Food Chemistry, Nutrition and Vitamins

The aldehyde or ketone group of a straight-chain monosaccharide will react reversibly with a hydroxyl group on a different carbon atom to form a hemiacetal or hemiketal, forming a heterocyclic ring with an oxygen bridge between two carbon atoms. Rings with five and six atoms are called furanose and pyranose forms, respectively, and exist in equilibrium with the straight-chain form. In polysaccharides, monosaccharide units are joined by glycosidic bond. Trehalose is a disaccharide and consists of two glucose monomeric units.
Hence, only statement R is true.

In our diet, those amino acids which are not synthesized in our body and take in the form of diet (food) are termed as as essentially amino acids. Cysteine and Arginine are come in the class conditionally amino acids. However, cysteine, a sulphur-containing amino acid, tyrosine and arginine are required by infants and growing children. In the cases, these amino acids are termed as essential amino acids and required in the diet besides of conditionally amino acids.Hence, both P and Q are termed as essentially amino acid in case of growing children.

P. Nigerose is a disaccharide and consists of two glucose monomer units.Q. Lyxose is a monosacharide.R. Laminaribiose two glucose monomer units.S. Sophorose is a disaccharide and consists of two glucose monomer units.
Hence, P, R and S all are classified as disaccharides.

The indispensable amino acids or essential amino acids are those amino acids that cannot be synthesized by the organism being considered, and therefore must be supplied in its diet. The amino acids regarded as essential for humans are phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, lysine, and histidine. The amino acids arginine, cysteine, glycine, glutamine, proline, serine and tyrosine are considered as conditionally essential amino acids, meaning they are not normally required in the diet, but must be supplied exogenously to specific populations that do not synthesize them in adequate amounts.Hence, R and S both are indispensable amino acids and others are conditionally amino acids.

The lack of pantothenic acid in diet causes nausea, vomiting and tremor of the outstretched hands. Dermatitis of fingers and neck is caused by the deficiency of vitamin B3 or niacin.Behavioural abnormalities occur in riboflavin deficient children. The deficiency of ascorbic acid or vitamin C causes scurvy, pain in bones and bleeding gums.Hence, statement R is false.

In humans, the important deficiency states due to the lack of vitamin A in the diet are:
i. Night Blindness: In the early stages of vitamin A deficiency, the individual cannot see well in dim light. In advanced deficiency, the subject cannot see objects in dim light.
ii. Xerosis Conjunctiva: The conjunctiva is dry, thickened, wrinkled and pigmented. The pigmentation gives conjunctiva a smoky appearance.
iii. Xerosis Cornea: When dryness spreads to cornea, it takes on a hazy, lusterless appearance.
iv. Bitot’s Spots: Greyish glistening white plaques, formed of desquamated thickened conjuctival epithelium, usually triangular in shape and firmly adhering to the conjuctiva.
v. Keratomalacia: When xerosis of the conjuctiva and cornea is not treated, it may develop into a condition known as keratomalacia.
vi. Folicullar Hyperkeratosis: The skin becomes rough and dry.
The lesions at the angles of the mouth are termed as angular stomatitis and this disease is caused by the lack of vitamin B2 or riboflavin.

Retinol is fat soluble. Niacin is water soluble. Tocoferol is fat soluble. Biotin is water soluble. Menaquinone is fat soluble.
Hence, all P, R and T are fat soluble vitamins.

Dekkera bruxellensis is used in the manufacturing of beer by fermentation.

Keratomalacia disease is caused by the deficiency of vitamin A. The deficiency of vitamin K causes Bleeding diathesis disease.

Rutinose is a disaccharide and consists of a rhamnose monomer unit and a glucose monomer unit.

A sugar is classified as a reducing sugar only if it has an open-chain form with an aldehyde group or a free hemiacetal group. Reducing monosaccharides include glucose, glyceraldehyde and galactose. Many disaccharides, like lactose and maltose, also have a reducing form, as one of the two units may have an open-chain form with an aldehyde group. However, sucrose is a disaccharide in which the anomeric carbons of the two units are linked together, are non-reducing disaccharides since neither of the rings is capable of opening. Ascorbic acid is a very good antioxidant agent. Chlorophyll is present in all green plants and algae and is responsible for the photosynthesis. It is a chlorin pigment, which is structurally similar to and produced through the same metabolic pathway as other porphyrin pigments such as heme. At the center of the chlorin ring is a magnesium ion.

Osborne (1924) classified seed storage proteins into groups on the basis of their extraction and solubility in water (albumins), dilute saline (globulins), alcohol-water mixtures (prolamins), and dilute acid or alkali (glutelins). In Crucifereae or Bressicaceae family, the seed storage proteins are called napins. The examples of cruciferae family are- Brassica campestris, Degenia velebitica, Arabis aculeolata etc. Zea mays belongs to the family Poaceae and contains zein as seed storage proteins.

The fungi, Kloeckera africana and Kluyveromyces marxianus both are used in the making of chocolate. The bacteria Kocuria rhizophila is used in the making of cheese and the bacteria Gluconacetobacter oboediens is used in the making of vinegar.

Dietary fiber is the indigestible portion of food derived from plants and waste of animals that eat dietary fiber. Dietary fibers are of two types- (i) Soluble fiber dissolves in water. It is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and/or viscous. Soluble fibers tend to slow the movement of food through the system. Like- xylose, latulose etc.
(ii) Insoluble fiber does not dissolve in water. It can be metabolically inert and provide bulking or prebiotic, metabolically fermenting in the large intestine. Bulking fibers absorb water as they move through the digestive system, easing defecation. Like- hemicelluloses, xanthan etc.

The microorganisms in the making of cheese are Leuconostoc mesenteroides and Lactobacillus plantarum, for sauerkraut the microorganisms are Lactobacillus delbrueckii and Streptococcus thermophillus, for Kefir making Lactobacillus casei and Streptococcus thermophillus and the microorganisms in the making of yoghurt are Lactobacillus acidophilus and Lactobacillus delbrueckii.
Hence, the correct answer using the codes is P-1, Q-3, R-4, S-2.

The deficiency of thiamine (vitamin B1) causes Beriberi, Wernicke-Korsakoff-Syndrome. Lack of pantothenic acid causes Paresthesia diseases. The deficiency of biotin causes Dermatitis and Enteritis diseases. The deficiency of ascorbic acid causes Scurvy diseases.
Hence, the correct match of codes is P-3, Q-5, R-1, S-4.