Question

Match List-I with List-II. 

List-I (Chemical Compound)	List-II (Source)
(A) Inulin	(I) Acacia tree
(B) Sodium Alginate	(II) Red algae
(C) Gum arabica	(III) Chicory root
(D) Carrageenan	(IV) Brown algae

Choose the correct answer from the options given below.

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

Hint:

Remember that alginates are always extracted from brown seaweeds, whereas carrageenans are sourced from red seaweeds. Knowing this pair immediately resolves the correct choice.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Food hydrocolloids and polysaccharides are functional ingredients sourced from various plant, marine, and microbial systems to serve as gelling agents, thickeners, or stabilizers.

Step 2: Detailed Explanation:
- Inulin is a prebiotic storage polysaccharide primarily extracted commercially from Chicory root (III).
- Sodium Alginate is a structural polysaccharide harvested from the cell walls of marine Brown algae (IV).
- Gum arabica is a natural exudate collected from the bark of the Acacia tree (I).
- Carrageenan is a sulfated galactan extracted from marine Red algae (II).
This matches up as: (A) - (III), (B) - (IV), (C) - (I), (D) - (II).

Step 3: Final Answer:
The correct matching is represented by Option C.