Salt and Sugar Solutions

Q.

Gargling your throat with warm salt solution for some time will help relieve throat pain.

1. True

2. False

Q.

Give the reason for the usage of sugar and salts as preserving agents.

Q. Salt is a natural preservative.

1. True
2. False

Q.

_____ is almost always added to pickles to preserve it for a long time.

1. Sugar Solution

2. Ammonium chloride

3. Common Salt

4. Sodium benzoate

Q.

The food substances kept in concentrated solutions of sugar and salt do not decay.

1. True

2. False

Q.

Which of the following method(s) help(s) in food preservation?

1. Addition of salts or acids

2. Addition of sugar

3. Pasteurisation

4. Storing in containers

Q.

Some food substances are preserved in salt solution because microorganisms become inactive in a salty environment.

1. True

2. False

Q. Salt is used as a common preservative of many household food items. Which of the following is a role of salt in food preservation?

1. Salt absorbs water from foods, making the environment too dry to prevent harmful mold or bacteria
2. Salt slows the oxidation of fats
3. Salt enhances the taste of food
4. None of the above

Q.

Most bacteria can be killed by

1. cooking

2. refrigeration

3. freezing

4. salting

Q. The sterilizing parameter used in an autoclave is

1. Steam at 100${}^o$C for 1 hour.
2. Dry heat at 160${}^o$C for 1 hour.
3. Steam at 121${}^o$C for 5 minutes.
4. Steam under pressure at 121${}^o$C for 15 minutes.

Q.

Why do we add warm water over sore feet? What happens to us after a hot water bath? [3 MARKS]

Q.

Our body cant digest plant fibres. Yet they form an important part of our diet. Why?

Q. Mark the statement which is not true for sugar as preservative

1. Sugar inhibits the growth of bacteria
2. It protects the food from spoilage
3. Squashes can't be prepared by sugar
4. All of the above

Q. What happens to microorganisms when they are kept in food with increased salt content?

1. They become inactive.
2. Water moves out of their body.
3. The microorganisms grow.
4. They become active.

Q. Which of the following causes osmosis in food items?

1. Oil
2. Vinegar
3. Heat treatment
4. Salt

Q. Give reasons for the following.
Raw vegetables and fruits are kept in refrigerators whereas jams and pickles can be kept outside.

Q.

Cherries are preserved in the sugar solution to impart sweetness.

1. True

2. False

Q. What happens to microorganisms when they are kept in food with increased salt content?

1. They become inactive.
2. Water moves out of their body.
3. They become active.
4. The microorganisms grow.

Q.

Choose the correct type(s) of preservation which is/are based on the principle of osmosis.

1. Preservation in Salt Solution

2. Preservation in Vinegar

3. Preservation in Sugar Solution

4. Preservation in Oil

Q.

Which of the following method(s) help(s) in food preservation?

1. Addition of salts or acid

2. Addition of sugar

3. Pasteurization

4. All of these

Q.

Salt solution is ineffective as a preservative.

1. True

2. False