Chapter 4 FOOD AS SUBSTRATE FOR MICROORGANISMS MCQs 7 min Score: 0 Attempted: 0/7 Subscribe 1. . pH stands for: (A) Power of hydrogen (B) Power of halogens (C) Power of hexane (D) Power of heatShow All Answers 2. . The optimum range of pH for yeast is: (A) 1.5-3.5 (B) 4.5-5.5 (C) 6.5-7.5 (D) 8-11Show All Answers 3. . The minimum range of pH for Bacteria is: (A) 1.5 (B) 3.5 (C) 4.5 (D) 7.5Show All Answers 4. . Maximum range of pH for Mould is: (A) 8-11 (B) 7-8.5 (C) 5.4-6.3 (D) 3.5-5Show All Answers 5. . The value of water activity ranges from: (A) 1-10 (B) 0-1 (C) 1-100 (D) 0-10Show All Answers 6. . Water activity expressed as: (A) pH (B) aW (C) Eh (D) B0Show All Answers 7. . Microbial inhibitors present in the plant are: (A) Vitamin A (B) Citric acid (C) Gossypol (D) Malic AcidShow All Answers
