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Chemical Methods

In jams and s...

Question

In jams and squashes, sugar, which reduces moisture, is added along with to check spoilage.

A

salt

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B

sodium hydroxide

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C

sodium benzoate

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Solution

The correct option is C sodium benzoate
Jams, jellies and squashes are preserved by sugar. Sugar draws out moisture from the microbes and so kills them. Sodium benzoate and sodium metabisulphite are common chemical preservatives which are also generally used to check the growth of microorganisms.

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Q. Explain why:
(i) Raisins swell up in water.
(ii) We gargle with saline solution in case of throat infection.
(iii) Bacteria and fungi do not grow in pickles, jams, jellies, and squashes.
(iv) The leaves of wilted lettuce, if kept in cold water, become crisp.

Assertion (A): Grains should be dried properly before storing.

Reason (R): Moisture content increases the chances of spoilage due to micro-organisms.

Q. In jams and squashes, sugar, which reduces moisture, is added along with to check spoilage.

is an important step to reduce the moisture in freshly harvested crops before storing them to prevent spoilage.

Q. Which of the following is used as a common preservative in jams and squashes to check their spoilage?

जैम तथा स्क्वैश को संदूषित होने से बचाने के लिए किस सामान्य परिरक्षक का उपयोग किया जाता है?

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