MCQ on Classification of Economic plants Part - 2- Economic botany

 1. Aromatic values of spices is due to presence of:

a) Proteins
b) Essential oils
c) Sugars
d) Pectins
Answer: b) Essential oils

2. Being an appetizer and possessing good aroma and flavour, which is considered as “food adjuncts”?
a) Beverages
b) Millets
c) Medicinal plants
d) Spices
Answer: d) Spices

3. Cane sugar is:
a) Maltose
b) Fructose
c) Sucrose
d) Arabinose
Answer: c) Sucrose

4. Which is the commonest type of reserve food present in green plants?
a) Pectins
b) Starch
c) Hemicellulose
d) Proteins
Answer: b) Starch

5. Which among the following is known as fruit jellies?
a) Cellulose
b) Fat
c) Starch
d) Pectins
Answer: d) Pectins

6. Indian rubber plant is a:
a) Hevea brasiliensis
b) Ficus benghalensis
c) Ficus elastica
d) Ficus religiosa
Answer: c) Ficus elastica

7. Stimulating and refreshing qualities of non-alcoholic beverages is due to presence of:
a) Oryzein
b) Caffeine
c) Zein
d) Triticin
Answer: b) Caffeine

8. Beer is made up from the fermentation of:
a) Grapes
b) Barley
c) Potato
d) All of these
Answer: b) Barley

9. The leather industries prefer which compound for making product stable, soft and pliable, strong, and resistant to air, moisture, temperature changes, and bacterial attack?
a) Vegetable tannins
b) Resins
c) Dyes
d) Mucilage
Answer: a) Vegetable tannins

10. Which is not used as a vegetable dyestuff?
a) Safflower
b) Gugal
c) Indigo
d) Henna
Answer: b) Gugal