Question

Jaggery and sugar are used as adulterants in_______________
(a)Sweetmeats
(b)Tea powder
(c)Honey
(d)Coffee powder

Answer 1

Hint Sugar and jaggery are the most commonly used sweeteners. They are sometimes used as adulterants in certain sweeteners. These are not plant products. It is a viscous aromatic material. It is elaborated by the physical and chemical processing of nectar and other plant secretions.

Complete answer:
The adulterants used in honey are jaggery, sugar, corn syrup, etc. Honey is usually adulterated with jaggery or sugar. Honey adulteration appeared on the world market in 1970 by the introduction of high-fructose corn syrup by the industry. Honey is susceptible to adulteration with cheaper sweeteners. Adulteration usually refers to mixing other substances of inferior and sometimes harmful quality with food or drink intended to be sold. The adulteration of honey is a serious economic and regulatory problem. The losers are the consumers and the processor. Adulteration of pure honey with synthetic honey has become much more prevalent in recent years. The negative health effects of adding these include obesity, diabetes, eyes, and nerve damage.

Additional information:
-Honey is not a direct plant product, but it is a bee product, elaborated by the chemical and physical processing of nectar and other plant secretions.
-It is the hydrolyzed and dehydrated nectar and some other plant secretions, processed and regurgitated by the worker bees.
-Honey is a viscous aromatic material, sweet in taste, white to black in color, and variable in smell. It contains more than eighty different substances that are important to human beings.

So, the correct answer is 'Honey'.

Note:
-The major ingredients of honey include water, pollen grains, sugars, mineral salts, organic acids, gums, enzymes, vitamins, amino acids, proteins, acetylcholine, antibiotics, etc.
-Water and sugar form the main bulk of honey. The sugar contents mainly include fructose, sucrose, glucose, and dextrins, and small amounts of maltose.
-The enzymes of honey include amylases, invertases, saccharase, lipases, inulases, catalase, and peroxidases. The enzyme content of honey is perhaps the highest of all kinds of food.