acceptable:: Group C: _________

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