Q. Which among the following factors does NOT affect extraction?

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Q. Multi-stage counter-current extraction is expensive as more extractors are needed to strip the solid off the solvent.

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Q. Statement 1: Multi-stage cross-current extraction – the solids contain some amount of solute after every extraction.
Statement 2: Single-stage batch extractor – Used in labs and not on large scale as a solvent is continuously subjected to heat.

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Q. _____ is the diagonal of the x-y diagram.

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Q. Statement 1: In counter-current extraction, equilibrium is reached at every stage.
Statement 2: Right angled triangle method also called a difference point method is used to calculate the ideal number of stages for extraction.

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Q. Which of the following operations is carried out by extraction equipment?

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Q. A multi stage continuous counter-current extractor has the advantages of both co and counter current processes.

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Q. After extraction via solvent extraction, the cake serves to be a good source of _____

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Q. _____ is an important solvent for wet and edible materials.

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Q. What is extraction in paprika used for?

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Q. Statement 1: Caffeine is the active principle in coffee. It cannot be stripped off it.
Statement 2: Caffeine can be stripped off coffee by extraction.

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Q. Using hot water for decoction followed by spraying drying is the procedure used for making instant coffee.

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Q. Statement 1: Presence of certain organic solvents in solvent extraction can prove to be carcinogenic.
Statement 2: CO₂ gas can be used in super critical fluid extraction.

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Q. Which of the following is a major constraint of SCFE?

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Q. Which of the following is the real extraction application of SCFE?

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Q. Which of the following is the actual reason why CO₂ is used in CSFE?

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Q. Celinium Sulphate is an exception of the solubility curve. When the temperature is increased, its solubility decreases.

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Q. Which of the following is NOT an important criteria for crystal formation?

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Q. Statement 1: The solubility of NaCl increases with the increase in temperature.
Statement 2: Crystal formation is hindered by nucleation taking place on the crystal surface.

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Q. Statement 1: Solid food items containing water molecules are more soluble as the temperature increases.
Statement 2: This growth takes place in steps.

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