Q. Dog and cat food are prepared for the consumer in _____ form.

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Q. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

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Q. An antimycotic can be added to the product by _____

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Q. Which of the following is true about sugar in water soluble solids?

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Q. Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

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Q. Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 °C.
Statement 2: The white portion + red portion form an integral mass having interface between layers.

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Q. The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

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Q. Which of the following is an important criteria for a pet food to have storage stability?

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Q. In a specified system, water activity is defined as the ratio of _____

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Q. Which of the following is a property of semi-moist food?

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Q. The restraint imposed on the behavior of water is dependent on which of the following factors?

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Q. Which of the following is an advantage of semi moist food?

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Q. Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

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Q. Rice has a higher water activity than apples.

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Q. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

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Q. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

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Q. Which of the following is true when a solute is added to water?

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Q. Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

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Q. Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

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Q. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

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