A) Miraculin B) Citric Acid C) Ascorbic Acid D) Malic Acid
A) Solanaceae B) Rosaceae C) Rutaceae D) Sapotaceae
A) 3-4 inches B) 1-2 inches C) 7-8 inches D) 5-6 inches
A) Blue B) Red C) Yellow D) Green
A) West Africa B) South America C) Australia D) Asia
A) 30-60 minutes B) 5-10 minutes C) 2-3 hours D) Overnight
A) Malus domestica B) Fragaria ananassa C) Synsepalum dulcificum D) Citrus paradisi
A) Alkaline soil B) Acidic soil C) Clay soil D) Sandy soil
A) Adds sweetness directly B) Binds to taste receptors C) Inhibits bitter taste D) Neutralizes acids
A) Sour B) Salty C) Sweet D) Bitter
A) Ingredient in alcoholic beverages B) Natural food coloring C) Food preservative D) Masking metallic taste from medications
A) Swallowed whole B) Mixed with other fruits C) Made into juice D) Chewed thoroughly and coating the tongue
A) Shrub B) Vine C) Tree D) Herb
A) Desert B) Arctic C) Tropical D) Temperate
A) Evergreen B) Serrated edges C) Glossy surface D) Oblong shape
A) Miraculous B) Reddish C) Berry-like D) Sweetening
A) Alkaline B) Neutral C) Acidic D) Irrelevant
A) Grafting only B) Layering only C) Seeds or cuttings D) Spores
A) High water demand B) Slow growth rate C) Rapid spread D) Pest resistance
A) The roots B) The leaves C) The fruit pulp D) The seeds
A) No effect B) Makes it taste bitter C) Makes it taste more sour D) Makes it taste sweeter
A) Dry B) Waterlogged C) Well-drained D) Poorly drained
A) Mexico B) Nigeria C) Thailand D) Brazil
A) Difficulty of cultivation B) Regulation of taste altering substances C) Lack of consumer interest D) High availability
A) By diluting the sour taste B) By temporarily binding to taste receptors and acting as a sweetener in acidic environments C) By blocking the sour taste receptors D) By neutralizing the acids
A) Tall and upright B) Slow-growing and compact C) Vine-like and climbing D) Fast-growing and spreading
A) 6 months B) 1 year C) 3-4 years D) 10+ years
A) Partial shade B) Morning sun only C) Full shade D) Full sun
A) The skin B) The pulp C) The stem D) The seed
A) Freezing B) Pickling C) Roasting D) Boiling |