Test: Nutrients - 2 - SSC MTS / SSC GD MCQ

Starch is a polysaccharide. It is a complex carbohydrate made up of multiple glucose molecules joined together in long chains. It serves as the primary storage form of energy in plants and is commonly found in foods such as grains, potatoes, and legumes. When we consume starch, our body breaks it down into individual glucose units for energy utilization.

All of the elements mentioned (hydrogen, nitrogen, and oxygen) are present in proteins. Proteins are large macromolecules composed of amino acids, and their chemical composition includes carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur. The presence of nitrogen in proteins distinguishes them from carbohydrates and lipids, which do not contain nitrogen.

An average daily protein intake of around 45 grams is typically suggested for an active woman. However, the actual recommended protein intake can vary based on factors such as age, weight, physical activity level, and overall health goals. Protein needs may also be different for individuals with specific dietary requirements or medical conditions. It's essential to consult a healthcare professional or a registered dietitian to determine the most suitable protein intake for individual needs.

Alpha-keratin is a type of protein. It is a fibrous protein found in the epidermal tissues of various organisms, including humans and other animals. Alpha-keratin is the main structural component of hair, nails, hooves, feathers, and scales. It provides strength, rigidity, and support to these tissues and contributes to their overall structure and function.

Iron is the element present in hemoglobin. Hemoglobin is the protein found in red blood cells that is responsible for carrying oxygen from the lungs to various tissues and organs throughout the body. The iron atom in the heme group of hemoglobin binds to oxygen, allowing for efficient oxygen transport in the bloodstream. This oxygenation of hemoglobin is crucial for the delivery of oxygen to cells for energy production and overall body functions.

Ribozymes are RNA molecules that have enzymatic activity. Unlike traditional enzymes, which are usually composed of proteins, ribozymes are made of RNA and can catalyze specific chemical reactions within the cell. They are involved in various cellular processes and play critical roles in RNA splicing, RNA editing, and other important biochemical reactions. Ribozymes were first discovered in the 1980s and have since been a fascinating area of research in molecular biology.

Proteins are responsible for the formation of tissues in the body. Proteins are macromolecules made up of amino acids, and they play a crucial role in building and repairing tissues. They are the main structural components of cells, muscles, organs, skin, and many other body structures. Proteins also have various other functions in the body, including enzymatic activity, immune response, and transportation of molecules. Adequate protein intake is essential for maintaining and supporting healthy tissues and overall body functions.

Rennin, also known as chymosin, is the enzyme responsible for the digestion of milk protein. It is primarily found in the stomach of young mammals, including human infants, as well as in some animals. Rennin helps coagulate milk by breaking down the milk protein called casein into smaller peptides, facilitating the formation of a curd. This curd aids in the digestion and absorption of nutrients from milk in the digestive system.

Cow's milk is yellowish due to the presence of carotene, a yellow-orange pigment, and casein, a protein found in milk. Carotene is a fat-soluble pigment that cows obtain from the plants they eat, and it imparts a yellow color to the milk. Casein, on the other hand, is a major milk protein that is white but can also contribute to the yellowish appearance when present in sufficient amounts.

The sweetness of milk is primarily due to the presence of lactose. Lactose is a type of sugar found in milk, and it is responsible for giving milk its characteristic sweetness. The correct answer is (b) Lactose.

Saliva contains an enzyme called amylase, which is responsible for breaking down starch into simpler sugars like maltose and dextrin. This initial breakdown of starch begins in the mouth with the help of saliva, preparing the food for further digestion in the stomach and small intestine. The correct answer is (b) Starch.

Folic acid, also known as Vitamin B9, is a water-soluble vitamin crucial for cell growth and metabolism. It plays a vital role in DNA synthesis and red blood cell formation, making it essential during pregnancy to prevent neural tube defects. Sources include leafy greens, fortified foods, and supplements. A lactating mother is advised to consume around 70g of protein daily to support her nutritional needs and her baby's development.

Micronutrients are the nutrients that are required by organisms in small quantities throughout life. These include Zinc, Iron, Manganese, Nickel, Copper, Boron, etc. Sulfur is not a micronutrient.

During respiration, energy is produced in the form of (a) ATP, which stands for Adenosine Triphosphate. ATP is the primary molecule used by cells to store and transfer energy for various cellular processes. It is often referred to as the "energy currency" of the cell.

Proteins are essential for human growth and development. They are made up of amino acids, which are the building blocks of the body. Proteins play a vital role in repairing and building tissues, supporting immune function, and serving as enzymes and hormones that regulate various physiological processes. While fats and carbohydrates are also important for energy and other functions, proteins are particularly critical for growth and repair in the human body.

Casein is a type of protein found in milk, making up about 80% of the total protein content in cow's milk. It is essential for providing amino acids and other nutrients necessary for growth and development in young mammals, including humans. Casein is what gives milk its white color and is a crucial source of protein in the human diet, especially for infants who rely on milk as their primary source of nutrition.

A Average fat content in buffalo milk is 7.2% and the average fat content in cow milk is 4.4%. As per the nutrient components buffalo milk contains all the nutrients in higher proportion than cow's milk.

Bacteria are responsible for converting milk into curd. Lactic acid bacteria ferment the lactose in milk, producing lactic acid. This leads to the coagulation of milk proteins, resulting in the formation of curd. Enzymes can also play a role, but bacteria, particularly lactic acid bacteria, are the primary agents involved in the curdling process. Fungi and vitamins do not have a significant role in milk-to-curd transformation.

Among the given options, green vegetables are a good source of iron. Vegetables like spinach, kale, broccoli, and collard greens are particularly rich in iron. Iron is an essential mineral that plays a crucial role in various bodily functions, including oxygen transport and energy production. Including iron-rich foods like green vegetables in your diet can help prevent iron deficiency and maintain overall health. While eggs and milk also have nutrients, they are not as high in iron as green vegetables. Carrots, though nutritious, are not significant sources of iron.

Vitamin A is a crucial nutrient for maintaining healthy vision and overall health. It is known as the "eye vitamin" because it plays a vital role in the functioning of the retina and helps improve night vision. Additionally, Vitamin A supports the immune system and promotes cell growth and development.