Nutrition of Animals-1

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1. Glucose is a type of–
(A) Pentose sugar (B) Hexose sugar
(C) Tetrose sugar (D) Diose sugar
Ans. (B)

2. In the human body, fats are stored in the–
(A) Epidermis
(B) Adipose tissue
(C) Liver
(D) Epithelium
Ans. (B) (

3. Which of the following pairs is not correctly matched?
(A) Vitamin B : Pyridoxine
(B) Vitamin C : Ascorbic acid
(C) Vitamin E : Alpha tocopherol
(D)Vitamin D : Sunshine
Ans. (D)

4. The most healthy edible oil for heart is–
(A) Butter oil
(B) Olive oil
(C) Rape-seed oil
(D) Mustard oil
Ans. (B)

5. The presence of cobalt in vitamin-B12 was established for the first time by–
(A) Spectroscopy
(B) Borax-bead test
(C) Sodium nitroprusside test
(D) Hydrolysis test
Ans. (B)

6. Too much consumption of tea or coffee can result in deficiency of–
(A) Vitamin-B12 (B) Calcium
(C) Vitamin-C (D) Albumin
Ans. (B)

7. Teeth and Bones acquire strength and rigidity from–
(A) Fluorine (B) Chlorine
(C) Sodium (D) Calcium
Ans. (D)

8. Male (Anopheles) mosquito feeds on–
(A) Blood of man
(B) Blood of Culex
(C) Nectar of flower
(D) Blood of leech
Ans. (C)

9. A man suffering from diabetes mellitus drinks water more frequently as he has to eliminate from the blood extra–
(A) Glucose (B) Insulin
(C) Glucagon (D) Salt
Ans. (A)

10. Scurvy is caused due to the deficiency of–
(A) Vitamin-D (B) Vitamin-K
(C) Vitamin-E (D) Vitamin-C
Ans. (D)

11. The Two richest known sources of edible protein are–
(A) Meat and eggs
(B) Some algae and other microorganisms
(C) Soyabean and groundnut
(D) Milk and leafy vegetables
Ans. (C)

12. Fat soluble vitamins are–
(A) Tocopherol and Niacin
(B) Calciferol, Carotene and Tocopherol
(C) Ascorbic acid, Calciferol and Riboflavin
(D) Thiamine, Carotene and Biotin
Ans. (B)

13. What is the other name of vitamin B2?
(A) Thiamine
(B) Haemoglobin
(C) Riboflavin
(D) Dextrose
Ans. (C)

14. Name the vitamin not found in any animal food?
(A) Vitamin-B12
(B) Vitamin-C
(C) Vitamin-D
(D) Vitamin-K
Ans. (B)

15. The vitamin necessary for coagulation of blood is–
(A) Vitamin-B (B) Vitamin-C
(C) Vitamin-K (D) Vitamin-E
Ans. (C)

16. Which of the following is a good source of vitamin-E?
(A) Meat
(B) Ghee
(C) Yellow yolk
(D) Fresh vegetables
Ans. (D)

17. The main use of salt in the diet is to–
(A) Increase the solubility of the food particles in water
(B) Produce in small amounts the hydrochloric acid required for the digestion of food
(C) Ease the process of cooking
(D) Make the taste of the food better
Ans. (B)

18. Which vitamin deficiency causes the disease, Pernicious Anaemia?
(A) Vitamin-B (B) Vitamin-B12
(C) Vitamin-D (D) Vitamin-C
Ans. (B)

19. Nitrogenous food is-
(A) Carbohydrate
(B) Lipid
(C) Protein
(D) Salts
Ans. (C)

20. A vitamin requires cobalt for its activity. The vitamin is–
(A) Vitamin-B12
(B) Vitamin-D
(C) Vitamin-B2
(D) Vitamin-A
Ans. (A)

21. Which one of the following gives energy to our body?
(A) Vitamins
(B) Carbohydrate
(C) Water
(D) Proteins
Ans. (B)

22. The vitamin most readily destroyed by heat is–
(A) Riboflavin (B) Ascorbic acid
(C) Tocopherol (D) Thiamine
Ans. (B)

23. The Fibre diet includes–
(A) Glycogen (B) Cellulose
(C) Proteins (D) Fats
Ans. (B)

24. Rickets is the deficiency disease of vitamin-D. It affects in the part of–
(A) Skin (B) Hair
(C) Bone (D) Blood
Ans. (C)

25. The limb bones of children become bent if there is deficiency of vitamin–
(A) A (B) B
(C) D (D) E
Ans. (C)

26. Besides Carbohydrates, a major source of energy in our food is constituted by–
(A) Proteins (B) Fats
(C) Minerals (D) Vitamins
Ans. (B)

27. The Washing of peeled vegetables removes thevitamin.
(A) A (B) C
(C) D (D) E
Ans. (B)

28. The deficiency of vitamin-B causes–
(A) Scurvy
(B) Dermatitis
(C) Beri-Beri
(D) Phychoderma
Ans. (C)

29. The vitamin that is most readily manufactured in our bodies is–
(A) Vitamin-A (B) Vitamin-B
(C) Vitamin-C (D) Vitamin D
Ans. (D)

30. The deficiency of vitamin-B6 in man causes by–
(A) Rickets
(B) Scurvy
(C) Beri-beri
(D) Anaemia
Ans. (D)

31. The vitamin that helps in blood clotting is–
(A) Vitamin-C (B) Vitamin-D
(C) Vitamin-E (D) Vitamin-K
Ans. (D)

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