Bottle juices are clarified by the use of -
(A) Amylases
(B) Lipases
(C) Pectinases
(D) Proteases
Choose the correct answer from the options given below:
Answer & explanation
Correct answer: option 3
The correct answer is Option (3) → (C) and (D) only
Fruit juice looks cloudy because of pectin and proteins in it. Enzymes that break these down clear the juice, and this is how bottled juices are clarified.
(A) Amylases — Incorrect. Amylases break down starch. They are not the enzymes used to clarify juices.
(B) Lipases — Incorrect. Lipases break down fats. They are used in detergents to remove oily stains from laundry.
(C) Pectinases — Correct. They break down pectin and so clear the juice.
(D) Proteases — Correct. They break down proteins and also help to clear the juice.
Note: A similar question was also asked in CUET (UG) 2022 on 23-08-2022 (Slot 3).
NCERT Extract:
Chemicals, Enzymes and Other Bioactive Molecules – …
