Carbohydrates

Q. Statement 1: When iodine solution is added to the leaves, a change in colour to blue indicates the presence of starch.

Statement 2: Chlorophyll is removed by boiling the leaf in water or alcohol.

1. Only statement 1 is correct.
2. Only statement 2 is correct.
3. Both the statements are correct.
4. Both the statements are incorrect.

Q.

Cell wall of plants are made up of ___________.

1. Sucrose

2. Cellulose

3. Glycogen

4. Peptidoglycan

Q. Which mineral helps in clotting of blood?

1. Iron
2. Phosphorus
3. Calcium
4. Zinc

Q. The color of the iodine solution turns blue-black when it is added to a slice of bread. This indicates that the bread is rich in:

1. fats
2. calcium
3. proteins
4. carbohydrates

Q.

Rice is rich in:

1. Carbohydrates

2. Fats

3. Proteins

4. Vitamins

Q. Foods rich in starch turnsin colour, when treated with iodine solution.

1. orange
2. pink
3. green
4. blue-black

Q.

Carbohydrates are made up of _____, hydrogen, and oxygen.

1. sulphur

2. carbon

3. potassium

4. sodium

Q.

Fats, also called lipids, are composed of the elements carbon, hydrogen and oxygen.

1. True
2. False

Q.

Give three sources of starch.

Q.

Loss of energy, weak muscles and fatigue are all the symptoms of deficiency of carbohydrates and proteins.

1. True
2. False

Q.

How does sugarcane store carbohydrates?

Q.

Maximum carbohydrates are obtained from

Q.

State whether the following statements are true or false. Rewrite the false statements correctly.

Starch, sugar and fat are the three types of carbohydrates.

1. True
2. False

Q. Salivary glands help in ____________ of food.

1. ingestion
2. digestion

Q.

On his birthday, Karan's mother made gulab jamun by using maida flour, khoya, oil and sugar syrup. The things used for preparing it are called as ______

1. Materials

2. Contents

3. Ingredients

4. Items

Q.

Read the items of food listed below. Classify them into carbohydrate rich, protein rich and fat rich foods and fill them in the given table.

Moong dal, fish, mustard oil, sweet potato, milk, rice, egg, beans, butter, butter milk (chhachh), cottage cheese (paneer), peas, maize, white bread.

$\begin{array}{ccc}\text{Carbohydrate Rich Food Item (A)}& \text{Protein Rich Food Item (B)}& \text{Fat Rich Food Item (C)}\\ & & \\ & & \\ & & \\ & & \end{array}$

Q.

An average person should drink __________ glasses of water daily.

Q. Why is water important?

1. It improves bone health.
2. It helps in blood clotting.
3. It leads to weight gain.
4. It maintains body temperature.

Q.

After finishing a race, Bala gave Sakshi glucose water to drink. Why do you think Bala gave her glucose water to drink?

1. It is an energy giving protein

2. It is an energy giving carbohydrate

3. It is an energy giving fat

4. It is an energy giving mineral

Q.

• Take a potted plant with variegated leaves for example, money plant or crotons.
• Keep the plant in a dark room for three days so that all the starch gets used up.
• Now keep the plant in sunlight for about six hours.
• Pluck a leaf from the plant. Mark the green areas in it and trace them on a sheet of paper.
• Dip the leaf in boiling water for a few minutes.
• After this, immerse it in a beaker containing alcohol.
• Carefully place the above beaker in a water bath and heat till the alcohol begins to boil.

Question 1. What happens to the colour of the leaf? What is the colour of the solution?

• Now dip the leaf in a dilute solution of iodine for a few minutes.
• Take out the leaf and rinse off the iodine solution.
• Observe the colour of the leaf and compare this with the tracing of the leaf done in the beginning.

Question 2. What can you conclude about the presence of starch in various areas of the leaf?

Q.

A common meal of Punjab is:

1. Makki roti

2. Toor dal

3. Rasam

4. Kunduru

Q.

The confirmation of carbohydrate can be done using

1. Copper sulphate solution

2. Caustic soda

3. Iodine

4. All of the above

Q. Salivary glands help in ____________ of food.

1. ingestion
2. digestion

Q.

On his birthday, Karan's mother made gulab jamun by using flour, khoya, oil and sugar syrup. The things used for preparing it are called as ______

1. Materials

2. Contents

3. Ingredients

4. Items

Q.

Loss of energy, weak muscles, fatigue are all the symptoms of deficiency of carbohydrates.

1. True

2. False

Q. Match the contents of column A with column B. $\begin{array}{cc}\text{Column A}& \text{Column B}\\ \left(a\right)\text{Fats}& \left(i\right)\text{Eggs}\\ \left(b\right)\text{Carbohydrates}& \left(ii\right)\text{Butter}\\ \left(c\right)\text{Proteins}& \left(iii\right)\text{Rice}\end{array}$

1. a-iii, b-i, c-ii
2. a-i, b-iii, c-ii
3. a-i, b-ii, c-iii
4. a-ii, b-iii, c-i

Q. Do all the food items contain carbohydrates? How can we confirm this?

Q. is a non-nutrient component required for a healthy body.

1. Water
2. Fats
3. Proteins
4. Carbohydrates

Q. Nutrients are required by our body to maintain good health.

1. False
2. True

Q.

Read the items of food listed below. Classify them into carbohydrate rich, protein rich and fat rich foods and fill them in the given table.

Moong dal, fish, mustard oil, sweet potato, milk, rice, egg, beans, butter, butter milk (chhachh), cottage cheese (paneer), peas, maize, white bread.

$\begin{array}{ccc}\text{Carbohydrate Rich Food Item (A)}& \text{Protein Rich Food Item (B)}& \text{Fat Rich Food Item (C)}\\ & & \\ & & \\ & & \\ & & \end{array}$