Q50. A packet of potato chips is filled with nitrogen gas before sealing. What is the main reason for using nitrogen in the packet?
[RRB Group D, 9 August 2026, Shift 2]
(A) Nitrogen increases the crispness of chips
(B) Nitrogen removes moisture from chips
(C) Nitrogen prevents oxidation of oils and fats
(D) Nitrogen reacts with oil to stabilize it
Answer: (C) Nitrogen prevents oxidation of oils and fats
Explanation: Nitrogen is comparatively inert under packaging conditions and displaces oxygen in the packet. Reduced oxygen exposure slows oxidation of the fats present in fried chips. This helps preserve flavour, prevents rancid odours and extends shelf life.
Q49. India, in October 2025, developed its first indigenously discovered antibiotic, effective against resistant respiratory infections. What is its name?
[RRB NTPC Undergraduate CBT-I, 20 June 2026, Shift 1]
(A) Azithromycin
(B) Nafithromycin
(C) Penicillin-G
(D) Cefixime
Answer: (B) Nafithromycin
Explanation: Nafithromycin is an antibiotic developed in India by Wockhardt and intended for certain bacterial respiratory infections, including community-acquired bacterial pneumonia. It represents domestic pharmaceutical research focused on tackling antibiotic resistance; it is not a treatment for viral respiratory illnesses.
Q48. What leads to rancidity in food products?
[RRB NTPC Graduate CBT-I, 19 March 2026, Shift 3]
(A) Evaporation
(B) Fermentation
(C) Reduction
(D) Oxidation
Answer: (D) Oxidation
Explanation: Rancidity frequently arises when oxygen reacts with fats and oils, particularly unsaturated lipids. This oxidation forms compounds responsible for objectionable smells and flavours. Airtight storage, suitable antioxidants and protection from excess heat and light help slow the deterioration.
Q47. Which nutrient is primarily responsible for building and repairing tissues in the human body?
[RRB NTPC Graduate CBT-I, 16 March 2026, Shift 2]
(A) Carbohydrates
(B) Proteins
(C) Fats
(D) Vitamins
Answer: (B) Proteins
Explanation: Proteins consist of amino acids that the body uses to build enzymes, muscles, structural tissues and repair materials. Although proteins can provide energy, growth and tissue maintenance are central functions. Dietary sources include pulses, eggs, dairy products, fish and legumes.
Q46. Why is it important to keep the level of vitamins A and K high in poultry feeds for broilers?
[RRB JE CBT-I, 20 February 2026, Shift 1]
(A) To increase their tolerance to cold weather
(B) To ensure proper nutrition for healthy growth and development
(C) To make broilers resistant to external parasites
(D) To reduce the size of eggs
Answer: (B) To ensure proper nutrition for healthy growth and development
Explanation: Fast-growing broiler chickens need balanced micronutrients in addition to protein and energy. Vitamin A supports normal development and epithelial health, while vitamin K is essential for blood clotting. Adequate dietary amounts help sustain healthy growth and physiological functions.
Q45. Which of the following nutritional concerns are being highlighted in the food awareness campaign launched by the Ministry of Health and Family Welfare on the occasion of World Food Safety Day, 2025?
[RRB Group D, 5 February 2026, Shift 1]
(A) Excess iron and protein
(B) High fibre and calcium
(C) Low vitamin C and zinc
(D) Hidden sugars, fats and oils
Answer: (D) Hidden sugars, fats and oils
Explanation: The campaign drew attention to less obvious sources of sugar, fat and oil in everyday packaged or prepared foods. Excess consumption can worsen diet quality. Reading nutrition labels and assessing overall dietary patterns can help consumers make more informed choices.
Q44. Which vitamin is synthesized by intestinal microbiota?
[SSC CPO, 11 December 2025, Shift 2]
(A) Vitamin C
(B) Vitamin K
(C) Vitamin E
(D) Vitamin D
Answer: (B) Vitamin K
Explanation: Certain gut bacteria synthesize forms of vitamin K, which participates in activating proteins needed for normal blood coagulation. Dietary vitamin K also comes from leafy green vegetables. This fat-soluble vitamin has important functions in bone-associated protein metabolism as well.
Q43. Consider the following vitamins:
1. Vitamin D;
2. Vitamin B12;
3. Vitamin K;
4. Vitamin C.
Which of them are water soluble?
[RRB NTPC Undergraduate CBT-I, 21 August 2025, Shift 2]
(A) Only 2 and 3
(B) Only 1 and 2
(C) Only 1, 2 and 3
(D) Only 2 and 4
Answer: (D) Only 2 and 4
Explanation: Vitamin B12 and vitamin C belong to the water-soluble group. Vitamins D and K are fat-soluble, along with A and E. Solubility influences absorption, transport and storage, although vitamin B12 can be stored in significant amounts by the body.
Q42. Which of the following is classified as micronutrients?
[RRB NTPC Undergraduate CBT-I, 8 August 2025, Shift 1]
(A) Fats
(B) Vitamins
(C) Proteins
(D) Carbohydrates
Answer: (B) Vitamins
Explanation: Vitamins are micronutrients because the body generally requires them in small quantities. Minerals are also micronutrients. Carbohydrates, fats and proteins are macronutrients, usually needed in larger quantities to provide energy, structural material and other essential metabolic functions.
Q41. Which of the following combinations correctly matches the vitamin with its function and deficiency disorder?
[SSC Selection Post, Higher Secondary Level, 31 July 2025, Shift 2]
(A) Vitamin A – Promotes calcium absorption – Deficiency causes scurvy
(B) Vitamin D – Regulates vision pigments – Deficiency leads to pellagra
(C) Vitamin B12 – Aids nerve function and red blood cell formation – Deficiency causes pernicious anaemia
(D) Vitamin C – Supports blood clotting – Deficiency leads to night blindness
Answer: (C) Vitamin B12 – Aids nerve function and red blood cell formation – Deficiency causes pernicious anaemia
Explanation: Vitamin B12 is important for DNA synthesis, neurological function and normal red blood cell maturation. Autoimmune loss of intrinsic factor can cause pernicious anaemia by preventing B12 absorption. The other alternatives mismatch vitamins with their established physiological roles or deficiencies.
Q40. Deficiency of which nutrient is most directly linked to reduced oxygen-carrying capacity of blood?
[RRB NTPC Graduate CBT-I, 19 June 2025, Shift 2]
(A) Iodine
(B) Iron
(C) Vitamin A
(D) Calcium
Answer: (B) Iron
Explanation: Iron is an essential component of haemoglobin, the red-cell protein that transports oxygen. Inadequate iron can reduce haemoglobin production and cause iron-deficiency anaemia, leading to fatigue, weakness and breathlessness. Iron-rich foods and adequate absorption help prevent deficiency.
Q39. Deficiency of which vitamin in the diet is most commonly linked to poor vision in dim light (night blindness)?
[RRB NTPC Graduate CBT-I, 17 June 2025, Shift 1]
(A) Vitamin A
(B) Vitamin B12
(C) Vitamin D
(D) Vitamin C
Answer: (A) Vitamin A
Explanation: Vitamin A contributes to the formation and regeneration of rhodopsin, a light-sensitive pigment in retinal rod cells. Inadequate vitamin A can impair vision in darkness and may also damage the ocular surface. Animal foods and provitamin-A carotenoids supply it.
Q38. Which of the following is an effective way to prevent rancidity in packaged food?
[RRB JE CBT-II (Mechanical), 4 June 2025]
(A) Adding antioxidants
(B) Increasing moisture content
(C) Keeping it in direct sunlight
(D) Storing in a warm place
Answer: (A) Adding antioxidants
Explanation: Antioxidants inhibit or slow oxidative chain reactions involving food fats. This reduces the formation of peroxides and unpleasant-smelling breakdown products. Warm conditions, direct sunlight and moisture exposure can encourage deterioration rather than prevent it, depending on the food involved.
Q37. The objective of Mukhyamantri Ladli Behna Yojana implemented in entire Madhya Pradesh, in addition to economic self-reliance, is:
[MPPSC State Service Prelims, 16 February 2025]
(A) Women’s political participation
(B) Women’s marriage-related expenses
(C) Women’s health and nutrition
(D) Women’s rights in criminal justice system
Answer: (C) Women’s health and nutrition
Explanation: The scheme identifies improvement in women’s health and nutritional status alongside financial independence as an objective. Better access to resources may help meet household dietary needs. The question concerns a welfare programme, not a particular biochemical nutrient or medicine.
Q36. Which of the following is NOT used as food preservative?
[SSC Stenographer, 11 December 2024, Shift 1]
(A) Sodium benzoate
(B) Table Salt
(C) Sodium hydrogen carbonate
(D) Sugar
Answer: (C) Sodium hydrogen carbonate
Explanation: Sodium hydrogen carbonate, commonly called baking soda, is primarily a raising agent in foods. Sodium benzoate inhibits spoilage microorganisms in suitable acidic products, while concentrated salt or sugar preserves foods by lowering water availability for microbial growth.
Q35. How does salt contribute to the preservation of food?
[SSC MTS, 5 November 2024, Shift 2]
(A) By acting as an antioxidant
(B) By inhibiting the growth of microorganisms through osmosis
(C) By reducing the pH of the food
(D) By promoting the Maillard reaction
Answer: (B) By inhibiting the growth of microorganisms through osmosis
Explanation: High salt concentrations reduce available water and create osmotic stress for many microorganisms. Water moves away from microbial cells, limiting their growth. Salting is therefore widely used for fish, meat and pickles, often together with other preservation methods.
Q34. What is the primary acid found in citrus fruits like oranges and lemons?
[SSC MTS, 22 October 2024, Shift 2]
(A) Lactic acid
(B) Tartaric acid
(C) Citric acid
(D) Acetic acid
Answer: (C) Citric acid
Explanation: Citric acid is an organic acid responsible for much of the sour taste of lemons, oranges and other citrus fruits. Its acidity also makes it useful in foods as a flavouring and acidity regulator. It differs from ascorbic acid, which is vitamin C.
Q33. What is the name of the inflammatory condition that causes cracks, crusting and scaling at the corners of the mouth due to vitamin B2 deficiency?
[SSC CGL Tier-I, 25 September 2024, Shift 2]
(A) Cheilosis
(B) Psoriasis
(C) Urticaria
(D) Atopic dermatitis
Answer: (A) Cheilosis
Explanation: Cheilosis, often described as angular inflammation or cracking of the lips, can occur with riboflavin deficiency. Vitamin B2 helps form coenzymes involved in energy metabolism. Infections and other nutritional deficiencies can also contribute to angular cheilitis.
Q32. Which of the following is responsible for the red colour of beetroot?
[SSC CGL Tier-I, 24 September 2024, Shift 1]
(A) Curcumin
(B) Betanin
(C) Beta carotene
(D) Lycopene
Answer: (B) Betanin
Explanation: Betanin belongs to the betalain pigment family and produces the characteristic red-purple colour of beetroot. It is water-soluble and is also used as a natural food colouring agent. Curcumin colours turmeric, whereas lycopene colours many ripe tomatoes.
Q31. Which of the following is another name of vitamin C?
[SSC CGL Tier-I, 23 September 2024, Shift 2]
(A) Pyridoxine
(B) Pyridoxal
(C) Pyridoxamine
(D) Ascorbic acid
Answer: (D) Ascorbic acid
Explanation: Ascorbic acid is the chemical name of vitamin C. It acts as an antioxidant, supports collagen synthesis and improves absorption of non-haem iron from food. Pyridoxine, pyridoxal and pyridoxamine are forms of a different nutrient, vitamin B6.
Q30. Which is the most important protein component in milk, both quantitatively and nutritionally, that accounts for about 80% of the total protein in bovine milk?
[SSC CGL Tier-I, 19 September 2024, Shift 3]
(A) Actin
(B) Albumin
(C) Pepsin
(D) Casein
Answer: (D) Casein
Explanation: Casein is the principal protein fraction in cow milk and constitutes roughly four-fifths of its total protein. It forms micelles that carry calcium and phosphate. The remaining substantial fraction consists mainly of whey proteins, including beta-lactoglobulin and alpha-lactalbumin.
Q29. Scurvy is a disease caused by the deficiency of:
[CGPSC Preliminary Examination, 11 February 2024]
(A) Vitamin B2
(B) Vitamin A
(C) Vitamin C
(D) None of the above
Answer: (C) Vitamin C
Explanation: Scurvy results from prolonged deficiency of vitamin C, which the body needs to produce healthy collagen. Typical signs include bleeding gums, bruising and impaired wound healing. Fruits and vegetables, particularly citrus fruits and amla, provide dietary vitamin C.
Q28. Which of the following food additives have nutritive value?
[SSC JE Electrical Paper-I, 10 October 2023, Shift 2]
(A) Food colours
(B) Antioxidants
(C) Nutritional supplements
(D) Preservatives
Answer: (C) Nutritional supplements
Explanation: Nutritional supplements may add vitamins, minerals or other dietary nutrients to foods, thereby increasing their nutritive value. Preservatives primarily delay spoilage, colours modify appearance and many antioxidants protect food components from oxidation rather than directly supply required nutrients.
Q27. Which vitamin is synthesised in the presence of sunlight in our body?
[SSC CHSL Tier-I, 8 August 2023, Shift 2]
(A) Vitamin B
(B) Vitamin C
(C) Vitamin D
(D) Vitamin A
Answer: (C) Vitamin D
Explanation: Ultraviolet B radiation initiates vitamin D3 formation in exposed skin from a cholesterol-derived compound. Vitamin D helps regulate calcium and phosphate absorption, contributing to healthy bones and teeth. Deficiency can cause rickets in children and osteomalacia in adults.
Q26. Vitamins and minerals are helpful for which of the following?
[SSC CGL Tier-I, 24 July 2023, Shift 1]
(A) Proper breathing
(B) Proper sweating
(C) Proper fat storage
(D) Carry out metabolic reactions in our body
Answer: (D) Carry out metabolic reactions in our body
Explanation: Many vitamins act as coenzymes or assist enzymes, while minerals provide structural or catalytic functions. They therefore support metabolic reactions involved in energy release, tissue formation and normal physiology. Their roles extend beyond any single process such as sweating or breathing.
Q25. Match the nutrients with their correct sources:
i. Protein-rich food;
ii. Fat-rich food;
iii. Carbohydrate-rich food;
iv. Vitamin C-rich food.
Sources:
a. Wheat;
b. Lemon;
c. Egg white;
d. Butter and cheese.
[SSC CGL Tier-I, 17 July 2023, Shift 1]
(A) i–c, ii–a, iii–b, iv–d
(B) i–c, ii–d, iii–b, iv–a
(C) i–c, ii–d, iii–a, iv–b
(D) i–d, ii–c, iii–b, iv–a
Answer: (C) i–c, ii–d, iii–a, iv–b
Explanation: Egg white contains substantial protein; butter and cheese supply fat; wheat is mainly a carbohydrate-containing cereal; and lemon provides vitamin C. Matching these representative sources tests the broad nutritional composition of common foods rather than their exact nutrient percentages.
Q24. Seaweeds are important source of:
[UPPSC PCS Prelims GS Paper-I, 14 May 2023]
(A) Iodine
(B) Argon
(C) Bromine
(D) Chlorine
Answer: (A) Iodine
Explanation: Many marine seaweeds concentrate iodine from seawater. Iodine is necessary for synthesis of thyroid hormones, which regulate metabolic activity and development. The iodine content varies greatly among seaweed species, and excessive intake can also disturb thyroid function.
Q23. Match:
i. Kwashiorkor; ii. Weak bones and muscles; iii. Anaemia; iv. Goitre.
Deficiencies: a. Iodine; b. Iron; c. Calcium; d. Protein.
[SSC CGL Tier-I, 6 December 2022, Shift 2]
(A) i–c, ii–b, iii–d, iv–a
(B) i–b, ii–a, iii–c, iv–d
(C) i–d, ii–c, iii–b, iv–a
(D) i–b, ii–c, iii–a, iv–d
Answer: (C) i–d, ii–c, iii–b, iv–a
Explanation: Kwashiorkor is associated with severe protein malnutrition; inadequate calcium may weaken bones; iron deficiency can produce anaemia; and iodine deficiency can enlarge the thyroid gland, causing goitre. The matching exercise links essential nutrients with characteristic deficiency conditions.
Q22. Match the vitamins with their alternative names:
i. Vitamin A; ii. Vitamin B12; iii. Vitamin C; iv. Vitamin D.
Names: a. Ascorbic acid; b. Retinol; c. Cobalamin; d. Ergocalciferol.
[SSC CGL Tier-I, 1 December 2022, Shift 3]
(A) i–b, ii–a, iii–c, iv–d
(B) i–a, ii–b, iii–c, iv–d
(C) i–c, ii–b, iii–d, iv–a
(D) i–b, ii–c, iii–a, iv–d
Answer: (D) i–b, ii–c, iii–a, iv–d
Explanation: Retinol is a form of vitamin A, cobalamin denotes vitamin B12 and ascorbic acid is vitamin C. Ergocalciferol is vitamin D2. Recognising these chemical names is useful in understanding dietary labels, pharmaceutical formulations and deficiency disorders.
Q21. Which of the following processes prevents the growth of microbes in milk?
[MP Vyapam Sub Engineer (Civil), 7 November 2022, Shift 2]
(A) Anaerobic respiration
(B) Pasteurisation
(C) Cellular respiration
(D) Fermentation
Answer: (B) Pasteurisation
Explanation: Pasteurisation applies controlled heat to milk to reduce disease-causing microorganisms and other vegetative microbes. It improves safety and shelf life without being equivalent to complete sterilisation. Cooling and hygienic handling remain important after pasteurisation to prevent renewed contamination.
Q20. Which of the following chemicals is commonly used for preserving tomato sauces?
[SSC Selection Post Matric Level, 5 August 2022, Shift 1]
(A) Sodium benzoate
(B) Sodium nitrite
(C) Sodium nitrate
(D) Sodium chloride
Answer: (A) Sodium benzoate
Explanation: Sodium benzoate is a commonly used preservative in acidic foods such as tomato sauces, fruit drinks and pickles. Its effectiveness increases under acidic conditions, where benzoic acid inhibits several spoilage microorganisms. Permitted levels are governed by food safety regulations.
Q19. At what temperature is milk boiled for 15 to 30 seconds in the pasteurisation process?
[SSC Selection Post Higher Secondary Level, 1 August 2022, Shift 3]
(A) 72°C
(B) 60°C
(C) 80°C
(D) 45°C
Answer: (A) 72°C
Explanation: High-temperature, short-time milk pasteurisation commonly uses about 72°C for at least 15 seconds. This heat treatment markedly reduces vegetative pathogens, after which rapid cooling helps maintain quality. Pasteurised milk is not necessarily sterile and normally requires appropriate refrigeration.
Q18. The phosphatase test is used for the analysis of:
[MPPSC State Service Prelims 2021, held 19 June 2022]
(A) Milk
(B) Tea
(C) Water
(D) All of the above
Answer: (A) Milk
Explanation: The alkaline phosphatase test is a quality-control method for milk. Sufficient pasteurisation inactivates the enzyme normally found in raw milk. Detection of active alkaline phosphatase may suggest inadequate heat treatment or post-pasteurisation contamination with unheated milk.
Q17. Which chemical is used as food preservative?
[MP Police Constable, 10 January 2022, memory-based paper]
(A) Sodium benzoate
(B) Glycerin
(C) Sodium carbonate
(D) Tartaric acid
Answer: (A) Sodium benzoate
Explanation: Sodium benzoate is the sodium salt of benzoic acid and is used to inhibit spoilage microorganisms in certain acidic foods and drinks. Food preservation depends on concentration, acidity and processing conditions; the additive must be used within applicable food-safety limits.
Q16. Which of the following chemicals is NOT used as a food preservative to check the growth of microorganisms?
[SSC GD Constable, 13 December 2021, Shift 2]
(A) Sodium metabisulphite
(B) Sodium hydrogen carbonate
(C) Benzoic acid
(D) Sodium benzoate
Answer: (B) Sodium hydrogen carbonate
Explanation: Sodium hydrogen carbonate is baking soda, better known for its leavening role and acid-neutralising properties. Benzoic acid, sodium benzoate and sodium metabisulphite are established preservatives used under appropriate conditions to help limit deterioration by microorganisms.
Q15. Intestinal bacteria are main source of which one of the following vitamins?
[UPSC NDA-II General Ability Test, 14 November 2021]
(A) Vitamin E
(B) Vitamin C
(C) Vitamin B12
(D) Vitamin A
Answer: (C) Vitamin B12
Explanation: Some intestinal microorganisms can synthesize vitamin B12, making it the answer among the choices in this examination. However, most B12 made in the human colon is not efficiently absorbed; dietary animal products and fortified foods remain important usable sources.
Q14. Which of the following vitamins are fat soluble?
[RPSC RAS Prelims, 27 October 2021]
(A) C and E
(B) A and C
(C) A and D
(D) B12 and D
Answer: (C) A and D
Explanation: Vitamins A and D are fat-soluble, along with vitamins E and K. They are absorbed with dietary lipids and may be stored in body tissues. Vitamins C and the B-complex group are water-soluble, making the other given pairs incorrect.
Q13. Which of the following is used as a preservative?
[SSC MTS 2020, held 26 October 2021, Shift 1]
(A) Magnesium silicate
(B) Sodium palmitate
(C) Dipropylene glycol
(D) Sodium chloride
Answer: (D) Sodium chloride
Explanation: Sodium chloride is ordinary table salt and has long been used to preserve foods. At sufficiently high concentrations, it lowers water availability and limits microbial growth. It is especially useful for curing and pickling, frequently with drying or acidity.
Q12. An antibiotic is not useful against a virus whereas a vaccine is. Which one of the following is the most appropriate reason for this?
[UPSC CDS General Knowledge, 7 February 2021]
(A) An antibiotic can break RNA only, whereas virus has DNA
(B) An antibiotic is a carbohydrate in its chemical nature, whereas a vaccine is a protein which works well to kill a virus
(C) Only a vaccine can break the genetic material of a virus
(D) A virus does not use biochemical pathways which can be blocked by an antibiotic, but a vaccine can boost an immune system to fight the virus
Answer: (D) A virus does not use biochemical pathways which can be blocked by an antibiotic, but a vaccine can boost an immune system to fight the virus
Explanation: Antibiotics act on bacterial targets such as cell-wall synthesis or ribosomes, which viruses lack. Vaccines instead prime immune responses against particular pathogens. They reduce the risk or severity of infection but do not directly destroy viral genetic material.
Q11. Antibiotic such as penicillin blocks _______.
[UPSC CDS General Knowledge, 8 November 2020]
(A) cell wall formation in bacteria
(B) RNA synthesis in bacteria
(C) DNA synthesis in bacteria
(D) division in bacteria
Answer: (A) cell wall formation in bacteria
Explanation: Penicillin belongs to the beta-lactam antibiotic class and interferes with bacterial peptidoglycan cross-linking. Weakening cell-wall construction can lead to bacterial death, particularly in actively growing susceptible bacteria. Human cells lack peptidoglycan walls, providing useful selective toxicity.
Q10. Excess fluoride in drinking water causes:
[WBCS Prelims 2020]
(A) Lung disease
(B) Intestinal infection
(C) Fluorosis
(D) Rickets
Answer: (C) Fluorosis
Explanation: Prolonged intake of excessive fluoride can cause dental or skeletal fluorosis. Dental fluorosis changes the appearance of developing tooth enamel, while severe skeletal fluorosis affects bones and joints. The effect depends on dose, exposure duration and other factors.
Q9. Which of the following chemical compound is used as a preservative in pickle?
[SSC MTS, 14 August 2019, Shift 3]
(A) Calcium metabisulphate
(B) Sodium nitrate
(C) Sodium benzoate
(D) Calcium carbonate
Answer: (C) Sodium benzoate
Explanation: Sodium benzoate helps suppress microorganisms in acidic preserved foods, including certain pickles. Its antimicrobial action depends strongly on the product pH. Pickles may additionally rely on salt, vinegar and hygienic packaging to achieve their desired shelf life.
Q8. The food that gives more calories per unit mass of food is:
[WBCS Prelims 2019]
(A) Protein
(B) Carbohydrates
(C) Fat
(D) Water
Answer: (C) Fat
Explanation: Dietary fat provides approximately nine kilocalories per gram, compared with about four kilocalories per gram from digestible protein or carbohydrate. Water supplies no food energy. Therefore, fat is the most energy-dense nutrient among these alternatives.
Q7. In medicine bottles containing capsules and tablets, a pouch of silica gel is kept:
[WBCS Mains Science, 2018]
(A) To kill bacteria
(B) To absorb bacteria
(C) To keep bottle warm
(D) To absorb moisture
Answer: (D) To absorb moisture
Explanation: Silica gel is a desiccant that adsorbs water vapour from the surrounding air. Moisture control helps protect humidity-sensitive tablets and capsules from deterioration. Silica gel is not an antibiotic and its primary purpose is not to keep medicines warm.
Q6. Which of the following substance is extensively used for food preservation?
[West Bengal Police Constable, 2018, Official Paper 2]
(A) Acetic acid
(B) Benzoic acid
(C) Tartaric acid
(D) Sodium bicarbonate
Answer: (B) Benzoic acid
Explanation: Benzoic acid inhibits various spoilage microorganisms, particularly in acidic foods, and is frequently used as its more soluble sodium salt. Acetic acid is also used in preservation, especially vinegar-based pickling, but benzoic acid was the stated answer in this paper.
Q5. The well known antibiotic penicillin is obtained from this plant group:
[WBCS Prelims 2017]
(A) Algae
(B) Fungi
(C) Lichen
(D) Angiosperm
Answer: (B) Fungi
Explanation: Penicillin was originally derived from Penicillium moulds, which belong to the kingdom Fungi rather than plants. This antibiotic targets bacterial cell-wall synthesis. Alexander Fleming identified its antibacterial action, and subsequent development made penicillin an important clinical medicine.
Q4. Precursor of which one of the following vitamins comes from beta-carotene?
[UPSC NDA General Ability Test, 19 April 2015]
(A) Vitamin A
(B) Vitamin C
(C) Vitamin D
(D) Vitamin K
Answer: (A) Vitamin A
Explanation: Beta-carotene is a provitamin A carotenoid found in carrots and other orange or green vegetables. The body can convert it to retinal and related vitamin A compounds. Vitamin A is essential for vision, cellular differentiation and immune function.
Q3. The Government of India encourages the cultivation of sea buckthorn. What is the importance of this plant?
1. It helps in controlling soil erosion and in preventing desertification.
2. It is a rich source of biodiesel.
3. It has nutritional value and is well-adapted to live in cold areas of high altitudes.
4. Its timber is of great commercial value.
Which statements are correct?
[UPSC Civil Services Prelims 2012]
(A) 1 only
(B) 2, 3 and 4 only
(C) 1 and 3 only
(D) 1, 2, 3 and 4
Answer: (C) 1 and 3 only
Explanation: Sea buckthorn can stabilise soils in fragile cold, high-altitude areas and produces berries valued for their nutritional constituents. Its extensive roots assist erosion control. The other assertions overstate its commercial usefulness as biodiesel feedstock or timber.
Q2. Which of the following vitamin is most easily destroyed by heat and air?
[WBCS Prelims 2002]
(A) A
(B) B
(C) C
(D) D
Answer: (C) C
Explanation: Vitamin C, or ascorbic acid, is sensitive to heat and oxidation in air, especially during prolonged cooking and storage. Food preparation methods that reduce exposure to heat, water and oxygen can help preserve this important water-soluble vitamin.
Q1. Refrigeration helps in food preservation by:
[WBCS Prelims 2002]
(A) Killing bacteria and germs
(B) Greatly retarding the rates of biochemical reaction
(C) Providing a cover of ice over food
(D) Stopping enzyme action
Answer: (B) Greatly retarding the rates of biochemical reaction
Explanation: Lower temperatures slow many chemical and enzyme-mediated reactions and reduce the growth rates of numerous spoilage microorganisms. Refrigeration usually does not sterilise food or stop all enzyme activity. Proper hygiene and suitable storage time therefore remain necessary.