Tag: evs - i

Questions Related to evs - i

National food for work programme was launched in ________.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. Nov. 2004

  2. Dec. 2003

  3. Dec. 2000

  4. Nov. 1999

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Correct Option: A
Explanation:

National food for work programme was launched in November, 2004 by the minister of rural development. The objective of this scheme is to give employment to Indian poors who can undertake unskilled jobs and thus also maintaining food security.  

National Food Security Mission was announced in _______.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. 2000

  2. 1957

  3. 2007

  4. 2010

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Correct Option: C
Explanation:

National Food Security Mission was announced in October 2007, during the 12th five-year plan. The objective of launching this scheme was to increase the production of good grains like rice, wheat, pulses, cereals, etc. This was done with the view of growing population and their increasing consumption needs. And to ensure food security of the country. 

Green Revolution was introduced in the year ______.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. 1967

  2. 1977

  3. 1987

  4. 1957

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Correct Option: A
Explanation:

Green Revolution is the Intensive plan of the 1967 to increase crop yields in developing countries by introducing higher-yielding strains of plant and new fertilizers. It developed new strains of high yield variety seeds, mainly wheat and rice and also millet and corn.

Green revolution was introduced in the year_______.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. 1967

  2. 1977

  3. 1987

  4. 1957

Show answer
Correct Option: A
Explanation:

Green revolution is a revolution in the field of agriculture which improved the yield drastically by employing high yielding variety plants. It was introduced in India in the year 1967. Dr. M.S. Swaminathan is considered as  father of green revolution in India.

The Indian agricultural scientist known as the Father of Green Revolution is ________________.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. Dr. M. S. Swaminathan

  2. Dr. Kurien

  3. Dr. Norman Borlaug

  4. Dr. Homi Bhabha

Show answer
Correct Option: A
Explanation:

Mankombu Sambasivan Swaminathan is an Indian geneticist and international administrator, renowned for his leading role in India's Green Revolution a program under which high-yield varieties of wheat and rice seedlings were planted in the fields of poor farmers. Swaminathan is known as "Indian Father of Green Revolution" for his leadership and success in introducing and further developing high-yielding varieties of wheat in India.

The rapid increase witnessed during 1967-70, in the field of food grain production, is called _________.

evs - i food for all agricultural development in india social and economic change food storage and conservation of environment

  1. Green Revolution

  2. Golden Revolution

  3. Blue Revolution

  4. Yellow Revolution

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Correct Option: A
Explanation:

The Green Revolution in India was a period when agriculture in India increased its yields due to improved agronomic technology. Green Revolution allowed developing countries, like India, to overcome poor agricultural productivity. It started in India in the early 1960s and led to an increase in food grain production, especially in Punjab, Haryana and Uttar Pradesh during the early phase. The main development was higher-yielding varieties of wheat, which were developed by many scientists, including American agronomist Dr. Norman Borlaug, Indian geneticist M. S. Swaminathan, and others. The Indian Council of Agricultural Research also claims credit for enabling the Green Revolution, in part by developing rust resistant strains of wheat.

Food is preserved at low temperature because 

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. Bacterial attack is minimised

  2. For easy cooking

  3. For easy digestion

  4. All the above

Show answer
Correct Option: A
Explanation:

Food products like fruits and vegetables are kept at low temperature to maintain its freshness, longevity and taste. Respiration uses stored starch and enhances ageing process. Low temperature minimizes the bacterial attack on food and also decreases respiration rate.

Thus, the correct answer is option A.

Which among the following is the most reason for storing green coloured apples at low temperatures?

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. The rates of respiration and photosynthesis are reduced

  2. The rate of respiration is reduced

  3. The rate of photosynthesis is reduced

  4. Respiration and photosynthesis are completely inhibited

Show answer
Correct Option: B
Explanation:

When green coloured apple are stored in low temperature the cellular proccess in the apples also gets reduced for conserving energy due to which the rate of respiration is reduced and the aging process is slowed down.

So, the correct answer is 'The rate of respiration is reduced'

Which of the following are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. (i), (ii), (iii)

  2. (ii), (iii), (v)

  3. (iii), (iv), (v)

  4. (ii), (iii), (iv)

Show answer
Correct Option: B
Explanation:

i) Canned foods are boiled in the can to kill all the bacteria and seal the can to prevent any new bacteria from getting in.

ii)  Bacteria and fungi in the absence of moisture cannot grow rapidly as in the presence of moisture.
iii) The salt is a water absorbent. Hence, it removes water from any food as a result in the absence of water bacteria don't multiply and hence it acts as a preservative.
iv) Fruits, eggs, and meat can be stored for a long time at a very low temperature to avoid spoilage from microbes.
v) Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment. 
  • The correct answer is OPTION B.

Acetic acid looks like ice due to freezing at ______ $^oC$.

evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

  1. 0

  2. -10

  3. 17

  4. 4

Show answer
Correct Option: A