1. . The compound which causes permanent hardness in water is:
(A) NaCl
(B) CaSO4
(C) CaCO3
(D) NaOH
2. . P/Po =
(A) Water activity
(B) Relative Humidity
(C) Vapor pressure
(D) Moisture Contents
3. . Pure water has a water activity_____________.
(A) 0.99
(B) 1.0
(C) 1.5
(D) 2.0
4. . The process in which food deteriorates to the point in which it is not edible to humans.
(A) Deterioration
(B) Browning
(C) Water Activity
(D) Spoilage
5. . Fresh foods have water activity ______________.
(A) 0.99
(B) 1.0
(C) 1.6
(D) 2.0
6. . Dried foods have Aw of ______________ or even less.
(A) 1.0
(B) 1.5
(C) 0.6
(D) 2.0
7. . The stable food have moisture contents.
(A) Less Than 15%
(B) Less Than 10%
(C) Less Than 5%
(D) Less Than 20%
8. . The food that contain moisture content 80-95% is called___________.
(A) Perishable
(B) Spoiled
(C) Stable
(D) Semi perishable
9. . Water that produces curd with soap and produces very little lather is called.
(A) Soft water
(B) Hard water
(C) Temporary Hard Water
(D) Permanent Hard Water
10. . Water that contains low concentrations of ions is called.
(A) Soft water
(B) Hard water
(C) Temporary Hard Water
(D) Permanent Hard Water