Natural Resources Notes Part 4

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Today’s Topic:Natural Resources


Q1. Consider the following statements:

  1. Marine algae have low nutrient content.
  2. Balanced fertilizer can be made by mining sheep manure, fish and shells with seaweeds.

Which of the statements given above is/are correct?

a) Only 1

b) Only 2

c) Both 1 and 2

d) Neither 1 nor 2

Ans:     B

Explanation:    Marine algae vary greatly I form and range from one-celled microscopic flageolets to giant kelps, which attain a length of 100 to 150 meters. Marine algae have been used as a manure in many countries because of their high nutrient content. Balanced fertilizer can be made by mining sheep manure, fish and shells with seaweeds.

Q2. Consider the following statements:

  1. Commercially important agar are extracted from red algae.
  2. Agar has wide applications in food and pharmaceutical industries.

Which of the statements given above is/are correct?

a) Only 1

b) Only 2

c) Both 1 and 2

d) Neither 1 nor 2

Ans:     C

Explanation:    Red algae (e.g., Gracilaria and Gelidium) are used for the extraction of commercially important agar. Agar has wide applications in food and pharmaceutical industries. It is also used as a substrate for bacteriological and plant tissue culture studies.

Q3. Which of the following are not Crustaceans?

1. Prawn

2. Lobster

3. Mussel

4. Oyster

a) Only 1, 2 and 3

b) Only 1, 2 and 4

c) Only 3 and 4

d) Only 1, 2, 3 and 4

Ans:     C

Explanation:    Prawn, lobster and crabs are crustaceans used as food. India ranks first among the prawn producing countries of the world.

Mussel and Oyster are mollusks. Many types of mollusks are used as food.

Q4. Which of the following quality marks is found on pickler or fruit juicer?

a) ISI

b) FPO


d) None

Ans:     B

Explanation:    There are three quality marks to assure quality products against adulteration. They are : ISI, AGMARK, FPO.

ISI stands for Indian Standard Institute. Its new name is BIS (Bureau of Indian Standards).

FPO stands for Fruit Product Oder. It is found on pickles or fruit juices.

AGMARK stands for the Agricultural Marketing. It is a quality mark given on agricultural products such as wheat, flur, besan, ghee oil, honey and butter.

Q5. Which of the following rights are provided in the Consumer Protection Act, 1986?

  1. Right to Safety
  2. Right to Healthy Environment
  3. Right to be Informed
  4. Right to Choose

a) Only 1, 2 and 3

b) Only 3 and 4

c) Only 1, 2, 3 and 4

d) None

Ans:     C

Explanation:    The Consumer Protection Act, 1986 provides for a system for the protection of consumer rights and for the redressal of consumer disputes. The consumer rights provided in the Act are:

(i) Right to Safety                                            (ii) Right to Healthy Environment

(iii) Right to Basic Needs                                 (iv) Right to be Informed

(v) Right to Choose                                          (vi) Right to be Heard

(vii) Right to Seek redressal                             (viii) Right to Consumer Education

(ix) Right to Boycott)                                         (ix) Right to Boycott

Q6. What are the conditions for food to be said as adultered?

  1. If it contains inferior or infurious substances.
  2. If it contains unpermitted colour.
  3. If it is derived from an unhealthy animal.

a) Only 1 and 2

b) Only 1 and 3

c) Only 2 and 3

d) 1, 2 and 3

Ans.     D

Explanation:    According to Prevention of Food Adulteration Act, 1954, food is said to be adultered under the following conditions:

a) If it contains inferior or infurious substances.

b) If it contains unpermitted colour, or excess of permitted colours.

c) If it contains prohibited preservatives, or excess of permitted preservatives.

d) If it contains toxic ingredients that are injurious to health.

e) If it is derived from unhealthy animal.

Q7. Match the following:

Food                                  Audulterants

  1. Butter                                1. Brick powder
  2. Red chilli Powder              2. Water
  3. Milk                                    3. Papaya seeds
  4. Black pepper                     4. Starch


A         B          C          D

a) 4         1          2          3

b) 1         4          3          2

c) 1         4          3          2

d) 1         4          2          3

Ans.     A


Food                            Adulterants

Butter                           Starch

Red chilli powder        Brick powder

Milk                             Water

Black pepper               Pappaya seeds

Q8. Match the following:

Food                Adulterants

  1. Besan                1. Sugar syrup
  2. Coffee                2. Kesari dal powder
  3. Jaggery              3. Chicory
  4. Honey                4. Mud

A         B          C          D

a) 2         3          4          1

b) 3         2          1          4

c) 1         2          3          4

d) 2         1          4          3

Ans:     A


Food                Adulterants

Besan              Kesari dal powder

Coffee             Chicory

Jaggery           Mud

Honey              Sugar syrup

Q9. Match the following:

Food                            Adulterants

  1. Mustard seeds               1. Argemone seeds
  2. Mustard oil                     2. Argemone oil
  3. Arhar dal                        3. Kesari dal
  4. Coffee                            4. Tamarind seeds


A         B          C          D

a) 2        1          4          3

b) 1        2          3          4

c) 1        2          4          3

d) 3        4          2          1

Ans:     B


Food                                        Adulterants

Mustard seeds                        Argemone seeds

Mustard oil                              Agremone oil

Arthar dal                                Kesari dal

Coffee                                     Tarmarind seeds

Q10. What are the circumstances leading to food adulteration?

  1. Greater demand than supply
  2. Easily available adulterants
  3. Temptation for quick gain
  4. Indifferent attitude of consumers

a) Only 1, 2 and 3

b) Only 1, 2 and 4

c) Only 3 and 4

d) Only 1, 2, 3 and 4

Ans:     D

Explanation:    Circumstances leading to food adulteration are :

(i) There is a greater demand for food items than supply.

(ii) Excessive competition among the traders.

(iii) Easily available adulterants which facilitate adulteration

(iv) Lenient attitude of officers towards enforcement of laws on food satety.

(vi) The careless attitude, ignorance and indifference of the consumers.