The Chemical Changes of Food - 1
Description: The Chemical Changes of Food – 1 | |
Number of Questions: 15 | |
Created by: Gagan Singh | |
Tags: The Chemical Changes of Food – 1 Neutralization and Salts Strength of Acid and Base and Applications Basic Concepts of Acids and Bases Acids and Alkalis Nutrition in Human Beings Digestion Nutrition in Other Organisms Transport in Other Organisms |
Which of the following is not a kind of sugar?
Which of the following are known as 'body building foods'?
Which of the following is/are fat soluble vitamin(s)?
How much more energy fats give, as compared to carbohydrates?
Which part is used by the tapeworm, for attachment to the host?
What is the principal site of carbohydrate digestion?
Which gastric enzyme breaks down proteins into smaller amino acid chains?
Why does fat digestion take place more effectively in the small intestine?
Which enzyme in saliva destroys certain bacteria?
Which of the following are the cutting and biting type of teeth?
What do we call the thick, acidic and semi-fluid mass of partly digested food that is passed from the stomach to the duodenum?
Which of the following are chewing and grinding type of teeth?
Which enzyme initiates the digestion of fats in the stomach?
Match the following ||| |---|---| |a. Amoeba|1. Special mouth parts| |b. Hydra|2. Pseudopodium| |c. Cockroach|3. Feeding tube| |d. Butterfly|4. Tentacles|
In hydra, water is expelled through