General Science MCQs and Answers: General Science are very important for OPSC, OSSC, OSSSC & Other State Exams. Aspirants who are willing to apply for the various Government exams in 2022 must go through the topics of General Science for competitive exams, as General Science is a key part of the syllabus.
General Science MCQs
Q1. Which among the following are not conjugated proteins ?
(a) Glycoproteins
(b) Scleroproteins
(c) Phosphoproteins
(d) Haemoglobins
S1. Ans.(b)
Sol. A conjugatedprotein is a protein that functions in interaction with other (non-polypeptide) chemical groups attached by covalent bonding or weak interactions.
Some examples of conjugated proteins are lipoproteins, glycoproteins, Nucleoproteins, phosphoproteins, hemoproteins (Hemoglobin and myoglobin are examples of ), metalloproteins, phytochromes, cytochromes, opsins, and chromoproteins.
Q2. The word “Mach” is used to measure
(a) Sound
(b) Light
(c) Ships speed
(d) Aeroplanes speed
S2.Ans(d)
Sol. The word ‘Mach’ is used to measure Aeroplanes. 1 March is equal to 1195 km/hour or 717 miles/hour. Mach numbers are named after Ernst Mach, an Austrian philosopher and Physicist.
Q3. Agar-agar is used as
(a)Stabilizer and thickener
(b) Antibiotic
(c)Colouring agent
(d) Nutrient supplement
S3. Ans.(a)
Sol.Agar or agar–agar, is a jelly-like substance consisting of polysaccharides.
It is used as Stabilizer and thickener, as the substitute of gelatin.
Q4. Packaging of food is a method of
- Food irradiation
- Food preservation
- Food adulteration
- None of these
S4. Ans.(b)
Sol.Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs.
It may also bear a nutrition facts label and other information about food being offered for sale.
Q5. ‘Super Rice’ was developed by
(a) M.S. Swaminathan
(b) G.S. Khush
(c) N.E. Borlaug
(d) P.K. Gupta
S5. Ans.(b)
Sol.In 1994, DrKhush developed a new type of “super rice”, which has the potential to increase yields by 25 percent.
DrKhush is one of the global leaders on crop breeding and a major brain behind the development of productive rice varieties and the Green Revolution in plant breeding.
Q6. Name the most common adulterant used in coffee
(a) Chicory
(b) Tamarind
(c) Date seed powder
(d) All of the above
S6. Ans.(d)
Sol. The most commonly used adulterants include coffee husks and stems, chicory, cereal grains (e.g., corn, barley, wheat middlings, rye, triticale, etc.), woody tissue, cocoa or soya beans, acai berries,exogenous sugars, scorched persimmon, powder of date seed, tamarind seeds powder and chicory.
Consumption of these types of adulterants can cause problems of diarrhea, giddiness and joint pains in humans.
Q7. Whichamong the following is used as Food preservatives?
(a)Sodium Carbonate
(b) Sulfuric Acid
(c) Acetic Acid
(d) Benzoic Acid
S7. Ans.(d)
Sol. Benzoic acid and its salts are used as a food preservatives.
It inhibits the growth of mold, yeast and some bacteria.
The sodium salt of benzoic acid, Sodium benzoate is widely used as a food preservative and pickling agent.
Q8. In high temperature short time method of pasteurization, milk is heated at temperature
(a) 72°C for 15 seconds
(b) 62°C for 15 seconds
(c) 72° C for 30 minutes
(d) 62° C for 30 minutes
S8. Ans.(a)
Sol. In high temperature short time method of pasteurization, milk is heated at temperature 72°C or 162°F for 15 seconds.
Q9. The main cause of rancidity in foods is the________ of fats and oils.
(a) Hydrolysis
(b) Oxidation
(c) Clarification
(d) Both (a) and (b)
S9. Ans.(d)
Sol.Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor.
Q10.Test of lead chromate is conducted for the sample of
(a) Coriander Powder
(b) Chilli Powder
(c) Turmeric Powder
(d) None of these
S10. Ans.(c)
Sol.Taste of lead chromate is conducted for the sample of Turmeric Powder.
Q11. Which one of the following acids is used to detect vanaspati adulteration in pure ghee?
(a) Concentrated sulphuric acid
(b) Dilute sulphuric acid
(c) Concentrated hydrochloric acid
(d) Dilute hydrochloric acid
S11. Ans.(c)
Sol.Concentrated hydrochloric acid (HCl) is used to detect vanaspati adulteration in pure ghee.
To do this experiment, Heat a tablespoon of ghee in a test tube, and add an equal amount of concentrated HCl with a pinch of sugar.
Shake well to mix the ingredients.
The appearance of pink or red colour in the lower layer shows the sample is adulterated with rancid ghee like hydrogenated oils orvanaspati ghee.
Q12. For longer storage of cucumber fruits, the temperature should be
- 5°C
- 10°C
- 20°C
- 25°C
S12. Ans.(b)
Sol. For longer storage of cucumber fruits, Ideal storage condition for cucumber should be 50 to 54°F or 10-12℃.
Q13. Yellow coloured vegetables are rich source of
- Vitamin A
- Vitamin B
- Vitamin C
- Vitamin D
S13. Ans.(c)
Sol. Yellow coloured vegetables are rich source of Vitamin C.
Yellow fruits and vegetables have a phytochemical called bio-flavonoid.
This has sometimes been referred to as Vitamin P. This element helps aid the breakdown of vitamin C in the body and thus provides the necessary vitamin C.
Q14. Tomato fruits for canning are harvested at
(a) Mature green stage
(b) Red ripe stage
(c) Immature green stage
(d) Half-ripe / pink stage
S14. Ans.(b)
Sol.For canning, tomatoes are harvested at Red ripe stage.
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans).
Q15. What is the common characteristic of the elements of the same group in the periodic table?
(a) Electrons in outer most shell
(b) Total number of electrons
(c) Total number of protons
(d) Atomic weight
S15.Ans.(a)
Sol. The elements in each group have the same number of electrons in the outer orbital. Those outer electrons are also called valence electrons. They are the electrons involved in chemical bonds with other elements.
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