Turmeric (Haldi) rapidly becomes colourless on addition of

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Q: 83 (NDA-II/2013)
Turmeric (Haldi) rapidly becomes colourless on addition of

question_subject: 

Science

question_exam: 

NDA-II

stats: 

0,14,15,14,10,2,3

keywords: 

{'turmeric': [1, 0, 0, 1], 'vinegar': [0, 0, 3, 2], 'lemon juice': [0, 0, 2, 3], 'soda': [0, 0, 5, 5], 'alcohol': [0, 0, 1, 1], 'haldi': [0, 0, 0, 1]}

The correct answer is option 1 - Baking soda.

Turmeric is a yellow-orange spice commonly used in cooking and has a natural pigment called curcumin, which gives it its vibrant color.

When turmeric is mixed with baking soda (also known as sodium bicarbonate), a chemical reaction occurs. Baking soda is a base, and when it is added to the acidic turmeric, it neutralizes the acid and causes the turmeric to lose its color. This reaction is known as a pH indicator, where the baking soda changes the pH balance of the turmeric, making it colorless.

On the other hand, the other options do not have the same effect on turmeric. Vinegar and lemon juice are both acidic substances, which would not cause the turmeric to become colorless. Alcohol also does not have the same neutralizing effect as baking soda, so it would not remove the color from turmeric either.

In summary, when baking soda is added to turmeric, it causes a chemical reaction that neutralizes the acid and makes the turmeric lose its color. None of the other options would have the same effect.

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