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NEET levelSingle correct optionDifficulty 1 of 3el117

Sulphur dioxide and sulphites are commonly used to preserve

  1. Awine and fruit squashes
  2. Bbutter and ghee
  3. Cedible oils at high temperature
  4. Dcooked rice

Answer: A

Sulphites release SO2 which acts as a reducing agent and antimicrobial, protecting wine and squashes from oxidation and spoilage. Fats and oils are protected with phenolic antioxidants.
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