Discussion
Match the following reactants in Column I with the most appropriate purpose used in processing as mentioned in Column II
| Column I | Column II | ||
|---|---|---|---|
| I | Vitamin E | P | fumigant for insect killing |
| II | Calcium salts | Q | reduces shrinkage losses |
| III | Edible waxes | R | antioxidant with vitamin A in oils |
| IV | Methyl Bromide | S | firming agent in fruits |
Answer: D
The correct matching is I-R, II-S, III-Q, IV-P.
- Vitamin E (tocopherol) is an antioxidant added to oils, where it also protects vitamin A from oxidation (I-R).
- Calcium salts such as calcium chloride are firming agents: calcium cross-links the pectin in fruit tissue and keeps canned or cut fruit firm (II-S).
- Edible waxes coated on fruits and vegetables slow moisture loss and so reduce shrinkage losses in storage (III-Q).
- Methyl bromide is a fumigant used to kill insects in stored grain and commodities (IV-P).
Options pairing vitamin E with fumigation or methyl bromide with antioxidant use reverse I and IV, and the option matching calcium salts to shrinkage and waxes to firming swaps II and III.
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