1. Assertion (A): Formic Acid is a stronger acid than Acetic acid.
Reason (R): Formic Acid is an organic acid.
Code :
(a) Both (A) and (R) are true and (R) is the correct explanation of (A).
(b) Both (A) and (R) are true but (R) is not the correct explanation of (A).
(c) (A) is true but (R) is false.
(d) (A) is false but (R) is true.
[I.A.S. (Pre) 1998]
Ans. (b) Both (A) and (R) are true but (R) is not the correct explanation of (A)
- Formic acid and acetic acid are both organic acids.
- Acetic acid has a methyl group (CH3 ) attached to it which gives it an extra electron, making it less acidic than Formic acid.
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2. The sensation of fatigue in the muscles after prolonged strenuous physical work is caused by–
(a) A decrease in the supply of oxygen
(b) Minor wear and tear of muscle fibres
(c) The depletion of glucose
(d) The accumulation of lactic acid
[I.A.S. (Pre) 2000]
Ans. (d) The accumulation of lactic acid
- After doing strenuous physical activity, the body feels tired because lactic acid builds up in the muscles.
- This does not happen quickly.
- You need to rest and get a massage to help get rid of tiredness.
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3. Accumulation of which one of the following in the muscles leads to fatigue?
(a) Lactic acid
(b) Benzoic acid
(c) Pyruvic acid
(d) Uric acid
[U.P. P.C.S. (Pre) 2010, U.P. Lower Sub. (Spl.) (Pre) 2008, U.P.P.C.S. (Pre) 1992]
Ans. (a) Lactic acid
- After doing strenuous physical activity, lactic acid builds up in our muscles, making us feel tired. This doesn’t happen over a short amount of time.
- To feel better, we need to rest and get a body massage to help get rid of the tiredness.
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4. Which acid accumulates in the muscles to cause fatigue?
(a) Lactic acid
(b) Pyruvic acid
(c) Citric acid
(d) Uric acid
(e) Acetic acid
[Chhattisgarh P.C.S (Pre) 2013]
Ans. (a) Lactic acid
- After doing a lot of physical activity, the build-up of lactic acid in our muscles can cause us to be tired.
- This build-up is not a quick process, so we need to rest in order to get rid of the fatigue.
- A massage can also help us to feel refreshed.
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5. Lemon is citrus due to –
(a) Hydrochloric acid
(b) Acetic acid
(c) Tartaric acid
(d) Citric acid
[39th B.P.S.C. (Pre) 1994]
Ans. (d) Citric acid
- Lemons are high in citric acid, a weak acid found in many citrus fruits.
- It helps make up for what the body is missing. Vinegar has acetic acid in it and tamarind has tartaric acid.
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6. Which acid is mainly found in lemons?
(a) Acetic acid
(b) Ascorbic acid
(c) Citric acid
(d) Nitric acid
[M.P.P.C.S. (Pre) 2003]
Ans. (c) Citric acid
- Lemons are a great source of citric acid (C6 H8 O7), which helps to make up for any deficiency in the body.
- Citric acid is a weak type of acid naturally found in citrus fruits like lemons and limes, making up as much as 8% of the dry weight of the fruit.
- Vinegar contains acetic acid, while tamarind has tartaric acid.
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7. Match List-I and List-II and select the correct answer from the code given below :
List-I List-II
(Acid) (Source)
A. Lactic acid 1. Lemon
B. Acetic acid 2. Rancid butter
C. Citric acid 3. Milk
D. Butyric acid 4. Vinegar
Code :
A B C D
(a) 1 4 3 2
(b) 3 1 4 2
(c) 2 3 4 1
(d) 3 4 1 2
[U.P.P.C.S. (Pre) 1997]
Ans. (d) 3 4 1 2
- Milk contains lactic acid, vinegar contains acetic acid, lemon contains citric acid, and rotten butter contains butyric acid.
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8. Match List-I with List-II and select the correct answer from the code given below the lists :
List-I List-II
A. Acetic Acid 1. Butter
B. Lactic acid 2. Lemon
C. Butyric acid 3. Vinegar
D. Citric acid 4. Milk
Code :
A B C D
(a) 3 4 2 1
(b) 3 4 1 2
(c) 4 3 1 2
(d) 1 2 3 4
[U.P. Lower Sub. (Mains) 2013]
Ans. (b) 3 4 1 2
- Milk has lactic acid, vinegar has acetic acid, lemon has citric acid, and bad butter has butyric acid.
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9. Which one of the following pairs is not correctly matched?
(a) Lactose – Sour milk
(b) Carbonic acid – Soda water
(c) Formic acid – Red ants
(d) Tartaric acid – Grape juice
[U.P. Lower Sub. (Pre) 2015]
Ans. (a) Lactose – Sour milk
- Lactic acid can be found in milk, but not the milk sugar (lactose).
- Lactose is turned into lactic acid by a process called fermentation.
- The other three pairs mentioned are correctly matched.
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10. Which one of the following pairs is not correctly matched?
(a) Ascorbic acid – Lemon
(b) Maltose – Malt
(c) Acetic acid – Curd
(d) Formic acid – Red Ant
[U.P.P.C.S. (Mains) 2015]
Ans. (c) Acetic acid – Curd
- Vitamin C can be found in many vegetables and fruits, like cauliflower, lemons, cabbage, and citrus fruits. Maltose is found in malt, which is a cereal that has been dried out.
- Lactic acid can be found in curd, and formic acid is found in red ants and bee stings.
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11. Match List-I with List-II and select the correct answer by using the codes given below the lists :
| List-I |
List-II |
| A. Pickle |
1. Carbonic Acid |
| B. Sour Milk |
2. Acetic Acid |
| C. Apple |
3. Lactic Acid |
| D. Cold drinks and soda water |
4. Malic Acid |
Code :
A B C D
(a) 1 2 3 4
(b) 2 3 4 1
(c) 4 3 1 2
(d) 3 4 2 1
[U.P.P.C.S. (Mains) 2003]
Ans. (b) 2 3 4 1
| The correctly matched lists are as follows : |
| Pickle |
Acetic Acid |
| Sour Milk |
Lactic Acid |
| Apple |
Malic Acid |
| Cold Drinks and soda water |
Carbonic Acid |
12. Which of the following is NOT correctly matched?
(a) Acid present in vinegar – Acetic acid
(b) Compound present in bones – Calcium phosphate
(c) Souring of milk – Nitric acid
(d) Acid present in gastric juice – Hydrochloric acid
[U.P. P.C.S. (Pre) 2021]
Ans. (c) Souring of milk – Nitric acid
- Soured milk is made by adding acid to regular milk, which makes it sour due to the lactic acid.
- There are also other types of soured milk products.
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13. Milk openly placed for some becomes sour due to
(a) Carbonic acid
(b) Lactic acid
(c) Citric acid
(d) Acetic acid
[U.P. Lower Sub. (Pre) 2004]
Ans. (b) Lactic acid
- Soured milk is a type of food that is made by adding acid to milk, which makes it taste sour.
- Other things that go together are also matched.
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14. Which one of the following acids is present in sour milk products?
(a) Acetic Acid
(b) Butyric Acid
(c) Tartaric Acid
(d) Lactic Acid
[U.P.P.C.S. (Mains) 2012]
Ans. (d) Lactic Acid
- Milk has a type of sugar called lactose.
- It also has healthy germs called lactobacillus which use glucose for energy and make lactic acid as a result.
- This lactic acid is what causes milk to become sour.
- The lactic acid in milk is caused by the lactose breaking down in the milk due to the lactic bacteria.
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15. Which one of the following acids, is formed during the change of milk into curd?
(a) Acetic acid
(b) Ascorbic acid
(c) Citric acid
(d) Lactic acid
[R.A.S./R.T.S.(Pre) 2008]
Ans. (d) Lactic acid
- When milk is heated to a moderate temperature or left at room temperature and a bit of old curd or whey is added, the bacteria in the curd or whey will begin to multiply.
- This bacteria will change the lactose into lactic acid, which makes the curd taste sour.
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16. Curd making is an ancient “Biotechnological” process involving :
(a) Bacteria
(b) Virus
(c) Fungus
(d) Protozoa
[R.A.S./R.T.S.(Pre) 2010]
Ans. (a) Bacteria
- When pasteurized milk is heated to a temperature of 30-40 degrees Celsius or even at room temperature, and a small amount of old curd or whey is added, bacteria in that sample start to grow.
- These bacteria turn the lactose into lactic acid, giving the curd a sour taste.
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17. The predominant organic acid in grapes is –
(a) Acetic acid
(b) Citric acid
(c) Malic acid
(d) Tartaric acid
[U.P.P.C.S. (Spl.) (Mains) 2008]
Ans. (d) Tartaric acid
- Grapes are mainly made of a white, crystal-like, double-charged acid called tartaric acid.
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18. For human nutrition, tomatoes are a rich source of
(a) Acetic acid
(b) Methonic acid
(c) Citric acid
(d) Oxalic acid
[R.A.S./R.T.S. (Re. Exam) (Pre) 2013]
Ans. (c) Citric acid
- Tomatoes have mostly citric and malic acid which makes them act as an antacid.
- They also contain a little bit of oxalic acid.
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19. Which one of the following organic acids is abundant in grapes, tamarind, and bananas?
(a) Acetic acid
(b) Citric acid
(c) Lactic acid
(d) Tartaric acid
[U.P.P.C.S. (Pre) 2017]
Ans. (d) Tartaric acid
- Grapes, tamarind, and bananas all have a lot of tartaric acid.
- This acid is used to keep food fresh and helps it last longer.
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20. Which acid is used in photography–
(a) Formic acid
(b) Oxalic acid
(c) Citric acid
(d) Acetic acid
[U.P.U.D.A./L.D.A. (Pre) 2003]
Ans. (b) Oxalic acid
- Oxalic acid is used for photography purposes.
- Formic acid is something ants have.
- Citric acid is found in lemons and acetic acid can be found in vinegar.
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21. Which one of the following acids is used in the manufacturing of baking powder?
(a) Oxalic Acid
(b) Lactic Acid
(c) Tartaric Acid
(d) Benzoic Acid
[U.P.P.C.S. (Mains) 2012]
Ans. (c) Tartaric Acid
- Tartaric acid is used to make baking powder. It is found in grapes, bananas, and tamarinds.
- It is often mixed with baking soda to help make food rise when baking, and it is one of the main acids found in wine.
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22. Vinegar is the solution of which of the following?
(a) Oxalic acid
(b) Citric acid
(c) Hydrochloric acid
(d) Acetic acid
[U.P.P.C.S. (Pre) 2009, 42nd B.P.S.C. (Pre) 1997, I.A.S. (Pre) 1993]
Ans. (d) Acetic acid
- Acetic acid, also known as ethanoic acid, is a type of organic acid that gives vinegar its sour taste and pungent smell.
- Evidence of this can be seen in its physical and chemical properties.
- Acetic acid is made through the fermentation of ethanol.
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23. Which acid is found in Vinegar?
(a) Lactic Acid
(b) Citric Acid
(c) Malic Acid
(d) Acetic Acid
[M.P.P.C.S. (Pre) 2010]
Ans. (d) Acetic Acid
- Vinegar is a liquid that is mainly made up of acetic acid and water.
- Acetic acid is made by bacteria that turn sugarcane juice and molasses into ethanol.
- It is mostly used for cooking and as a preservative.
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24. Vinegar is chemically known as :
(a) Acetic acid
(b) Butyric acid
(c) Formic acid
(d) Tartaric acid
[M.P. P.C.S. (Pre) 2016]
Ans. (a) Acetic acid
- Vinegar is a type of liquid that is made up mostly of acetic acid (CH3 COOH).
- Acetic acid is created when ethanol, which comes from sugarcane juice and molasses, is fermented by bacteria.
- It is usually used for cooking and as a preservative.
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25. The chemical name for vinegar is :
(a) Methanol
(b) Ethanol
(c) Acetic acid
(d) Ethyl acetate
(e) None of the above/More than one of the above
[63rd B.P.S.C. (Pre) 2017]
Ans. (c) Acetic acid
- Vinegar is mostly made up of acetic acid, which is created by bacteria breaking down ethanol (made from sugarcane juice and molasses).
- Acetic acid is commonly used in cooking and as a preservative.
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26. Which of the following statements is correct?
A. Sugarcane juice is fermented to form vinegar.
B. Vinegar has acetic acid.
C. Benzoic acid is the acid present in Vinegar.
D. Vinegar is used as a preservative.
Code :
(a) A, B, D
(b) B, C, D
(c) A, C, D
(d) A, B, C
[R.A.S./R.T.S. (Pre) 2016]
Ans. (a) A, B, D
- Vinegar is a liquid made mostly of acetic acid (CH3 COOH) and water.
- Acetic acid is created when bacteria turn sugarcane juice and molasses into ethanol.
- It is most often used as a cooking ingredient or preservative.
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27. Which of the following is not optically active?
(a) Glycine
(b) Alanine
(c) Serine
(d) All of the above
[Jharkhand P.C.S. (Pre) 2013]
Ans. (a) Glycine
- Glycine is an amino acid that doesn’t need to be obtained from food, and it is used as a component of proteins. Its chemical formula is NH2 CH2 COOH.
- Compounds that are optically active usually have at least one carbon atom connected to four different groups, but Glycine is not optically active because the carbon atom is connected to two hydrogen atoms, one amino group, and one carboxy
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