Biology in Everyday life MCQ Quiz - Objective Question with Answer for Biology in Everyday life - Download Free PDF

The correct answer is Vitamin.

Key Points

• Cutting and washing fruits and vegetables can lead to the loss of vitamins, especially water-soluble ones like vitamin C and B vitamins.
• Vitamins are sensitive to light, heat, and oxygen, and washing or cutting can expose them to these elements, causing degradation.
• Fruits and vegetables lose nutrients mainly through washing, cutting, and exposure to air, which accelerates oxidation.
• Cooking and prolonged storage can also contribute to the breakdown of vitamins, with vitamin C being particularly vulnerable.
• To preserve vitamins, it is recommended to wash and cut fruits and vegetables just before consumption or cooking.

Additional Information

• Water-Soluble Vitamins:
  • Vitamin C and B vitamins are water-soluble and prone to degradation when exposed to heat, light, and oxygen.
  • These vitamins are found in many fruits and vegetables and are essential for various body functions like immunity and energy metabolism.
• Oxidation Process:
  • Oxidation occurs when oxygen reacts with certain nutrients in fruits and vegetables, leading to the breakdown of vitamins.
  • It can be minimized by reducing exposure to air, heat, and light, such as using airtight containers or refrigeration.
• Cooking Effects on Vitamins:
  • Heat-sensitive vitamins, like vitamin C, can be destroyed during cooking, especially if boiled for long periods.
  • Steaming or microwaving is a better method to retain more vitamins in fruits and vegetables.

Concept:

Soil

• The mixture of rock particles and humus is called the soil.
• Soil is an important ecosystem in itself contains a variety of microbes, rodents, and grasses. 
• It is the source of certain plant nutrients. 

Types of Soil

On the basis of the size of particles, the soil is divided into three categories. 

Explanation:

• Percolation rate is the rate at which soil will allow water to pass through it. 
• Sandy soil has large particles and hence has gaps between them. It has the highest percolation rate
• So, they have the highest percolation rate. 
• Clayey soil has fine particles. The spaces between particles is less and hence water can be stored. 

So, the correct option is sandy soil. 

The correct answer is Dentist.

Key Points

• Caries refers to , which occurs due to bacterial activity on the surface of teeth.
• A dentist specializes in diagnosing, preventing, and treating diseases and conditions of the oral cavity, including dental caries.
• If left untreated, caries can lead to pain, infection, and even tooth loss.
• Regular dental checkups and maintaining oral hygiene are essential for the prevention and management of caries.
• Some treatments for caries include fillings, crowns, root canals, and fluoride therapy, depending on the severity of the decay.

Additional Information

• Dental Plaque: A sticky film of bacteria that forms on teeth and contributes to caries development.
• Fluoride: A mineral that helps strengthen tooth enamel and prevent decay; commonly found in toothpaste and drinking water.
• Enamel: The hard, outer layer of the tooth that protects against decay; caries begins when enamel is eroded.
• Periodontitis: A severe gum infection that can occur alongside untreated caries, leading to tooth and bone loss.
• Preventive Measures: Brushing twice daily with fluoride toothpaste, flossing, reducing sugar intake, and regular dental visits are key to preventing caries.

The correct answer is Autotrophic.

Key Points

• Humans are heterotrophic organisms, meaning they depend on other organisms for their food and cannot produce it themselves.
• Unlike autotrophs (e.g., plants), humans do not have chlorophyll and cannot perform photosynthesis, the process of converting sunlight into energy.
• Humans are classified as omnivores, as they consume both plant-based and animal-based food.
• The term "autotrophic" refers to organisms like plants, algae, and some bacteria that produce their own food using sunlight, water, and carbon dioxide.
• Humans rely on consuming organic matter, which categorizes them as heterotrophs, not autotrophs.

Additional Information

• Autotrophs: Organisms that produce their own food through photosynthesis or chemosynthesis (e.g., plants, algae, and some bacteria).
• Heterotrophs: Organisms that cannot synthesize their own food and depend on other organisms for nutrition (e.g., humans, animals, fungi).
• Omnivores: Organisms that consume both plant and animal materials for energy and nutrients (e.g., humans, bears).
• Carnivores: Organisms that primarily eat other animals (e.g., lions, tigers).
• Photosynthesis: The process in autotrophs where sunlight, carbon dioxide, and water are converted into glucose and oxygen, enabling energy production.

The Correct answer is energy-giving.

Key Points

• Carbohydrates and fats are classified as energy-giving foods because they serve as the primary sources of energy for the body.
• Carbohydrates are broken down into glucose, which is the main energy fuel used by the body to perform daily activities and maintain bodily functions.
• Fats act as a concentrated energy source, providing more than twice the energy per gram compared to carbohydrates and proteins (fats provide 9 kcal/g, while carbohydrates and proteins provide 4 kcal/g).
• Energy-giving foods are crucial for supporting physical activity, metabolic processes, and body temperature regulation.
• Examples of carbohydrate-rich foods include rice, bread, potatoes, and fruits, while sources of fats include butter, oils, nuts, and dairy products.
• These nutrients are especially important for individuals with higher energy demands, such as athletes, growing children, and pregnant women.

Additional Information

• Body-building foods
  • Proteins are classified as body-building foods because they are essential for growth, tissue repair, and muscle development.
  • Examples of protein-rich foods include eggs, fish, meat, legumes, and dairy products.
• Protective foods
  • Protective foods are rich in vitamins and minerals, which help in boosting immunity and preventing deficiency diseases.
  • Examples include fruits, vegetables, and nuts.
• Roughage
  • Roughage refers to dietary fiber, which is essential for healthy digestion and preventing constipation.
  • Sources of roughage include whole grains, fruits, vegetables, and legumes.

The correct answer is Tomato - Oxalic acid.

Key Points

• Oxalic acid is a chemical compound that occurs naturally in almost every plant to some degree, including fruit, vegetable and grain plants. 
• Tomato contains more than 10 types of acids such as citric acid, malic acid, ascorbic acid, and oxalic acid etc. 
• The oxalic acid content of tomatoes is about 50 mg per 100 g serving. 
• Very ripe tomatoes generally contain higher oxalate amounts than less mature fruit. 

Additional Information

• Some natural sources of acid:

The correct answer is Cobalamin.

Key Points

• Thiamin - Vitamin B1
• Riboflavin - Vitamin B2
• Niacin - Vitamin B3
• Ascorbic acid - Vitamin C
• Calciferol - Vitamin D
• Tocopherol - Vitamin E
• Phylloquinone - Vitamin K

The correct answer is Biotin.

Key Points

• Biotin, also called vitamin B7, is one of the B vitamins.
• It is involved in a wide range of metabolic processes, both in humans and in other organisms, primarily related to the utilization of fats, carbohydrates, and amino acids.
• The name biotin derives from the Greek word “bios” (to live) and the suffix “-in” (a general chemical suffix used in organic chemistry).
• Biotin deficiency can be caused by inadequate dietary intake (rare) or inheritance of one or more inborn genetic disorders that affect biotin metabolism.
• The most common among these is biotinidase deficiency.
• The low activity of this enzyme causes a failure to recycle biotin from biocytin.

Additional Information

• Chemical names of vitamins:

The correct answer is Pulmonary Veins.Key Points

• The veins that carry oxygenated blood from the lungs to the heart are known as the pulmonary veins.
• The four primary pulmonary veins—two from each lung—that empty into the left atrium of the heart are the largest pulmonary veins. 
• The pulmonary veins are part of the pulmonary circulation.
• The main pulmonary veins receive blood from three or four feeding veins in each lung, and drain into the left atrium.
• The peripheral feeding veins do not follow the bronchial tree.
• They run between the pulmonary segments from which they drain the blood.

Additional Information

• Cardiac vein:
  • The cardiac veins returns deoxygenated blood from the myocardium to the right atrium.
• Pulmonary arteries:
  • These are blood vessels that carry oxygen-poor blood from the right side of your heart to your lungs.
• Cardiac artery:
  • These are the arterial blood vessels of coronary circulation, which transport oxygenated blood to the heart muscle.

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The correct answer is Species.

Important Points

• The sum total of the populations of the same kind of organisms is called species.
• Species are often defined as a group of individuals with similar characteristics, where they can interbreed to produce fertile offsprings.

Taxonomy

• Taxonomy is the branch of biology that deals with naming, describing, and classification of all living organisms including plants. 
• Classification is based on behavioral, genetic, and biochemical variations.
• Organisms are classified into seven main categories:  kingdom, phylum, class, order, family, genus, and species.
• The scientific classification of humans is as follows:
  • Kingdom:  Animalia
  • Phylum: Chordata
  • Class: Mammalia
  • Order: Primates
  • Family: Hominidae
  • Genus: Homo
  • Species: Sapiens

The correct answer is The growth of bacteria increases with the increase in temperature.

• Milk turns into curds faster in summer due to the increase in the growth of bacteria with the rise in temperature.
• High-temperature conditions are favourable for bacterial growth.
• Bacteria multiply faster in the summer season.
• Curd contains several microorganisms, the bacterium Lactobacillus promotes the formation of curd.
• Bacteria are also involved in the making of cheese, pickles, and many other food items.
• The use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment.

Important Points

• The ideal temperature for curd formation is 37 - 45^oC, which is available in summer thus, it can be easily understood why milk turns into curd faster in summer as the temperature is higher in summer which promotes the bacterial growth

 The correct answer is primary consumers.

Key Points

• Food chain:​ The sequence of living organisms in a community in which one organism consumes another organism to transfer food energy is called a food chain.
• In simple words, A list of organisms showing 'who eats whom' is called the food chain.
• The food can be transferred from one organism to the other through the food chain.
• Each step in the food chain is represented by a trophic level.
• Producers occupy the base of the food chain, producers are followed by Primary Consumers → Secondary consumers → Tertiary consumers → Decomposers.
• Herbivores are the animals that eat plants for their nutrition.
• They occupy the position of primary consumers. Example - Cow, goat, deer, grasshopper, etc.

Example of a food chain - 

• Grass → grasshopper → frog → snake
• Here, Grass represents the Producer, grasshopper the primary consumer, frog the secondary consumer & snake is the tertiary consumer.

The correct answer is Production of Carbon dioxide.

Key Points

• The rising of dough during baking is due to the generation of carbon dioxide gas by yeast.
• Adding yeast to the bread-making process consumes carbon molecules and converts them to alcohol and carbon dioxide.
• Yeast reproduces quickly and emits carbon dioxide when it breathes.
• Gas bubbles flood the dough, increasing its volume.
• The employment of yeast in the baking business for manufacturing bread, pastries, and cakes is based on this principle.
• It is used to make food items like idli, dosa, bread, etc.

Mistake PointsThe dough rises due to the production of carbon dioxide in the dough by the yeast, not due to the increase in the number of yeasts.

Additional Information

• Fat emulsification is the process of combining fats into small clusters in the small intestine to increase their surface area.
• Asexual reproduction through sprouting is the most common mechanism of vegetative development in yeast.
• Hydrogenation is the process of converting a liquid unsaturated fat to a solid fat by adding hydrogen to it.

Here the correct answer is Vitamin C.

• Vitamin C behaves as an antioxidant.

Key Points

• Vitamin C is well known for its antioxidant properties protecting cellular structures from the harmful effects of free radicals.
• Antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralizing them.
  • These include the nutrient antioxidants, vitamins A, C, and E, and the minerals copper, zinc, and selenium.
• Antioxidants scavenge free radicals from the body cells and prevent or reduce the damage caused by oxidation.
• Plant foods are rich sources of antioxidants. They are most abundant in fruits and vegetables, as well as other foods including nuts, whole grains, and some meats, poultry, and fish.

Additional Information

• Vitamin C:
  • Vitamin C, or ascorbic acid, is a water-soluble vitamin.
  • This means that it dissolves in water and is delivered to the body’s tissues but is not well stored, so it must be taken daily through food or supplements. 
  • Vitamin C plays a role in controlling infections and healing wounds and is a powerful antioxidant that can neutralize harmful free radicals.
• Vitamin A:
  • The two main forms of vitamin A in the human diet are preformed vitamin A (retinol, retinyl esters), and provitamin A carotenoids such as beta-carotene that are converted to retinol.
  • Vitamin A is currently listed on the Nutrition Facts label measured in international units (IU).
• Vitamin D:
  • Vitamin D is both a nutrient we eat and a hormone our bodies make.
  • It is a fat-soluble vitamin that has long been known to help the body absorb and retain calcium and phosphorus; both are critical for building bone.
• Vitamin B:
  • B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells.
  • Though these vitamins share similar names, they are chemically distinct compounds that often coexist in the same foods.

The correct answer is 8.

Explanation:

• The B complex consists of eight water-soluble vitamins that perform essential and closely related roles in the body's cellular function.
• These include thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), biotin (vitamin B7), folic acid (vitamin B9), and cobalamins (vitamin B12)

Additional Information

• B vitamins play a vital role in maintaining good health and well-being. As the building blocks of a healthy body, B vitamins have a direct impact on your energy levels, brain function, and cell metabolism.
• B vitamins are especially important for women who are pregnant and breastfeeding. These vitamins aid in fetal brain development as well as reduce the risk of birth defects.
• And for expectant mothers, B vitamins may boost energy levels, ease nausea, and lower the risk of developing preeclampsia.
• B vitamins are thought to increase testosterone levels in men, which naturally decrease with age. They may also help men build muscle and increase strength. However, human studies confirming these claims are lacking. 
• Each member of the B-complex has a unique structure and performs unique functions in the human body.
• Vitamins B1, B2, B3, and biotin participate in different aspects of energy production, vitamin B6 is essential for amino acid metabolism, and vitamin B12 and folic acid facilitate steps required for cell division.