Tag: food and it's constituents

Questions Related to food and it's constituents

The major site of lipid synthesis in most cells is?

biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. Cytoplasmic ribosome's

  2. Outer membrane of mitochondria

  3. Endoplasmic reticulum

  4. Golgi membranes

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Correct Option: A

Choose the correct answer from the alternatives given.
Which of the following function does the lipid bilayer component of the cell membrane not provide for the cell?

biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. Controls the exchange of matter and chemical information between one cell and adjacent cells or the environment

  2. Provides an impermeable, self-sealing membrane capable of dividing or fusing the cell without breaking

  3. Provides the matrix into which proteins are inserted that facilitate the exchange of matter between the inside and outside of the cell

  4. Clearly defines a boundary preventing an equilibrium between the outside and inside of the cell

Show answer
Correct Option: B
Explanation:
The lipid bilayer of the cell membrane does not completely isolate the cell from its surrounding instead, it is a semipermeable membrane with pores and receptors that allows a selective exchange of material and information between the environment inside and the outside the cell.
So, the correct answer is 'Provides an impermeable, self-sealing membrane capable of dividing or fusing the cell without breaking'.

The Lipid derivatives which occur in faecal material are

biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. Cholesterol

  2. Ergesterol

  3. Lanoline

  4. Coprosterol

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Correct Option: D
Explanation:

Many animals, plants and yeast synthesize sterols and their derivatives. Sterols are widely distributed in living organisms as lipid constituents. Cholesterol is a major sterol found as component of plasma membrane lipid bilayer in higher animals such as humans and other mammals. Cholesterol is metabolised to bile acids and steroid hormones. Intestinal microorganisms reduce a certain amount of cholesterol to coprosterol which is then excreted out as faeces. A form of coprosterol termed as 5-coprosterol has a low water solubility and therefore remains stable for many hundreds of years in the environment. Coprosterol is therefore, also used as an indicator of faecal pollution in water from different sources. Ergosterol is a sterol found in fungi and protozoa necessary for their survival and has functions similar to that of cholesterol. Lanolin is a lipid derivative secreted by the sebaceous glands of wool bearing animals. Lanolin is a wax, but it is not a true fat since it lacks glycerides.
So, the correct answer is option D.

This is wax.

biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. Palmitic acid

  2. Ethyl palmitate

  3. Hexacosyl palmitate

  4. Sodium stearate

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Correct Option: C
Explanation:

Wax is a long chain of sterol ester. These are hydrophobic. They are insoluble in water but soluble in organic and nonpolar solvents. It consists of long alkyl chains. Hexacosyl palmitate is an ester derived from the palmitic acid and cetyl alcohol. It is white in color and forms an important constituent of tissues of stony corals. It is the main constituent of bee wax.

So, the correct answer is option C.

Match the column I with column II and select the correct option from the codes given below.

 Sr. No  Column I  Sr.No  Column II
 A.  Fats made of three fatty acid chain attached to glycerol   (i)  Glycogen 
 B.  Glycolysis metabolic made from glycerol   (ii)  Glyceraldehyde 
 C.  Storage form of glucose  (iii)   Triglycerides
 D.  the common respiratory substrate of glycolysis  (iv)  Glucose
biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. A-(iv),B(ii),C(i),D(iii)

  2. A-(iii),B(ii),C(i),D(iv)

  3. A-(iv),B(iii),C(i),D(ii)

  4. A-(i),B(ii),C(iii),D(iv)

Show answer
Correct Option: B
Explanation:
 Column I  Column II
 A.Fats made of three fatty acid chain attached to glycerol iii)Triglycerides
B. Glycolysis metabolic made from glycerol  ii) Glyceraldehyde
 C. Storage form of glucose  i) Glycogen 
 D. common respiratory substrate for glycolysis iv) glucose 

So, the correct option is 'A-(iii),B(ii),C(i),D(iv)'.

Choose the correct answer from the alternatives given.
Which of the following factors would tend to increase membrane fluidity?

biology food and it's constituents functions and principal sources of lipids chemical organization in living beings lipids

  1. A greater proportion of unsaturated phospholipids

  2. A high membrane potential

  3. A lower temperature

  4. A lower cholesterol concentration in the membrane

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Correct Option: A
Explanation:
The fluidity of the phospholipid bilayer depends on different factors like the length of the fatty acid chain, the temperature, the cholesterol content, and the level of saturation in the layer. As the amount or number of unsaturated fatty acids increases in the bilayer, so does the fluidity.

So, the correct answer is 'A greater proportion of unsaturated phospholipids'.

Identify the incorrect pair ____________.

biology food and it's constituents energy giving food carbohydrate and its test biological molecules

  1. Glucose; polysaccharide

  2. Starch; polysaccharide

  3. Starch; carbohydrate

  4. Glucose; carbohydrate

  5. Glucose; monosaccharide

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Correct Option: A

Carbohydrates are produced by

biology food and it's constituents energy giving food carbohydrate and its test biological molecules

  1. Some bacteria, algae and green plant cells

  2. Fungi, algae and green plant cells

  3. All bacteria, fungi and algae

  4. Viruses, fungi and bacteria

Show answer
Correct Option: A
Explanation:

Carbohydrates are the most abundant biomolecules found on the face of the earth. This is so because every year plants and algae through the process of photosynthesis convert more than 100 billion metric tons of carbon dioxide and water to cellulose and other products for use by the plants. Some bacteria undergo photosynthesis but it is anoxygenic as bacteria has only pigment system I. Thus, the correct answer is option A.

A biological molecule made up of only carbon, hydrogen and oxygen.

biology food and it's constituents energy giving food carbohydrate and its test biological molecules

  1. Lipids

  2. Proteins

  3. Carbohydrates

  4. Nucleic acids

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Correct Option: C
Explanation:

Carbohydrates (CHO) - These are the principle energy storage molecules. They contain carbon (C), hydrogen (H), and oxygen (0) in a 1:2:1 ratio and are classified according to their size into monosaccharide, disaccharide, polysaccharide.

Monosaccharides are simple sugar having single chain or single ring structure which contains 3-7 carbon atoms. Example is glucose with 6 carbons, 12 hydrogens, and 6 oxygens.

Disaccharides: Double sugars are formed by dehydration reaction between 2 monosaccharides glucose + glucose ------ - > maltose + water. Disaccharides are too large to pass through cell membranes and must be digested to simple sugar units by hydrolysis (add water).

Polysaccharides are long chains of simple sugar molecules. The two major molecules of importance are starch, which is used for storage form for carbohydrate fuel in plants and glycogen, which is used for storage form for carbohydrate fuel in animals.

Function: It is ready source of cellular fuel & cellulose, is used for structural support in plants and carbohydrates help form cell receptors for recognition. Hence, option C is correct.

Fats and carbohydrates can be differentiated based on the fact that ___________. 

biology food and it's constituents energy giving food carbohydrate and its test biological molecules

  1. Carbohydrates are always steroids.

  2. Carbohydrates have a $H : O$ ratio of $2 : 1$.

  3. Fats are known as starch.

  4. Fats have a $H : O$ ratio with much more oxygen than hydrogen.

  5. Fats always contain nitrogen.

Show answer
Correct Option: B
Explanation:

Carbohydrates are made up of C: H: O, having H and O in the ratio of 2:1 and the general formula is (CH2O)n. Sources of carbohydrates in our food are cereals and pulses. The caloric value is 4.1 kcal/g.

Fats and all fat-like substances are called lipids. Sources are Butter, ghee, liver oil, vegetable cooking oil. They have high Caloric value as compared to carbohydrates which is 9.45 kcal/g.