Q1. Mayonnaise is an example of ______ in _____ emulsion.

1. oil in water
2. water in oil
3. solid in liquid
4. none of the above

ANSWER: A. oil in water

• Explanation – A food emulsion is a two-phase system that consists of a liquid (oil, wax, or essential oil) and water. Mayonnaise is a true emulsion, a liquid in a liquid dispersion. Lipid droplets distributed in water, such as those found in milk, cream, ice cream, mayonnaise, and salad dressing, make up oil in water emulsion. Mayonnaise is an example of oil in water emulsion.

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Q2. When a beam passes through a colloidal dispersion, it leaves a bright definite path, as the result of scattering or diffusing of light and this is known as?

1. Tyndall effect
2. Adsorption
3. Imbibition
4. None of the above

ANSWER: A. Tyndall effect

• Explanation: A powerful beam of bright light is one of the greatest ways to identify a solution from colloidal dispersion. The scattering or diffusing of light rays by deflection from the surface of colloidal particles results in a brilliant distinct path as the beam goes through a colloidal dispersion. The Tyndall effect is the name for this phenomenon. The particles may not be visible, but the nature of the reflections may reveal their presence and mobility.

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Q3. The molecular movement of the colloidal particles is known as the _______.

1. Adsorption
2. Brownian movement
3. Viscosity
4. Plasticity

ANSWER: B. Brownian movement

• Explanation – The movement of colloidal particles, caused by the bombardment of thousands of molecules in the gas or liquid in which they are suspended, is an essential feature of a colloid. Brownian movement refers to the molecular movement of colloidal particles.

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Q4. When a sol assumes a rigid form, it is referred to as a ____.

1. Liquid
2. Solid
3. Gel
4. Suspension

ANSWER – C. Gel

• Explanation: To distinguish it from a true solution, a sol is a colloidal system in which solid particles are scattered in a liquid. A gel is formed when a solution takes on a hard shape. There is no clear distinction between sol and a gel; in fact, increasing the concentration of scattered solids or micelles can turn a sol into a gel. A normal sol is fluid, but a typical gel has some stiffness to it.

READ MORE – FOOD TECHNOLOGY (29-09-2021)

Q5. The basic methods in the formation of foams include?

1. Whipping
2. Condensation
3. Mixing
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Whipping and condensation are the two most common processes for creating foams. Whipping is the most popular method, as it creates bubbles by cutting the surface of the liquid and admitting air. Repeated action reduces the size of the bubbles, resulting in a thin dispersion that is frothy and light in texture. A pressurized solution is quickly released in the condensation process to increase the number of gas bubbles that emerge through the liquid.

READ MORE – Food Science Technology Quiz (28-11-2021)

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