All questions of Food for CTET & State TET Exam

Pernicious anaemia is caused by a deficiency of vitamin B12, which is necessary for the production of healthy red blood cells.

Kwashiorkor is characterized by protein malnutrition leading to symptoms like a swollen belly, edema in various body parts, and a generally swollen appearance, particularly in the face.

Washing rice multiple times can lead to the loss of water-soluble vitamins, particularly B vitamins, which are essential for energy metabolism and other bodily functions.

Introduction to Preservatives
Preservatives are substances added to products to prevent spoilage and extend shelf life by inhibiting microbial growth. Among the various preservatives, some act through different mechanisms including bactericidal and bacteriostatic processes.
Bactericidal vs. Bacteriostatic
- Bactericidal: These preservatives kill bacteria directly, eliminating the threat of spoilage.
- Bacteriostatic: These inhibit the growth of bacteria but do not kill them.
Understanding Sodium Benzoate
- Mechanism of Action: Sodium benzoate operates primarily as a bactericidal agent. It disrupts the metabolic processes of bacteria, leading to cell death.
- Effectiveness: It is particularly effective in acidic environments (pH below 7), making it suitable for foods like pickles, sauces, and soft drinks.
Other Options Explained
- Vitamin E: While it acts as an antioxidant, it does not possess significant bactericidal properties. Its primary function is to prevent oxidation, not to kill bacteria.
- Sodium Metabisulphite: This is more of a bacteriostatic agent. It prevents the growth of microorganisms but does not effectively kill them outright.
- Sorbic Acid: Similar to sodium metabisulphite, sorbic acid inhibits the growth of mold and yeast but does not directly kill bacteria.
Conclusion
In summary, sodium benzoate is the correct answer as it is a bactericidal preservative that actively kills bacteria, thus ensuring the safety and longevity of food products.

Role of Sulphurous Acid in Food Preservation
Sulphurous acid, commonly derived from sodium metabisulphite, plays a crucial role in food preservation. Its primary function is to inhibit microbial growth, ensuring that food products remain safe and consumable for longer periods.
Inhibition of Microbial Growth
- Antimicrobial Properties: Sulphurous acid has strong antimicrobial properties that help prevent the growth of bacteria, molds, and yeasts in food. This is vital in maintaining the quality and safety of various food items.
- pH Regulation: It helps in lowering the pH of food products. Many microorganisms thrive in neutral pH environments; by reducing the pH, sulphurous acid creates an unfavorable environment for harmful microbes.
Prevention of Spoilage
- Oxidation Control: Sulphurous acid acts as an antioxidant, which prevents the oxidation of food. This is particularly important in fruits and vegetables, where browning can occur, affecting both appearance and taste.
- Extended Shelf Life: By inhibiting the growth of spoilage organisms and preventing oxidation, sulphurous acid significantly extends the shelf life of food products.
Common Applications
- Dried Fruits: Sodium metabisulphite is often used in the preservation of dried fruits to maintain color and prevent spoilage.
- Wine and Juices: It is utilized in wine production to prevent unwanted fermentation and maintain flavor integrity.
In summary, the role of sulphurous acid, particularly from sodium metabisulphite, in food preservation is primarily to inhibit the growth of microbes, thus ensuring food safety and longevity.

Beetroot and sugarcane are known for their high sugar content, making them the correct answer for foods that store sugar.