Some food items are given below. Which one of the following alternatives gives the increasing order of the percentage of iron in them?
(a) Carrot
(b) Milk
(c) Cooked liver
(d) Butter

(a), (b), (c), (d)

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(d), (c), (a), (b)

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(b), (c), (d), (a)

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(d), (b), (a), (c)

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Solution

The correct option is D (d), (b), (a), (c)
Option: (d)

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Question 10

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.

$\begin{matrix} C a r b o h y d r a t e R i c h F o o d I t e m (A) & P r o t e i n R i c h F o o d I t e m (B) & F a t R i c h F o o d I t e m (C) \end{matrix}$

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.

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

Q. A scientist prepared a table showing the percentage of protein, fat, carbohydrate and water in some food items. Unfortunately, he did not write the names of the constituents and labelled them as A, B, C and D.

Study the table and say which constituents are represented by A, B, C and D.

Food	A (%)	B (%)	C (%)	D (%)
Butter Meat Potatoes	0.5 25 2	16.5 55 82	0 0 16	83 20 0

Question 5:

Some changes are listed below, classify them as temporary and permanent.

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b) Ripening of oranges

c) The sawing off a piece of wood into two

d) Cooking of food

e) Heating of milk.


Day	Changes in the bread or roti
	By touch	By smell	By looking through hand lens	By colour
1.
2.
3.
4.
5.
6.

Find out the reason for these changes. From where did the fungus come on the bread?
Different kinds of food items spoil due to different reasons. Some foods spoil soon, some stay good for long. List some seasons and conditions in which food spoils quickly.

Given below are some food items and some simple methods by which these could be kept fresh for 1-2 days. Match the correct pairs:

Food items	Methods
Milk	Put in a bowl and keep the bowl in a container with some water.
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Onion, garlic	Keep it in a dry open place

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Some food items are given below. Which one of the following alternatives gives the increasing order of the percentage of iron in them? (a) Carrot (b) Milk (c) Cooked liver (d) Butter

The correct option is D (d), (b), (a), (c) Option: (d)

Some food items are given below. Which one of the following alternatives gives the increasing order of the percentage of iron in them?
(a) Carrot
(b) Milk
(c) Cooked liver
(d) Butter

The correct option is D (d), (b), (a), (c)
Option: (d)