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TimestampEmail AddressScoreRoll Number & Name
1. Which one is incorrect for Calorific value of ethyl alcohol ?
2. Alcohol production by yeast fermentation can't exceeds more than the following value
3. How many alcohol molecules are produced from 2 molecules of glucose during yeast fermentation?
4. How many carbon dioxide molecules are produced from one molecule of glucose during alcoholic fermentation by yeast?
5. Carbon dioxide content of Beer is
6. pH of Beer produced by bottom fermentation yeast ranges from
7. Moisture content of Barely used for malting should be
8. Mashing process of brewing Beer is carried out at the following temperature
9. Alpha amylase is a
10. Which one is incorrect (During mashing in Beer manufacturing)
11. Precipitated flocculent formed during boiling of wort is called
12. Optimum temperature for ale fermentation is
13. 6 PU is equivalent to
14. Which one is fat a producing microorganism and can grow as contaminant during beer manufacturing.
15. What type of turbidity in beer can be minimized by using carbon dioxide
16. Exposure of beer to light causes
17. Following is tannic acid used in beer clarification
18. Following beer is tart in taste
19. which type of beer is sweet in taste
20. Dark malt is required for the following type of beer
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11/26/2022 11:50:33ss3777812@gmail.com13 / 20Sachin sahu-217.1 Cal/gm.20%02 moleculesTwo0.50%4.2 to 4.314%50-70 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Cold trub15-16 °C
Heating of Beer at 60 °C for 6 min
Acetobacter suboxygensOxidative turbidityMetallic tasteGallotenninAlePorterAle
3
11/26/2022 11:51:05dwivedieshu@gmail.com10 / 2010 Eshita dwivedi 7.1 kcal/gm.20%02 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold trub15-16 °C
Heating of Beer at 60 °C for 1 min
Lactobacillus acidophilusOxidative turbidityOxidized beerGallotenninDraftLagarAle
4
11/26/2022 11:51:30
sonamdangi01@gmail.com
10 / 20207.1 Cal/gm.20%04 moleculesTwo0.50%4.1 to 4.216%40-50 °Cendo-enzyme
Alpha amylase produces one reducing group per attack
Cold trub15-16 °C
Heating of Beer at 60 °C for 1 min
Candida utilisStarch turbidityMedicinal orderPVPPPotterAlePorter
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11/26/2022 11:52:00
shivhareharshit34@gmail.com
8 / 20 11- Harshit shivhare 7.1 kcal/gm.10%04 moleculesTwo5%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold trub10-14 °C
Heating of Beer at 60 °C for 1 min
Candida utilisGluten turbidityOxidized beerGallotenninPotterDraftLagar
6
11/26/2022 11:52:01
ajaykumar284301@gmail.com
8 / 2029 Ajaykumar7.1 kcal/gm.10%04 moleculesFour0.50%4.2 to 4.312%40-50 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Hot trub22-24 °C
Heating of Beer at 60 °C for 6 min
Bretanomyces bruxellansi
Resin turbidityOxidized beerPVPPAleLagarDraft
7
11/26/2022 11:52:11
shivamdangi503@gmail.com
9 / 20037100 Cal/gm20%04 moleculesTwo1.00%4.1 to 4.212%40-50 °Cendo-enzyme
Beta amylase produces one non reducing group per attack
Hot trub6-10 °C
Heating of Beer at 60 °C for 1 min
Lactobacillus acidophilusOxidative turbidityOxidized beerGallotenninLagarAleLagar
8
11/26/2022 11:52:23
prateekdwivedi2001@gmail.com
9 / 20Prateek Dwivedi 7.1 kcal/gm.20%04 moleculesTwo5%3.8 to 3.916%50-70 °Cexo-enzyme
Beta amylase cuts of maltose units from reducing ends
Cold trub15-16 °C
Heating of Beer at 60 °C for 1 min
Acetobacter suboxygensStarch turbidityMetallic tasteGallotenninAlePorterLagar
9
11/26/2022 11:52:31
rabhishekgoswami@gmail.com
14 / 2002 Abhishek Goswami 7100 Kcal/Kg20%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cthiol-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub15-16 °C
Heating of Beer at 60 °C for 6 min
Lactobacillus acidophilusOxidative turbidityLight struck beerGallotenninLagarAlePorter
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11/26/2022 11:52:34
shreyaagarwal3456@gmail.com
6 / 20057100 Kcal/Kg10%02 moleculesTwo0.50%4.1 to 4.212%50-60 °Cendo-enzyme
Beta amylase produces one non reducing group per attack
Hot trub6-10 °C
Heating of Beer at 60 °C for 1 min
Lactobacillus acidophilusGluten turbidityMetallic tasteSilica hydrogelDraftDraftDraft
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11/26/2022 11:52:49agurjar1703@gmail.com10 / 20ABHISHEK bankey 267.1 Cal/gm.20%02 moleculesTwo0.50%4.2 to 4.312%50-60 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Hot trub10-14 °C
Heating of Beer at 60 °C for 6 min
Acetobacter suboxygensResin turbidityMetallic tastePVPPPotterPorterAle
12
11/26/2022 11:52:52Malkiyat828@gmail.com11 / 20137.1 kcal/gm.10%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub15-16 °C
Heating of Beer at 60 °C for 1 min
Acetobacter suboxygensResin turbidityMetallic tastePVPPAlePorterAle
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11/26/2022 11:52:55ka1518844@gmail.com10 / 20Mohd. Asif khan (14)7.1 kcal/gm.20%04 moleculesThree0.10%4.1 to 4.212%50-60 °Cexo-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub6-10 °C
Heating of Beer at 60 °C for 1 min
Candida utilisOxidative turbidityLight struck beerGallotenninLagarAlePorter
14
11/26/2022 11:53:01
singhsourav3899@gmail.com
12 / 2018 & Sourav Singh 7.1 Cal/gm.20%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cexo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold break6-10 °C
Heating of Beer at 60 °C for 6 sec
Bretanomyces bruxellansi
Oxidative turbidityLight struck beerClayAlePorterAle
15
11/26/2022 11:53:01
priiyankatiiwarii520@gmail.com
16 / 20Priyanka Tiwari (18) 7.1 Cal/gm.20%02 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold trub15-16 °C
Heating of Beer at 60 °C for 6 min
Lactobacillus acidophilusOxidative turbidityLight struck beerGallotenninAlePorterPorter
16
11/26/2022 11:53:21
sonisneha3308@gmail.com
12 / 20Sneha soni 307100 Kcal/Kg20%04 moleculesOne0.10%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Cold trub6-10 °C
Heating of Beer at 60 °C for 1 Sec
Lactobacillus acidophilusOxidative turbidityLight struck beerSilica hydrogelAlePorterPorter
17
11/26/2022 11:53:25nancyrai771@gmail.com11 / 20Nancy rai 287.1 kcal/gm.30%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub15-16 °C
Heating of Beer at 60 °C for 6 min
Lactobacillus acidophilusOxidative turbidityOxidized beerSilica hydrogelPotterDraftDraft
18
11/26/2022 11:53:30ks896342@gmail.com10 / 2012 kritika 7.1 kcal/gm.10%04 moleculesTwo0.50%4.1 to 4.212%40-50 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub15-16 °C
Heating of Beer at 60 °C for 1 min
Lactobacillus acidophilusOxidative turbidityOxidized beerGallotenninPotterAleLagar
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11/26/2022 11:53:30Shiveshs500@gmail.com12 / 2030 & Shivesh Srivastava7.1 kcal/gm.10%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Hot trub15-16 °C
Heating of Beer at 60 °C for 1 min
Lactobacillus acidophilusOxidative turbidityMetallic tasteGallotenninLagarAleLagar
20
11/26/2022 11:53:42
iishaasingh1603@gmail.com
16 / 2007. Ayushi singh 7.1 Cal/gm.20%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold trub15-16 °C
Heating of Beer at 60 °C for 1 min
Acetobacter suboxygensOxidative turbidityLight struck beerGallotenninAlePorterPorter
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11/26/2022 11:53:47rvm6307@gmail.com9 / 20Roshni roll no.277.1 Cal/gm.10%04 moleculesTwo0.50%4.1 to 4.212%40-50 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Cold trub15-16 °C
Heating of Beer at 60 °C for 1 Sec
Candida utilisStarch turbidityMetallic tastePVPPLagarAleLagar
22
11/26/2022 11:53:53
shrashtigupta199@gmail.com
8 / 20Shrashti Gupta,277.1 Cal/gm.20%02 moleculesTwo0.50%3.9 to 4,014%50-60 °Cendo-enzyme
Alpha amylase produces one reducing group per attack
Cold break6-10 °C
Heating of Beer at 60 °C for 6 min
Acetobacter suboxygensOxidative turbidityOxidized beerPVPPAleAleAle
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11/26/2022 11:53:57
smitaguptasmitagupta48@gmail.com
10 / 20
Roll no. 1/ Smita kumari gupta
7.1 kcal/gm.20%02 moleculesOne0.50%4.1 to 4.212%40-50 °Cendo-enzyme
Beta amylase acts on alpha 1-4 linkage
Hot trub10-14 °C
Heating of Beer at 60 °C for 6 min
Acetobacter suboxygensOxidative turbidityMetallic tasteGallotenninPotterDraftPorter
24
11/26/2022 11:54:00
princedwivedi7233@gmail.com
12 / 20Prince Dwivedi & 27.1 kcal/gm.20%04 moleculesTwo0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Alpha amylase produces one reducing group per attack
Cold trub15-16 °C
Heating of Beer at 60 °C for 6 min
Bretanomyces bruxellansi
Starch turbidityLight struck beerPVPPPotterPorterAle
25
11/26/2022 11:54:02
shikhaverma2407@gmail.com
15 / 20227.1 kcal/gm.10%04 moleculesOne0.50%4.1 to 4.212%50-70 °Cendo-enzyme
Beta amylase cuts of maltose units from reducing ends
Hot trub15-16 °C
Heating of Beer at 60 °C for 1 Sec
Candida utilisOxidative turbidityOxidized beerGallotenninAlePorterPorter
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