QUIZ 115 - 24/4 (SOLUTION)
The maximum dose recommended by FAO for irradiation food is
5 KGY
50 KGY
10 KGY
None
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have jointly established international standards for the use of food irradiation as a food preservation technique. According to their guidelines, the maximum dose of ionizing radiation that can be applied to food depends on the type of food and the purpose of irradiation.
For general purposes such as insect disinfestation, mold and bacterial control, and shelf-life extension, the maximum dose is 10 KGY (kilo Gray) for all foods except for some fresh fruits and vegetables, which have a lower maximum dose of 1 KGY.
For specific purposes such as the reduction of foodborne pathogens, a higher dose of up to 50 KGY may be used, but only for certain specific foods such as spices, dry vegetable seasonings, and dehydrated vegetables.
It is important to note that the use of ionizing radiation for food preservation is strictly regulated and must comply with national and international safety standards to ensure the safety and quality of irradiated food products.
Carcinogenic compound found in smoked product is
Formaldehyde
Phenol
Benzopyrene
Pyrethrene
.jpg) |
| source - freepik |
Benzopyrene (also known as benzo[a]pyrene) is a polycyclic aromatic hydrocarbon (PAH) that is formed during the incomplete combustion of organic matter such as wood, tobacco, and fossil fuels. It is also found in smoked and grilled foods, particularly meats and fish that are smoked at high temperatures.
Benzopyrene is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), meaning that it is known to cause cancer in humans. Studies have shown that exposure to benzopyrene can increase the risk of lung, skin, bladder, liver, and other types of cancer.
In smoked products such as smoked meats and fish, benzopyrene is formed when the smoke condenses on the surface of the food and deposits PAHs onto the surface. The longer the smoking process and the higher the temperature, the greater the amount of benzopyrene that can be formed. In addition, the fat content of the food can also affect the formation of benzopyrene.
To reduce the risk of exposure to benzopyrene and other carcinogenic compounds, it is recommended to consume smoked and grilled foods in moderation and to choose lower fat options. Additionally, proper smoking techniques such as using lower temperatures and shorter smoking times can help to reduce the formation of benzopyrene in smoked foods.
Pearl essence prepared from
Crustacean shell waste
Fish scale
Fish liver
Shark fin
 |
| source - cosmatic and skin |
Pearl essence is a substance that is used in cosmetics and skincare products as a natural source of calcium and other nutrients for the skin. It is derived from the scales of fish, particularly carp and other freshwater fish, which are rich in calcium and other minerals.
To prepare pearl essence, the fish scales are first cleaned and dried to remove any dirt or impurities. They are then ground into a fine powder, which is treated with an alkaline solution to extract the minerals and nutrients from the scales.
The resulting solution is then filtered to remove any impurities, and the remaining liquid is further processed to create a concentrated essence. This essence can be used as an ingredient in cosmetics and skincare products, such as creams, lotions, and serums, to provide nourishment and hydration to the skin.
Fish scales are a sustainable and eco-friendly source of pearl essence, as they are a byproduct of the fishing industry and would otherwise go to waste. Using fish scales for cosmetic purposes also avoids the use of harmful chemicals and synthetic ingredients that can be found in some other skincare products.
In summary, pearl essence is derived from fish scales, which are rich in calcium and other nutrients. The scales are processed into a concentrated essence that can be used as an ingredient in cosmetics and skincare products to provide nourishment and hydration to the skin.
Squalene type of lipid is present in
Shark
Teleost
Rays
None
 |
| source - chemistry world |
Squalene is a natural organic compound that belongs to the family of lipids, which are molecules that are insoluble in water but soluble in organic solvents. It is a type of hydrocarbon that is present in a variety of organisms, including animals, plants, and bacteria.
Sharks are known to be a rich source of squalene, which is found primarily in their liver. The liver of some shark species can contain up to 90% squalene by weight, making it one of the highest natural sources of this compound. The reason why sharks have such high levels of squalene in their liver is not fully understood, but it is believed to be related to their buoyancy control and metabolism.
Squalene is also present in some other fish species, including teleosts, which are a diverse group of bony fish that make up the majority of all fish species. Squalene is also found in some rays, which are cartilaginous fish that are closely related to sharks.
Squalene has a variety of uses in industry and medicine, due to its unique chemical properties. It is commonly used as a component in cosmetics and skincare products, where it is believed to help moisturize and protect the skin. It is also used as a dietary supplement, as it is thought to have anti-inflammatory and antioxidant properties that may be beneficial for human health. Additionally, squalene is used in the production of some vaccines, where it serves as an adjuvant to help boost the immune response to the vaccine.
Aflatoxins are formed as a result of growth of
Bacteria
Molds
Virus
Yeasts
-Aflatoxin_B1_Structural_Formulae_V.1.svg.png) |
| source- wikipedia |
Aflatoxins are a type of toxic compound that are formed as a result of the growth of molds, specifically certain species of the genus Aspergillus. Therefore, the correct answer to your question is "Molds".
Aflatoxins are naturally occurring mycotoxins, which are toxic compounds produced by fungi. They are produced primarily by the molds Aspergillus flavus and Aspergillus parasiticus, which can grow on a variety of crops, including corn, peanuts, cottonseed, and tree nuts. The growth of these molds is favored by warm and humid conditions, and their presence can lead to contamination of food and feed products with aflatoxins.
Aflatoxins are a serious health hazard, as they are highly toxic and can cause liver damage, cancer, and other health problems in humans and animals. The ingestion of food contaminated with aflatoxins is a major concern in many parts of the world, particularly in developing countries where food safety regulations may be less stringent.
Preventing the growth of molds and minimizing exposure to aflatoxins is important for protecting public health. This can be achieved through a variety of measures, including proper storage and handling of food and feed products, monitoring of aflatoxin levels in crops, and the use of fungicides and other control measures to prevent mold growth.
Masmin is also known as
Dried swim bladder
Smoke cured tuna
Dry fish
Dried bonito sticks
 |
| source - umami information center |
Smoke-cured tuna is also known as "Katsuobushi" in Japanese, which is a dried, fermented, and smoked fish product made from bonito. It is a staple ingredient in Japanese cuisine and is used as a flavoring in many dishes, including soups, sauces, and toppings for rice and noodles.
The process of making smoke-cured tuna involves filleting and boiling the fish, then smoking and drying it. The resulting product is then shaved or grated into fine flakes that are used to add flavor to dishes. The smoking process imparts a unique smoky flavor to the fish, which is highly prized in Japanese cuisine.
In addition to its use as a flavoring, smoke-cured tuna is also known for its nutritional benefits. It is a rich source of protein, vitamins, and minerals, and is low in fat and calories. It is also a good source of umami, the fifth basic taste that is often described as savory or meaty, and is highly valued in Japanese cooking.
Permissible level of Staphylococcus aureus in frozen fish is
100
10
0
1000
 |
| source - wikipedia |
The permissible level of Staphylococcus aureus in frozen fish can vary depending on the country and food safety regulations. However, in most cases, the maximum acceptable level of Staphylococcus aureus in frozen fish is 100 colony-forming units per gram (CFU/g). Therefore, the correct answer to your question is "100".
Staphylococcus aureus is a bacterium that is commonly found on human skin and can cause foodborne illness if consumed in large enough quantities. It can be found in a variety of foods, including fish, and is a concern for food safety. The permissible level of Staphylococcus aureus in frozen fish is set to ensure that the fish is safe for human consumption and does not pose a risk of foodborne illness.
It is important to note that in some cases, even levels of Staphylococcus aureus below the maximum acceptable level can still cause illness, especially if the fish is not properly cooked or handled. Therefore, it is important to follow good food safety practices, including proper storage, handling, and cooking of fish and other foods, to minimize the risk of foodborne illness.
Limiting amino acids in cereals are?
Glycine and leucine
Lysine and methionine
Valine and tyrosine
Proline and lysine
The limiting amino acids in cereals are lysine and methionine. Therefore, the correct answer to your question is "Lysine and methionine".
Cereals, such as wheat, rice, and corn, are important sources of carbohydrates and other nutrients in many human diets. However, they are generally low in protein and do not contain all of the essential amino acids that the body needs to build and repair tissues. This makes it important to consume a varied diet that includes sources of complete proteins or complementary proteins that can provide all of the essential amino acids.
Lysine and methionine are two of the essential amino acids that are often limited in the protein content of cereal grains. This means that even if the grain contains adequate amounts of other amino acids, the presence of low levels of lysine and methionine can limit the body's ability to use the protein effectively. To address this issue, various strategies can be used to improve the protein quality of cereals, including genetic modification, fortification with protein-rich ingredients, and the use of complementary protein sources in the diet.
_________ is known for his experiments on spontaneous generation
Robert Hook
Francesco Reddi
Drebbal
Louis Pasteur
 |
| source - timetoast |
Amino acids with basic group
Methionine
Tyrosine
Serine
Lysine
 |
| source - wikipedia |
Amino acids can be classified based on the properties of their side chains. One way to classify amino acids is based on whether the side chain is acidic, basic, or neutral. Amino acids with basic side chains are those that have a positively charged amino group (-NH3+) at physiological pH.
Lysine is one of the amino acids with a basic side chain. The other two amino acids with basic side chains are arginine and histidine. These amino acids play important roles in protein structure and function, and they are also involved in a range of cellular processes, including enzyme catalysis, regulation of gene expression, and signaling.
Methionine has a sulfur-containing side chain and is classified as a neutral amino acid. Tyrosine has an aromatic side chain and is classified as a polar neutral amino acid. Serine has a hydroxyl-containing side chain and is also classified as a polar neutral amino acid.
For more information kindly join us,
.png)
Comments
Post a Comment