Consider the following pairs : Commonly used / consumed materials Unwanted or controversial chemicals likely to be found in them 1. Lipstick - Lead 2. Soft drinks - Brominated vegetable oils 3. Chinese fast food - Monosodium glutamate Which of the pairs given above is/are correctly matched ?

Shows that soft drinks can contain plant‑derived ingredients (cocoa) and therefore may include other food‑grade extracts/oils used for flavour or formulation.

A student could infer that because soft drinks sometimes contain oil‑soluble flavour components, they might use modified vegetable oils to solubilize those flavours and then check ingredient lists or formulation literature for BVO.

Describes the dominance and widespread use of vegetable oils (palm oil) in food processing, indicating vegetable oils are common inputs to food and beverage industries.

One could reason that if vegetable oils are widely used in food manufacture, industrially modified vegetable oils (e.g., brominated forms) are plausible candidates for specialised roles in beverages and so search regulatory/ingredient sources for BVO presence.

Explains that vegetable oils are chemically modified in industry (hydrogenation), showing that altering oil chemistry for functional purposes in food is common practice.

Using this pattern, a student might look for other chemical modifications of vegetable oils (like bromination) used to achieve desired properties in formulations such as density or solubility in drinks.

Describes bromine chemistry and the use of bromine‑containing compounds in industry, demonstrating that brominated compounds are manufactured and used for technical purposes.

Combine this with the fact that vegetable oils are modified (above) to infer that brominated vegetable compounds exist and then check food‑safety/regulatory texts or ingredient listings to see if BVO is used in beverages.

Notes that energy/soft drinks commonly contain active additives (e.g., caffeine), illustrating that beverage formulations routinely include specialised ingredients beyond water and sugar.

A student could extend this to consider that specialised additives (including emulsifiers or density‑modifiers) might be present in some drinks and therefore look up which additives (like BVO) are listed for certain beverage types or brands.

Describes Chinese regional culinary diversity (Cantonese, Szechuan, northern, eastern), implying different regional ingredient sets and cooking practices.

A student could use a map of Chinese regional cuisines to check which regions' restaurant styles (e.g., Cantonese in overseas restaurants) tend to use commercial flavoring or umami-rich condiments that might be supplemented with additives like MSG.

Explains long-distance transfer and adoption of foodstuffs (lists soya among commonly spread foods), indicating that certain core ingredients/umami sources are widespread.

From the prevalence of umami-rich ingredients (like soya), a student could infer restaurants may also use concentrated umami enhancers (e.g., commercially produced flavor enhancers) and then investigate whether MSG is one such additive used in practice.

Shows that cuisines share common staple ingredients and spices which are recombined regionally, suggesting standardization and reuse of certain flavoring practices across eateries.

A student could take the idea of shared staples/spices to examine whether commercial kitchens (fast food or restaurants) adopt standardized additives like MSG to achieve consistent flavors across many dishes.