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101 | What is Waste Water Engineering? | A. use of engineering approaches to enhance the cleanliness of human populations, B. removing and disposing of human waste, C. providing safe drinking water, D. all of the mentioned | D |
102 | How is Chemical Oxygen Demand (COD) calculated? | A. Waste water is oxidised chemically using strontium in acid solutions, B. Waste water is oxidised chemically using bromine in acid solutions, C. Waste water is oxidised chemically using dichromate in acid solutions, D. Waste water is oxidised chemically using sodium in acid solutions | C |
103 | The pH value of sewage is determined with the help of | A. Imhoff Cone, B. Turbid meter, C. Potentiometer, D. None of these | C |
104 | Traditional environmental issues include which of the following? Please select all that apply. | A. Natural resource conservation., B. Climate change., C. Pollution., D. Exploitation of maritime resources. | A,C,D |
105 | What is the tragedy of the commons? | A. It results from an inherent tension between collective and individual responsibility., B. It can always be resolved through privatization and nationalization of the commons., C. It is independent of the carrying capacity of the common., D. All of the options given are correct. | A |
106 | What are realist approaches to environmental politics? | A. ealist theories emphasize the role of institutions in regulating the environment., B. Realist theories focus on questions of state power and interest., C. Realist theories emphasize the role played by epistemic communities of scientists., D. Realist theories focus on the dissemination of environmental norms. | B |
107 | What does capacity building involve? | A. Arrangements for the transfer of funds, technology, and expertise., B. Environmental projects in developed countries., C. It is disseminated through epistemic communities., D. Prior informed consent. | A,B |
108 | What is the influence of scientific knowledge? | A. It is disseminated through epistemic communities., B. It has played a key role in the creation of framework conventions and control protocols., C. It has particularly influenced the discourse of climate change., D. Environmental projects in developed countries. | A,B,C |
109 | Which of the following statements about the Intergovernmental Panel on Climate Change are true? | A. Was set up in 1988 under the auspices of WMO and UNEP., B. Focuses on climate science, impacts, and economic and social dimensions of climate change., C. Has concluded that warming of the climate system is unequivocal, D. Environment is not responsible for life | A,B,C |
110 | Supplemental means of aeration are often employed with an equalization basin to provide better mixing. | A. TRUE, B. FALSE | A |
111 | In rotating biological contractors, what percent of corrugated plastic discs are submerged? | A. 20, B. 50, C. 80, D. 40 | D |
112 | Screening and comminution are preliminary treatment processes. | A. TRUE, B. FALSE | A |
113 | Partial sewers carry a part of stormwater to sanitary sewers. | A. TRUE, B. FALSE | A |
114 | When only one set of sewers are used to carry both sanitary sewage and storm water, it is called as __________ system. | A. Partial, B. Direct, C. Combined, D. Separate | C |
115 | In which kind of cities are combined systems used? | A. Less Population, B. High population, C. High residences, D. High storm | A |
116 | The EIARC is prohibited from providing guidance to the Proponent and other government agencies in integrating critical EIA findings and recommendations in the project plans and other government requirements. | A. TRUE, B. FALSE, C. not stated, D. varies | B |
117 | The Case Handler is the EMBâs representative in providing guidance and clarification on EIA policy and procedures and may undertake an internal review of the EIA Report. | A. TRUE, B. FALSE, C. not stated, D. varies | A |
118 | Which of the following can be considered to be the primary source of pathogens in the water bodies? | A. Domestic Sewage, B. Industrial wastage, C. Petroleum, D. All of the above | A |
119 | What causes permanent hardness of water? | A. Sodium sulphate, B. Gypsum, C. Magnesium Sulphate, D. Manganese | C |
120 | Which of the following is considered a water pollutant? | A. organic waste, B. Sediments, C. Heat, D. none | A,B,C |
121 | What are the main roles of carbohydrates in the body? | A. Providing immediate energy for cells, especially in the brain., B. Serving as the main structural component of cell membranes., C. Storing energy in the form of glycogen in liver and muscles., D. Acting as a catalyst to speed up chemical reactions. | A, C |
122 | Which of the following is a water-soluble vitamin? | A. Vitamin A, B. Vitamin K, C. Vitamin E, D. Vitamin C | D |
123 | Which of the following are primary components of cell membranes? | A. Phospholipids with a hydrophilic head and hydrophobic tail structurE., B. Polysaccharides formed through dehydration synthesis., C. Proteins that facilitate transport and communication across the membranE., D. Nucleotides that store genetic information. | A, C |
124 | Which of the following is NOT a type of lipid? | A. Triglyceride, B. Steroid, C. Glycogen, D. Phospholipid | C |
125 | When discussing carbohydrates, which of the following statements are true regarding their types and functions?
| A. Monosaccharides are the simplest form of carbohydrates and include glucose, a primary energy source for cells., B. Disaccharides are formed when two monosaccharides join together, like sucrose (table sugar. which is composed of glucose and fructosE., C. Polysaccharides like cellulose can be easily digested by human enzymes to provide energy., D. Glycogen, a polysaccharide, is stored in the liver and muscles and is used as a short-term energy reservE. | A, B, D |
126 | Vitamins and minerals are essential micronutrients. Which of the following are true about their roles and characteristics in the human body? | A. Fat-soluble vitamins include vitamins A, D, E, and K, and they can be stored in the body's fatty tissues., B. Minerals like calcium and magnesium are important for bone health and muscle function., C. A deficiency in vitamin B12 can lead to anemia and neurological problems., D. All of the above | D |
127 | Which type of fat is typically solid at room temperature? | A. Saturated fats, B. Unsaturated fats, C. Trans fats, D. Phospholipids | A |
128 | When considering lipids in the human diet, which of the following are benefits or characteristics of consuming unsaturated fats? | A. They tend to decrease inflammation in the body., B. Unsaturated fats, particularly in fish, are rich in essential fatty acids like omega-3., C. They are typically solid at room temperature and are found in meats and dairy., D. Consuming them can help in reducing the risk of cardiovascular diseases. | A, B, D |
129 | Which of the following are characteristics of saturated fats? | A. They are typically liquid at room temperaturE., B. They have no double bonds between carbon atoms., C. They are primarily found in plant-based foods., D. They can raise levels of LDL cholesterol in the blooD. | B, D |
130 | The molecule responsible for energy transfer within the cell is... | A. DNA, B. RNA, C. ATP, D. ADP | C |
131 | What are the functions of proteins in the body? | A. They serve as a primary energy source during intense physical activity., B. They are involved in the transport of oxygen in the bloodstream., C. They catalyze biochemical reactions as enzymes., D. They store genetic information for cell replication. | B, C |
132 | Which statements are true about essential amino acids? | A. They can be synthesized by the human body in sufficient amounts., B. They must be obtained through the diet because the body can't produce them., C. They play a crucial role in building and repairing tissues., D. They can be stored in the body for long periods without degradation. | B, C |
133 | Which of the following sugars is a disaccharide? | A. Glucose, B. Fructose, C. Galactose, D. Lactose | D |
134 | What are the roles of nucleic acids in cells? | A. They assist in protein synthesis., B. They store and transmit hereditary information., C. They provide insulation and protection for internal organs., D. They help in digesting dietary fats. | A, B |
135 | What are the primary sources of Omega-3 fatty acids? | A. Lean meats and poultry., B. Whole grains and legumes., C. Freshwater and saltwater fish., D. Dark green leafy vegetables. | C |
136 | Which of the following is NOT a monosaccharide? | A. Ribose, B. Glucose, C. Fructose, D. Maltose | D |
137 | Which of the following are functions of lipids in the body? | A. Acting as a source of stored energy., B. Facilitating the synthesis of steroid hormones., C. Assisting in the transport of water-soluble vitamins., D. Speeding up the rate of metabolism. | A, B, C |
138 | Which of the following is a non-essential amino acid? | A. Valine, B. Tryptophan, C. Leucine, D. Glutamine | D |
139 | Cholesterol, a crucial molecule for cell membranes, is a type of... | A. Protein, B. Nucleic acid, C. Carbohydrate, D. Steroid | D |
140 | The bond formed between amino acids is called a... | A. Glycosidic bond, B. Phosphodiester bond, C. Peptide bond, D. Hydrogen bond | C |
141 | Which of the following are true statements about the structural and functional roles of proteins? | A. Collagen, a protein, provides tensile strength to skin, bones, and tendons., B. Hemoglobin, another protein, is crucial for lipid metabolism., C. Enzymes, which are proteins, act as catalysts and are highly specific in their actions, often working on only one type of substratE., D. Proteins play a minimal role in the repair and regeneration of body tissues. | A, C |
142 | Which of the following foods is rich in unsaturated fats? | A. Butter, B. Olive oil, C. Beef fat, D. Cheese | B |
143 | Which is the primary structural protein found in skin and connective tissues? | A. Keratin, B. Collagen, C. Hemoglobin, D. Insulin | B |
144 | The safety of which of the following substances must be
demonstrated prior to their introduction into food? | A. Pesticide chemicals , B. Substances migrating from food packaging , C. Color additives , D. All of the above | D |
145 | Toxicity and dose-response data from animal studies, together with data of which of the following types,
are used to evaluate the safety of a food substance? | A. Rates of consumption of the food to which the substance is added, B. The concentration of the substance in food , C. The daily intake of the substance by humans consuming the food , D. The total amount of the substance a person will consume over a lifetime | C |
146 | Doses of substances used in animal toxicity studies are usually
many times greater than those experienced by people because | A. Animals are generally much less sensitive than people , B. Such tests can detect only very large risks because of the fact that only small numbers of animals can be used , C. It is difficult in such studies to determine whether the observed toxic effects were caused by the substance , D. It is the only way to ensure results are applicable to people | B |
147 | Observational epidemiology studies have produced useful in identifying health effects of many food contaminants, but not for assessing risk, because: | A. It is never possible to know whether observed effects are caused by the contaminant , B. Human exposure though food is usually much less than exposures that have been studied , C. Controlled animal studies provide more reliable information , D. Reliable dose-response data are difficult to acquire and often unavailable | D |
148 | Risk assessment is applied to data on
toxicity and human exposure to: | A. Estimate the likelihood, or probability, of a toxic effect on exposed humans , B. To support risk management decisions for food substances , C. To derive Allowable Daily Intakes , D. All of the above | A |
149 | A food additive is considered
to be safe when: | A. No evidence of human toxicity has been observed over the period of its use , B. Estimated Daily Intake (EDI. from its presence in food is less than its ADI , C. Its toxic effects are observed only at doses 100x the EDI , D. Its benefits outweigh its risks | B |
150 | Risk management for chemical contaminants
of food generally relies on: | A. Banning of the contaminant from food , B. Allowing levels of contamination based on what manufacturers believe is achievable , C. Banning any food found to contain detectable amounts of the contaminants , D. Prohibiting the introduction into commerce food containing contaminants at levels greater than a specified level (a risk-based MRL or tolerancE. | D |
151 | Nutrients may pose health risks: | A. When intakes exceed established ULs (Upper Levels. , B. At any level greater than a recommended dietary intake , C. Only when intakes are less than those required for nutritional benefits , D. Under no known conditions of usual intake | A |
152 | Food allergies: | A. Are avoidable if the allergic agents are not allowed to exceed specified limits , B. Are a form of food intolerance , C. Usually occur only after an individual has been sensitized by prior exposure , D. Are uncomfortable but generally of little medical concern | C |
153 | The two most common causes of foodborne
illness in the United States and Europe are: | A. Salmonella and Campylobacter , B. Listeria and Salmonella , C. Shigella and Staphlococcus , D. E. coli STECs and non-STEC subtypes | A |
154 | The two parts of HACCP include:
| A. hazard analysis and critical control points , B. health analysis and critical control points , C. hazard analysis and critical conformation production , D. health analysis and critical conformation production | A |
155 | Safe methods for thawing foods include
all of the following EXCEPT: | A. thawing under cold running water , B. thawing in the refrigerator , C. thawing in a sink of warm water , D. thawing in the microwave | C |
156 | A virus found in shellfish from contaminated water
and foods that are handled by infected individuals then eaten raw is: | A. influenza , B. Hepatitis A , C. Hepatitis C , D. rhinovirus | B |
157 | One way to prevent food-borne illness
from consuming raw fish is to: | A. carefully examine the fish visually and pick out the parasites , B. freeze the fish at -10 deg F for at least 7 days , C. chill the fish before serving , D. heat the fish, but not so much that is becomes opaque | B |
158 | Listeria monocytogenes is a harmful microorganism found in: | A. undercooked meat , B. soft cheeses and unpasteurized milk , C. pork , D. poultry | B |
159 | In the fermentation process, microorganisms produce_____________
which inhibit the growth of harmful microorganisms. | A. alkali and acid , B. acid and alcohol , C. alcohol and alkali , D. water | B |
160 | A person with a food-borne illness
should contact a physician if: | A. blood is present in the stool , B. fever is 102 deg F or greater , C. symptoms persist for more than 2-3 days , D. all of the aboves | D |
161 | A 30-year-old male, who ingested an unknown substance, begins to vomit. You should: | A. Collect the vomitus and bring it to the hospital , B. Apply a bag-valve mask , C. Analyze the vomitus and try to identify the poison , D. Suction his oropharynx for no longer than 30 seconds | A |
162 | Which of the following can function better at lower pH? | A. yeasts and molds , B. bacteria , C. viruses , D. protozoa | A |
163 | Sometimes ___ beams are used to irradiate foods in place of gamma radiation
because the process does not generate radioactive waste. | A. microwave , B. electron , C. magnetic , D. none of the choices | B |
164 | A major fungal genus that produces aflatoxin is: | A. Rhizopus , B. Aspergillus , C. Claviceps , D. Penicillium | B |
165 | A major organism considered to cause
food-borne infection is: | A. Salmonella , B. Staphylococcus , C. Pseudomonas , D. Bacillus | A |
166 | Food-borne pathogens are most commonly identified by: | A. PCR , B. standard culture techniques , C. pulsed-field gel electrophoresis , D. none of the choices | B |
167 | Which of the following is true about molecular methods of
microorganism detection in foods? | A. They can be used to detect the presence of a single specific pathogen , B. They can be used to detect viruses that are not easily culturable , C. They can be used to detect slow growing pathogens , D. all of the choices are correct | D |
168 | Which food analysis techniques fall under the category of Enhanced fluid/solvent extraction? (multiple answers) | A. Liquid–liquid extraction (LLE., B. Subcritical water extraction (SWE., C. Pressurized liquid extraction (PLE., D. Single short column (SSC. | B,C |
169 | What is not the advantages of ILs (ionic liquids) as green extraction solvents? | A. negligible volatility, B. chemical instability , C. low flammability, D. Thermal stability | B |
170 | What is the equation used to calculate the carbohydrate content in food analytical techniques? | A. %carbohydrates = 100 - %moisture - %protein - %lipid - %mineral, B. %carbohydrates = 100 - %moisture - %protein - %lipid - %mineral-%ash-%fiber, C. %carbohydrates = 100 - %moisture - %protein - %lipid - %mineral-%ash-%residue-%inulin, D. %carbohydrates = 100 - %moisture - %protein - %lipid | A |
171 | In the sample preparation step for analyzing Monosaccharides and Oligosaccharides, which method is most commonly used to extract low molecular weight carbohydrates from foods? | A. Boil a defatted sample with ionic liquid, B. Mix a defatted sample with keton solution, C. Boil a defatted sample with an 80% alcohol solution, D. Mix a defatted sample with base solvent | C |
172 | Which statement about ion-exchange for sample preparation in Monosaccharides and Oligosaccharides analysis is incorrect? | A. Non-polar molecules can be removed by passing a solution through a column with a non-polar stationary phase, B. Many monosaccharides and oligosaccharides are polar non-charged molecules and can be separated from charged molecules by passing samples through ion-exchange columns, C. Many monosaccharides and oligosaccharides are non-polar molecules and can separate from charged molecules by passing samples through ion-exchange columns, D. Proteins, amino acids, organic acids, minerals and hydrophobic compounds cannot be separated from the carbohydrates with Ion-exchange method | B |
173 | Which are the commonly used powerful chromatographic methods to analyze monosaccharides and oligosaccharides? (multiple answers) | A. Gas chromatography (GC. , B. High Performance Liquid chromatography (HPLC., C. Ion-exchange chromatography, D. Super critical fluid chromatography | A,B |
174 | What is the fundamental concept behind separating carbohydrates using the chromatography method? | A. differential precipitation characteristics, B. differential evaporation characteristics, C. differential adsorption characteristics, D. differential absorption characteristics | C |
175 | Which statements are true regarding the titration method for food analysis? (multiple answers) | A. the results depend on the precise reaction times, temperatures and reagent concentrations., B. it can distinguish between different types of reducing sugar by titration volumE., C. it cannot analyse between different types of reducing sugar ., D. it cannot directly determine the concentration of non-reducing sugars | A,C,D |
176 | Which is an example of a colorimetric method? | A. Aceton-Sodium Hydroxide, B. Phenol - Sulfuric Acid, C. Ethanol-Hydrochloric acid, D. Sodium hydroxide-Sulfuric acid | B |
177 | Which chemical is used in the Crude Fiber Method? | A. HCl and NaOH, B. HCl and KOH, C. H2SO4 and KOH, D. H2SO4 and NaOH | D |
178 | What are the steps in the Kjeldahl method for protein analysis? | A. digestion, evaporation, chromatography, B. extraction, evaporation, titration, C. digestion, distillation, titration, D. digestion, distillation, chromatography | C |
179 | Which chemical is related to the Kjeldahl method? | A. ammonium sulfate, B. ammonium carbonate, C. ammonium chloride, D. ammonium nitrate | A |
180 | Which sentence about UV-visible spectroscopy for protein analysis is incorrect? | A. Calibration curve of absorbance (or turbidity. versus protein concentration need to be createD., B. The absorbance (or turbidity. of the solution being analysed is measured at the same wavelength of calibration curvE., C. Protein concentration determined from calibration curvE., D. Peptide bonds, aromatic side-groups, basic group in protein type do not affect to absorption or scattering of radiation | D |
181 | What is the fundamental concept of the Turbimetric method used to determine protein content? | A. Evaporation, B. Adsorption, C. Crystallization , D. Precipitation | D |
182 | Which statements are correct? (multiple answers) | A. UV-visible: The concentration of proteins can be determined by measuring the absorbance of ultraviolet-visible radiation., B. Proteins cannot absorb IR naturally due to characteristic vibrations, suitable chemical solvent, and temperature, pressure condition need to be set in rapid online analysis, C. The protein content is determined by measuring the area under a peak in an NMR chemical shift spectra that corresponds to the protein fraction , D. All for above | A,C |
183 | What are the important properties for fat/lipid analysis? (multiple answers) | A. Total lipid concentration, B. Type of lipids present, C. Physicochemical properties of lipids, E.g., crystallization, melting point, smoke point, rheology, density and color, D. Structural organization of lipids within a food | ALL |
184 | Is it true or false that "(i) solvent extraction, (ii) non-solvent extraction, and (iii) instrumental methods" are the main conventional methods for lipid analysis? | A. All are true, B. All are false, C. only (i. and (iii. are true, B. only (i. and (ii. are true | A |
185 | What is the principle behind selecting a suitable solvent for lipid analysis? (multiple answers) | A. Non-toxic and nonflammable, B. Polarity of the lipids compared to the polarity of the solvent, C. High boiling point solvent for easily evaporation, D. Inexpensive price | A,B,D |
186 | Which chemical is used in the Supercritical Fluid Extraction method? | A. NH3, B. CO2, C. H2O , D.O2 | B |
187 | What does "Cloud Point" mean? | A. The temperature at which liquid begins in a solid, B. The temperature at which liquid begins in a gas, C. The temperature at which crystallization begins in a liquid oil, D. None of the above | C |
188 | Are flame or graphite furnace atomizers components of...? | A. Gas chromatography, B. Atomic Absorption Spectrometer, C. High-performance liquid chromatography (HPLC. , D. Distillation column unit | B |
189 | What is the commonly used method to analyze vitamin C in food? | A. Redox titration, B. AAS, C. Precipitation, D. Extraction | A |
190 | In the Iodine value method for lipid analysis, what does the iodine value (IV) measure? | A. Molecular weight of Iodine, B. Concentrate of iodine compound, C. Average degree of unsaturation of a lipid, D. Iodine compound structure | C |
191 | What does the Saponification Number mean? | A. a measure of the average molecular weight of the triacylglycerols, B. a measure of triacylglycerols C=C double bonds, C. a measure of type of triacylglycerols, D. a measure of concentration of triacylglycerols | A |
192 | What is the primary purpose of using chemical food additives in the food industry? | A. Enhancing nutritional value, B. Improving taste and aroma, C. Extending shelf life, D. Reducing production costs | C |
193 | What role do emulsifiers play in food products? | A. Enhancing color and appearance, B. Improving texture and mouthfeel, C. Increasing shelf stability, D. Adding natural sweetness | B |
194 | Which chemical food additive is used to maintain the texture and consistency of processed foods? | A. Flavor enhancers, B. Stabilizers, C. Sweeteners, D. Acidulants | B |
195 | What is the primary purpose of using antioxidants in food products? | A. Adding color and vibrancy, B. Improving texture and mouthfeel, C. Preventing rancidity and oxidation, D. Enhancing flavor profile | C |
196 | Which class of chemical food additives is responsible for giving food products their desired color? | A. Acidulants, B. Colorants, C. Sweeteners, D. Emulsifiers | B |
197 | What role do flavor enhancers serve in processed foods? | A. Extending shelf life, B. Providing color stability, C. Intensifying taste perception, D. Enhancing structural integrity | C |
198 | Which chemical food additive is often used to adjust the pH level of food products? | A.Sweeteners, B. Acidulants, C. Stabilizers, D. Emulsifiers | B |
199 | What is the function of stabilizers in food products? | A. Enhancing color and vibrancy, B. Preventing microbial growth, C. Maintaining a consistent texture, D. Adding natural sweetness | C |
200 | Which class of chemical food additives is used to add sweetness to food without adding calories? | A. Flavor enhancers, B. Stabilizers, C. Sweeteners, D. Acidulants | C |
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