Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats

Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats
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Starch
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Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : (3) Starch Explanation: Iodine solution is used to test the presence of starch.

The reagent used to test the presence of starch in leaves is – (1) Fehling's solution (2) Iodine solution (3) Million's reagent (4) Benedict's solution

Description : The reagent used to test the presence of starch in leaves is – (1) Fehling's solution (2) Iodine solution (3) Million's reagent (4) Benedict's solution

Last Answer : (2) Iodine solution Explanation: The Iodine test is used to test for the presence of starch. Iodine solution — iodine dissolved in an aqueous solution of potassium iodide — reacts with the starch producing a purple black color.

The reagent used to test the presence of starch in leaves is (1) Fehling’s solution (2) Iodine solution (3) Million’s reagent (4) Benedict’s solution

Description : The reagent used to test the presence of starch in leaves is (1) Fehling’s solution (2) Iodine solution (3) Million’s reagent (4) Benedict’s solution

Last Answer : Iodine solution

What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Description : What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Last Answer : (3) It converts proteins into peptones Explanation: Pepsin is an endopeptidase that breaks down proteins into peptone and polypeptides. If is produced in the stomach and is one of the main digestive enzymes.

The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : (2) Starch Explanation: Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that can be absorbed into the bloodstream. In this way, amylase activity influences blood glucose levels, which need to be maintained within an optimal range for good health.

The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : (2) Starch Explanation: The enzymes found in saliva are essential in beginning the process of digestion of dietary starches and fats. These enzymes also play a role in breaking down food particles entrapped within dental crevices, protecting teeth from bacterial decay.

Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (2) Starch Explanation: Produced in salivary glands, saliva is 98% water, but it contains many important substances, including electrolytes, mucus, antibacterial compounds and various enzymes. The digestive ... . Thus, digestion of food occurs within the mouth, even before food reaches the stomach.

Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (1) Fats Explanation: Fat is the most concentrated source of food energy. Fat that is liquid at room temperature is called an oil.

Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  Amino acids (b) Stomach : Fats Lipase  →  Micelles (c) Duodenum : Triglycerides Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Description : Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  ... Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Last Answer : (d) Small intestine : Starch α-Amylase  →  Disaccharide

The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : Starch

The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : Starch

Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : Starch

The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be

Description : The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be

Last Answer : The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be A. chloride B. carbonate C. acetate D. bromide

The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be

Description : The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be

Last Answer : The acidic solution of a salt produced a deep blue colour with starch iodine solution. The salt may be A. Suphite B. Bromide C. Nitrite D. Chloride

Iodine solution produces no color with (A) Cellulose (B) Starch (C) Dextrin (D) Glycogen

Description : Iodine solution produces no color with (A) Cellulose (B) Starch (C) Dextrin (D) Glycogen

Last Answer : A

Iodine test is positive for starch, dextrin and (A) Mucoproteins (B) Agar (C) Glycogen (D) Cellulose

Description : Iodine test is positive for starch, dextrin and (A) Mucoproteins (B) Agar (C) Glycogen (D) Cellulose

Last Answer : C

The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

Description : The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

Last Answer : d. amylose

One gram of `Na_(3)AsO_(4)` is boiled with excess of solid `KI` in presence of strong `HCl`. The iodine evolved is absorbed in `KI` solution and titra

Description : One gram of `Na_(3)AsO_(4)` is boiled with excess of solid `KI` in presence of strong `HCl`. The iodine evolved is absorbed in `KI` solution and titra

Last Answer : One gram of `Na_(3)AsO_(4)` is boiled with excess of solid `KI` in presence of strong `HCl`. The iodine evolved ... B. 38.4 mL C. 24.7 mL D. 30.3 mL

How would you test the presence of starch in leaves? -Science-7

Description : How would you test the presence of starch in leaves? -Science-7

Last Answer : Experiment to test the presence of starch in leaves: i. Take two healthy green potted plants of the same type. ii. Keep one potted plants in a dark room for one or two days in order to ... react to iodine test;where as the leaf which received sunlight turn into bluish black,as it contain starch.

Starch iodide paper is used to test for the presence of which agent? -Do You Know?

Description : Starch iodide paper is used to test for the presence of which agent? -Do You Know?

Last Answer : answer:

Starch iodide paper is used to test for the presence of which agent?

Description : Starch iodide paper is used to test for the presence of which agent?

Last Answer : Oxidising agent

1. The oldest monarchy in the world is that of which country? 2. Starch iodide paper is used to test for the presence of which agent? 3. In the case of a ‘test-tube baby’ where does fertilisation take place? 4. The direction of ocean currents is reversed with season in which ocean? 5. By which inscription is the earliest example of a land grant is provided?

Description : 1. The oldest monarchy in the world is that of which country? 2. Starch iodide paper is used to test for the presence of which agent? 3. In the case of a test-tube baby' where does ... 19. Which is the smallest Union Territory? 20. In which year was India was invaded by Timur Lame?

Last Answer : Answer : 1. Japan 2. Oxidising agent 3. Outside the mother's body 4. In the Indian Ocean 5. The Satavahanas 6. 324 7. Khurja 8. 38th Parallel 9. North-West Atlantic 10. Hala 11. ... urbanisation15. Amir Khusrau 16. Prithvi Raj Kapoor 17. According to value 18. Exothermic 19. Lakshadweep 20. 1398

Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Description : Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Last Answer : C. protein (Answer)

Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies fats into smaller droplets. Teeth breakup large insoluble molecules into smaller soluble molecules which statements are correct? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Description : Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies ... ? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Last Answer : (a) 1 and 2

Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Description : Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Last Answer : c. Fats - glycogen

Classify the following mixtures as homogeneous and heterogeneous. (i)Tincture of iodine (iv)Sugar solution (ii)Smoke (iii)Brass -Chemistry

Description : Classify the following mixtures as homogeneous and heterogeneous. (i)Tincture of iodine (iv)Sugar solution (ii)Smoke (iii)Brass -Chemistry

Last Answer : In the above classification, tincture of iodine, brass and sugar are homogenous mixture while the smoke is heterogeneous mixture. Tincture of iodine is a liquid solution, brass is an alloy made ... component. Smoke on other hand is composed of moisture and gas thus making the mixture heterogeneous.

Iodine gives a red colour with (A) Starch (B) Dextrin (C) Glycogen (D) Inulin

Description : Iodine gives a red colour with (A) Starch (B) Dextrin (C) Glycogen (D) Inulin

Last Answer : C

Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?

Description : Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?

Last Answer : Brewing beer

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.

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.

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

Last Answer : Answer : C

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

Last Answer : Answer : B

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

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

Last Answer : Answer : A

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

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

Last Answer : Answer : D

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

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

104 Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : 104 Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

Plants Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : Plants Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

Nitrogen Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : Nitrogen Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Description : Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Last Answer : ANSWER: D

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Description : Nitrogen occurs in plants and animals in the form of_____. A. Minerals B. Fats C. Carbohydrates D. Proteins

Last Answer : ANSWER: D

Heart patients should avoid taking excess of (a) Proteins (b) Fats (c) Vitamins (d) Carbohydrates

Description : Heart patients should avoid taking excess of (a) Proteins (b) Fats (c) Vitamins (d) Carbohydrates

Last Answer : Ans:(b)

During processing and cooking which part of food is mostly destroyed? (a) Proteins (b) Vitamins (c) Carbohydrates (d) Fats

Description : During processing and cooking which part of food is mostly destroyed? (a) Proteins (b) Vitamins (c) Carbohydrates (d) Fats

Last Answer : Ans:(a)

The content of water is greater than fats, in the plasma, proteins are more than fats and fats less than plasma. Which constitutes the major part of the human body? (a) Fats (b) Water (c) Plasma (d) Proteins

Description : The content of water is greater than fats, in the plasma, proteins are more than fats and fats less than plasma. Which constitutes the major part of the human body? (a) Fats (b) Water (c) Plasma (d) Proteins

Last Answer : Ans:(b)

While cooking food, the compounds lost to the maximum extent are (a) fats (b) carbohydrates (c) proteins (d) vitamins

Description : While cooking food, the compounds lost to the maximum extent are (a) fats (b) carbohydrates (c) proteins (d) vitamins

Last Answer : Ans:(d)