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Quiz Chapter 5: Consumer and Industrial Chemistry

10 questions · Form 5 Chemistry Bab 3: Consumer and Industrial Chemistry

10 questions · plays in fullscreen

Full Question List & Answer Key

Prefer reading to quizzing? All 10 questions are listed below with the answer and explanation under each one.

1. Why is it dangerous to stop taking a prescribed course of antibiotics prematurely?

  1. It leads to stomach ulceration
  2. It causes addiction to the medication
  3. Surviving bacteria may develop resistance to the antibiotic
  4. It destroys red blood cells
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Answer: C

Incomplete antibiotic courses allow surviving bacteria to mutate and develop antibiotic resistance, rendering future treatments ineffective.

2. Why are detergents more effective than soaps when washing clothes in hard water?

  1. Detergents produce more foam than soap in pure water
  2. Detergents do not form insoluble scum with calcium and magnesium ions
  3. Detergents are fully biodegradable compared to natural soaps
  4. Detergents contain no hydrophobic hydrocarbon chains
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Answer: B

Detergents form soluble calcium and magnesium salts in hard water, preventing the formation of insoluble scum.

3. Graphene is a 2D carbon allotrope. Which property makes graphene highly suitable for touchscreens and flexible electronics?

  1. High density and opacity
  2. High electrical conductivity, transparency, and mechanical flexibility
  3. High solubility in organic solvents
  4. Low thermal conductivity
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Answer: B

Graphene is transparent, flexible, extremely strong, and an excellent conductor of electricity, making it ideal for flexible displays.

4. Which food additive slows down the oxidation of fats and oils to prevent rancidity?

  1. Lecithin
  2. Tartrazine
  3. Ascorbic acid (Vitamin C)
  4. Monosodium glutamate
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Answer: C

Ascorbic acid (Vitamin C), BHA, and BHT are antioxidants that prevent fat oxidation and rancidity.

5. Oils and fats are organic compounds belonging to which homologous series?

  1. Carboxylic acids
  2. Esters
  3. Alcohols
  4. Alkanes
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Answer: B

Oils and fats are triglycerides, which are tri-esters formed from glycerol and long-chain fatty acids.

6. Which component of food additives is added to improve the physical texture and viscosity of jelly or ice cream?

  1. Thickeners
  2. Antioxidants
  3. Preservatives
  4. Flavourings
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Answer: A

Thickeners like gelatin, agar-agar, and starch increase viscosity and give smooth texture to jellies and ice creams.

7. What reactants are required to produce soap through saponification?

  1. Fat or oil and concentrated alkali
  2. Fatty acid and alcohol
  3. Petroleum fraction and sulfuric acid
  4. Glycerol and dilute hydrochloric acid
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Answer: A

Saponification is the alkaline hydrolysis of fats or oils using concentrated alkalis like NaOH or KOH to produce soap and glycerol.

8. Which of the following describes a saturated fat?

  1. Contains C=C double bonds and has a low melting point
  2. Derived from plants and remains liquid at room temperature
  3. Contains only single C-C bonds and has a relatively high melting point
  4. Reacts rapidly with bromine water to decolourise it
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Answer: C

Saturated fats contain only single carbon-carbon (C-C) bonds, pack closely together, and have higher melting points.

9. Which type of modern medicine is Codeine classified under?

  1. Antibiotic
  2. Analgesic (Narcotic)
  3. Antipsychotic
  4. Corticosteroid
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Answer: B

Codeine is a narcotic analgesic used to relieve pain and suppress coughing, but it carries a risk of addiction.

10. Which additive acts as an emulsifier to keep oil and water mixed in mayonnaise?

  1. Lecithin
  2. Aspartame
  3. Sodium benzoate
  4. Tartrazine
Show answer

Answer: A

Lecithin (found in egg yolk) is an emulsifier that lowers surface tension to keep oil and water uniformly mixed.

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