+1 vote
in Food Engineering by (93.7k points)
Ionizing radiation _____ the thickness of albumin.

(a) Increases

(b) Decreases

(c) Remains constant

(d) None of the mentioned

I got this question in an interview for job.

My doubt stems from Principles of Food Irradiation-2 in division Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering

1 Answer

+2 votes
by (380k points)
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Best answer
Right answer is (b) Decreases

Explanation: Ionizing radiation decreases the thickness of albumin, but increases the relative viscosity of albumin in solutions.

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