Food Chemistry and Nutrition
Description: Food Nutrition vitamins Deficiency disease of vitamin Microorganisms in beverages Food Chemistry and Nutrition | |
Number of Questions: 17 | |
Created by: Jayanti Mahajan | |
Tags: Food Nutrition vitamins Deficiency disease of vitamin Microorganisms in beverages Food Chemistry and Nutrition |
Which of the following statement(s) is/are true? P. Rings with five and six atoms monosaccharides are called pyranose and furanose forms, respectively. Q. In polysaccharides, monosaccharide units are joined by peptide bond. R. Trehalose consists of two glucose units.
In growing children, the conditionally amino acids are termed as essential amino acids. Which of the following describes the same?
P. Cysteine
Q. Arginine
R. Serine
Which of the following carbohydrates is/are disaccharide(s)?
P. Nigerose
Q. Lyxose
R. Laminaribiose
S. Sophorose
Which of the following are indispensable amino acids for humans?
P. Proline
Q. Tyrosine
R. Leucine
S. Lysine
Which of the following statement(s) is/ are false? P. The lack of pantothenic acid in diet causes nausea and vomiting. Q. Dermatitis of fingers and neck is caused by the deficiency of vitamin B3. R. Behavioural abnormalities in children is caused by the deficiency of ascorbic acid.
Which of the following diseases correspond to the deficiency of vitamin A in humans? P. Xerosis cornea Q. Bitot’s spots R. Angular stomatitis S. Folicullar hyperkeratosis
Which of the following is/are fat soluble vitamins? P. Retinol Q. Niacin R. Tocoferol S. Biotin T. Menaquinone
Which of the following microorganisms is used in the manufacturing of beer?
Which of the following pairs of ‘deficiency disease: appropriate vitamin’ is not correct?
Which of the following disaccharides has rhamnose and glucose monomer units?
Match the food constituents in List-A with their nature given in List-B and select the correct option.
List-A | List-B |
P. Maltose | 1. Chelate |
Q. Ascorbic acid | 2. Amino acid |
R. Chlorophyll | 3. Reducing sugar |
S. Sucrose | 4. Antioxidant |
5. Non reducing sugar |
Napins are seed storage proteins, which consist of two polypeptide chains. Which of the following plant species contain(s) napin protein? P. Brassica campestris Q. Zea mays R. Degenia velebitica
Match the entries in Group-I with those in Group-II and select the correct answer using the codes given below.
Group-I | Group-II |
A. Prostacyclin | 1. Neurohypophysial hormone |
B. Dopamine | 2. Epilepsy |
C. Argipressin | 3. Catecholamine |
D. Pyridoxal | 4. Hemicellulose |
5. Eicosanoids |
Which of the following microorganisms is/are used in the making of chocolate? A. Kloeckera africana B. Kocuria rhizophila C. Gluconacetobacter oboediens D. Kluyveromyces marxianus
Which of the following is/are water soluble dietary fiber(s)? P. Xylose Q. Lactulose R. Hemicellulose S. Xanthan
Match Group I (fermented food products) with Group II (corresponding microorganisms).
Group-I | Group-II |
P. Cheese | 1. Leuconostoc mesenteroides and Lactobacillus plantarum |
Q. Sauerkraut | 2. Lactobacillus acidophilus and Lactobacillus delbrueckii |
R. Kefir | 3. Lactobacillus delbrueckii and Streptococcus thermophillus |
S. Yoghurt | 4. Lactobacillus casei and Streptococcus thermophillus |
Match the vitamins (column 1) with the appropriate deficiency diseases (Column 2).
Column 1 | Column 2 |
P. Thiamine | 1. Dermatitis |
Q. Pantothenic acid | 2. Night-blindness |
R. Biotin | 3. Wernicke-Korsakoff syndrome |
S. Ascorbic acid | 4. Scurvy |
5. Paresthesia |