This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Chemistry of Egg and Egg products – Set 2”.
1. Prolonged heating of the egg during cooking can cause blue layer around the egg yolk.
a) True
b) False
View Answer
Explanation: Prolonged heating of the egg during cooking can cause green layer around the egg yolk. it is due to the formation of iron sulfide. It is harmless and can be prevented by cooling the eggs quickly after cooking by immersing them in cold water.
2. What are the chemical constitutes of the egg white?
a) Proteins and water
b) Fats and water
c) Proteins, water, fats
d) Proteins and fat
View Answer
Explanation: Egg white is composed of thin and thick portions. Nearly 20-25% of the total white of fresh eggs is thin white. The chief constituents of egg white are water proteins. Various proteins are present in egg white.
3. What is the percentage of ovamucoid protein in the egg white?
a) 54%
b) 10%
c) 2%
d) 32%
View Answer
Explanation: The egg white comprises nearly 10% of ovamucoid. It is a glycoprotein. This pigment protects the developing chick from bacterial growth. It helps in inhibiting the proteases. This is a heat and acid-stable protein.
4. What is the percentage of Lysozyme in the egg?
a) 5.4%
b) 1.40%
c) 2%
d) 3.5%
View Answer
Explanation: Lysozyme content of egg is 3.5%. This is an enzyme which is capable of lysing or dissolving the cell wall of bacteria. It is composed of 3 components. They are A, B and C. It binds the biotin and makes the vitamin unavailable.
5. What is the percentage of avidin in the egg?
a) 0.05%
b) 1.40%
c) 2%
d) 0.5%
View Answer
Explanation: The egg white contains 0.05% of avidin. Avidin is a tetrameric protein that occurs in the eggs. It is denatured by heat and cooked eggs. It does not affect the availability of biotin. It acts as an antibacterial compound.
6. Which protein is responsible for the foaming property of egg white?
a) Ovoglobulin
b) Avidin
c) Ovamucoid
d) Lutein
View Answer
Explanation: It is a protein which is present in egg white. it consists of two components. They are G1 and G2. These both are responsible for the foaming property of egg white. Ovoglobulin constitutes 4% of the total egg white proteins and is a minor protein.
7. Which of the following is the minor component of the egg?
a) Carbohydrates
b) Protein
c) Lipids
d) Fatty acids
View Answer
Explanation: Carbohydrates are a minor component of hen eggs. Their average content is about 0.5 g per egg. In addition to water which is 74%, the main chemical compositions of hen egg are 11.8% lipids, 12.8% proteins, and small of minerals.
8. What are the major inorganic components of egg white?
a) Sulfur, potassium, sodium, and chlorine
b) Potassium, sodium, and chlorine
c) Sulfur, sodium, and chlorine
d) Sulfur, potassium, sodium
View Answer
Explanation: Sulfur, potassium, sodium, and chlorine are the major inorganic components of egg white. the inorganic components present in the egg shell include calcium, phosphorus, magnesium, and trace contents of iron and sulfur.
9. What is the chemical composition of egg yolk?
a) 50.1% water, 30.6% lipids, 17% proteins
b) 20.1% water, 50.6% lipids, 27% proteins
c) 30.1% water, 30.6% lipids, 44% proteins
d) 50.1% water, 30.6% lipids, 47% proteins
View Answer
Explanation: Fresh egg yolk is an excellent source of proteins, lipids, and phospholipids. The chemical composition of the egg yolk is 50.1% water, 30.6% lipids, 17% proteins, 0.6 % carbohydrates and 1.7% minerals.
10. What is the major chemical present in egg white?
a) Ovoglobulin
b) Avidin
c) Ovamucoid
d) Ovalbumin
View Answer
Explanation: Ovalbumin is the major protein present in the egg white. It constitutes up to 54 % of the total egg white proteins. It typically serves as the major source of amino acids for the developing embryo.
11. Which part of egg has zinc?
a) Egg white
b) Egg yolk
c) Egg shell
d) Egg membrane
View Answer
Explanation: The egg white consists of most of the zinc. It also consists variety of proteins, niacin, riboflavin, magnesium, sulfur, potassium and sodium. The yolk contains mainly fat and consist of little proteins.
12. Is boiled egg rich in vitamin D?
a) True
b) False
View Answer
Explanation: Egg yolks are excellent source which contain vitamin D naturally. Researchers studied that the boiled eggs can provide 82% of necessary daily vitamin D consumption. Vitamin D absorbs calcium and phosphorus.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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