Proteins - Food Chemistry and Nutrition - Life Sciences Previous Year Questions

1

2011 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2011

The protein responsible for spongy structure in bread is

A

Albumin

B

Zein

C

Gluten

D

Gliadin

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2

2011 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2011

Which one of the following statements is NOT TRUE in terms of nutritive evaluation of proteins?

A

PER is defined as the live weight gain per unit weight of protein intake

B

‘Metabolic nitrogen’ is the amount of nitrogen present in the feces when a nitrogen free diet is fed to an animal

C

Net protein utilization is a product of biological value and digestibility

D

‘Chemical score’ of a mixed protein diet can be calculated from the total amino acids present in the mixture

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3

2013 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2013

Kawashiorkor disease is caused due to the deficiency of

A

lysine

B

unsaturated fatty acids

C

vitamin K

D

protein

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4

2013 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2013

The weight gain (in gram) per gram protein consumed is called

A

Net Protein Ratio (NPR)

B

Biological Value (BV)

C

Protein Efficiency Ratio (PER)

D

Chemical Score (CS)

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5

2016 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2016

a) Assertion: Presence of low sulphur containing amino acids makes casein in milk to boil, sterilize and concentrate without coagulation even at higher temperatures.
r) Reason: This is due to the restricted formation of di-sulphide bonds resulting in increased stability.
Choose the correct answer from the following

A

Both a) and r) are true and r) is the correct reason for a)

B

Both a) and r) are true but r) is not the correct reason for a)

C

Both a) and r) are false

D

is true but r) is false

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6

2019 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2019

Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in __________.

Check answer

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7

2020 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2020

The enzyme system used for removal of glucose from egg white prior to its drying consists of

A

Glucose oxidase and Catalase

B

Glucosidase and Glucoisomerase

C

Glucoisomerase and Catalase

D

Glucoamylase and Glucose oxidase

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8

2021 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2021

The Protein Efficiency Ratio (PER) is defined as

A

Percentage of absorbed nitrogen retained in the body

B

Weight gain in body mass (in gram) per gram protein intake

C

Ratio of essential and non-essential amino acids in a protein

D

Percent in vitro digestibility of a protein

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9

2025 · Life Sciences · Food Chemistry and Nutrition · Proteins

Life Sciences (XL) 2025

Which of the following sequence of events occurs during formation of egg-white gel?

A

P_N ⇌ P_D → P_A ⇌ P_G

B

P_N → P_D ⇌ P_A ⇌ P_G

C

P_N ⇌ P_D → P_G

D

P_N ⇌ P_A → P_G

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