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