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