Which one of the following pairs is not correctly matched?
Correct Answer:
(A) Lactose – Sour milk
Lactic acid is found in milk not the lactose. Lactose is a milk sugar. Lactic acid is produced by the fermentation of lactose. Other three pairs are correctly matched.
Ques: 2
Which one of the following pairs is not correctly matched?
Correct Answer:
(C) Acetic acid - Curd
Ascorbic acid or vitamin C is found in many fresh vegetables and fruits such as cauliflower, lemon, cabbage and citrus fruits. Maltose is found in Malt. Malt is a germinated cereal that has been dried in a process known as "Malting". Lactic acid is found in curd not acetic acid. Formic acid occurs in the body of red ants and in the stings of bees.
Ques: 3
Match List-I with List-II and select the correct answer by using the codes given below the lists :
List-I List-II
A. Pickle 1. Carbonic Acid
B. Sour Milk 2. Acetic Acid
C. Apple 3. Lactic Acid
D. Cold drinks and soda water 4. Malic Acid
Code :
A B C D
Correct Answer:
(B) 2 3 4 1
The correctly matched lists are as follows :
Pickle - Acetic Acid
Sour Milk - Lactic Acid
Apple - Malic Acid
Cold Drinks and soda water - Carbonic Acid
Ques: 4
Which of the following is NOT correctly matched ?
Correct Answer:
(C) Souring of milk – Nitric acid
Soured milk denotes a range of food products produced by the acidification of milk. It is the lactic acid which makes the milk sour. Pairs of other options are correctly matched.
Ques: 5
Milk openly placed for some time becomes sour due to-
Correct Answer:
(B) Lactic acid
Milk contains a sugar called lactose. It also contains harmless bacteria called lactobacillus, which uses glucose for energy and creates lactic acid as a by-product. It is the lactic acid which makes the milk sour. The presence of lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria.
Ques: 6
Which one of the following acids, is formed during the change of milk into curd?
Correct Answer:
(D)
Lactic acid
When pasteurized milk is heated to a temperature of 30-40oC or even at room temperature and a small amount of old curd or whey is added to it, the lactobacillus (bacteria) in that curd or whey sample starts to grow. They convert the lactose into lactic acid, which imparts the sour taste to curd.
Ques: 7
The predominant organic acid in grapes is –
Correct Answer:
(D)
Tartaric acid
Tartaric acid is the predominant organic acid in grapes. It is a white crystalline diprotic acid.
Ques: 8
For human nutrition, tomatoes are a rich source of
Correct Answer:
(C) Citric acid
Tomato contains mainly citric acid and malic acid. Due to which, it also acts as ant-acid. It also contains oxalic acid which is found less in quantity.
Ques: 9
Which one of the following organic acids is abundant in grapes, tamarind and banana?
Correct Answer:
(D)
Tartaric acid
Tartaric acid is found in abundance in grapes, tamarind and banana. This acid is used as regulator and antioxidant in food items.
Ques: 10
Which acid is used in photography–
Correct Answer:
(B) Oxalic acid
Oxalic acid is used in photography. Formic acid is found in ants. Citric acid is found in lemon and acetic acid is found in vinegar.
Ques: 11
Which one of the following acids is used in the manufacturing of baking powder ?
Correct Answer:
(C) Tartaric Acid
Tartaric acid is used in the manufacturing of baking powder. This tartaric acid occurs naturally in many plants particularly in grapes, bananas and tamarinds. It is commonly combined with baking soda to function as a leavening agent in recipes and is one of the main acids found in wine.