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

View solution

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

View solution

Q. Which of these is used for enzyme stabilization?

View solution

Q. Pick the odd one out.

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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?

View solution

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

View solution

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

View solution

Q. Pick the odd one out.

View solution

Q. Which of the following does not belong Class bin8 microorganisms?

View solution

Q. Pick the odd one out.

View solution

Q. Enzymes which are present in inactive and need to cleaved in order to be activated are referred to as __________

View solution

Q. Trypsin is used to activate __________ to form chymotrypsin.

View solution

Q. Pick the odd one out.

View solution