EASY
Earn 100

Name the common salt which is used as a preservative in pickles and in curing meat and fish. (Sodium chloride/ Sodium carbonate)

50% studentsanswered this correctly

Important Questions on Food Safety

HARD
Science>Biology>Food Safety>Food Storage and Preservation
How is sodium hydroxide manufactured in industries? Name the process. In this process, a gas X is formed as a by-product. This gas reacts with lime water to give a compound Y, which is used as a bleaching agent in the chemical industry. Identify X and Y and write the chemical equation of the reaction involved.
EASY
Science>Biology>Food Safety>Food Storage and Preservation
Exo-skeleton of Coral is formed from which chemical substance?
EASY
Science>Biology>Food Safety>Food Storage and Preservation
Write the chemical name and formula of bleaching powder.
EASY
Science>Biology>Food Safety>Food Storage and Preservation
What is the common name of the compound CaOCl2?
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
Baking soda is a mixture of:
HARD
Science>Biology>Food Safety>Food Storage and Preservation
How is washing soda prepared from sodium carbonate? Give its chemical equation. State the type of this salt. Name the type of hardness of water which can be removed by it?
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
Write formula of bleaching powder. Explain its bleaching process.
EASY
Science>Biology>Food Safety>Food Storage and Preservation
The chemical formula for plaster of Paris is:
EASY
Science>Biology>Food Safety>Food Storage and Preservation
The pH of a salt used to make tasty and crispy pakoras is 14. Identify the salt and write a chemical equation for its formation. List its two uses. 
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
How is Plaster of Paris prepared? Write chemical equation of the reaction involved.
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
Why is sodium hydrogen carbonate an essential ingredient in antacids?
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
State two important uses of bleaching powder.
HARD
Science>Biology>Food Safety>Food Storage and Preservation
How is chloride of lime chemically different from calcium chloride? Why does the former lose its chlorine when kept exposed in air?
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
The blue colour of crystals of a substance changed to white on heating in a closed test tube but the colour was regained after sometime on cooling. Name the substance and write its chemical formula. Explain the phenomenon involved.
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation
Explain why Plaster of Paris should be stored in a moisture-proof container.
HARD
Science>Biology>Food Safety>Food Storage and Preservation
Name the substance which on treatment with chlorine yields bleaching powder.
HARD
Science>Biology>Food Safety>Food Storage and Preservation
What happens when bleaching powder reacts with dilute sulphuric acid? Give equation of the reaction involved.
EASY
Science>Biology>Food Safety>Food Storage and Preservation
Write an equation to show the reaction between Plaster of Paris and water
MEDIUM
Science>Biology>Food Safety>Food Storage and Preservation

What will happen if a solution of sodium hydrogen carbonate is heated?

Give the equation of the reaction involved.

HARD
Science>Biology>Food Safety>Food Storage and Preservation
Dry pellets of base 'X' when kept in open absorb moisture and turn sticky. The compound is also formed by chlor-alkali process. Write chemical name and formula of X. Describe chlor-alkali process with a balanced chemical equation. Name the type of reaction that occurs when X is treated with dilute hydrochloric acid. Write the chemical equation. While diluting an acid, why is it recommended that the acid should be added to water and not water to the acid?