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