Question

Match List-I with List-II:

List-I (Method of preservation)	List-II (Principle involved)
(A) High concentration of sugar in jam	(I) Protect from fungus
(B) Smoking of fish	(II) Dehydration of bacteria
(C) Wax coating of cheese	(III) Kills microorganism
(D) Blanching of vegetables	(IV) Prevent growth of bacteria
	(V) Stop enzyme action

Choose the correct answer from the options given below:

• (A) - (II), (B) - (III), (C) - (IV), (D) - (V)
• (A) - (V), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (I), (B) - (IV), (C) - (V), (D) - (II)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (V)

Hint:

Blanching always equals enzyme inactivation.
Connecting (D) to (V) immediately narrows your choices down to options (A) and (D).
Since sugar preservation works by osmotic dehydration (A to II), you quickly find the correct option (A).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Food preservation methods work by creating unfavorable conditions for microbial growth or by physically/chemically inactivating agents of spoilage (like enzymes and microbes).

Step 2: Detailed Explanation:
Let us analyze each preservation method and pair it with its primary scientific principle:
1. High concentration of sugar in jam (A): High sugar content (around \(65\%\)) exerts high osmotic pressure. This draws water out of bacterial cells via osmosis, leading to plasmolysis and dehydration, effectively halting their activity. Thus, (A) pairs with (II) Dehydration of bacteria.
2. Blanching of vegetables (D): Blanching is a mild heat treatment (using hot water or steam) used before freezing or canning. Its primary purpose is to denature and inactivate natural enzymes that cause deterioration of flavor, color, and texture. Thus, (D) pairs with (V) Stop enzyme action.
3. Smoking of fish (B): Smoking exposes fish to wood smoke, which contains antibacterial chemicals (like formaldehyde and phenols) and heat that kill microorganisms. Thus, (B) pairs with (III) Kills microorganism.
4. Wax coating of cheese (C): Applying food-grade wax on cheese surfaces blocks oxygen, prevents moisture loss, and physically prevents the colonization and growth of unwanted bacteria or molds. Thus, (C) pairs with (IV) Prevent growth of bacteria.
This gives the combination: (A) - (II), (B) - (III), (C) - (IV), (D) - (V).

Step 3: Final Answer
The correct option is (A).