MCQ on Food Adulteration

🟢 Easy Level (1–20)

1. What is food adulteration?
   A) Preserving food
   B) Coloring food
   C) Adding harmful substances to food ✅
   D) Cooking food
   Explanation: Food adulteration is the practice of adding inferior or harmful substances to food.
2. Which chemical is used to adulterate milk by increasing its thickness?
   A) Chalk
   B) Starch ✅
   C) Urea
   D) Salt
   Explanation: Starch is added to mimic creaminess and thickness in milk.
3. Which harmful substance is often added to chili powder as an adulterant?
   A) Brick powder ✅
   B) Sugar
   C) Pepper
   D) Chalk powder
   Explanation: Brick powder is used to increase weight and mimic chili’s color.
4. Which of the following is a common adulterant in turmeric powder?
   A) Lead chromate ✅
   B) Chalk powder
   C) Salt
   D) Yellow oxide
   Explanation: Lead chromate enhances color but is toxic.
5. Which act governs food safety and standards in India?
   A) FERA
   B) FSSAI Act ✅
   C) IPC
   D) Consumer Act
   Explanation: FSSAI (Food Safety and Standards Authority of India) regulates food quality.
6. Which adulterant is commonly found in pulses to give them a bright yellow color?
   A) Urea
   B) Lead chromate
   C) Metanil yellow ✅
   D) Chalk powder
   Explanation: Metanil yellow is a non-permitted food dye and is toxic.
7. What is added to increase the quantity of wheat flour?
   A) Starch
   B) Maida
   C) Chalk powder ✅
   D) Urea
   Explanation: Chalk powder increases weight and volume fraudulently.
8. Which test is used to detect starch in milk?
   A) Iodine test ✅
   B) Flame test
   C) Litmus test
   D) Alcohol test
   Explanation: Iodine turns blue-black in the presence of starch.
9. Which substance is added to ice to make it appear clean and white?
   A) Bleaching powder ✅
   B) Salt
   C) Sugar
   D) Detergent
   Explanation: Bleaching powder gives ice a cleaner appearance but is harmful.
10. What is a common adulterant in tea leaves?
    A) Tamarind
    B) Iron fillings
    C) Used tea leaves colored with graphite ✅
    D) Salt
    Explanation: Used leaves are colored and reused to deceive consumers.
11. What is added to honey to increase its volume?
    A) Water
    B) Sugar syrup ✅
    C) Jaggery
    D) Ghee
    Explanation: Sugar syrup increases volume and mimics the viscosity of pure honey.
12. Adulteration in food causes:
    A) Better taste
    B) No health impact
    C) Harmful health effects ✅
    D) Longer shelf life
    Explanation: Adulterants can be toxic and cause serious health issues.
13. Which of the following is NOT an adulterant?
    A) Chalk powder
    B) Salt
    C) Sand
    D) Vinegar ✅
    Explanation: Vinegar is a safe food ingredient, not an adulterant.
14. Adulterated mustard seeds may contain:
    A) Argemone seeds ✅
    B) Tamarind seeds
    C) Poppy seeds
    D) Flax seeds
    Explanation: Argemone seeds resemble mustard and are highly toxic.
15. Which organ is primarily affected by food adulterants like lead?
    A) Heart
    B) Liver
    C) Kidneys ✅
    D) Lungs
    Explanation: Heavy metals damage the kidneys and nervous system.
16. Who is responsible for checking food adulteration in India?
    A) WHO
    B) BIS
    C) FSSAI ✅
    D) AIIMS
    Explanation: FSSAI ensures food safety and standard compliance.
17. Adulterated ice with non-potable water may cause:
    A) Typhoid ✅
    B) Flu
    C) Obesity
    D) Anemia
    Explanation: Contaminated ice can harbor typhoid-causing bacteria.
18. Which test is used to detect metanil yellow in turmeric?
    A) Iodine test
    B) Alcohol and HCl test ✅
    C) Flame test
    D) Sodium test
    Explanation: Metanil yellow turns pink when treated with alcohol and HCl.
19. Which test helps detect soap in ghee?
    A) Litmus test ✅
    B) Iodine test
    C) Alcohol test
    D) Water test
    Explanation: Litmus paper turns red to blue if soap is present.
20. Adulterated food is:
    A) Hygienic
    B) Legal
    C) Unsafe ✅
    D) Nutritious
    Explanation: Adulterated food can pose serious health hazards.

🟡 Moderate Level (21–40)

21. Which test detects iron filings in tea leaves?
    A) Alcohol test
    B) Water float test
    C) Magnet test ✅
    D) Flame test
    Explanation: Iron filings stick to a magnet.
22. Argemone oil is hazardous because it causes:
    A) Diabetes
    B) Epidemic dropsy ✅
    C) Hypertension
    D) Arthritis
    Explanation: Consumption can lead to swelling, glaucoma, and even death.
23. The presence of urea in milk can be tested using:
    A) Litmus test
    B) Iodine test
    C) DMAB (para-dimethylamino benzaldehyde) test ✅
    D) Benedict’s test
    Explanation: DMAB reacts with urea to give a yellow color.
24. Which of the following is a metallic adulterant?
    A) Sand
    B) Lead ✅
    C) Soap
    D) Brick powder
    Explanation: Lead is a toxic heavy metal used illegally for color enhancement.
25. What is a health effect of consuming food adulterated with metanil yellow?
    A) Improves eyesight
    B) Causes cancer ✅
    C) Increases weight
    D) Enhances memory
    Explanation: Metanil yellow is carcinogenic.
26. Lead chromate affects which body part most severely?
    A) Lungs
    B) Brain ✅
    C) Skin
    D) Stomach
    Explanation: It affects the nervous system and may cause developmental issues.
27. Test to detect brick powder in chili powder:
    A) Oil test
    B) Water sedimentation test ✅
    C) Flame test
    D) Vinegar test
    Explanation: Brick powder settles at the bottom in water.
28. Consumption of adulterated khoya may cause:
    A) Fever
    B) Asthma
    C) Food poisoning ✅
    D) Obesity
    Explanation: Adulterants like starch or vanaspati can be contaminated.
29. Which is not a permitted food color?
    A) Tartrazine
    B) Sunset yellow
    C) Metanil yellow ✅
    D) Brilliant blue
    Explanation: Metanil yellow is not permitted for food use.
30. Why are pulses adulterated with kesari dal?
    A) Cost reduction ✅
    B) Improved taste
    C) Enhanced nutrition
    D) Color enhancement
    Explanation: Kesari dal is cheaper and increases quantity.
31. The addition of soap in ghee is done to:
    A) Increase taste
    B) Mimic frothing ✅
    C) Increase color
    D) Preserve it
    Explanation: Soap increases froth, faking purity in ghee.
32. Synthetic milk is made using:
    A) Detergents ✅
    B) Salt
    C) Sugar
    D) Fat
    Explanation: Detergents mimic milk’s appearance and emulsify fats.
33. The test for adulteration of water in milk:
    A) Alcohol test
    B) Freezing point depression ✅
    C) Iodine test
    D) Boiling test
    Explanation: Pure milk has a specific freezing point that shifts with water.
34. What is the main concern with artificial sweeteners as adulterants?
    A) Carcinogenicity ✅
    B) High cost
    C) Weight loss
    D) Vitamin deficiency
    Explanation: Some are linked to cancer in long-term use.
35. The harmful effect of consuming synthetic milk is:
    A) Enhanced immunity
    B) Liver failure ✅
    C) Increased hemoglobin
    D) Improved digestion
    Explanation: Synthetic ingredients damage vital organs like liver and kidneys.
36. Food adulteration is a punishable offense under:
    A) Indian Penal Code
    B) Food Safety and Standards Act ✅
    C) Consumer Protection Act
    D) Civil Law
    Explanation: FSSAI legally enforces penalties for food adulteration.
37. Natural contamination of food occurs due to:
    A) Pesticides
    B) Improper cooking
    C) Presence of mycotoxins ✅
    D) Air pollution
    Explanation: Mycotoxins like aflatoxins are produced by fungi.
38. Pesticide residues in vegetables are considered:
    A) Preservatives
    B) Adulterants ✅
    C) Flavor enhancers
    D) Additives
    Explanation: Pesticide residues are harmful and unauthorized contaminants.
39. Food adulteration affects which age group most?
    A) Teenagers
    B) Elderly
    C) Infants ✅
    D) Adults
    Explanation: Infants are more vulnerable due to lower immunity.
40. Which of these food items is often adulterated with paraffin wax?
    A) Apples ✅
    B) Eggs
    C) Spinach
    D) Lentils
    Explanation: Wax is applied to fruits for artificial shine.

🔴 Hard Level (41–50)

41. How does iodine detect starch in milk?
    A) Turns red
    B) Produces froth
    C) Turns blue-black ✅
    D) No change
    Explanation: Iodine reacts with starch to produce a blue-black complex.
42. Which test is used for detection of adulterants in jaggery?
    A) Lime water test ✅
    B) Water test
    C) Flame test
    D) Alcohol test
    Explanation: Lime water turns milky if washing soda is present.
43. Which laboratory technique is used to detect non-visible adulterants?
    A) TLC ✅
    B) pH test
    C) Filtration
    D) Freezing
    Explanation: Thin Layer Chromatography (TLC) helps identify complex adulterants.
44. Hydrochloric acid reacts with chalk powder to release:
    A) CO₂ gas ✅
    B) O₂
    C) NO₂
    D) H₂
    Explanation: CO₂ bubbles indicate the presence of chalk adulteration.
45. Which of these is a carcinogenic adulterant?
    A) Sugar syrup
    B) Metanil yellow ✅
    C) Chalk powder
    D) Salt
    Explanation: Metanil yellow is linked to cancer in lab studies.
46. Which act replaced the Prevention of Food Adulteration Act (PFA), 1954?
    A) Essential Commodities Act
    B) FSSAI Act, 2006 ✅
    C) Food Control Act
    D) Trade Practices Act
    Explanation: FSSAI unified food safety regulations under one law.
47. Why are detergents added to synthetic milk?
    A) Flavor
    B) Emulsification of fat ✅
    C) Preservative
    D) Aroma
    Explanation: Detergents help in stabilizing fat and mimic natural milk.
48. Which natural toxin can contaminate groundnuts?
    A) Aflatoxin ✅
    B) Formalin
    C) Arsenic
    D) Lead
    Explanation: Aflatoxins are carcinogenic and produced by mold.
49. Coloring used in pulses may contain:
    A) Sulfates
    B) Metanil yellow ✅
    C) Nitric acid
    D) Naphthalene
    Explanation: Non-permitted dyes like metanil yellow are used to enhance color.
50. Which test confirms presence of argemone oil in mustard oil?
    A) Nitric acid test ✅
    B) Iodine test
    C) Benedict’s test
    D) Methylene blue test
    Explanation: Argemone oil turns reddish-brown with nitric acid.