Pick out the correct match: (1) Fleshy foods-Calcium and Protein (2) Fish - Starch and Vitamin (3) Milk Fibre and Minerals (4) Egg yolk Protein and Fat

Pick out the correct match: (1) Fleshy foods-Calcium and Protein (2) Fish - Starch and Vitamin (3) Milk Fibre and Minerals (4) Egg yolk Protein and Fat
by

1 Answer

Answer :

(4) Egg yolk Protein and Fat Explanation: An egg yolk is a part of an egg which feeds the developing embryo. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-half of the protein.
by
selected

Related questions

Pick out the correct match: (1) Fleshy foods – Calcium and Protein (2) Fish – Starch and Vitamin (3) Milk – Fibre and Minerals (4) Egg yolk – Protein and Fat

Description : Pick out the correct match: (1) Fleshy foods – Calcium and Protein (2) Fish – Starch and Vitamin (3) Milk – Fibre and Minerals (4) Egg yolk – Protein and Fat

Last Answer : Egg yolk – Protein and Fat

Visible fat is present in (A) Milk (B) Pulses (C) Coconut oil (D) Egg yolk

Description : Visible fat is present in (A) Milk (B) Pulses (C) Coconut oil (D) Egg yolk

Last Answer : Answer : C

Cholesterol is present in all the following except (A) Milk (B) Fish (C) Egg white (D) Egg yolk

Description : Cholesterol is present in all the following except (A) Milk (B) Fish (C) Egg white (D) Egg yolk

Last Answer : Answer : C

Richest source of Vitamin D is (A) Fish liver oils (B) Margarine (C) Egg yolk (D) Butter

Description : Richest source of Vitamin D is (A) Fish liver oils (B) Margarine (C) Egg yolk (D) Butter

Last Answer : Answer : A

In which of the following vitamin A is absent : (a)Yeast (b) Carrots (c) Fish liver oil (d) Egg Yolk

Description : In which of the following vitamin A is absent : (a)Yeast (b) Carrots (c) Fish liver oil (d) Egg Yolk

Last Answer : (a)Yeast

Which of the following has the highest cholesterol content? (A) Egg yolk (B) Egg white (C) Meat (D) Fish

Description : Which of the following has the highest cholesterol content? (A) Egg yolk (B) Egg white (C) Meat (D) Fish

Last Answer : Answer : A

A conjugated protein present in the egg yolk is (A) Vitellin (B) Livetin (C) Albuminoids (D) Ovo-mucoid

Description : A conjugated protein present in the egg yolk is (A) Vitellin (B) Livetin (C) Albuminoids (D) Ovo-mucoid

Last Answer : Answer : A

Match the following: Product Protein A Milk (i) keratin B Egg (ii) Myosin C Meat (iii) Casein D Wool (iv) Albumen

Description : Match the following: Product Protein A Milk (i) keratin B Egg (ii) Myosin C Meat (iii) Casein D Wool (iv) Albumen

Last Answer : (c) A-iii, B-iv, C-ii, D-i

The following has the highest protein efficiency ratio: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins

Description : The following has the highest protein efficiency ratio: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins

Last Answer : Answer : B

Which of the following is correct pairing of site of action and substrate of rennin? (a) Mouth - Starch (b) Small intestine - Protein (c) Stomach - Casein (d) Stomach - Fat

Description : Which of the following is correct pairing of site of action and substrate of rennin? (a) Mouth - Starch (b) Small intestine - Protein (c) Stomach - Casein (d) Stomach - Fat

Last Answer : (c) Stomach - Casein

Which is correct, 'The yolk of the egg are white' or 'The yolk of the egg is white'? -Riddles

Description : Which is correct, 'The yolk of the egg are white' or 'The yolk of the egg is white'? -Riddles

Last Answer : Neither,the yolk is yellow.

Which is correct to say, 'The yolk of the egg are white,' or 'The yolk of the egg is white?' -Riddles

Description : Which is correct to say, 'The yolk of the egg are white,' or 'The yolk of the egg is white?' -Riddles

Last Answer : Neither, because egg yolks are yellow.

Which one of the following is most important for the growth of children up to the age of 14? (1) Protein (2) Vitamin (3) Fat (4) Milk

Description : Which one of the following is most important for the growth of children up to the age of 14? (1) Protein (2) Vitamin (3) Fat (4) Milk

Last Answer : (1) Protein Explanation: Protein is a vital part of a healthy diet for children. This substance, though important for all people, is especially necessary for developing and growing bodies. ... tissues, transportation of oxygen to all areas of the body and antibody production to fight infections.

Which one of the following is most important for the growth of children up to the age of 14? (1) Protein (2) Vitamin (3) Fat (4) Milk

Description : Which one of the following is most important for the growth of children up to the age of 14? (1) Protein (2) Vitamin (3) Fat (4) Milk

Last Answer : Protein

Among the given nutrients, milk is a poor source of which of the following? (1) Vitamin 'C' (2) Calcium (3) Protein (4) Carbohydrate

Description : Among the given nutrients, milk is a poor source of which of the following? (1) Vitamin 'C' (2) Calcium (3) Protein (4) Carbohydrate

Last Answer : (1) Vitamin 'C' Explanation: Milk is a poor source of ascorbic acid (Vitamin C). It contains about 1 mg ascorbate per 100 g. Even the little Vitamin C is usually destroyed when the milk ... The richest sources of ascorbic acid are fruits and vegetables. Milk is a good source of retinol and thiamin.

Among the given nutrients, milk is a poor source of which of the following ? (1) Vitamin ‘C’ (2) Calcium (3) Protein (4) Carbohydrate

Description : Among the given nutrients, milk is a poor source of which of the following ? (1) Vitamin ‘C’ (2) Calcium (3) Protein (4) Carbohydrate

Last Answer : Vitamin ‘C’

Plants have ____________ while animals lack it. (a) Starch (b) Cellulose (c) Protein (d) Fat

Description : Plants have ____________ while animals lack it. (a) Starch (b) Cellulose (c) Protein (d) Fat

Last Answer : Ans:(b)

Which one of the following pairs of food components in humans reaches the stomach totally undigested ? (a) Starch and fat (b) Fat and cellulose (c) Starch and cellulose (d) Protein and starch

Description : Which one of the following pairs of food components in humans reaches the stomach totally undigested ? (a) Starch and fat (b) Fat and cellulose (c) Starch and cellulose (d) Protein and starch

Last Answer : b) Fat and cellulose

All types of plastids possess essentially the same structure because they (a) perform the same function (b) store food materials like starch, fat and protein (c) occur in aerial parts (d) can transform from one form to another

Description : All types of plastids possess essentially the same structure because they (a) perform the same function (b) store food materials like starch, fat and protein (c) occur in aerial parts (d) can transform from one form to another

Last Answer : (d) can transform from one form to another.

Denaturation refers to the loss of the ______ structure of a ______ molecule. a. primary; carbohydrate b. molecular; fat c. secondary; starch d. tertiary; protein

Description : Denaturation refers to the loss of the ______ structure of a ______ molecule. a. primary; carbohydrate b. molecular; fat c. secondary; starch d. tertiary; protein

Last Answer : d. tertiary; protein

The caecum in rabbit is considered to be concerned with the digestion of (a) Cellulose (b) Fat (c) Starch (d) Protein

Description : The caecum in rabbit is considered to be concerned with the digestion of (a) Cellulose (b) Fat (c) Starch (d) Protein

Last Answer : (a) Cellulose

Which of the following human digestive enzymes is incorrectly matched to its substrate? a) pepsin - protein b) trypsin - starch (pron: TRIP-sin) c) pancreatic amylase - starch (pron: AM-i-lase) d) lipase - fat e) maltase - maltose.

Description : Which of the following human digestive enzymes is incorrectly matched to its substrate? a) pepsin - protein b) trypsin - starch (pron: TRIP-sin) c) pancreatic amylase - starch (pron: AM-i-lase) d) lipase - fat e) maltase - maltose.

Last Answer : ANSWER: B -- TRYPSIN - STARCH

Silk fibre chemically is – (1) Carbohydrate (2) Fat (3) Protein (4) Cellulose

Description : Silk fibre chemically is – (1) Carbohydrate (2) Fat (3) Protein (4) Cellulose

Last Answer : (3) Protein Explanation: Silk is a natural protein fibre, some forms of which can be woven into textiles. The protein fibre of silk is composed mainly of fibroin and produced by ... fibre, which allows silk cloth to refract incoming light at different angles, thus producing different colours.

Silk fibre chemically is : (1) Carbohydrate (2) Fat (3) Protein (4) Cellulose

Description : Silk fibre chemically is : (1) Carbohydrate (2) Fat (3) Protein (4) Cellulose

Last Answer : Protein

Why was an egg yolk white?

Description : Why was an egg yolk white?

Last Answer : All I know is this-The cloudier an egg white is the fresher it is. Nutrition 101. The yellower the yolk is the higher in mineral discharge. Always throw away eggs when left out for 2 hours or more. About your back…getting into a hot tub, with a good book & lots of bubbles always helps me.

What are the substances in egg yolk that damage the kidneys ?

Description : What are the substances in egg yolk that damage the kidneys ?

Last Answer : Eggs do not contain anything that can damage the kidneys. Cauliflower contains high levels of LDL (Low Density Lepoprotein) cholesterol . These fatty substances can cause blockage in the heart. In addition, this fat is also responsible for high blood pressure.

In telolecithal egg the yolk is found

Description : In telolecithal egg the yolk is found

Last Answer : In telolecithal egg the yolk is found A. All over the egg B. On one side C. Both the sides D. Centre.

Amont of yolk and its distribution are changed in the egg. Which one is affected?

Description : Amont of yolk and its distribution are changed in the egg. Which one is affected?

Last Answer : Amont of yolk and its distribution are changed in the egg. Which one is affected? A. Pattern ... of zygote C. Number of blastomeres D. Fertilization

Assertion : Cleavage in human zygote is holoblastic . Reason : Its egg contain enormous quantity of yolk.

Description : Assertion : Cleavage in human zygote is holoblastic . Reason : Its egg contain enormous quantity of yolk.

Last Answer : Assertion : Cleavage in human zygote is holoblastic . Reason : Its egg contain enormous quantity of yolk ... D. If both Assertion & Reason are False.

Amount of yolk and its distribution are changed in the egg . Which one is affected ?

Description : Amount of yolk and its distribution are changed in the egg . Which one is affected ?

Last Answer : Amount of yolk and its distribution are changed in the egg . Which one is affected ? A. ... of zygote C. Number of blastomeres D. Fertilisation .

Egg with peripheral cytoplasm around the yolk is

Description : Egg with peripheral cytoplasm around the yolk is

Last Answer : Egg with peripheral cytoplasm around the yolk is A. Isolecithal B. Microlecithal C. Telolecithal D. Centrolecithal

In telolecithal egg the yolk is found

Description : In telolecithal egg the yolk is found

Last Answer : In telolecithal egg the yolk is found A. All over the egg B. On one side C. Both the sides D. Centre.

A change in the amount of yolk and its distribution in the egg will affect :-

Description : A change in the amount of yolk and its distribution in the egg will affect :-

Last Answer : A change in the amount of yolk and its distribution in the egg will affect :- A. ... . Pattern of cleavage D. Number of blastomeres produced

How do you compare sulphur content in albumin and egg yolk?

Description : How do you compare sulphur content in albumin and egg yolk?

Last Answer : What is the answer ?

An example of phosphoprotein present in egg yolk is (A) Ovoalbumin (B) Ovoglobulin (C) Ovovitellin (D) Avidin

Description : An example of phosphoprotein present in egg yolk is (A) Ovoalbumin (B) Ovoglobulin (C) Ovovitellin (D) Avidin

Last Answer : Answer : C

In telolecithal egg the yolk is found (a) all over the egg (b) on one side (c) both the sides (d) centre.

Description : In telolecithal egg the yolk is found (a) all over the egg (b) on one side (c) both the sides (d) centre.

Last Answer : (b) on one side

In an egg, the type of cleavage is determined by (a) the amount and distribution of yolk (b) the number of egg membranes (c) the shape and size of the sperm (d) the size and location of the nucleus.

Description : In an egg, the type of cleavage is determined by (a) the amount and distribution of yolk (b) the number of egg membranes (c) the shape and size of the sperm (d) the size and location of the nucleus.

Last Answer : (a) the amount and distribution of yolk

A change in the amount of yolk and its distribution in the egg will affect (a) pattern of cleavage (b) number of blastomeres produced (c) fertilisation (d) formation of zygote.

Description : A change in the amount of yolk and its distribution in the egg will affect (a) pattern of cleavage (b) number of blastomeres produced (c) fertilisation (d) formation of zygote.

Last Answer : a) pattern of cleavage

The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33

Description : The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33

Last Answer : d. 33

A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide

Description : A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide

Last Answer : d. Ferrous sulphide

Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient. b) Amylase Amylase is an enzyme that aids in the digestion of starch. c) Pepsin Pepsin is a gastric enzyme important in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Description : Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged ... in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Last Answer : a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient.

What is the second largest cornponent in milk? (1) Fat (2) Minerals (3) Water (4) Sugar

Description : What is the second largest cornponent in milk? (1) Fat (2) Minerals (3) Water (4) Sugar

Last Answer : (1) Fat Explanation: Components of Milk : Water (87 percent), Carbohydrate (4.9 percent), Fat. (3.4 percent), Protein (3.3 percent), and so on

What is the second largest component in milk ? (1) Fat (2) Minerals (3) Water (4) Sugar

Description : What is the second largest component in milk ? (1) Fat (2) Minerals (3) Water (4) Sugar

Last Answer : Fat

Match the items given in column I with those in column II and choose the correct option. Column I Column II A. Rennin (i) Vitamin B12 B. Enterokinase (ii) Facilitated transport C. Oxyntic cells (iii)Milk proteins D. Fructose (iv) Trypsinogen (a) A-iii, B-iv, C-ii, D-i (b) A-iv, B-iii, C-i, D-ii (c) A-iv, B-iii, C-ii, D-i (d) A-iii, B-iv, C-i, D-ii

Description : Match the items given in column I with those in column II and choose the correct option. Column I Column II A. Rennin (i) Vitamin B12 B. Enterokinase (ii) Facilitated transport C. Oxyntic cells (iii)Milk proteins D. Fructose (iv) ... ii (c) A-iv, B-iii, C-ii, D-i (d) A-iii, B-iv, C-i, D-ii

Last Answer : (d) A-iii, B-iv, C-i, D-ii

Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus

Description : Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus

Last Answer : Answer : C

Which of the following is a good source of Vitamin 'E'? (1) Me (2) Ghee (3) Yellow Yolk (4) Fresh Vegetables

Description : Which of the following is a good source of Vitamin 'E'? (1) Me (2) Ghee (3) Yellow Yolk (4) Fresh Vegetables

Last Answer : (4) Fresh Vegetables Explanation: Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Numerous foods provide vitamin E. Nuts, ... of alphatocopherol, and significant amounts are available in green leafy vegetables and fortified cereals.

Which of the following is a good source of Vitamin ‘E’ ? (1) Meat (2) Ghee (3) Yellow Yolk (4) Fresh Vegetables

Description : Which of the following is a good source of Vitamin ‘E’ ? (1) Meat (2) Ghee (3) Yellow Yolk (4) Fresh Vegetables

Last Answer : Fresh Vegetables

The food item that is not a good source of nutritional calcium is (a) ragi (b) skimmed milk (c) rice (d) egg

Description : The food item that is not a good source of nutritional calcium is (a) ragi (b) skimmed milk (c) rice (d) egg

Last Answer : Ans:(c)

Main constituent of cotton fibre is (A) Lignin (B) Cellulose (C) Starch (D) Gelatine

Description : Main constituent of cotton fibre is (A) Lignin (B) Cellulose (C) Starch (D) Gelatine

Last Answer : (B) Cellulose