🧪 Biomolecules – Component of Food

🧪 Explanation: Vitamins must be obtained from food as most are not synthesized by the
human body in sufficient amounts.

🧪 Explanation: Enzymes are biological catalysts that speed up metabolic reactions without
being consumed.

🧪 Explanation: The simplest carbohydrates (trioses) like glyceraldehyde have 3 carbon
atoms.

🧪 Explanation: Cellular respiration breaks down glucose to release energy (ATP).

🧪 Explanation: Water-soluble simple sugars like glucose and fructose are absorbed
directly into the blood.

🧪 Explanation: Fructose is the sweetest natural sugar, found in fruits and honey.

🧪 Explanation: Fats (triglycerides) are made of glycerol and fatty acids.

🧪 Explanation: Glucose is a reducing sugar that reacts with Tollens’ reagent to give a
silver mirror.

🧪 Explanation: Amino acids contain both a carboxyl group (–COOH) and an amino
group (–NH₂).

 Beriberi – Vitamin B₁ deficiency
 Rickets – Vitamin D
 Scurvy – Vitamin C
 Night blindness – Vitamin A

🧪 Explanation: Fat-soluble vitamins: A, D, E, K. Vitamin C is water-soluble.

🧪 Explanation: Vitamin A is found in animal sources like fish liver oil, milk, eggs.

Glucose, fructose – Monosaccharides
 Sucrose, maltose – Disaccharides
 Polysaccharides: starch, glycogen, cellulose

🧪 Explanation:
 Pepsin, carbohydrase – proteins (enzymes)
 Amino acid – protein building block
 Nucleic acid – made of nucleotides

🧪 Explanation: Carbohydrates follow general formula CₙH₂ₙOₙ, e.g., glucose = C₆H₁₂O₆.

🧪 Explanation: 20 standard amino acids form proteins in living organisms.

🧪 Explanation: Glucose is highly water-soluble due to its small size and polar structure.

🧪 Explanation: The term “antioxidant” was associated with Vitamin B₆ due to its role in
oxidative stress, though this question seems simplified. Historically, antioxidants were
studied in the context of vitamins like C and E.

🧪 Explanation: The dry matter in food mostly consists of carbohydrates, fiber, and
indigestible bulk.

🧪 Explanation: Citrus fruits like lemon and amla (Indian gooseberry) are rich sources of
Vitamin C.

🧪 Explanation: Vitamin A was discovered by Elmer V. McCollum in 1913.

🧪 Explanation: Most enzymes in the human body work best at 37°C, and typically between
20°C and 45°C.

🧪 Explanation: A subunit is the basic building block of a protein structure.

🧪 Explanation: Benedict’s test is used to detect reducing sugars like glucose and fructose.

🧪 Explanation: Biuret test gives a violet color in the presence of proteins (peptide bonds).

🧪 Explanation: Fats leave a translucent spot on paper, used as a simple fat test.

🧪 Explanation: Heat denatures proteins, changing their structure and taste.

🧪 Explanation: Rancidity occurs due to oxidation of fats, leading to bad smell/taste.

🧪 Explanation: Watermelon is composed of over 90% water.

🧪 Explanation: Nucleic acids (DNA, RNA) are composed of sugar, phosphate group, and
nitrogenous bases.

🧪 Explanation: Tocopherol (Vitamin E) is a potent lipid-soluble antioxidant that protects
cell membranes.

🧪 Explanation: Starch is a polysaccharide formed by glucose units.

🧪 Explanation: Fructose is a monosaccharide, like glucose and galactose.

🧪 Explanation: Both starch and cellulose are polymers of glucose, hence
homopolysaccharides.

🧪 Explanation: Jaggery (gur) contains unrefined sugars, mainly glucose and fructose.

🧪 Explanation: Vitamin K helps in blood clotting by synthesizing prothrombin.

🧪 Explanation: Cholesterol is a steroid lipid important for cell membranes and hormone
synthesis.

🧪 Explanation: Night blindness occurs due to Vitamin A deficiency affecting vision in dim
light.

🧪 Explanation: Sucrose (table sugar) is made of glucose + fructose.

🧪 Explanation: Salivary amylase (ptyalin) is secreted in the mouth to digest starch.

🧪 Explanation: Goiter is an enlargement of the thyroid gland due to iodine deficiency.

🧪 Explanation: Glycogen is called animal starch – it’s the storage form of glucose in
animals.

🧪 Explanation: Myosin is a contractile protein involved in muscle contraction.

🧪 Explanation: Pellagra is caused by a deficiency of niacin (Vitamin B3). Symptoms
include diarrhea, dermatitis, and dementia.

🧪 Explanation: Serine is non-essential, meaning the body can synthesize it. Lysine, valine,
and tryptophan are essential.

🧪 Explanation: Citrus fruits are rich in Vitamin C (ascorbic acid), important for immunity
and healing.

🧪 Explanation: Glycine is the simplest amino acid, with the lowest molecular weight.

🧪 Explanation: Histamine is derived from the amino acid histidine and acts as a chemical
messenger

🧪 Explanation: Enzymes are proteins, which are made of amino acids.

🧪 Explanation: Vitamin C is heat-sensitive, and gets easily destroyed during cooking or
food processing.

🧪 Explanation: Cholesterol is a simple lipid, while others are complex.

🧪 Explanation: Enzymes function optimally at a specific pH. Too acidic or basic pH can
denature them.

🧪 Explanation: Phospholipids are made of fatty acids, glycerol, and a phosphate group.

🧪 Explanation: Proteins are primarily used in the growth, repair, and maintenance of
body tissues.

🧪 Explanation: Lipids include fats, oils, and cholesterol.

🧪 Explanation: Palmitic acid is a saturated fatty acid, found in palm oil.

🧪 Explanation: Oleic acid is a monounsaturated fatty acid found in olive oil.

🧪 Explanation: Animal-based foods (like eggs, meat) are protein-rich; plants (like
rice, wheat) are carbohydrate-rich.

🧪 Explanation: Milk is a source of Vitamin A and Vitamin D, but A is primary here.

🧪 Explanation: In plants, starch is stored as a carbohydrate and sometimes with proteins in
seeds.

🧪 Explanation: Essential amino acids cannot be synthesized and must be consumed in diet.

🧪 Explanation: ATP (adenosine triphosphate) is the main energy currency of cells.

🧪 Explanation: Mucin makes saliva viscous (sticky) and helps in lubrication of food.

🧪 Explanation: Amaranth leaves are rich in iron, more than apples or mangoes.

🧪 Explanation: Buffalo milk contains around 7–9% fat, higher than cow milk.

🧪 Explanation: Rancidity refers to the spoilage of fats/oils in food (like ghee or bread),
leading to a bad taste or smell.

🧪 Explanation: Amino acids don’t directly increase blood sugar — that is primarily the role
of carbohydrates.

🧪 Explanation:
 Pellagra = Niacin deficiency
 Night blindness = Vitamin A deficiency
 Marasmus = Protein deficiency
 Beriberi = Thiamine (Vitamin B1) deficiency

🧪 Explanation: Vitamin B6 supports brain development, memory, and nervous system
function.

🧪 Explanation: Vitamin A must be taken from diet (like in carrots or milk); body doesn’t
make it directly.

🧪 Explanation: Sunflower oil is rich in Vitamin E, an antioxidant.

🧪 Explanation: Mango is rich in beta-carotene, which the body converts to Vitamin A.

🧪 Explanation: Amla is extremely rich in Vitamin C, boosting absorption and immunity.

🧪 Explanation: Night blindness is caused by Vitamin A deficiency, not C.

🧪 Explanation: Lemon contains a high amount of Vitamin C, effective for immunity and
healing.

🧪 Explanation: Vitamins are organic compounds required in small amounts for metabolic
functions.

🧪 Explanation: Ptyalin (salivary amylase) breaks down starch into maltose in the mouth.

🧪 Explanation: Pectin is a soluble fiber found in fruits, helps digestion and lowers
cholesterol.

🧪 Explanation: Carbohydrates are the main source of energy in food.

🧪 Explanation: Carbs are the primary energy fuel for the human body.

🧪 Explanation: Most capsules are made from gelatin, a protein from animal collagen.

🧪 Explanation: Fructose is the main sugar found in honey.

🧪 Explanation: Glucose is rapidly absorbed into the bloodstream for quick energy.

🧪 Explanation: Blood sugar = glucose.

🧪 Explanation: Fats provide 9 kcal/g, proteins and carbs only 4 kcal/g.

🧪 Explanation: Proteins help in growth, repair, and muscle building.

🧪 Explanation: In biology, “plastic foods” are those that build body tissues – i.e., proteins.

🧪 Explanation: Enzymes are biological catalysts in digestion.

🧪 Explanation: Soybean contains about 40–42% protein, the highest among plant foods.

🧪 Explanation: Rice has very low protein content compared to other options.

🧪 Explanation: All listed sources are plant-based protein foods.

🧪 Explanation: Soybean has high quality and quantity of protein.

🧪 Explanation: Vitamins protect the body from diseases – hence, "protective".

🧪 Explanation: Vitamin A is stored in the liver for later use.

🧪 Explanation: Vitamin A is essential for vision; its deficiency leads to night blindness.

🧪 Explanation: Scurvy, caused by Vitamin C deficiency, leads to bleeding gums and
loose teeth.

🧪 Explanation: Vitamin C (ascorbic acid) is a water-soluble organic acid.

🧪 Explanation: Vitamin E acts as an antioxidant, protecting cells from oxidative stress.

🧪 Explanation: Vitamin C and all B-complex vitamins are water-soluble.

🧪 Explanation: UV rays from sunlight help in synthesizing Vitamin D in the skin.

🧪 Explanation: Cod liver oil is a rich source of Vitamin D and Vitamin A.

🧪 Explanation: Biocalciferol is another name for Vitamin D₃.

🧪 Explanation: Vitamin E is needed for growth, reproduction, and acts as an antioxidant.

🧪 Explanation: Tocopherol is the chemical name of Vitamin E.

🧪 Explanation: Apples contain iron, although dates and green leafy vegetables are richer
sources.

🧪 Explanation: Calcium and phosphorus make up the enamel and dentin of teeth.

🧪 Explanation: Fluoride strengthens enamel and prevents cavities.

🧪 Explanation: Meat, eggs, and dairy are good sources of phosphorus.

🧪 Explanation: Sodium regulates blood pressure and fluid balance.

🧪 Explanation: Calcium is the primary mineral in bones and teeth.

🧪 Explanation: Calcium is essential for bones, muscles, nerves, and clotting.

🧪 Explanation: The bran layer is rich in fiber, vitamins, and minerals.

🧪 Explanation: Iron is essential for hemoglobin, which carries oxygen in blood.

🧪 Explanation: Spinach is a leafy green rich in non-heme iron.

🧪 Explanation: Pellagra is caused by niacin (Vitamin B₃) deficiency, often due to lack of
Vitamin B₁ as well.

🧪 Explanation: Fat provides 9 kcal/gram, more than carbs or protein.

🧪 Explanation: Deficiency leads to rickets, causing soft and deformed bones.

🧪 Explanation: CFTRI is in Mysore, Karnataka – for food science research.

 Vitamin B₆ – Found in sugarcane juice and bananas
 Vitamin B₂ (Riboflavin) – Present in cod liver oil
 Vitamin E – Present in vegetable oils like mustard
 Vitamin K – Found in green leafy vegetables

🧪 Explanation: Leukemia is blood cancer, especially due to the abnormal
proliferation of WBCs.

🧪 Explanation: Wilson’s disease involves excessive copper buildup in liver and
brain due to a genetic defect.

🧪 Explanation: Breast milk has all essential nutrients except iron, so supplements
may be needed.

🧪 Explanation: Sunlight helps synthesize Vitamin D in human skin.

🧪 Explanation: Retinol = Vitamin A, a fat-soluble vitamin (A, D, E, K are fatsoluble).

🧪 Explanation: Iodine is essential for thyroid function and brain development.

🧪 Explanation: Vitamin K helps in synthesizing clotting factors in the liver.

🧪 Explanation: Lemons are a rich source of Vitamin C (Ascorbic acid).

🧪 Explanation: Vitamin B₆ plays a role in synthesis of
neurotransmitters/hormones like serotonin, norepinephrine.

🧪 Explanation: Golden rice is genetically modified to produce beta-carotene
(precursor of Vitamin A)

🧪 Explanation: Casein is the main protein in milk.

🧪 Explanation: Cholesterol is a waxy lipid found in cell membranes and blood.

🧪 Explanation: Salt is used for flavor and preservation.

🧪 Explanation: These are B-complex vitamins, all water-soluble.

🧪 Explanation: The RDA for adult women is 45-50g/day.

🧪 Explanation: Cold weather increases metabolic rate to generate heat.

🧪 Explanation: Triglycerides (fats) = 1 Glycerol + 3 Fatty Acids.

🧪 Explanation: Normal requirement for a moderately active man is 2700–2800
kcal/day

🧪 Explanation: Sugar is an immediate carbohydrate energy source.