Question 21. When do we say that food is adulterated under the PFA Act?

Question 22. 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.

Question 23. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.
Statement 2: Baking soda is a leavening agent. It is an additive.

Question 24. Statement 1: Preservatives are food additives.
Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.

Question 25. What are Sequestrants?

Question 26. _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

Question 27. What is “carryover” principle?

Question 28. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?

Question 29. A substance intentionally added that preserves flavour and improves taste is called _____

Question 30. Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.
Statement 2: Antioxidant is a class of food additive.