The compounds which are made up of long chains of amino acids is called

  • proteins
  • sugars
  • lipids
  • fats

The entry and exit of food from stomach is controlled by

  • muscular sphincters
  • cardiac sphincters
  • both a and b
  • skeletal sphincters

If vitamins are taken in excess they can lead to

  • healthy growth
  • fast growth
  • toxicity
  • cell development

Ruminants is referred to

  • cow
  • sheep
  • goat
  • all of them

Biuret solution is used to test for

  • vitamins
  • proteins
  • carbohydrates
  • fats

Carbohydrates, fats, proteins, fiber, vitamins, minerals and water are all included in

  • nutrients
  • diet
  • food
  • milk

The enzyme which is present in mouth is called

  • salivary enzyme
  • amylase
  • proteases
  • bile

A substance which provide nourishment is called a

  • food
  • carbohydrates
  • nutrient
  • minerals

Citrus fruits are rich in

  • vitamin A
  • vitamin B1
  • vitamin C
  • vitamin D

A liquid which is used to test fats is called

  • ethanol
  • ethylene
  • methanol
  • glycol

A small narrow tube which has strong muscles in its walls is called

  • esophagus
  • intestine
  • rectum
  • stomach

The process of digestion starts in

  • mouth
  • esophagus
  • stomach
  • pancreas

Margarine, nuts, palm oil and olive oil is obtained from

  • plants fat
  • animal fat
  • earth
  • air

The process of removal of undigested food from body is known as

  • defecation
  • egestion
  • both a and b
  • excretion

Antiperistalsis may lead to

  • vomiting
  • flu
  • headache
  • backache

Enzymes which help in digestion if food are called

  • digestive enzymes
  • assimilation enzymes
  • co-ordinate enzymes
  • complex enzymes

Starch is converted in to maltose by help of enzyme

  • amylase
  • amylopectin
  • hydras
  • pectin

With deficiency in vitamin K patient may face

  • bruises
  • prolonged bleeding
  • both a and b
  • night blindness

The compounds which are made up of elements carbon, hydrogen and oxygen are called

  • starch
  • vitamins
  • carbohydrates
  • sugar

In composition of fats the proportion of oxygen as compare to hydrogen is

  • less
  • more
  • equal
  • sufficient
0 h : 0 m : 1 s

Answered Not Answered Not Visited Correct : 0 Incorrect : 0