Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

Related MCQs

• Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
• Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase.
• Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
• Rice has a higher water activity than apples.
• Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.
• Which of the following will not happen when metal is cooled fast in annealing?
• Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
• Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
• Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
• Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?