Here are the answers:
1. Measure of protein digestion and storage:
Answer: (a) NPU (Net Protein Utilization)
NPU measures the ratio of amino acids converted to proteins in the body.
2.Polysaccharide in crustacean exoskeletons:
Answer: (b) Chitin
Chitin is a polysaccharide found in crustacean exoskeletons, insect shells, and fungal cell walls.
Match the following:
|
Vitamin A |
Retinol development |
Vitamin A (retinol) is essential for vision, growth, and development. |
|
Vitamin D |
Colecalciferol |
Vitamin D (colecalciferol) regulates calcium levels and bone health. |
|
α-tocopherol |
Natural antioxidant |
α-tocopherol (Vitamin E) acts as an antioxidant, protecting cells from damage |
|
Folate |
Genetic building blocks |
Folate (Vitamin B9) is crucial for DNA synthesis and cell growth. |
|
Na (Sodium) |
Body fluid regulation |
Sodium helps regulate fluid balance and blood pressure |
|
Ca (Calcium) |
Blood coagulation |
Calcium is essential for blood coagulation and bone health |
|
K (Potassium |
Blood pressure |
Potassium helps regulate blood pressure and cardiac function. |
|
P (Phosphorus) |
Oxygen delivery |
Phosphorus is necessary for ATP production and oxygen delivery. |
|
Fe (Iron) |
Oxygen delivery
|
Iron is essential for hemoglobin and oxygen transport |
|
Zn (Zinc) |
Immune system
|
Zinc supports immune function, wound healing, and protein synthesis. |
Additional information:
- NPU measures protein quality.
- Chitin is a structural polysaccharide.
- Vitamin A supports vision and growth.
- Vitamin D regulates calcium levels.
- α-tocopherol acts as an antioxidant.
- Folate is crucial for DNA synthesis.
- Sodium regulates fluid balance.
- Calcium supports blood coagulation.
- Potassium regulates blood pressure.
- Phosphorus supports oxygen delivery.
- Iron is essential for oxygen transport.
- Zinc supports immune function.
Here are the answers:
1. Essential antioxidant trace element in fish:
Answer: (n) Selenium
2. Functional biomolecule from protein hydrolysis:
Answer: (c) Peptides
3. Sushi/Sashimi are:
Answer: (a) Raw fish
4. Device measuring fish quality:
Answer: (b) Torrymeter
5. Preservatives with antifungal properties:
Answer: (a) Sulfites, (b) Nitrates, (d) Benzoates
6. Amino acid responsible for sweet taste:
Answer: (c) Glutamate
Match the following:
- 1. Vitamin C - (i) Natural antioxidant
- 1. Saccharin - (e) Sweetener
- 1. Starch - (b) Intestine
- 1. Chylomicrons - (h) 3 ATP
- . NADH2 - (h) 3 ATP
- 1. Melanin - (c) Enzymatic Browning
- 1. Gastrin - (a) Pepsinogen
- 1. Goiter - (j) Iodine deficiency
- 1. PER - (d) 2.7
- 1. Monosodium glutamate - (1) Flavor intensifiers
Additional information:
- Selenium is an essential antioxidant.
- Peptides are produced through protein hydrolysis.
- Torrymeter measures fish quality.
- Sulfites, nitrates, and benzoates have antifungal properties.
- Glutamate is responsible for umami/sweet taste.
- Vitamin C is a natural antioxidant.
- Saccharin is an artificial sweetener.
- Starch is broken down in the intestine.
- Chylomicrons require 3 ATP for formation.
- NADH2 generates 3 ATP in cellular respiration.
- Melanin is involved in enzymatic browning.
- Gastrin stimulates pepsinogen release.
- Goiter is caused by iodine deficiency.
- PER measures protein quality.
- Monosodium glutamate enhances flavor.
Here are the answers:
1. Amylopectin consists of:
Answer: (c) Both a & b (α-(1,4) and α-(1,6) glycosidic bonds)
Amylopectin, a starch component, has both α-(1,4) and α-(1,6) glycosidic bonds.
1. Which is not a lipoprotein?
Answer: (d) Cholesterol
Cholesterol is a lipid, not a lipoprotein. HDL, VLDL, and chylomicrons are lipoproteins.
1. Oxidative phosphorylation takes place in:
Answer: (a) Mitochondria
Oxidative phosphorylation occurs in the mitochondria, generating ATP.
1. Spermidine is produced from:
Answer: (a) Arginine (by decarboxylation)
Spermidine is synthesized from arginine through decarboxylation.
1. Heat-sensitive vitamin:
Answer: (d) Thiamine
Thiamine (Vitamin B1) is heat-sensitive and easily destroyed during cooking.
1. Myosin is a:
Answer: (c) Myofibrillar protein
Myosin is a major myofibrillar protein in muscle tissue.
1. Protein Efficiency Ratio (PER):
Answer: (a) Protein Efficiency Ratio
PER measures the average weight gain divided by average protein consumed.
1. Dietary fiber is not found in:
Answer: (d) Meats
Dietary fiber is primarily found in plant-based foods (fruits, nuts, cereals).
1. Limiting amino acid in cereals, surplus in fish:
Answer: (b) Histidine
Histidine is often limiting in cereals but abundant in fish protein.
Additional information:
- Amylopectin's branched structure affects starch digestibility.
- Lipoproteins transport lipids in the bloodstream.
- Mitochondria generate energy through oxidative phosphorylation.
- Spermidine plays roles in cell growth and proliferation.
- Thiamine is essential for energy metabolism.
- Myosin is crucial for muscle contraction.
- PER evaluates protein quality.
- Dietary fiber supports digestive health.
- Histidine is an essential amino acid.
Here are the answers:
1. Water activity of fresh fish:
Answer: (a) 0.96
Water activity (aw) measures the energy status of water in food. Fresh fish typically has a high aw (0.96-0.98).
1. Water molecules in molecular contact with food:
Answer: (c) Physically bound water
Physically bound water is associated with food surfaces and has reduced mobility.
1. pH of human stomach:
Answer: (c) 1.5-2.0
The stomach pH is acidic (1.5-2.0) due to hydrochloric acid secretion.
1. Muscle fibers acting like levers:
Answer: (c) Myosin heads
Myosin heads interact with actin filaments to produce sliding filament movement.
1. Muscle protein responsible for surimi gelation:
Answer: (a) Myofibrillar protein
Myofibrillar proteins (e.g., actin, myosin) form the gel network in surimi.
1. Marine fatty fishes are rich in:
Answer: (a) PUFA (Polyunsaturated Fatty Acids)
Fatty fishes (e.g., salmon, sardines) are rich in omega-3 PUFA.
1. Processing method destroying most nutrients:
Answer: (b) Frying
Frying can lead to nutrient loss due to high heat, oil absorption, and moisture loss.
1. Fat-soluble vitamins:
Answer: (d) All 3 (A, D, E)
Vitamins A, D, and E are fat-soluble vitamins.
Additional information:
- Water activity affects food texture, stability, and microbial growth.
- Physically bound water influences food texture and rehydration.
- Stomach pH is crucial for protein digestion.
- Myosin heads play a key role in muscle contraction.
- Myofibrillar proteins are essential for surimi texture.
- PUFA are vital for heart health.
- Frying can lead to nutrient loss and increased calorie intake.
- Fat-soluble vitamins require fat for absorption.
Here are the matches:
- 1. Amadori () - (g) Maillard reaction
- (Amadori reaction is the initial step in the Maillard reaction, a non-enzymatic browning reaction between amino acids and reducing sugars)
- 1. Polyphenol oxidase (PPO) () - (c) Melanin
- (PPO is an enzyme involved in melanin production, causing browning in plants and animals)
- 1. Connective tissue () - (h) Collagen
- (Collagen is a primary protein component of connective tissue)
- 1. Oxidative phosphorylation () - (i) Mitochondria
- (Oxidative phosphorylation occurs in the mitochondria, generating ATP through electron transport chains)
- 1. Myosin () - (1) A band
- (Myosin is a major protein component of the A band in muscle sarcomeres)
- 1. Secretion of HCI () - (b) Parietal cells
- (Parietal cells in the stomach lining secrete hydrochloric acid (HCl))
- 1. Photophosphorylation () - (n) Chloroplast
- (Photophosphorylation occurs in chloroplasts, generating ATP through light energy)
- 1. Regulators of pH () - (e) Urea
- (Urea helps regulate pH in the body by buffering excess hydrogen ions)
- 1. Osmolyte () - (f) Kidneys
- (Osmolytes help regulate osmotic balance in the kidneys)
- 1. Insoluble fibre () - (d) Cellulose
- (Cellulose is a primary component of insoluble fiber)
And here are the additional answers:
1. Substances that increase viscosity without modifying properties are known as:
Answer: (d) Thickening agents
Examples include starch, gelatin, and carrageenan.
1. Which fish has the lowest water content?
Answer: (c) Tuna
Reason: Tuna has a lower water content (around 60%) compared to other fish like Mackerel (70-80%), Bombay duck (70-80%), and Hilsa (70-80%).
1. Which one is referred to as "good" cholesterol?
Answer: (a) HDL
Reason: HDL (High-Density Lipoprotein) is considered "good" cholesterol because it helps remove excess cholesterol from the bloodstream.
1. Saponification number is related to:
Answer: (a) Acidity of fat
Reason: Saponification number measures the amount of alkali required to hydrolyze a fat or oil, indicating its acidity.
1. Agar is extracted from:
Answer: (a) Red algae
Reason: Agar is a polysaccharide extracted from red algae, commonly used as a gelling agent.
1. Muscle protein, Troponin has subunits:
Answer: (d) Four
Reason: Troponin is a complex protein with four subunits: Troponin C, T, I, and TnT.
1. The limiting amino acid in wheat protein is:
Answer: (b) Methionine
Reason: Methionine is an essential amino acid often limiting in wheat protein.
1. Which block of muscle is known as the epaxial musculature?
Answer: (c) Dorsal
Reason: Epaxial musculature refers to the dorsal (back) muscles.
1. Surimi is an example of:
Answer: (d) Gelation
Reason: Surimi is a processed fish product that undergoes gelation to create a firm texture.
1. The main polysaccharide present in the cell wall of brown seaweed is:
Answer: (a) Alginate
Reason: Alginate is a major polysaccharide component of brown seaweed cell walls.
1. Consuming fiber without consuming fluid can cause:
Answer: Constipation
Reason: Insufficient fluid intake with fiber consumption can lead to constipation.
1. The types of collagen present in fish skin are:
Answer: (c) Type I and Type V
Reason: Fish skin contains Type I and Type V collagen.
1. The flavor potentiator nucleotide present in fish is:
Answer: (c) IMP
Reason: Inosine Monophosphate (IMP) is a nucleotide that enhances umami flavor in fish.
1. Antioxidants that terminate free radical chains and function as electron donors are:
Answer: (a) Primary antioxidants
Reason: Primary antioxidants (e.g., vitamin E, polyphenols) donate electrons to neutralize free radicals.
1. Surface active agents have:
Answer: (d) Amphiphilic groups
Reason: Surface active agents (surfactants) possess both hydrophobic and hydrophilic groups.
Please let me know if you'd like me to clarify any of these answers!
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