Nutritional quality breeding deals with genetic improvement in:
A) Protein
B) Oil
C) Vitamins
D) All of the above
In cereals, limiting amino acids are:
A) Lysine
B) Threonine
C) Sometimes tryptophan
D) All of the above
In Pulses, limiting amino acids include:
A) Methionine
B) Tryptophan
C) Lysine
D) (a) and (b) above
In green vegetables, the limiting amino acid is:
A) Lysine
B) Arginine
C) Methionine
D) Tryptophan
In nuts and oil seeds, the limiting amino acid is:
A) Methionine
B) Threonine
C) Lysine
D) Tryptophan
In sorghum, induced mutant with high lysine content is:
A) IS 11167
B) IS 11758
C) 721 P
D) None of the above
In barley, spontaneous mutant with high lysine content is:
A) Notch1
B) Notch 2
C) Hiproly
D) Riso 1508
In maize, source of high lysine includes:
A) Opaque 2
B) Floury 2
C) Opaque 7
D) All of the above
Brittle 2 is the mutant source of high lysine in:
A) Sorghum
B) Wheat
C) Maize
D) Barley
IS 11167 is a high lysine mutant of:
A) Wheat
B) Barley
C) Sorghum
D) Maize

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