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(2022-23) EDS > Food Sciences (MCQs) Mian Shafique > Flashcards

Food Sciences (MCQs) Mian Shafique Flashcards

1
Q

Which of the following vitamins is associated with coagulation of blood?

(a) Vitamin A
(b) Vitamin B
(c) Vitamin E
(d) Vitamin K

A

(d) Vitamin K

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2
Q

In animals, the principal role of Vitamin E is:

(a) Antioxidant
(b) Reproduction
(c) Digestion
(d) Transpiration

A

(a) Antioxidant

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3
Q

In animals, the principal role of Vitamin E is:

(a) Antioxidant
(b) Reproduction
(c) Digestion
(d) Transpiration

A

(a) Antioxidant

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4
Q

Which of the following is not a vitamin?

(a) Trypsin
(b) Ascorbic add
(c) Riboflavin
(d) Niacin amide

A

(a) Trypsin

Trypsin is a digestive enzyme that helps to break down proteins into smaller peptide fragments. It is produced in the pancreas and secreted into the small intestine, where it helps to digest proteins in the food we eat. Trypsin works by cleaving the peptide bonds between amino acids in the protein molecule, which results in the production of smaller peptides and eventually individual amino acids that can be absorbed by the body. Trypsin is also used in various industries, including the food and pharmaceutical industries, for its ability to hydrolyze proteins.

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5
Q

The richest source of Vitamin A is:

(a) Orange
(b) Apple
(c) Eggs
(d) Liver

A

(d) Liver

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6
Q

Which of the following vitamins is produced in the sun’s rays?

(a) Vitamin A	(b) Vitamin B	(c) Vitamin C	(d) Vitamin D
A

(d) Vitamin D

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7
Q

A balanced diet contains

(a) Animal protein
(b) Macro-and micro-nutrients
(c) All food nutrients necessary for growth and maintenance (d) Butter and ghee

A

(c) All food nutrients necessary for growth and maintenance

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8
Q

Which Of the following does not belong to the vitamin B complex group?

(a) Thiamine
(b) Ascorbic acid
(c) Riboflavin
(d) Folic acid

A

(b) Ascorbic acid

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9
Q

Which of the following vitamins cannot be stored in the liver?

(a) Vitamin A
(b) Vitamin C
(c) Vitamin D
(d) Vitamin K

A

(b) Vitamin C

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10
Q

Which vitamin is known as ascorbic acid?

(a) Vitamin A
(b) Vitamin C
(c) Vitamin D
(d) Vitamin K

A

(b) Vitamin C

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11
Q

The number of Amino acids that constitute all proteins is about:

(a) 10
(b) 15
(c) 20
(d) 25

A

(c) 20

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12
Q

Which of the following vitamins is water soluble?

(a) Vitamin A
(b) Vitamin B
(c) Vitamin E
(d) Vitamin K

A

(b) Vitamin B

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13
Q

Which of the following is used as a food preservative?

(a) Sodium benzoate
(b) Acetic Acid
(c) Citric acid
(d) All of these

A

(d) All of these

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14
Q
  1. Albumin is:

(a) Egg protein (b) Milk protein
(c) Egg fat (d) None of these

A

(a) Egg protein

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15
Q
  1. Yeast is used in making bread because it produces:

CO2
Sugar
Bacteria
Oxygen

A

CO2

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16
Q

Enzymes are formed of

Amino Acids
Fats
Carbohydrates
Protiens

A

Protiens

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17
Q

Man cannot survive without taking minimum amount of:

Protiens
Carbohydrates
Fats
Minerals

A

Carbohydrates

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18
Q

Pasteurized milk is:

(a) Specially treated milk in order to kill bacteria
(b) Milk mixed with protein rich powder
(c) Milk rich in fats
(d) Medicated milk for children

A

(a) Specially treated milk in order to kill bacteria

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19
Q

Deficiency of vitamin C causes:
(a) Night-blindness (b) Beri-Beri (c) Scurvy (d) Rickets

A

(c) Scurvy

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20
Q

Each gram of fat metabolized by the body releases about _____________ calories.

4
5
7
9

A

9

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21
Q

Which of these carbohydrates provides fibre, or “roughage” in humans?

(a) Sucrose	(b) Starch	(c) Glycogen	(d) Cellulose
A

(d) Cellulose

22
Q

Complex Carbohydrates:

(a) Include glycogen, cellulose, and starch.
(b) Consist of many glucose molecules bound together in long chain.
c) Are polysaccharides.
(d) All of these

A

(d) All of these

23
Q
  1. The brain relies almost entirely on ___________ for energy production.

(a) Insulin (b) Glucose (c) Protein (d) Fatty acids

A

(b) Glucose

24
Q
  1. For long-term storage, glucose is converted into _______, while for the short term storage, glucose is converted into:

(a)Fat, glycogen
(b) glycogen, ketone bodies protein
(c) Glycogen,
(d) Pyruvic acid, fat

A

(a)Fat, glycogen

25
Q

All other monosaccharides absorbed into the blood are converted into ________ in the liver.

(a) Fructose (b) Galactose (c) Glucose (d) Sucrose

A

(c) Glucose

26
Q
  1. Skeletal muscle cells derive most of their energy from:

(a) Glucose (b) Triglycerides (c) Glycogen (d) Proteins

A

(a) Glucose

27
Q

Which of these carbohydrates is a disaccharide composed of two glucose molecules?

(a) Sucrose (b) Galactose (c) Maltose (d) Lactose

A

(c) Maltose

28
Q

Fish, safflower oil, sunflower oil, and com oil are sources of:

(a) Monounsaturated fat
(b) Polyunsaturated fat
(c) Saturated fat
(d) Steroids

A

(b) Polyunsaturated fat

29
Q

Fish, safflower oil, sunflower oil, and com oil are sources of:

(a) Monounsaturated fat
(b) Polyunsaturated fat
(c) Saturated fat
(d) Steroids

A

(b) Polyunsaturated fat

30
Q
  1. All of these foods contain cholesterol EXCEPT:

(a) Coconut oil (b) Butter (c) Cheese (d) Eggs

A

(a) Coconut oil

31
Q

Good Cholesterol is also called:

(a) LDL	(b) HDL	(c) ATP	(d) ADP
A

(b) HDL

32
Q

There areamino acids in proteins, andare considered to be
essential amino acids.

(a) 30, 12 (b) 20, 12 (c) 20, 9 (d) 12,9

A

(c) 20, 9

33
Q

All of these are examples of proteins in the body EXCEPT:

(a) Collagen (b) Enzymes (c) Haemoglobin (d) Lecithin

A

(d) Lecithin

34
Q

The two vitamins necessary for nucleic acid synthesis are folate and:

(a) Vitamin A
(b) Vitamin Bl (thiamine)
(c) Vitamin B3 (niacin)
(d) Vitamin B12 (cobalamin)

A

(d) Vitamin B12 (cobalamin)

35
Q

The energy currency of the cell is:

(a) Fat (b) ATP (c) ADP (d) Enzymes

A

(b) ATP

36
Q

About 99% of the body’s energy storage is in the form of:

(a) Amino acids (b) Glucose (c) Glycogen (d) Lipids

A

(d) Lipids

37
Q

The gain or loss of heat as infrared energy between two objects that are not in physical contact with each other is called:

(a) Convection
(b) Evaporation.
(c) Radiation.
(d) Conduction.

A

(c) Radiation.

38
Q
  1. Osteomalacia can occur as a result of a:

(a) Vitamin C deficiency
(b) Vitamin D deficiency
(c) Lack of thyroid hormone
(d) Lack of growth hormone

A

(b) Vitamin D deficiency

39
Q

Anaemia is caused due to deficiency of

(a) Folic acid (b) Vitamin A (c) Vitamin C (d) None of these

A

(a) Folic acid

40
Q

The rich source of iron is:

(a) Eggs (b) Green vegetables (c) Pulses (d) Milk

A

(b) Green vegetables

41
Q

Glycogen is mainly stored in:

Cartilage and bone (b) Liver and muscles (c) Spleen (d) Villi

A

(b) Liver and muscles

42
Q

What are the common antioxidant substances?

(a) Beta-carotene
(b) Lutein
(c) Lycopene
(d) All of these

A

(d) All of these

43
Q
  1. What are the common everyday foods that are rich in antioxidants?

(a) Fruits Berries
(b) Black Tea
(c) Fruits and veggies
(d) All of these

A

(d) All of these

44
Q
  1. Ancient methods of food preservation include:

(a) Pasteurizing and sterilizing
(b) Canning, blanching, and irradiating
(c) Freezing and boiling
(d) Drying, smoking. and fermenting

A

(d) Drying, smoking. and fermenting

45
Q
  1. A biological method of food preservation is:

(a) Freezing
(b) Drying
(c) Fermentation
(d) Adding salt

A

(c) Fermentation

46
Q
  1. Food additives may be used to:

(a) Destroy nutrients
(b) Disguise faulty products
(c) Deceive customers
(d) Enhance appearance

A

(d) Enhance appearance

47
Q
  1. Substances used to preserve foods by lowering the pH are:

(a) Vinegar and citric acid (b) Smoke and irradiation
(c) Baking powder and soda (d) Salt and sugar

A

(a) Vinegar and citric acid

48
Q
  1. An essential amino acid:

(a) Forms a complete protein.
(b) Is needed only by growing infants and children.
(c) May prevent dermatitis.
(d) Cannot be synthesized by the body to meet the body’s needs.

A

(d) Cannot be synthesized by the body to meet the body’s needs.

49
Q
  1. The order of amino acids in a specific protein determines its:

(a) Energy content (b) Function in the body
(c) Biological value (d) Ability to form glucose

A

(b) Function in the body

50
Q
  1. Which of the following is definitely not a protein?
    (a) Antibody (b) Enzyme
    (c) Tendon (d) Glycogen
A

(d) Glycogen

51
Q

Which one of the following food items is the richest in protein?

(a) Butter	(b) Wheat	(c) Soybean	(d) Fish
A

(d) Fish

(2022-23) EDS (11 decks)

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