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Viva Questions - Food Stuff

This document discusses the constituents of food including carbohydrates, lipids, proteins, vitamins, and mineral salts. It provides definitions and examples of reducing and non-reducing sugars, and describes tests used to identify different components of food including Fehling's test for reducing sugars, Molish's test using alpha-naphthol for carbohydrates, and Baudouin test to detect sesame oil. Key food constituents like carbohydrates, fats, and proteins are discussed in terms of their functions and differences.

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286 views2 pages

Viva Questions - Food Stuff

This document discusses the constituents of food including carbohydrates, lipids, proteins, vitamins, and mineral salts. It provides definitions and examples of reducing and non-reducing sugars, and describes tests used to identify different components of food including Fehling's test for reducing sugars, Molish's test using alpha-naphthol for carbohydrates, and Baudouin test to detect sesame oil. Key food constituents like carbohydrates, fats, and proteins are discussed in terms of their functions and differences.

Uploaded by

subasridhar2006byjus
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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1. What is food ? 2. What are the various constituents of food ?

Ans.Food is a nourishing substance that is eaten Ans. (a) Carbohydrates


or otherwise taken intothe bodytosustain life. (b) Lipids (fats and oils)
(c) Proteins Ans. Glucose, fructose.
(d) Vitamins 10. Name one non-reducing sugar.
(e) Mineral salts. Ans. Sucrose, starch.
3 What is the main function of carbohydrates ? 11. Is Fehling's test given by all sugars 7
Ans. Carbohydrates provide energy. Ans. No. It is given by reducing sugars only.
A Which contituents of food are mainly essen 12. What is Fehling's solution A and Fehling's so
tial for growth of tissues ? lution B?
Ans. Fats and proteins. Ans. Fehling solution A. It is copper sulphate
5. What are the differences between oils and fats? solution.
Ans. Oils are unsaturated while fats are more Fehling solution B. It contains potassium
saturated. Oil is a liquid while fat isa solid hydroxide and potassium sodium tartrate.
semi-solid at room temperature. 13. What is Molish's reagent ?
6. Whatis the general formula for carbohydrates? Ans. 10%o ethanolic a-naphthol.
Ans. C,(H,0)x. 14. What is Huble's solution ?
Ans. It is prepared by mixing equal volumes of
7. What is the purple ring formed when carbo 6% solu
hydrates are tested by Molish's reagent ? 5% iodine solution in 95% alcohol and
tion of mercuric chloride in alcohol. It is used
Ans. Conc. H,SO, converts carbohydrates into
furfural or its derivatives which then couples for determining relative unsaturation in oils and
fats.
with a - naphthol to give a purple coloured
product. 15. What isBauodouin test used for?
8. What is the red precipitate formed in Fehling's Ans. For detecting seasame oil in vanaspatighee
test for carbohydrates ? and therefore distinguishes between vanaspati
ghee and desi ghee.
Ans. Cuprous oxide (Cu,0). 16. Name the products of hydrolysis of proteins.
9. Name one reducing sugar. Ans. Amino-acids.

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