Kerala PSC Deputy Engineer Exam Model Questions and Answers 2015
KERALA CO-OPERATIVE MILK MARKETING FEDERATION LTD
A. rolling friction
B. dynamic friction
C. limiting friction
D. static friction
Ans:-B
2.Two balls of equal mass and of perfectly elastic material are lying on the floor. One of the ball with velocity v is made to struck the second ball. Both the balls after impact will move with a velocity
A. v
B. v/2
C. v/4
D. v/8
Ans:-B
3.A body of weight W is required to move up on rough inclined plane whose angle of inclination with the horizontal is α. The effort applied parallel to the plane is given by(where μ = tanφ = Coefficient of friction between the plane and the body.)
A. P = W tanα
B. P = W tan(α + φ)
C. P = W (sinα + μcosα)
D. P = W (cosα + μsinα)
Ans:-C
4.In a mortar, the binding material is
A. cement
B. sand
C. surkhi
D. cinder.
Ans:-A
5.Wrought iron contains carbon upto
A. 0.25%
B. 1.0%
C. 1.5%
D. 2%.
Ans:-A
6.Pick up the polymineralic rock from the following:
A. Quartz sand
B. Pure gypsum
C. Magnesite
D. Granite
Ans:-D
7.When these numbers are multiplied, (6 × 103) (5 × 105), the result is
A. 3 × 108
B. 30 × 108
C. 300 × 109
D. 3,000 × 107
Ans:-B
8.Resistance is measured in
A. henries
B. ohms
C. hertz
D. watts
Ans:-B
9.The number of kilowatts in 135 milliwatts is
A. 1.35 × 10–4 kW
B. 135 × 10–3 kW
C. 0.0135 kW
D. 0.00135 kW
Ans:-A
10.The yoghurt is made from
A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. mixed culture of (a) and (b)
ANS:-D
11.Cheese cancer of Swiss and similar cheese is caused by
A. Oospora Crustacea
B. Oospora caseovorans
C. Oospora aurianticum
D. none of these
ANS-B
12.Bulgarian butter milk is made with the help of
A. Lactobacillus bulgaricus
B. Streptococcus lactis
C. Streptococcus thermophilus
D. S. cremoris
ANS:A
13.A brown color in milk may result from
A. Pseudomonas putrefaciens
B. the enzymatic oxidation of tyrosine by P. fluorescens
C. both (a) and (b)
D. S. marcescens
ANS-C
14.Certain strains of Streptococcus lactis var. maltigenes may produce
A. bitter flavor
B. acid flavor
C. burnt or caramel flavor
D. none of these
ANS-C
15.The acidity may be described as "aromatic" when
A. Lactic streptococci and aroma forming Leuconostoc species are growing together
B. Streptococcus lactis and other lactis are growing together
C. appreciable amounts of volatile fatty acids are produced by Coliform bacteria
D. all of the above
ANS;-A
