This set of Unit Processes Multiple Choice Questions & Answers (MCQs) focuses on “Technical Operations”.
1. In fatty acid, how many liquid phases exist?
a) One
b) Two
c) Three
d) Four
View Answer
Explanation: In fatty acids, since oil or liquefied fat is insoluble in water, two liquid phases exist during hydrolysis, and the reaction rate, of course, depends upon their surface of contact–the greater the surface, the faster the saponification.
2. What is the chief carbohydrate in ‘Hydrolysis of Carbohydrates’?
a) Sugar
b) Cellulose
c) Starch
d) All of the mentioned
View Answer
Explanation: The chief carbohydrates are the sugars, cellulose, and starch with its related polysaccharides.
3. What is a fufural?
a) An equipment
b) In hydrolysis of pentose
c) In oxidation
d) All of the mentioned
View Answer
Explanation: The chief carbohydrates are the sugars, cellulose, and starch with its related polysaccharides. Of these, the only ones hydrolysed in large-scale industrial operations are the pentoses, from which furfural is obtained, and starch, from which glucose is produced.
4. Which of the following is said to be the cost of raw materials?
a) Cost of transportation
b) Cost of preparation for use
c) Cost of collection
d) All of the mentioned
View Answer
Explanation: The cost of raw material is the sum of six items: (1) cost at point of production, (2) cost of collection, (3) cost of transportation, (4) cost of storage to ensure year-round supply, (5) cost of preparation for use, (6) and cost of disposing of by-products.
5. What is the use of water in Hydrolysis of Starch to Syrup and Dextrose?
a) Decrease reaction rate
b) Reduces temperature
c) Bonds cleavage
d) None of the mentioned
View Answer
Explanation: In hydrolysis of Starch to Sirup and Dextrose, in presence of water the catalytic effect of acids is to cleave these glucosidic linkages and at the same time introduce the elements of water at the point of cleavage.
6. How is the reaction of hydrolysis of Starch to Sirup and Dextrose increases?
a) Decrease temperature
b) High pH
c) Increases acid concentration
d) All of the mentioned
View Answer
Explanation: In hydrolysis of Starch to Sirup and Dextrose, the reaction is accelerated by increased temperature and by increased acid concentration (lower pH).
7. “Crude” sugar can be used for edible purposes.
a) True
b) False
View Answer
Explanation: Such so-called “crude” sugars are not generally used directly for edible purposes but find utility as fermentation substrates, as a base for the manufacture of caramel colour, in the finishing of leather, and in the manufacture of viscose rayon.
8. A commercial continuous converter is used for the manufacturing of what?
a) Fatty acids
b) Dextrose
c) Both fatty acid and dextrose
d) None of the mentioned
View Answer
Explanation: A commercial continuous converter installation for dextrose manufacture employing a continuous, automatically controlled step for the hydrolysis of starch.
9. What is the advantage of Continuous hydrolysis?
a) Uniform reaction
b) High production rate
c) Uniform reaction & High production rate
d) None of the mentioned
View Answer
Explanation: The most important advantages of continuous hydrolysis are the ability to maintain a high production rate and the uniform control of quality.
10. What is mean by D.E?
a) Dextrose equivalent
b) Dextrose equation
c) Dextrose equilibrium
d) None of the mentioned
View Answer
Explanation: Dextrose equivalent, by varying acid concentration, holding time, or temperature within the system, the D.E. produced in the hydrolysed product can be varied over a wide range. At very low D.E., the product has a paste like consistency because of the high percentage of incompletely hydrolysed starch. As the D.E. level is raised, the product becomes more fluid and less pasty, the viscosity decreasing as D.E. increases.
Sanfoundry Global Education & Learning Series – Unit Processes.
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