List of top Home Science Questions on Nutrition

List-I (Types of Markets)	List-II (Characteristics)
A. Industrial market	I. It consists of individuals and organisations that buy or acquire goods and services that enter into the production of other products and services.
B. Consumer market	II. It consists of individuals and organisations who acquire goods purchased by others and sell them either to industrial consumers or ultimate consumers.
C. Reseller market	III. It consists of individuals and households who buy or acquire goods and services for their own personal or household use.
D. Government market	IV. It consists of central/state agencies and local bodies who purchase goods to meet the requirements of the government.

List-I (Standardization Logo)	List-II (Description/Application)
A.	I. Marked where essential vitamins and minerals have been added to the food.
B.	II. Displayed on the pack for foods that are free from harmful ingredients, food additives, or harmful processing aids.
C.	III. 100% Organic (food is free of artificial preservatives, flavors, colors, pesticides, and chemical fertilizers).
D.	IV. Marked on vegetable oil, pulses, cereals, veggies, honey, fruits, and vegetables indicating their quality.

LIST-I (Chemical constant of fat)	LIST-II (Description)
A. Reichert-Meisel Number (RM number)	I. The milligrams of potassium hydroxide required to neutralise the five fatty acids present in one gram of fat.
B. Polanski Number	II. The amount in milliliters of potassium hydroxide solution required to neutralise the acetic acid obtained by saponification of 1 gram of fat or oil after acetylation.
C. Acid Number	III. Number of milliliters of 0.1 N alkali required to neutralise the soluble volatile fatty acids contained in 5 gm of fat.
D. Acetyl Number	IV. Number of milliliters of 0.1 N potassium hydroxide solution required to neutralise the insoluble fatty acids (not volatile with steam distillation) obtained from 5 gm of fat.