Kartoshka va meva-sabzavot: Kimyo va Sifat

Froggy Jumps

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Oziq-ovqat kimyosi quiz

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Shohsanam Juraboyeva

Uzbekistan

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1	Shohsanam Juraboyeva May 2, 2026	% 10	01:58

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Kartoshka va meva-sabzavot: Kimyo va Sifat


Froggy Jumps Kartoshka va meva-sabzavot: Kimyo va SifatOnline version Oziq-ovqat kimyosi quiz by Shohsanam Juraboyeva 1 Kartoshkaning asosiy kimyoviy tarkibiy qismi nima? a Kraxmal b Lipidler c Sikrava 2 Kartoshkada quruq modda miqdori odatda qanchaga teng? a 18–25% b 30–35% c 5–10% 3 Meva va sabzavotlarda pH diapazoni qaysi? a 7.0–9.0 b 3.0–6.5 c 1.0–2.5 4 Fizik ko'rsatkichlarga nimalar kiradi? a Pishirilgan xushbo'ylik b Rangi va tarkibi c Massa, o'lcham, shakl, zichlik, qattiqlik 5 Kimyoviy ko'rsatkichlarga nimalar kiradi? a Kemistalik zaxiralari b Emulga va suv ligasi c Quruq modda, shakar, kislotalilik, vitaminlar 6 Kartoshkada kraxmal miqdorini nima belgilaydi? a Shikarga ta'sirini b Texnologik sifatini c Rangini 7 Sabzidagi asosiy pigment qaysi? a Chlorophyll b Karotin c Kofein 8 Sabzida shakar miqdori odatda qanchaga? a 0–1% b 6–9% c 15–20% 9 Ko'katlarda namlik qancha bo'ladi? a 95–100% b 85–90% c 50–60% 10 Nitrat miqdori nima uchun muhim? a Rangi uchun b Inson salomatligi uchun xavfsizlikni ta'minlash uchun c Qavsi uchun 11 Mahsulotning tashqi ko'rinishi qaysi baholash turiga kiradi? a Kapotilashuv baholashi b Organoleptik baholash c Kimyoviy xususiyat baholashi 12 Kartoshkada shakar miqdori qancha? a 0.5–1.5% b 10–15% c 5–10% 13 Quruq modda nima? a Suvning suvli qismi b Oziqaviy tolqin c Suvdan tashqari barcha moddalar yig'indisi 14 Meva va sabzavotlarda kislotalilik qancha bo'ladi? a 0.01–0.05% b 2–5% c 0.2–1.5% 15 Fizik-kimyoviy ko'rsatkichlar nimani aniqlaydi? a Mahsulot sifati va saqlanish xususiyatini b Qobig'ining rangini c Rang qalinligini 16 Kartoshkada vitamin C miqdori qancha? a 10–20 mg% b 0 mg% c 100–200 mg% 17 Standartlashtirish nima? a Mahsulot sifatini belgilovchi me'yorlar tizimi b Ranglarni moslashtirish c Sotuv narxini belgilash 18 Xalqaro oziq-ovqat standartlarini belgilovchi tizim qaysi? a FAO b ISO c Codex Alimentarius 19 Xalqaro umumiy standartlashtirish tashkiloti qaysi? a IEC b ICAO c ISO 20 Meva-sabzavotlar sifatiga ta'sir qiluvchi asosiy omillar nimalar? a Rang, qoshimcha ta'mlar b Saqlash sharoiti, harorat, namlik, mexanik shikastlanish c Yuzaki somonlashuv

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Kartoshka va meva-sabzavot: Kimyo va Sifat

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Kartoshka va meva-sabzavot: Kimyo va SifatOnline version

by Shohsanam Juraboyeva

Kartoshkaning asosiy kimyoviy tarkibiy qismi nima?

Kartoshkada quruq modda miqdori odatda qanchaga teng?

Meva va sabzavotlarda pH diapazoni qaysi?

Fizik ko'rsatkichlarga nimalar kiradi?

Kimyoviy ko'rsatkichlarga nimalar kiradi?

Kartoshkada kraxmal miqdorini nima belgilaydi?

Sabzidagi asosiy pigment qaysi?

Sabzida shakar miqdori odatda qanchaga?

Ko'katlarda namlik qancha bo'ladi?

Nitrat miqdori nima uchun muhim?

Mahsulotning tashqi ko'rinishi qaysi baholash turiga kiradi?

Kartoshkada shakar miqdori qancha?

Quruq modda nima?

Meva va sabzavotlarda kislotalilik qancha bo'ladi?

Fizik-kimyoviy ko'rsatkichlar nimani aniqlaydi?

Kartoshkada vitamin C miqdori qancha?

Standartlashtirish nima?

Xalqaro oziq-ovqat standartlarini belgilovchi tizim qaysi?

Xalqaro umumiy standartlashtirish tashkiloti qaysi?

Meva-sabzavotlar sifatiga ta'sir qiluvchi asosiy omillar nimalar?