1.What is the primary cause of the color alterations, such as browning or graying, observed in both fresh and cured meats?
2.Which of the following factors can speed up oxidative rancidity, especially involving specific divalent and polyvalent elements?
3.Which insoluble strengthening substance is found in fruits and vegetables?
4.What term is used to describe foods with a pH value between 5.0 and 4.5?
5.Which category do okra, green peas, green beans, and leafy greens belong to based on their acidity level?
6.Which category do apple, guava, mango, pineapple, and tomato belong to based on their acidity level?
7.What is the typical moisture content range found in natural semi-perishable foods?
8.Who categorizes foods into three main groups: stable, semi-perishable, and perishable?
9.What condition results from a lack of vitamin C (ascorbic acid) in the diet?
10.Which vitamin is commonly referred to as Biotin?
11.Identify the compound that is yellow in color, crystalline in form, and dissolves easily in water.
12.Which vitamin plays a crucial role in the normal blood clotting process?
13.Which vitamin is synthesized by the human body when exposed to the sun's ultraviolet rays?
14.Which vitamin deficiency is linked to night blindness and abnormal keratinization?
15.In which year was the method for manufacturing evaporated milk introduced in the dairy sector?
16.Which principle was discovered by Appert's research?
17.What is the branch of science that focuses on the production and provision of food for human consumption?
18.Which of the following best describes sugarcane?
19.What is the term for using scientific and engineering methods to extend the shelf life of food and prevent spoilage?
20.By how much can the food supply be enhanced through minimizing losses after harvest?