Tag: constituents of food

Questions Related to constituents of food

Which of the following is made up of amino acids?

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Amylase

  2. Glycogen

  3. Phospholipid

  4. Polysaccharide

  5. Ribonucleic acid

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Correct Option: A
Explanation:

Amylase is a protein enzyme, a polymer of amino acids. Glycogen is homopolysaccharide of D-glucose with highly branched structure (every 8-12 residues as compared to presence of branches in starch for every 24-30 residues). Phopholipids have phosphate and lipids (carbon and hydrogen atoms) while polysaccharides are polymer of simple sugars. RNA is polymer of ribonucleotides. 

Therefore, the correct answer is option A.

The different amino acids are joined together by peptide bonds to form

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Lipids

  2. Proteins

  3. Carbohydrates

  4. Nucleic acids

Show answer
Correct Option: B
Explanation:

Proteins are the building blocks, which takes part in several metabolic reaction. They have four different levels of structure primary, secondary, tertiary and quaternary. There are 20 different standard L-α-amino acids used by cells for protein construction. Amino acids contain both a basic amino group and an acidic carboxyl group. This difunctionality allows the individual amino acids to join together in long chains by forming peptide bonds: amide bonds between the -NH2 of one amino acid and the -COOH of another. Sequences with fewer than 50 amino acids are generally referred to as peptides, while the terms protein or polypeptide are used for longer sequences. A protein can be made up of one or more polypeptide molecules. The end of the peptide or protein sequence with a free carboxyl group is called the carboxy-terminus or C-terminus. The terms amino-terminus or N-terminus describe the end of the sequence with a free α-amino group. The amino acids differ in structure by the substituent on their side chains. These side chains confer different chemical, physical and structural properties to the final peptide or protein.
So, the correct answer is option B.

Choose the correct answer from the alternatives given:
Amino acids are building blocks of

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Carbohydrates

  2. Nucleic acids

  3. Lipids

  4. Proteins

Show answer
Correct Option: D
Explanation:

Amino acids are the building blocks of polypeptide chain or proteins. These are encoded by the triplet codons of mRNA. Each codon synthesizes a specific amino acid. Example: AUG for methionine, UUU for phenylalanine and so on. Amino acids are connected via the peptide bonds to form the proteins.

Hence, the correct answer is 'Proteins'

Which one of the following will be largely different in various animal species?

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Carbohydrates

  2. Fats

  3. Proteins

  4. Enzymes

Show answer
Correct Option: C
Explanation:

Proteins are the polymers of amino acids linked with peptide bonds and perform various functions like carrier, enzyme or hormone. It is considered the most diverse molecule and differs from animal to animal. The diversity in proteins occurs due to the R group present which changes with the change in the amino acid.

Hence, the correct answer is 'Proteins'.

Which ones are not true?
(a) Glycerol is a 3-carbon alcohol with 3-$OH$ groups as binding sites
(b) Waxes are esters of long chain alcohol and saturated fatty acids
(c) The term protein was coined by Mulder
(d) Agar is an indispensable polysaccharide being a complex polymer of glucose and sulphur containing carbohydrates

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. a and c only

  2. d only

  3. a and d only

  4. a, b and d only

Show answer
Correct Option: B
Explanation:

a) Glycerol has chemical formula of  C$ _3$H$ _8$O$ _3$. 3 OH groups act as binding site. The carboxyl end of the fatty acid combines with the three -OH groups of the glycerol to form ester. The statement is true.

b) Wax is a long chain of esters of alcohol and saturated fatty acids. These are hydrophobic. It consists of long alkyl chains. The statement is true.
c)  The term protein was coined by Mulder in 1838. Proteins are building blocks of the body. The proteins are made up of amino acids. The amino acids are linked together by peptide bonds to form a protein. Peptide bond is formed by the linkage of the carboxyl group of one amino acids with the amino group of the amino acids. The statement is true.
d) Agar is a jelly like substance which is mainly derived from agarose present in the cell wall of the algae. The statement is false as it is not a polymer of glucose and sulphur but it is a linear polymer of galactose.
So, the correct answer is option B.

Proteins are a polymerisation product of 

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Monosaccharides

  2. Muramic acid

  3. Amino acids

  4. All the above.

Show answer
Correct Option: C
Explanation:

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Amino acids are Linked by peptide bonds to form polypeptide chains. Proteins are linear polymers formed by linking the α-carboxyl group of one amino acid to the α-amino group of another amino acid with a peptide bond (also called an amide bond).

So, the correct answer is option C.

Select the correct option:

Acidic amino acids have two $-COOH $ groups and one $-NH _2$ group per molecule. Select the pair that consists of acidic amino acids. 

evs - i constituents of food simple test for nutrients test for nutrients protein and its function nutrients and foodstuffs

  1. Aspartic acid, glutamic acid

  2. Lysine, arginine

  3. Glycine, alanine

  4. Both (a) and (b)

Show answer
Correct Option: A
Explanation:

An amino acid is the structural and functional unit of protein and are made up of carbon, hydrogen, oxygen, nitrogen and sometimes sulphur. These are organic acids with a carboxyl group and one amino group.  Amino acid acts as a buffer. 

Based on the groups that are present on the side chain of amino acid they are divided into various categories. 
Acidic amino acids are the ones that have a carboxyl group in their side chain for example aspartic acid and glutamic acid.
Basic amino acids are the ones that have a basic group and NH2 in their side chain; for example lysine and arginine.
Simple amino acids are the ones that do not have any functional group in their side chain; for example glycine, valine and alanine.

So, the correct option is 'Aspartic acid, glutamic acid'

Vitamin A is present in ?

evs - i constituents of food minerals in our diets types of nutrients nutrients and deficiency

  1. fish liver oil

  2. milk

  3. butter

  4. all of these

Show answer
Correct Option: D
Explanation:
Vitamin A is present in liver, milk, green and yellow vegetables and yellow fruits, such as broccoli, spinach, turnip greens, carrots, squash, sweet potatoes, pumpkin, apricots, cod liver oil and in animal sources such as liver, milk, butter, cheese, and whole eggs etc.

Hence, the correct option is D.

Vegetable oils like wheat germ oil, sunflower oil, etc. are the good source of ?

evs - i constituents of food minerals in our diets types of nutrients nutrients and deficiency

  1. vitamin K

  2. vitamin E

  3. vitamin D

  4. vitamin A

Show answer
Correct Option: B
Explanation:
Vitamin E is found in vegetable oils like wheat germ oil (135$\%$ DV per serving), sunflower oil (37$\%$ DV per serving) etc.

Match the name of vitamins in column I with their sources in column II and mark the appropriate choice. 

Column I Column II
(A) Vitamin ${B} _{1}$ (i) Milk, yeast, cereals
(B) Vitamin ${B} _{12}$ (ii) Meat, fish, egg
(C) Vitamin A (iii) Carrots, butter, papaya
(D) Vitamin C (iv) Citrus fruits, amla, green leafy vegetables
evs - i constituents of food minerals in our diets types of nutrients nutrients and deficiency

  1. (A) $\rightarrow$ (iii), (B) $\rightarrow$ (iv), (C) $\rightarrow$ (i), (D) $\rightarrow$ (ii)

  2. (A) $\rightarrow$ (ii), (B) $\rightarrow$ (i), (C) $\rightarrow$ (ii), (D) $\rightarrow$ (iv)

  3. (A) $\rightarrow$ (iv), (B) $\rightarrow$ (iii), (C) $\rightarrow$ (ii), (D) $\rightarrow$ (i)

  4. (A) $\rightarrow$ (i), (B) $\rightarrow$ (ii), (C) $\rightarrow$ (ii), (D) $\rightarrow$ (iv)

Show answer
Correct Option: B
Explanation:

Vitamin $B _1$ is mostly found in meat, fish, and poultry products

Vitamin $B _{12}$ is found in cereals, yeast, and most of the milk and milk products
Vitamin A is found in meat, fish, eggs and dairy products
Vitamin C is found naturally in fruits(citrus fruits and their juices) and green leafy vegetables