Practice question
Match LIST-I with LIST-II regarding analytical parameters and principles used in food science: LIST-I (Analytical Parameter)LIST-II (Defining Principle/Formula)A. Reflux Distillation (Moisture)I. γ = (r × h × d × g) / 2B. Karl Fischer ReagentII. Iodine, pyridine, sulfur dioxide, and methanolC. Titre Value (Fats)III. Binary azeotropic mixture boiling at 85°CD. Capillary Rise MethodIV. Latent heat liberation during fatty acid solidification Choose the correct answer from the options given below:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1A-II, B-III, C-I, D-IV
- 2A-III, B-I, C-IV, D-II
- 3A-III, B-II, C-IV, D-I✓
- 4A-IV, B-II, C-III, D-I
Correct answer
A-III, B-II, C-IV, D-I
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