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

Egg contains very little (A) Fat (B) Proteins (C) Carbohydrates (D) Calcium and phosphorus
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Answer : C
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Honey contains mainly - (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

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Honey contains mainly (1) Proteins (2) Carbohydrates (3) Fat (4) Vitamin

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Lacteals are associated with absorption of (a) Proteins (b) Carbohydrates (c) Fat (d) None

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Bone is used as a fertiliser because it contains the plant nutrient (1) Nitrogen (2) Phosphorus (3) Sodium (4) Calcium

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Egg is poor in (A) Essential amino acids (B) Carbohydrates (C) Avidin (D) Biotin

Description : Egg is poor in (A) Essential amino acids (B) Carbohydrates (C) Avidin (D) Biotin

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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

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The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

Description : The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

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Pyridoxine requirement depends upon the intake of (A) Carbohydrates (B) Proteins (C) Fats (D) None of these

Description : Pyridoxine requirement depends upon the intake of (A) Carbohydrates (B) Proteins (C) Fats (D) None of these

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Description : Maximum energy produced by (A) Fats (B) Carbohydrates (C) Proteins (D) Nucleic acids

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Last Answer : Answer : A

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Last Answer : Answer : C

The proximate principles of diet are (A) Vitamins and minerals (B) Proteins (C) Carbohydrates and fats (D) Carbohydrates, fats and proteins

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If proteins, carbohydrates and fats are consumed together: (A) The total SDA is the sum of individual SDAs of proteins, carbohydrates and fats (B) The total SDA is more than the sum of individual SDAs of proteins, carbohydrates and fats (C) Carbohydrates and fats lower the SDA of proteins (D) Proteins raise the SDA of carbohydrates and fats

Description : If proteins, carbohydrates and fats are consumed together: (A) The total SDA is the sum of individual SDAs of proteins, carbohydrates and fats (B) The total SDA is more than the sum of ... ) Carbohydrates and fats lower the SDA of proteins (D) Proteins raise the SDA of carbohydrates and fats

Last Answer : Answer : C

Levels of serum calcium and inorganic phosphorus are increased in (A) Hypervitaminosis D (B) Hypoparathyroidism (C) Hypovitaminosis D (D) None of these

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An Afro-Carribean male aged 48 years presents with gradual onset of exertional dyspnoea, non productive cough, malaise, weight loss and polyarthralgia. Schirmers test indicates a dry eye. X-ray of the hand shows punched out osteopenic lesions. Which of the following investigation is unlikely to be helpful in establishing the diagnosis of this condition: 1) Serum calcium 2) Serum phosphorus 3) Urea and electrolytes 4) Thallium Scan 5) Quantitative Immunoglobulins.

Description : An Afro-Carribean male aged 48 years presents with gradual onset of exertional dyspnoea, non productive cough, malaise, weight loss and polyarthralgia. Schirmers test indicates a dry eye. X-ray ... 2) Serum phosphorus 3) Urea and electrolytes 4) Thallium Scan 5) Quantitative Immunoglobulins.

Last Answer : Answers-4 This condition is sarcoidosis. Serum calcium, Serum phosphorus, Chem7 and Chem 20 and Quantitative Immunoglobulins are all used in establishing the diagnosis. Gallium scan is helpful in ... areas of poor perfusion. It is particularly used in cardiology to detect areas of ischaemia.

Milk contains very poor amounts of (A) Calcium (B) Phosphate (C) Iron (D) Riboflavin

Description : Milk contains very poor amounts of (A) Calcium (B) Phosphate (C) Iron (D) Riboflavin

Last Answer : Answer : C

The lime which contains mainly calcium oxide and slacks with water, is (A) Fat lime (B) Quick lime (C) Hydraulic lime (D) Poor lime

Description : The lime which contains mainly calcium oxide and slacks with water, is (A) Fat lime (B) Quick lime (C) Hydraulic lime (D) Poor lime

Last Answer : Answer: Option B

The lime which contains high percentage of calcium oxide, is generally called (A) Fat lime (B) Rich lime (C) White lime (D) None of these

Description : The lime which contains high percentage of calcium oxide, is generally called (A) Fat lime (B) Rich lime (C) White lime (D) None of these

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The lime which contains mainly calcium oxide and slacks with water, is known as a) Fat lime b) Quicklime* c) Hydraulic lime d) Poor line

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Last Answer : b) Quicklime*

The chemical score of different proteins is calculated in terms of (A) Egg proteins (B) Milk proteins (C) Fish proteins (D) Wheat proteins

Description : The chemical score of different proteins is calculated in terms of (A) Egg proteins (B) Milk proteins (C) Fish proteins (D) Wheat proteins

Last Answer : Answer : A

When egg albumin is heated till it is coagulated, the secondary and tertiary structures of the proteins are completely lost resulting in a mixture of randomly arranged (A) Dipeptide chains (B) Tripeptide chains (C) Polypeptide chains(D) All of these

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Last Answer : Answer : C

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

Biological value of egg proteins is about (A) 70 % (B) 80 % (C) 86 % (D) 94 %

Description : Biological value of egg proteins is about (A) 70 % (B) 80 % (C) 86 % (D) 94 %

Last Answer : Answer : D

The following is considered as reference standard for comparing the nutritional quality of proteins: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins

Description : The following is considered as reference standard for comparing the nutritional quality of proteins: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins

Last Answer : Answer : B

Chemical score of egg proteins is considered to be (A) 100 (B) 60 (C) 50 (D) 40

Description : Chemical score of egg proteins is considered to be (A) 100 (B) 60 (C) 50 (D) 40

Last Answer : Answer : A

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

The egg injury factor in raw egg white is (A) Biotin (B) Avidin (C) Albumin (D) Calcium salts

Description : The egg injury factor in raw egg white is (A) Biotin (B) Avidin (C) Albumin (D) Calcium salts

Last Answer : Answer : B

The egg injury factor in raw egg white is (A) Biotin (B) Avidin (C) Albumin (D) Calcium salts

Description : The egg injury factor in raw egg white is (A) Biotin (B) Avidin (C) Albumin (D) Calcium salts

Last Answer : Answer : B

Egg is rich in all of the following except (A) Cholesterol (B) Saturated fatty acids (C) Ascorbic acid (D) Calcium

Description : Egg is rich in all of the following except (A) Cholesterol (B) Saturated fatty acids (C) Ascorbic acid (D) Calcium

Last Answer : Answer : C

Obesity is accumulation of _______ in the body. (A) Water (B) NaCl (C) Fat (D) Proteins

Description : Obesity is accumulation of _______ in the body. (A) Water (B) NaCl (C) Fat (D) Proteins

Last Answer : Answer : C

Intest ina l absorption of calcium is hampered by (A) Phosphate (B) Phytate (C) Proteins (D) Lactose

Description : Intest ina l absorption of calcium is hampered by (A) Phosphate (B) Phytate (C) Proteins (D) Lactose

Last Answer : Answer : B

Frequently employed materials for the adsorption chromatography of proteins include (A) High capacity supporting gel (B) Starch blocks (C) Calcium phosphate gel alumina gel and hydroxy apatite (D) All of these

Description : Frequently employed materials for the adsorption chromatography of proteins include (A) High capacity supporting gel (B) Starch blocks (C) Calcium phosphate gel alumina gel and hydroxy apatite (D) All of these

Last Answer : Answer : C

Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids

Description : Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids

Last Answer : Answer : C

Which of the following is an essential element used in the synthesis of proteins and other compounds? (1) Phosphorus (2) Iron (3) Magnesium (4) Nitrogen

Description : Which of the following is an essential element used in the synthesis of proteins and other compounds? (1) Phosphorus (2) Iron (3) Magnesium (4) Nitrogen

Last Answer : (4) Nitrogen Explanation: Although all of the elements above are used by plants and taken up via the soil, nitrogen is especially essential and used specifically for the for the synthesis of proteins and other compounds.

83. Which one of the following is wrong statement ? (1) Nitrosomonas and Nitrobacter are chemoautotrophs (2) Anabaena and Nostoc are capable of fixing nitrogen in free-living state also (3) Root nodule forming nitrogen fixers live as aerobes under free-living conditions (4) Phosphorus is a constituent of cell membranes, certain nucleic acids and all proteins

Description : 83. Which one of the following is wrong statement ? (1) Nitrosomonas and Nitrobacter are chemoautotrophs (2) Anabaena and Nostoc are capable of fixing nitrogen in free-living state also (3 ... living conditions (4) Phosphorus is a constituent of cell membranes, certain nucleic acids and all proteins

Last Answer : Phosphorus is a constituent of cell membranes, certain nucleic acids and all proteins

Name the main organs of the human digestive system. Also name the associated glands. (b) How do carbohydrates, fats and proteins get digested in human beings -Science

Description : Name the main organs of the human digestive system. Also name the associated glands. (b) How do carbohydrates, fats and proteins get digested in human beings -Science

Last Answer : (a) The various organs of the human digestive system are mouth, oesophagus, stomach, small intestine and large intestine. The glands associated with the human digestive system are salivary ... the intestinal juice completes the process of digestion of proteins thus converting it into amino acids.

What are the final products after digestion of carbohydrates and proteins? -Biology

Description : What are the final products after digestion of carbohydrates and proteins? -Biology

Last Answer : The final product produced after digestion of carbohydrates is glucose and of proteins is amino acids.

Assertion : Carbohydrate are most suitable for the production of energy in the body than proteins and fats. Reason : Carbohydrates can be stored in ti

Description : Assertion : Carbohydrate are most suitable for the production of energy in the body than proteins and fats. Reason : Carbohydrates can be stored in ti

Last Answer : Assertion : Carbohydrate are most suitable for the production of energy in the body than proteins and ... D. If both Assertion & Reason are false.

Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

Description : Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

Last Answer : Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

Description : Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

Last Answer : Find the value of RQ when respectively carbohydrates and proteins are used in respiration.

What stores material like water salts proteins and carbohydrates?

Description : What stores material like water salts proteins and carbohydrates?

Last Answer : What is the answer ?

Soyabeans are rich in (a) Vitamin A (b) Proteins (c) Minerals (d) Carbohydrates

Description : Soyabeans are rich in (a) Vitamin A (b) Proteins (c) Minerals (d) Carbohydrates

Last Answer : Ans: (b)

Yeast extract is an excellent source of a. A Vitamin b. Proteins c. B Vitamin d. Carbohydrates

Description : Yeast extract is an excellent source of a. A Vitamin b. Proteins c. B Vitamin d. Carbohydrates

Last Answer : Ans: C