Adulteration

Q.

At which of the following stages does adulteration take place?

1. Distribution

2. Retailing

3. All the above

4. Production

Q. Match the following colouring agents with the food they are used.

1. Soft drinks
2. Dairy products
3. Jams

Q.

Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.

1. Both Statement 1 andStatement 2 are False

2. Statement 1 is False but Statement 2 is True

3. Statement 1 is True but Statement 2 is False

4. Both Statement 1 andStatement 2 are True

Q. Adulteration of food is done to obtain:

1. High quality
2. Financial gain
3. Financial loss
4. Reducing cost for the seller

Q. What should be done to an ant sting?

Q.

___ is the process of adding cheap and low quality materials to food items that resembles the real food substances.

Q.

Addition of impure elements to a food item is called:

Q.

Identify the correct statement/statements.

(I) A food becomes adulterated when non-food substances are added to it.

(II) A food becomes adulterated when quality components are added to it.

1. Both (I) and (II)
2. Only (I)
3. Only (II)
4. Neither (I) nor (II)

Q. What do you mean by adulteration of food?

Q. Which of these serves as a standard for agricultural products?

1. ISI
2. FPO
3. BIS
4. AGMARK

Q. Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.

1. Statement 1 is False but Statement 2 is True.

2. Statement 1 is True but Statement 2 is False

3. Both Statement 1 andStatement 2 are True.
   
4. Both Statement 1 andStatement 2 are False.

Q.

Milk is usually adulterated with ____.

1. water

2. chalk powder

3. honey

4. juice

Q.

___is the process of adding cheap and low quality materials to food items that resembles the real food substances.

Q. Do humans also contain SILICON in their body if it is so then where is it found

Q. Which of the following is/are an adulterant(s) used in milk?

1. Water
2. Formalin
3. Starch
4. Salt

Q.

Read statements S1 and S2, choose the correct option.

S1: Adulteration happens more in loosely sold items than packed ones.

S2: Powder or paste forms are adulterated most.

1. Both statement 1 and statement 2 are true

2. Statement 1 is true but statement 2 is false

3. Both statement 1 and statement 2 are false

4. Statement 1 is false but statement 2 is true

Q. Select the natural food colours from the following.

1. Carmoisine
2. Betanin
3. Indigo carmine
4. Anthocyanins

Q. Manufacturing date and expiry date of a Juice is shown below in the figure. How many years is this safe to use?

1. 1
2. 2
3. 3
4. 4

Q. ______ is the process of adding cheap and low-quality materials to food items that resemble the real food substances.

1. Preservation
2. Condensation
3. Adulteration
4. Evaporation

Q. Addition of impure elements to a food item is called .

1. adulteration
2. preservation
3. alteration

Q.

Which of the following is an adulterant used in milk?

1. Red dye

2. Starch

3. Salt

4. Lime water