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SAI INTERNATIONAL SCHOOL
                                                      CLASS-VII
                                             SUBJECT- CHEMISTRY
                              TOPIC-PHYSICAL AND CHEMICAL CHANGES
                       SUB TOPIC- BROWNING OF FRUITS AND VEGETABLES




               Objective/MCQ


               Choose the correct option/options

               Q.                               Questions                              Skill    Marks
               No.


               1.      An apple contains....................                           R        1

                           a)  Acetic acid
                           b)  Lactic acid
                           c)  Formic acid.
                           d)  Malic acid.
               2.      Change of colour of cut vegetables is due to                    U        1

                           a)  Oxidation
                           b)  Reduction
                           c)  Fermentation
                           d)  Evaporation
               3.      Chemical name for baking soda is..                              K&A      1

                           a)  Sodium  hydroxide
                           b)  Sodium  chloride
                           c)  Sodium  carbonate
                            d)  Sodium  bicarbonate

               4.      Oxidation decreases the nutritional value of fruits.  Here      U&A      1
                       the meaning of oxidation is

                           a)   Addition of oxygen
                           b)  Removal of oxygen
                           c)  Addition of preservative
                           d)  Extraction of water from it.
               5.       Effervescence of carbon dioxide is not seen when               HOTS  1

                           a)  Lemon is added to a solution of baking soda.
                           b)  When a cold drink bottle is opened.
                           c)  Salt is added to water.
                           d)   Calcium carbonate is heated..
               6.      Which of three following is used as a food preservative?        K&A      1

                           a)  Sodium carbonate


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