Q1. _ _____ is drinking water with minerals and other dissolved substances like gases, sulfur compounds, and salts.

1. Packaged drinking water
2. Mineral water
3. Spring water
4. Exotic water

ANSWER: B. Mineral water

• Explanation – Mineral water is a type of drinking water that contains minerals as well as other dissolved substances such as gases, sulfur compounds, and salts. It may comprise natural or synthetic minerals that have been added to the water using Drops of Balance. The mineral water has a flavor that is distinct from that of packaged drinking water. Mineral water has a taste that is similar to that of fresh natural water due to its mineral content.

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Q2. ________ are used to remove free chlorine and organic compounds in water supplies.

1. Activated carbon filter
2. Aeration
3. Chlorination
4. Reverse osmosis

ANSWER: A. Activated carbon filter

• Explanation – To remove free chlorine and organic contaminants from the water supply, activated carbon filters are utilized. Chemical adsorption removes pollutants and impurities from a bed of activated carbon in this filtration procedure. Activated carbon is generated from high-carbon source organic materials such as coconut shells or coal.

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Q3. ________ is the method employed for the extraction of harder materials, such as roots and barks.

1. Decoction
2. Percolation
3. Infusion
4. All of the above

ANSWER – A. Decoction

• Explanation: Decoction is a technique for extracting tougher materials like roots and bark. Herbs, roots, and barks are finely divided and steeped in boiling water, which is then heated to maintain the temperature. Rather than boiling forcefully, the mixture is permitted to simmer gradually. To compensate for evaporative losses, water is added. The decoction is filtered and the herb is discarded once it has cooled.

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Q4. ______ is known as the queen of spices.

1. Pepper
2. Small Cardomom
3. Chilli
4. Turmeric

ANSWER: B. Small Cardomom

• Explanation: Small Cardomom is known as the queen of spices. The ‘Queen of Spices,’ or little cardamom, is a tall perennial herbaceous plant in the Zingiberaceae family. The dried capsule of this shade-loving plant native to the evergreen forests of South India’s the Western Ghats is known as cardamom of commerce. Cardamom plants begin bearing fruits (capsules) two to three years after planting and produce a respectable output by the fifth year.

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Q5. The major flavor compound of cardamom oil is?

1. 1,8-cineole
2. Caryophyllene
3. Gingerol
4. None of the above

ANSWER: A. 1,8-cineole

• Explanation – Commercially produced by steam distillation of crushed cardamom fruits or powdered seeds. The percentage of oil is between 8 and 11 percent. 1,8-cineole, a-terpinylacetate, linalyl acetate, and linalool are the main flavor components of the oil. The relative proportions of these elements have a direct impact on the quality of cardamom. Camphoraceous odor is caused by cineole, while various esters and alcohols cause the pleasant fruity odor.

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