Olympiad Test: Human Body and Health - Class 6 MCQ

Taste buds on the tongue send the taste signals from the food to the brain, which then recognizes the taste.

• The taste buds are specialized sensory receptors located on the tongue that detect the chemicals in food. When food is chewed, the chemicals in the food stimulate these taste buds, sending signals to the brain through the nervous system. The brain then processes these signals and recognizes the specific taste (sweet, salty, sour, bitter, or umami).

• Option A is incorrect because pressure receptors are not responsible for detecting taste; taste buds are.

• Option C is incorrect because taste particles (chemicals) interact with taste buds, not sent directly to the brain.

• Option D is incorrect as not all of the provided statements are correct.

Thus, the correct answer is Option B (Taste buds on the tongue send the taste signals from the food to the brain and brain recognizes the taste).

The joints between the vertebrae are called disc.

• These joints are formed by intervertebral discs, which are made of cartilage and provide flexibility, allowing the vertebral column to bend and absorb shock. These discs act as cushions between the vertebrae.
• Ribs (Option A) are bones that protect the chest organs but are not related to the joints between vertebrae.
• Hinge (Option B) joints allow movement in one direction, like the knee or elbow, but are not present between vertebrae.
• Nerves (Option D) are responsible for transmitting signals but are not related to the joints between the vertebrae.

Thus, the correct answer is Option C (disc).

The brain controls the muscles and organs in your body, including regulating automatic functions such as breathing, heartbeat, and eye blinking.

• The brain is responsible for overseeing and controlling involuntary functions (like breathing and heartbeat) through the autonomic nervous system, as well as voluntary movements of muscles.
• Skin (Option A) protects the body and regulates temperature but does not control muscles or organs.
• Bones (Option C) provide structure and support but do not control body functions.
• Veins (Option D) are blood vessels that carry blood but are not involved in controlling the body's functions.

Thus, the correct answer is Option B (Brain).

Teeth are made of dentin and enamel.

• Enamel is the hard, outer surface of the tooth, and it is the hardest substance in the human body. It protects the inner layers of the tooth.

• Dentin is the tissue beneath the enamel and makes up the majority of the tooth's structure. It is not as hard as enamel but still provides strength and support.

• Bone (Option A) is different from teeth. Teeth are not made of bone but are similar in that they both contain calcium.

• Keratin (Option C) is a protein found in hair, skin, and nails, but not in teeth.

Thus, the correct answer is Option D (Dentin and enamel).

The esophagus is the part of the digestive system that connects the mouth to the stomach.

• It is a muscular tube that transports food and liquids from the mouth to the stomach through a series of contractions known as peristalsis.
• Option A describes the small intestine, Option B describes the large intestine, and Option D refers to the stomach (which produces acids for digestion), not the esophagus.

Thus, the correct answer is Option C (It is the part of the digestive system between the mouth and the stomach).

The vermiform appendix is attached to the cecum.

• The cecum is the beginning of the large intestine, and the appendix is a small, finger-like projection that is attached to it. The appendix is located in the lower right side of the abdomen.

• The colon (Option A) is the large intestine, but the appendix is not directly attached to it.

• The duodenum (Option B) is the first part of the small intestine, which is not connected to the appendix.

• The ileum (Option D) is the last part of the small intestine, but the appendix is not attached to it.

Thus, the correct answer is Option C (Cecum).

The small intestine in humans is approximately 6–8 meters long.

• The small intestine is a long, coiled tube where most of the digestion and absorption of nutrients occurs. It consists of three parts: the duodenum, jejunum, and ileum.

• Option B (2–5 m) is too short for the length of the human small intestine.

• Option C (Size of a football field) is an exaggeration and not correct.

• Option D (1–5 cm) is far too short and does not represent the length of the small intestine.

Thus, the correct answer is Option A (6–8 m).

The vertebral column is made up of 33 vertebrae, which are categorized as follows:

• 7 cervical vertebrae (neck region)
• 12 thoracic vertebrae (mid-back)
• 5 lumbar vertebrae (lower back)
• 5 sacral vertebrae (fused to form the sacrum)
• 4 coccygeal vertebrae (fused to form the coccyx or tailbone)

Thus, the correct answer is Option A (33).

• Option a is incorrect because vegetable oil, butter, and ghee are sources of fats, not carbohydrates.
• Option b is incorrect because vitamins are essential for various bodily functions, but they do not help the body get rid of undigested food. Fiber (roughage) is what aids in eliminating undigested food.
• Option c is incorrect because roughage or fiber is important for digestion and preventing constipation, but it doesn't directly increase the body's ability to fight diseases. However, it helps maintain a healthy digestive system.
• Option d is correct because fats provide more energy than carbohydrates. Fats give about 9 calories per gram, while carbohydrates provide 4 calories per gram.

Thus, the correct answer is Option D (Fats give us more energy than carbohydrates).

All of the statements are correct for the safety and storage of food:

• Option a: Boiling food before eating is an effective way to kill germs and ensure food safety. Boiling at the right temperature can kill harmful bacteria and viruses.
• Option b: Keeping food covered in airtight containers helps prevent contamination from dust, bacteria, and insects, and helps maintain the food's freshness for a longer time.
• Option c: Keeping cooked and liquid foods in cool places is crucial to prevent the growth of bacteria. Storing them in the fridge or a cool place slows down the spoilage process and helps maintain food safety.

Thus, the correct answer is Option D (All of the above).