Food Chemistry and Nutrition
Description: GATE ProteinsNutrition Deficiency DiseasesWater Soluble and Fat Soluble VitaminsCelluloseStructure and Functional Properties of Mono- oligo-polysaccharides Including StarchYeast and Mold in FoodEssential Amino Acids and Fatty Acids | |
Number of Questions: 15 | |
Created by: Amit Pandey | |
Tags: GATE Proteins Nutrition Deficiency Diseases Water Soluble and Fat Soluble Vitamins Cellulose Structure and Functional Properties of Mono- oligo-polysaccharides Including Starch Yeast and Mold in Food Essential Amino Acids and Fatty Acids |
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
The fat soluble vitamins is/are
A. Retinol B. Niacin C. Tocoferol D. Biotin E. Menaquinone
Which of the following disaccharides has rhamnose and glucose monomer units?
Napins are seed storage proteins, consist of two polypeptide chains. Which of the following plant species contains napin protein?
A. Berssica campestris B. Zea mays C. Degenia velebitica
In growing children, the conditionally essential amino acids is/are
- 2-amino-3-methylbutanoic acid
- 2-Amino-3-phenylpropanoic acid
- 2-Amino-3-sulphydrylpropanoic acid
Match the vitamins with the appropriate deficiency diseases.
P. Thiamine | 1. Dermatitis |
Q. Pantothenic acid | 2. Night-blindness |
R. Biotin | 3. Wernicke-Korsakoff syndrome |
S. Ascorbic acid | 4. Scurvy |
5. Paresthesia |
Which of the following diseases are caused by the deficiency of retinoic acid in human?
P. Xerosis Cornea Q. Bitot’s Spots R. Angular stomatitis S. Follicullar Hyperkeratosis
Match the Column I (fermented food products) with Column II (corresponding microorganisms).
Fermented food products | |
Microorganisms | |
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 |
Which of the following carbohydrates is/are classified as disaccharides?
A. Nigerose B. Lyxose C. Laminaribiose D. Sophorose
Which of the following microorganisms, is used in the manufacturing of beer?
Match the entries in List - I with those in List - II
List - I | List - II |
A. Prostacyclin | 1. neurohypophysial hormone |
B. Dopamine | 2. epilepsy |
C. Argipressin | 3. catecholamine |
D. Pyridoxal | 4. hemicellulose |
5. eicosanoids |
Which of the followings indispensable amino acids are essential for human?
A. Pyrrolidine-2-carboxylic acid B. 4-hydroxyphenylalanine C. 2-Amino-4-methylpentanoic acid D. 2,6-Diammoniohexanoic acid
Which of the following statements is/are not false?
- Rings with five and six atoms monosaccharides are called pyranose and furanose forms, respectively.
- In polysaccharides, monosaccharide units are joined by peptide bond.
- Trehalose consists of two glucose units.
Which of the following statements is/are not true?
P. The lack of panthothenic 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.
Match the food constituents in List - A with their nature given in List - B.
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 |