Tag: food spoilage and food preservation

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Questions Related to food spoilage and food preservation

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry
Muddy water can be purified through coagulation by using :
  1. $\text{common slat}$
  2. $\text{alums}$
  3. $\text{sand}$
  4. $\text{lime}$
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Muddy water can be purified through coagulation by using alums. 


It is added to the water so that the negatively charged colloidal particles clump together into Flocks which then float to the top of the liquid settle to the bottom of the liquid, or can be more easily filtered from the liquid, prior to further filtration and disinfection of the water.

Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Which of the following will not enhance nutritional value of food?

  1. Minerals

  2. Artificial sweeteners

  3. Vitamins

  4. Amino acids
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Artificial sweeteners enhance the taste but will not enhance the nutritional value. Whereas minerals, vitamins and amino acid will increase the nutritional value as they are the important constituents of nutrition.

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry

Which of the following are used as food preservative?

  1. Table salt

  2. Sodium hydrogen carbonate

  3. Cane sugar

  4. Benzoic acid
Reveal answer Fill a bubble to check yourself
A,C Correct answer
Explanation
A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent  decomposition by microbial growth or by undesirable chemical changes.

Food preservation usually involves preventing the growth of bacteria,fungi (such as yest), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity.

The earliest cultures have used sugar as a preservative, and it was  commonplace to store fruit in honey. Similar to pickled foods, sugar cane was brought to Europe through the trade routes. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include  table salt.

Hence A & C are correct options.
Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Sugar is the main source of energy as it produces energy on metabolic decomposition. But these days low calorie drinks are more popular.

  1. True

  2. False

  3. Ambiguous

  4. None of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Sugar does produce energy through metabolic decomposition (approximately 4 kcal/g), which is true. The popularity of low-calorie drinks is also an observable market trend. However, framing these as connected facts makes for an odd true/false question.

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry

Assertion: All chemical added to food items are called food preservatives.
Reason: All the chemicals increase the nutritive value of the food.

  1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion.

  2. Both Assertion and Reason are correct but Reason is NOT the correct explanation for Assertion.

  3. Both Assertion and Reason are incorrect.

  4. Assertion is correct but Reason is incorrect.

  5. Assertion is incorrect but Reason is correct.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Various chemicals are added to food. They are called food additives and are flavours and sweeteners, food colours (dyes), fat emulsifiers and stablising agents, flour improvers antistaling agents and bleaches, antioxidants, preservatives and nutritional supplements.
Thus, only few chemicals added to food items are called food preservatives.
and Only few chemicals increase the nutritive value of the food.
Hence, both Assertion and Reason are incorrect.

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry

Assertion : Preservatives are added to food items
Reason : Preservatives inhibit the growth of microorganisms

  1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion

  2. Both Assertion and Reason are correct but Reason is not the correct explanation for Assertion

  3. Both Assertion and Reason are incorrect

  4. Assertion is correct but Reason is incorrect

  5. Assertion is incorrect but Reason is correct
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

A. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion.


Preservatives increase shelf life of food materials by inhibiting growth of micro organisms and that is the reason why they are added to food items. 

Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Assertion: Artificial sweeteners are added to the food to control the intake of calories.


Reason: Most of the artificial sweeteners are inert and do not metabolise in the body. 

Read the above assertion and reason and choose the correct option regarding it.

  1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion.

  2. Both Assertion and Reason are correct but Reason is not the correct explanation for Assertion.

  3. Both Assertion and Reason are incorrect.

  4. Assertion is correct but Reason is incorrect.

  5. Assertion is incorrect but Reason is correct.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Artificial sweeteners are added to the food to control the intake of calories.
Most of the artificial sweeteners are inert and do not metabolise in the body.

An example includes saccharine and its salts which are life savers for countless diabetics and is of great value to people who need to control the intake of calories.

Thus, both Assertion and Reason are correct and Reason is the correct explanation for Assertion.

Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

It is found in phosphorus and nitrogen

  1. inorganic impurities

  2. bacteria

  3. nutrients

  4. other microbes
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Nitrogen and phosphorous are nutrints that are natural parts of aquatic ecosystems.Nitrogen is also most abundant element in the air we breath nitrogen and phosphorous support the growth of a lgee and aquatic plants,which prouide food and habbit for fish and smaller organisma that line in water.







Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Which of the following are artificial sweeteners?

  1. Sodium benzoate

  2. Saccharin

  3. Galactose

  4. Aspartame
Reveal answer Fill a bubble to check yourself
B,D Correct answer
Explanation

For diabetic patients, sugar cannot be used as a sweetening agent. Artificial sweetening agents that are non-nutritive in nature are used as substituents for sugar (specially in soft drinks). 


Examples are saccharin (500 times sweeter than sucrose) and cyclamates. Aspartame (160 times sweeter than sucrose), another artificial sweetener is the methyl ester of the dipeptide aspartyl phenylalanine.

So, the correct options are B and D.