1. Grain preservation action is taken to maintain the original ______ and quality of grains until final use by man.
(A) Nutrients
(B) Chemical
(C) Food
(D) All of the above
2. Every change in grain that causes it to lose its desired quality and eventually become inedible is called _________.
(A) Damage
(B) Storage
(C) Spoilage or rotting
(D) Preservation
3. Measurement of CO2 evolved is often used to gauge progression of the grain deterioration reaction.
(A) Nitrogen
(B) Hydrogen
(C) Carbon Dioxide (CO2)
(D) Carbon
4. Grain storage facilities in the country are of many types but are mostly horizontal sheds called __________.
(A) Bin shells
(B) House type godowns
(C) Hexagonal bins
(D) Silos
5. A process of removing moisture from agricultural products in order to make it less hospitable to living organisms within the mass is called___________.
(A) Refrigeration
(B) Drying or dehydration
(C) Ionization
(D) Mechanical Isolation
6. __________ works because the respiration and metabolic rate of living organisms retard when their temperature is decreased below an optimum range.
(A) Drying or dehydration
(B) Refrigeration
(C) Mechanical Isolation
(D) Ionization
7. Micro-organisms need a ________ of between 5 and 65°C and above 65°C it becomes very difficult for them to survive.
(A) Temperature
(B) Carbon dioxide
(C) Relative Humidity
(D) Air
8. Fungus has the greatest cause of deterioration of grains or agricultural products which require at least 65-68% __________ for growth.
(A) Relative humidity
(B) Air
(C) Temperature
(D) Sun Radiation