Nutrition MCQs / Quizzes and SQs

Nutrition MCQs / Quizzes and SQs (School)

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MCQs / Quiz

1. What is the primary nutrient that provides quick useable energy for the body?

1. Carbohydrates
2. Proteins
3. Lipids
4. Nucleic acids

2. The wavelike movement of muscle that pushes food through the digestive system is called:

1. Churning
2. Emulsifications
3. Absorption
4. Peristalsis

3. Which of the following does not occur in the oral cavity?

1. Lubrication of food
2. Beginning of the protein digestion
3. Breaking the food into small fragments
4. All of the above do occur in the oral cavity

4. Gastric ulcer is found in:

1. Lungs
2. Liver
3. Stomach
4. Kidneys

5. Where are villi found?

1. Oesophagus
2. Stomach
3. Small intestine
4. Large intestine

6. Ulcers occur in the:

1. Stomach
2. Duodenum
3. Oesophagus
4. All of these

7. Which group of enzymes breaks up starches and other carbohydrates?

1. Proteases
2. Lipases
3. Amylases
4. Duodenum

8. The pancreas produces digestive enzymes and releases them into the:

1. Colon
2. Gallbladder
3. Liver
4. Duodenum

9. In the stomach, pepsinogen is converted into:

1. Pepsin
2. Bicarbonate
3. HCl
4. Gastrin

10. The hepatic portal vein carries blood from __ to the __:

1. Small intestine, liver
2. Small intestine, heart
3. Liver, heart
4. Small intestine, colon

11. Which of the following is not a function of the liver?

1. Converts glucose to glycogen
2. Converts glycogen to glucose
3. Detoxifies poisonous substances
4. Produces digestive enzymes

12. The diseases of Kwashiorkor and marasmus may be due to:

1. Mineral deficiency
2. Over-intake of nutrients
3. Protein-energy malnutrition
4. Ulcer

13. Which food group is our body's best source of energy?

1. Meat group
2. Fats, oils and sweets
3. Breads and cereals
4. Milk and cheese

14. An example of insoluble dietary fibers in human food is:

1. Oats
2. Barley
3. Bean
4. Wheat bran

15. The process of breaking down large droplets of fat into small droplets of fat is called:

1. Emulsification
2. Absorption
3. Peristalsis
4. Digestion

16. Macronutrient is the part of chlorophyll:

1. Calcium
2. Magnesium
3. Sulphur
4. Iron

17. Pepsin enzyme works in:

1. Mouth
2. Intestine
3. Oesophagus
4. Stomach

18. Nature of chemically synthesized urea is:

1. Organic
2. Inorganic
3. Organic and Inorganic
4. Acidic

19. Good calcium along with low salt and high potassium intake prevents from:

1. Hypertension
2. Kidney stone
3. Both a and b
4. Diarrhoea

20. Deficiency of iodine causes:

1. Goiter
2. Anemia
3. Scurvy
4. Obesity

21. In adult human, the length of oesophagus is about:

1. 25 cm
2. 25 mm
3. 25 m
4. 25 ft

22. Name of compound that converts inactive pepsinogen into pepsin is:

1. H₂SO₄
2. HCl
3. Mucus
4. Lipase

23. Many bacteria in colon produce vitamin __ necessary for coagulation of blood:

1. A
2. K ANS
3. C
4. D

24. The secretion of liver is:

1. Pepsin
2. Bile
3. Renin
4. Lipase

25. Caecum, colon and rectum are the parts of:

1. Stomach
2. Small intestine
3. Large intestine
4. Liver

26. Following are not fat-soluble vitamins:

1. A and D
2. E and K
3. B and C
4. D and E

27. Rickets develops due to deficiency of vitamin:

1. B
2. A
3. D ANS
4. C

28. Saliva is alkaline and contains an enzyme:

1. Pepsin
2. Lipase
3. Salivary Amylase
4. Trypsin

29. Nitrogen is present in:

1. Carbohydrates
2. Proteins
3. Nucleic acid
4. Proteins & Nucleic acid

30. Energy present in one gram of carbohydrates is:

1. 4 K cal
2. 3 K cal
3. 2 K cal
4. 5 K cal

31. Deficiency of which element causes the yellowing of leaves in plants:

1. Zinc
2. Copper
3. Magnesium
4. Chlorine

32. Scurvy is caused due to deficiency of __ in body:

1. Protein
2. Vitamin C
3. Vitamin D
4. Lipids

33. The function of mucous of the salivary gland is to:

1. Digest the food
2. Make the food chew efficient
3. Transport the food
4. Break the food

34. It helps in blood clotting:

1. Calcium
2. Phosphorus
3. Nitrogen
4. Sodium

35. One gram of lipids contains energy(kilo calories):

1. 4
2. 9 ANS
3. 6
4. 7

36. The Amylase acts on:

1. Protein
2. Starch
3. Glucose
4. Lipids

37. The function of pepsin is to convert the protein into:

1. Amino acids
2. Polypeptides
3. Shorter peptide chains
4. Both b and c

38. Which is true about gastrin?

1. It is an enzyme of gastric juice
2. It is a part of the stomach
3. It stimulate the secretion of gastric juice
4. It promotes the digestion of proteins

39. Rush of Saliva after an episode of regurgitation is one of the symptoms of:

1. Constipation
2. Ulcer
3. Diarrhoea
4. Hypertension

40. Following enzymes act on fats:

1. Amylase
2. Lipase
3. Trypsin
4. Protease

41. Most of the fatty acids are absorbed by:

1. Epithelium of the villi
2. Lacteal of the villi
3. Blood capillaries of the villi
4. Small intestine

42. Most of the water is absorbed by:

1. Oral cavity
2. Stomach
3. Small intestine
4. Large intestine

43. The largest gland of human body is:

1. Pancreas
2. Thyroid
3. Liver
4. Parathyroid

44. Bread contain amount of carbohydrates:

1. 40%
2. 30%
3. 52%
4. 70%

45. The structure in the mouth that prevents food from entering the nasal cavity is:

1. Epiglottis
2. Soft palate
3. Pharynx
4. Tongue

46. Citrus fruits contain:

1. Vitamin A
2. Vitamin C
3. Vitamin D
4. Vitamin K

47. Percentage of lipid is present in milk is:

1. 10%
2. 12%
3. 0.9%
4. 4%

48. Fat soluble vitamins are:

1. A, B, C, D
2. A, D, E, K
3. A, C, E, K
4. B, C, E, D

49. Trypsin is present in:

1. Bile
2. Gastric juice
3. Pancreatic juice
4. Intestinal juice

50. Proteins are composed of:

1. Fatty acids
2. Acetic acids
3. Amino acids
4. Minerals

51. The color of Gallbladder is:

1. Dark reddish
2. Greenish yellow
3. Pink
4. Reddish brown

52. The main cause of diarrhoea includes:

1. Viral infections of large intestine
2. Bacterial infections of large intestine
3. Lack of adequate safe water
4. All of the above

53. Function of liver is:

1. Converts lipids into carbohydrates and proteins
2. Deamination
3. Deamination the old red blood cells
4. Deamination and destruction of old red blood cells

54. Nutrition is a process which involves:

1. Selection of different types of food
2. Analysis of different types of food
3. Intake and utilization of food
4. Breakdown of food during respiration

55. After digestion, the diffusible molecules from the digestive system reach body cells through:

1. Tissue fluid
2. Blood
3. Lymph
4. Water

56. Following micronutrient is a component of several enzyme:

1. Boron
2. Copper
3. Fluoride
4. Nickel

57. Deficiency of nitrogen:

1. Increases yield
2. Causes yellowing of leaves
3. Cause rapid growth of leaves
4. Causes delay in fruit formation

58. Deficiency of magnesium causes:

1. Yellowing and wilting of leaves
2. Germination of seeds
3. Delay flowering
4. Delay fruiting

59. Following helps in insulin action:

1. Iron
2. Zinc
3. Copper
4. Chromium

60. Length of jejunum is:

1. 2.4 meters
2. 10 inches
3. 3.5 meters
4. 25 cm

61. Muscle and joint pain, swollen and bleeding gums, slow wounds healing and dry skin are symptoms of:

1. Anemia
2. Arthritis
3. Scurvy
4. Osteomalacia

62. Amount of water in adult human body is:

1. 70%
2. 60%
3. 80%
4. 50%

63. The length of duodenum is:

1. 2.4 meters
2. 25 cm
3. 3.5 meters
4. 20 cm

64. Conversion or incorporation of absorbed simple food into complex substances constituting the body is called:

1. Defecation
2. Digestion
3. Ingestion
4. Assimilation

65. The estimated water requirement of an average adult per day is:

1. 3 liters
2. 2 liters
3. 4 liters
4. 5 liters

66. The term anemia means:

1. Lack of blood
2. Excess of blood
3. Normal amount of blood
4. Lack of minerals

67. Elimination of undigested food from the body is called:

1. Ingestion
2. Absorption
3. Digestion
4. None of these

68. Pairs of salivary glands present in human are:

1. Two
2. Three
3. Four
4. Five

69. In an adult human, weight of liver is:

1. 2.5 kg
2. 1.5 kg
3. 3 kg
4. 2 kg

70. Abdominal burning after meals and abdominal pain are the symptoms of:

1. Ulcer
2. Diarrheoa
3. Constipation
4. Indigestion

71. The process of taking in food in body is called:

1. Digestion
2. Ingestion
3. Absorption
4. Assimilation

72. Feces are temporarily stored in:

1. Caecum
2. Colon
3. Rectum
4. Jejunum

73. Human get vitamin A from:

1. Leafy vegetables
2. Beef
3. Citrus fruits
4. Skin

74. Water soluble vitamins are:

1. A and D
2. E and K
3. B and C
4. K and A

75. Deficiency of vitamin A is the leading cause of:

1. Night blindness
2. Color blindness
3. Blindness in children
4. Muscles and joints pain

76. Deficiency of vitamin C causes:

1. Fatigue
2. Fatigue and poor healing
3. Fast wound healing
4. Blindness

77. Deficiency of vitamin D causes:

1. Rickets
2. Osteomalacia
3. Rickets and Osteomalacia
4. Scurvy

Short Questions

Q1. What is amylase?

Ans. Saliva contains an enzyme salivary amylase, which aids in the partial digestion of starch.

Q2. Describe anemia?

Ans. The term anemia literally means " a lack of blood". The condition is caused when number of red blood cells are reduced to a level lower than the normal, caused by deficiency of iron.

Q3. Write benefit of mastication.

Ans. Mastication is useful because oesophagus can pass only small pieces. Enzymes also cannot act on large pieces of food. They require small pieces with large surface areas to attack.

Q4. What is assimilation?

Ans. Conversion or incorporation of absorbed simple food into the complex substances constituting the body is called assimilation.

Q5. Define balanced diet.

Ans. A balanced diet may be defined as the one which contains the essential nutrients like carbohydrates, fats, proteins, minerals, vitamins in the correct proportion for the normal growth and development of the body.

Q6. Differentiate between bolus and chyme.

Ans. Bolus: After the processes of chewing, lubrication and partial digestion, the pieces of bread and mutton are rolled up by tongue into small, slippery, spherical mass called bolus.

Chyme: Semi-solid mass of partly digested food by gastric secretions and which passes from stomach into small intestine.

Q7. What is cardiac sphincter?

Ans. Stomach has two sphincter (openings which are guarded by muscles). The cardiac sphincter is between stomach and oesophagus. The bolus enters the stomach through it.

Q8. Enlist the sources of vitamin D.

Ans. It is mainly found in fish liver oil, milk, ghee and butter. It is also synthesized by skin when ultraviolet radiations from the sun is used to convert a compound into vitamin D.

Q9. What do you know about colon?

Ans. Large intestine has 3 parts, caecum, colon and rectum. Colon is the second part of it, from colon water is absorbed into the blood.

Q10. What is constipation?

Ans. Constipation: It is a condition of hardening of the feces due to excessive absorption of water through colon.

Q11. What is Diarrhoea? Write its two causes.

Ans. Diarrhoea: Diarrhoea is a condition when required water is not absorbed in the blood from the colon. A sufferer has frequent watery, loose bowel movements. This condition is accompanied by abdominal pain, nausea and vomiting. Causes of diarrhoea are lack of adequate safe water or virus and bacteria.

Q12. What are dietary fibers?

Ans. Dietary fiber (also known as roughage) is the part of the human food that is indigestible. It is found in plant foods and it moves undigested through the stomach and small intestine and into the colon. It is of two types: a-soluble dietary fiber b-insoluble dietary fiber.

Q13. Define digestion.

Ans. The conversion of large and non-diffusible molecules of food into smaller and diffusible molecules, by the action of enzymes is called digestion. It is of types: a-chemical digestion b-mechanical digestion.

Q14. Describe the structure of duodenum.

Ans. Duodenum comprises of the 10 inches (25cm) of small intestine and it is the part of the alimentary canal where most of the digestive process occurs.

Q15. What is emulsification?

Ans. Bile, a secretion of liver has bile salts, which keeps lipid droplets separate from one another this process is called emulsification. The process of breaking down large droplets of fat into small droplets is called emulsification.

Q16. Define epiglottis and glottis.

Ans. Glottis: It is the opening of the wind pipe or trachea and Epiglottis: is a flap of cartilage over the glottis, which closes the glottis during swallowing of food through food pipe.

Q17. What is Famine?

Ans. Famine is the lack of enough food to feel all the people living in an area. Famine may be due to unequal distribution of food, drought, flooding or increase in population.

Q18. What are fat-soluble vitamins?

Ans. The vitamins which are soluble in fats and mush less excreted from body are called fat soluble vitamins. e.g. Vitamin A, D, E and K are called fat-soluble vitamins.

Q19. Write composition of gastric juice and where it is secreted?

Ans. When food enters stomach, the gastric glands found in the stomach wall are stimulated to secrete gastric juice. It is composed chiefly of mucous, HCl and a protein digesting enzyme pepsinogen.

Q20. What is gastrin?

Ans. Gastrin: When protein in stomach is digested into peptides, these peptides stimulate some cells of stomach wall to secrete a hormone gastrin into the blood and distributed to all parts of the body including stomach. Here it has specific effects and stimulates the cells of gastric glands to secrete more gastric juice.

Q21. What is Goiter? / What are effects of deficiency of iodine or thyroid gland?

Ans. Iodine deficiency in diet causes enlargement of the thyroid gland. Due to enlargement, it becomes prominent and results in swelling in neck. This disease is called goiter.

Q22. What is ileum?

Ans. Ileum: Last 3.5m long part of small intestine is the ileum. It is concerned with the absorption of digested food from finger like structures called villi.

Q23. Define inorganic fertilizer.

Ans. Inorganic fertilizers: Naturally occurring inorganic fertilizers are not chemically modified and include rock phosphate, elemental sulphur and gypsum. Most inorganic fertilizers dissolve in water so they efficiently supply the required nutrient for plant growth.

Q24. What is Jejunum?

Ans. Next to duodenum is 2.4 meters long is jejunum. It is concerned with rest of digestion of proteins, starch and lipids which remain undigested in duodenum.

Q25. What is Kwashiorkor?

Ans. Kwashiorkor: It is disease caused by protein deficiency at the age of about 12 months when breast feeding is discontinued. It can also develop at any time during a child's growing years. Children may grow to normal height but are abnormally thin.

Q26. What lacteal?

Ans. Lacteal: A vessel of lymphatic system which is present in villi of ileum is called lacteal. Fatty acids and glycerol are absorbed in it. It opens in main lymphatic duct from where they enter in bloodstream.

Q27. What is lipase?

Ans. Lipase is an enzyme in pancreatic juice secreted by pancreas and helps in the digestion of lipids.

Q28. What do you know about liver? Give its two functions.

Ans. A dark reddish organ, the liver is the largest gland of the body. It lies beneath the diaphragm on the right side of the abdomen. It consists of a larger right lobe and smaller left lobe. A pear shaped greenish yellow sac the gall bladder is present on its right lobe. Functions: i. Deamination: Removal of amino groups from amino acids. ii. Detoxification: Conversion of ammonia into urea.

Q29. What is malnutrition? How can you compare it from starvation?

Ans. Malnutrition: It is term for the condition caused by an improper or insufficient diet. Malnourished people either do not take enough calories in their diet or are eating a diet that lacks proteins, vitamins or minerals. Starvation: Starvation is severe reduction in nutrient and energy intake. In humans, prolonged starvation causes permanent organ damage. It may result in death.

Q30. What is marasmus?

Ans. In humans, protein energy malnutrition (PEM) leads to an inadequate availability of energy and protein in body which leads to diseases such as marasmus. It usually develops between the age of six months and one year in children. Patients lose all their body fat and muscle strength and acquire a skeletal appearance. Children with marasmus show poor growth and look small for their age.

Q31. What is mineral deficiency?

Ans. Mineral deficiency means less availability of any of the required minerals. The most common result of mineral deficiency is the poor growth and development in children e.g. Goiter, Anemia.

Q32. What do you know about nutrition?

Ans. The process in which food is obtained or prepared, absorbed and converted into body substances for growth and energy is called nutrition.

Q33. What Oesophagus?

Ans. A tube behind the pharynx is called oesophagus which connects the pharynx to stomach. It does not contribute to digestion of food when passing through it.

Q34. What is oral cavity?

Ans. Oral cavity is the space behind mouth, and has many important functions. Food selection is one of them. Mastication, lubrication and chemical digestion of food are other functions.

Q35. Define organic fertilizers.

Ans. Organic fertilizers are derived from either plants or animals materials. Organic substances are more complex chemical substances that take time to be broken down into forms usable by plants. They have fewer salts so their larger amounts can be applied without injury to plant roots.

Q36. What is over intake of nutrients?

Ans. Over intake of nutrients (OIN) is a form of malnutrition in which more nutrients are taken than the amounts required for normal growth, developments and metabolism. Effects of over intake of nutrients are usually intensified when there is reduction in daily physical activity.

Q37. What is Pancreas?

Ans. Pancreas is a leaf like organ lying below the stomach and between the two arms of the duodenum. It produces a juice called pancreatic juice.

Q38. What is pancreatic juice?

Ans. It contains enzymes trypsin, lipase and pancreatic amylase, which digest protein, lipids and carbohydrates respectively. It is secreted by pancreas.

Q39. What is pepsin?

Ans. Pepsin is an enzyme present in gastric juice, which partially digests the protein portion of the food (bulk of mutton) into polypeptide and shorter peptide chains.

Q40. What is pepsinogen?

Ans. A protein digesting enzyme is called pepsinogen. It is secreted by gastric glands of stomach. It is converted into pepsin by HCl.

Q41. What is peristalsis?

Ans. A rhythmic contraction of alimentary canal to push food down i.e. from mouth to stomach is called peristalsis. If due to any reason direction of peristalsis reverses, vomiting may occur.

Q42. Where is pharynx located?

Ans. The pharynx is muscular passage way which extends from behind the nasal cavities to the opening of oesophagus and larynx.

Q43. What is Protein-energy malnutrition (PEM)?

Ans. Protein-energy malnutrition refers to inadequate availability or absorption of energy and protein in the body. PEM may lead to disease such as kwashiorkor and marasmus.

Q44. What is rectum? Give its function.

Ans. The last part of large intestine is called rectum. Function: Feces are temporarily stored in it which opens out through anus.

Q45. What is Saliva? Give its function.

Ans. The three pairs of salivary glands (under tongue behind the jaws and in front of ears) release a juice called saliva in oral cavity. Saliva has two function.

1. It adds water and mucous to the food which acts as lubricant.
2. It has an enzyme amylase, which aids in the partial digestion of starch.

Q46. What is stomach?

Ans. Stomach is a dilated part of the alimentary canal. It is J. shaped, located in the left of abdomen just beneath the diaphragm. It has two portions, the cardiac and the pyloric portion. Its walls have gastric glands which secretes gastric juice, which has HCl and pepsinogen, a protein digesting enzyme. In the stomach food is broken down and mixed with gastric juice by churring.

Q47. What are trace minerals?

Ans. The minerals which are required by body in very small quantity less than 100 mg/day for functioning are called trace minerals i.e. iron, zinc, copper, chromium, fluorine and iodine are trace minerals.

Q48. What are villi?

Ans. In the folds of ileum, finger like structures are present, these projections are richly supplied with blood capillaries and helps in absorption of digested food. They also increase the surface area of inner walls of small intestine.

Q49. What are laxatives?

Ans. The medicines called laxatives (e.g. paraffin) are used for the treatment of constipation.

Q50. What is swallowing?

Ans. Pushing of bolus to the back of mouth by tongue is called swallowing.

Q51. What is Trypsin?

Ans. Pancreas secretes pancreatic juice in which an enzyme trypsin is present which helps in digestion of proteins.

Q52. What are vitamins?

Ans. Vitamins are the chemical compounds that are required in low amounts but are essential for normal growth and metabolism. They are of two types:

1. Water soluble vitamins  2. Fat soluble vitamins

Q53. What is meat not a good source of vitamin C?

Ans. Minute quantities of vitamin C are present in muscles. Since meat consists of muscles so it is not a good source of vitamin C.

Q54. Give two functions of large intestine.

Ans. 1. Absorption of water from the colon of large intestine into blood.

2. Feces is temporarily stored in the rectum of large intestine.

Q55. Define micronutrient with examples.

Ans. The nutrients which are required by plants in small quantities are called micronutrients e.g. iron, boron, etc.

Q56. What are unsaturated fatty acids?

Ans. Unsaturated fatty acids have some of their carbon atoms double bonded in place of hydrogen atoms. Lipids containing unsaturated fatty acids are liquid at room temperature.

Q57. Write two reasons of stomach ulcer.

Ans. Ulcer of stomach is also called gastric ulcer. The reasons of ulcer include excess acid, infection, smoking, eating spicy food, drinking coffee etc.

Q58. Write main food sources of proteins in human diet.

Ans. Main sources of proteins in human diet are meat, eggs, grains, legumes and dairy products milk and cheese etc.

Q59. Write names of disease due to deficiency of Vitamin D.

Ans. 1. Rickets: In children, vitamin D deficiency leads to rickets, a condition in which bones weaken and bow under pressure.

2. Osteomalacia: In adults, vitamin D deficiency cause osteomalacia or "soft bones" increasing risk for fractures in bones.

Q60. Why have carnivorous plants evolved mechanism for trapping and digesting small animals?

Ans. Carnivorous plants have evolved mechanism for trapping and digesting small animals as products of this digestion are used to supplement the plant's supply of nitrogen.

Q61. What is the cause of increased cholesterol and what are its effects?

Ans. Saturated fatty acids can increase a person's cholesterol level. An increased cholesterol level may eventually result in clogging of arteries and ultimately heart disease.

Q62. What do you know about WFP?

Ans. World Food Program (WFP) is food aid branch of the United Nations. It is the world's largest agency providing food to more than 90 million people in 80 countries.

Q63. What are bile pigments?

Ans. Bile contain pigments that are by-products of red blood cell destruction. These bile pigments are eliminated from body with feces.

Q64. What is appendix? What happens in case of inflammation of appendix?

Ans. Non-functional finger like process called appendix arises from blind end of caecum. Inflammation of appendix due to infection causes severe pain. Infected appendix must be removed surgically otherwise it may burst and inflammation may spread in abdomen.

Q65. What are the harmful effects of carbonated soft drinks?

Ans. Soft drinks are very acidic and make our body poor in oxygen. They contain phosphoric acid which dissolves calcium out of bones which weakens bones. Caffeine present in colas increases heart rate and raises blood pressure.

Q66. Name three parts of large intestine.

Ans. 1. Caecum  2. Colon  3. Rectum

Q67. Explain with example the distinction between organic and inorganic fertilizers is not always clear cut.

Ans. The distinction between organic and inorganic fertilizers is not always clear cut. Urea, for example, is an organic compound, but chemically synthesized urea is generally grouped with inorganic fertilizers.

Q68. What are macronutrients?

Ans. The nutrients which are required in large quantities e.g. carbon, hydrogen, oxygen etc.

Q69. How is water important in our diet?

Ans. Nearly 60% of adult human body is composed of water. All life sustaining reactions require an aqueous environment. Water maintains temperature of body through evaporation. Water functions as an environment in which water soluble food stuff is absorbed in intestines and water products are eliminated in urine.

Q70. What is the function of iron and calcium in our diet?

Ans. Function of Calcium

1. It is essential for development and maintenance of bones and teeth.
2. It maintains cell membranes and connective tissues.
3. Good calcium nutrition along with low salt and potassium intake prevents from hypertension and kidney stones.

Function of Iron

1. Plays important role in oxygen transport and storage.
2. Component of hemoglobin in red blood cells and myoglobin in muscle cells.

Q71. Pepsin is a powerful protein digesting enzyme. Why does it not digest the stomach walls, which are mostly proteins?

Ans. Pepsin is not released in its active form. Rather it is secreted as inactive pepsinogen, which requires HCl for activation. The mucous of gastric juice forms a thick coating over the inner walls of stomach and neutralized the HCl there. It makes pepsinogen not to be activated and difficult to attack stomach walls.

Q72. Which vitamin is produced in colon? Write its function.

Ans. Many bacteria live in colon. They produce vitamin K which is necessary for coagulation of blood.

Q73. What is scurvy? Write also its symptoms.

Ans. The disease known as scurvy results from lack of vitamin C. In this condition the synthesized collagen is unstable. Symptoms:

1. Muscle and joint pain
2. Swollen and bleeding gums
3. Slow wounds healing

Q74. What are soluble and insoluble dietary fibers?

Ans. The insoluble dietary fibers travel quickly through small intestine.

The soluble dietary fibers breakdown as it passed through alimentary canal.

Q75. Write about gall bladder.

Ans. A pear shaped greenish yellow sac gall bladder lies along the right lobe of liver on ventral side. Liver secretes bile which is stored in gall bladder.

Q76. Write the cause of constipation.

Ans. Main cause of constipation are:

1. Excessive absorption of water through colon.
2. Insufficient intake of dietary fibers
3. Dehydration
4. Use of medicines containing iron, aluminum and calcium
5. Tumors in rectum and anus

Q77. Enlist the signs and symptoms of ulcer.

Ans. The signs and symptoms are as follows:

1. Abdominal burning after meal or at midnight
2. Abdominal pain
3. Rush of saliva after an episode of regurgitation
4. Nausea
5. Loss of Appetite
6. Weight loss

Q78. Enlist the role of nitrogen in plants.

Ans. Nitrogen is major component of proteins, hormones, chlorophyll, vitamins and enzymes essential for plant life. Nitrogen metabolism is a major factor in stem and leaf growth.

Q79. Describe the role of magnesium in plants.

Ans. Role of magnesium in plants

1. Magnesium is a structural component of chlorophyll.
2. It is necessary for enzymes to produce carbohydrates, sugars and fat.
3. It is used for fruit and nut formation.
4. It is essential for seed germination.

 Q80. What is the role of calcium?

Ans. Role of calcium

1. It is necessary for bones and teeth
2. It is needed in maintaining cell membranes and connective tissues.
3. It is used in activation of several enzymes.
4. It also aids in blood clotting.

Q81. Write effects of deficiency of calcium.

Ans. Deficiency of calcium causes spontaneous discharge of nerve impulses which may result in tetany, bones also becomes soft, blood clots slowly and wounds heals slowly.

Q82. Enlist functions of iron in body.

Ans. Iron plays an important role in oxygen transport and storage. It is the component of hemoglobin in red blood cells and myoglobin in muscle cells. It acts as a cofactor for many enzymes of cellular respiration. Iron also supports immune function.

Q83. Give sources of iron.

Ans. We can get iron from. Red meat, Egg yolk, Whole wheat, Fish, Spinach, Mustard.

Q84. What is the function of vitamin C in body?

Ans. Functions of vitamin C in body:

1. It is needed to form collagen that gives strength to connective tissues.
2. It is needed for the healing of wounds.
3. In white blood cells it enables the immune system to function properly.

Q85. Write the weight and size of liver in an adult human.

Ans. Weight of liver in adult human is about 1.5 kg and is of the size of a foot ball.

Q86. Write down the names of diseases caused by mineral deficiency.

Ans. 1. Goiter caused by iodine deficiency.

2. Anemia mainly caused by iron deficiency.

Q87. Differentiate between fat soluble and water soluble vitamins.

Ans. Fat Soluble Vitamins: Fat-soluble vitamins are much less excreted from the body as compared to water-soluble vitamins. This means that levels of water-soluble vitamins in the body can decrease more quickly, leading to vitamin deficiency. These are Vitamin A, D, E and K.

Water Soluble Vitamins: Cooking or heating destroys the water soluble vitamins more readily than the fat-soluble vitamins. These are vitamin B and C.

Q88. Differentiate between absorption and assimilation.

Ans. Absorption: Diffusion of digested food into blood and lymph is absorption.

Assimilation: Conversion or incorporation of absorbed simple food into the complex substances constituting the body is assimilation.

Q89. Differentiate between digestion and ingestion.

Ans. Digestion: The process of breaking up complex substances into simpler substances is called digestion.

Ingestion: The process of taking in food in ingestion.

Q90. Write function of HCl and pepsin in digestion.

Ans. HCl converts the inactive enzyme pepsinogen into its active form i.e., pepsin. It also kills micro-organisms present in food. Pepsin partially digests the protein portion.

Q91. What is night blindness?

Ans. Deficiency of Vitamin A cause blindness in children worldwide. One of the symptoms of Vitamin-A deficiency is night blindness. It is temporary condition. But if left untreated it can cause permanent blindness.