Tag: constituents of food

Quizzes (12) Questions (82)

Questions Related to constituents of food

Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients

Identify the incorrect match between the protein and its role.

  1. Keratin structural component of hair

  2. Immunoglobulins protection of body against diseases
  3. Haemoglobin transport of $O _2$ in muscles

  4. Thrombin blood clotting
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
The pigmented proteins in the muscle fibers which impart the red color to the muscles is called myoglobin. This protein is involved in the process of oxygen storage in the muscle tissues by binding to it. In conditions such as hypoxia oxygen is released by the myoglobin. Hence it is the oxygen trasnsporter to the muscle fibers. Thus the correct answer is option C. 
Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients

Besides having C, H, O which of the following also contains
N, S, p etc.

  1. Protein

  2. Fat

  3. Carbohydrate

  4. Vitamin
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Proteins are large molecules of high molecular weight containing C, H, O and nitrogen (N) . The presence of N distinguishes them from carbohydrate and fat. Iron, copper, iodine, sulphur and phosphorus may also be present in a very low proportion. Proteins are found in fish, meat, egg, wheat, bean, ground-nut and pulses.

Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients

What is common among amylase, rennin and trypsin?

  1. All proteins

  2. Proteolytic enzymes

  3. Produced in stomach

  4. Act at pH lower than 7
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Amylase, rennin, and trypsin are all proteins by nature, as all enzymes are globular proteins. They are not all proteolytic (amylase acts on carbohydrates), nor are they all produced in the stomach.

Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients

Which one matches with protein digestion

  1. Lipase, secretin, erepsin, casein

  2. Pepsin, lactase, casein, erepsin

  3. Erepsin, amylase, pepsin, casein

  4. Erepsin, trypsin, pepsin, rennin
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Erepsin, trypsin, pepsin, and rennin are all enzymes involved in the digestion of proteins or protein-related substances (like casein).

Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients


The following is a storage protein

  1. Keratin

  2. Collagen

  3. Glutelin

  4. Haemoglobin
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

A) Keratin is the protein that is the structural material making up hair, horns, claws, hooves and the outer layer of human skin.

B) Collagen is the building block of the entire body, from the skin to the gut.
C) Glutelin is the storage protein that is found in the species of grass family commonly known as gluten.
D) Haemoglobin is a blood protein that helps in the transport of oxygen.
Hence, the correct answer is 'Glutelin'.

Multiple choice evs - i constituents of food dietary sources of proteins types of nutrients calorific value of nutrients

The ratio of $H _1$ and $H _3$ proteins in chromatin is?

  1. $1:2$
  2. $2:1$
  3. $1:1$
  4. $1:4$
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

  • Histones are a family of basic proteins that associate with DNA in the nucleus and help condense it into chromatin, they are alkaline (basic pH) proteins, and their positive charges allow them to associate with DNA.
  • Five types of histones have been identified: H1 (or H5), H2A, H2B, H3 and H4.
  • The core histones are H2A, H2B, H3, and H4, and the linker histones are H1 and H5. These types of histones are smaller, each consisting of 100-150 residues.
  • H1 and its homologous protein H5 are involved in higher-order structures of chromatin consisting about 220 residues.
  • The ratio of H1 and H3 proteins in chromatin is 1:2
So, the correct option is '1:2'