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

The correct answer is R.H. Whittaker

Key Points

• Five Kingdom Classification was proposed by R.H. Whittaker. Five kingdoms defined in this classification were named Monera, Protista, Fungi, Plantae and Animalia.
• The main basis for classification was cell structure, body organisation, mode of nutrition, reproduction and phylogenetic relationships.

Explanation:

• The five-kingdom system was proposed by R.H. Whittaker (1969).
• The main criteria for classification used by him- 
  • (1) Cell structure (2) Body organization (3) Mode of nutrition (4) Reproduction (5) Phylogenetic relationships.
• The kingdom defined by him was named-
  • Monera- All the prokarytotes
  • Protista- All the Unicellular eukaryotes
  • Fungi- True fungi
  • Plantae- All the multicellular plants
  • Animalia- All the multicellular animals 

The correct answer is Placing raw mango in a concentrated salt solution.

Key Points

• Osmosis is the movement of water molecules through a semi-permeable membrane from a region of lower solute concentration to a region of higher solute concentration.
• When raw mangoes are placed in a concentrated salt solution, water moves out of the mango due to the higher salt concentration outside, shrinking the mango tissue.
• This process is commonly used for preserving raw mangoes, as the removal of water prevents microbial growth and spoilage.
• The semi-permeable membrane in this case is the cellular membrane of the mango.
• Osmosis is widely observed in food preservation techniques, especially in pickling and curing processes.

Additional Information

• Diffusion vs Osmosis:
  • Diffusion refers to the movement of molecules from an area of higher concentration to lower concentration, while osmosis specifically involves water molecules moving across a semi-permeable membrane.
• Hypertonic Solution:
  • A solution with a higher concentration of solutes compared to the inside of the cell. In the case of raw mango, the concentrated salt solution acts as a hypertonic solution.
• Applications of Osmosis:
  • Food preservation (e.g., pickling mangoes, curing meats).
  • Water absorption in plants through roots.
  • Maintaining balance in biological systems like kidney function.
• Importance of Osmosis:
  • Osmosis is essential for nutrient uptake in plants and animals.
  • It plays a crucial role in maintaining cell turgidity and structure.

The correct answer is Acids.

Key Points

• The sour taste in foods like lemons, vinegar, and yoghurt is primarily due to the presence of acids.
• Citric acid is the main contributor to the sour taste in lemons, while acetic acid is responsible for the sourness in vinegar.
• Lactic acid is the compound that gives yoghurt its tangy and sour flavor.
• Acids interact with taste receptors on the tongue, specifically the sour taste buds, resulting in the perception of sourness.
• Other common edible acids include ascorbic acid (vitamin C), malic acid (found in apples), and tartaric acid (present in grapes).

Additional Information

• Acids in Food:
  • Acids are chemical compounds that donate hydrogen ions (H⁺) in solution, making them acidic in nature.
  • Natural acids are commonly found in fruits, vegetables, and fermented products.
  • They contribute not only to the taste but also play a role in food preservation by inhibiting bacterial growth.
• Citric Acid:
  • A weak organic acid naturally found in citrus fruits like lemons, limes, and oranges.
  • It is widely used in the food industry as a flavor enhancer and preservative.
• Acetic Acid:
  • A simple organic acid that forms the main component of vinegar.
  • It is produced via fermentation and has antimicrobial properties, making it useful in food preservation.
• Lactic Acid:
  • A naturally occurring acid formed during the fermentation of lactose in dairy products.
  • It is responsible for the tangy taste in yoghurt and other fermented foods.
• Sour Taste Perception:
  • The sour taste is detected by specialized taste receptors on the tongue, which respond to the presence of hydrogen ions (H⁺).
  • These receptors are part of the taste buds responsible for identifying acidic substances.

The correct answer is Baking soda.

Key Points

• Baking soda (sodium bicarbonate) is a commonly used antacid that helps neutralize excess stomach acid.
• It reacts with hydrochloric acid in the stomach to form water, carbon dioxide, and sodium chloride, relieving symptoms like heartburn or acid reflux.
• Baking soda is effective for short-term relief of excess stomach acid but should be used cautiously and not as a long-term solution.
• Consuming baking soda can provide immediate relief for acidity or indigestion by balancing pH levels in the stomach.
• Excessive use of baking soda may lead to alkalosis (too much alkalinity in the body), so it should be used in moderation and under medical advice if needed.

Additional Information

• Hydrochloric Acid (HCl): The stomach produces hydrochloric acid to aid digestion and kill harmful bacteria. Excess production can lead to acidity, heartburn, or ulcers.
• Antacids: These are substances that neutralize stomach acid and provide relief from indigestion or acid reflux. Examples include baking soda, calcium carbonate, and magnesium hydroxide.
• Acidosis vs. Alkalosis: Acidosis refers to excess acidity in the body, while alkalosis refers to excess alkalinity. Both can disrupt normal physiological functions.
• Natural Remedies for Acidity: Apart from baking soda, other remedies include consuming bananas, milk, or ginger, which are known to soothe the stomach lining and reduce acidity.
• Caution with Acidic Foods: Foods like vinegar, lemon juice, and spicy peppers can exacerbate acidity and should be avoided by individuals prone to acid reflux or indigestion.

The correct answer is Pork Tapeworm.

Key Points

• Taenia solium is commonly known as the Pork Tapeworm because it is transmitted to humans through the consumption of undercooked or contaminated pork.
• It belongs to the phylum Platyhelminthes and class Cestoda, which are parasitic flatworms.
• Humans are the definitive hosts, while pigs act as intermediate hosts for Taenia solium.
• Taenia solium infections can lead to two diseases: Taeniasis (intestinal infection) and Cysticercosis (larval infection in tissues).
• Proper cooking of pork and maintaining hygiene standards are essential to prevent Taenia solium infections.

Additional Information

• Taeniasis:
  • It is caused by adult Taenia solium residing in the human intestine.
  • Symptoms may include abdominal pain, weight loss, and digestive disturbances.
  • Diagnosis is confirmed through stool examination for the presence of eggs or proglottids.
  • Treatment typically involves anti-parasitic drugs like Praziquantel or Niclosamide.
• Cysticercosis:
  • Occurs when humans ingest eggs of Taenia solium, leading to the development of cysticerci (larvae) in tissues.
  • Neurocysticercosis, where larvae infect the brain, can cause seizures and neurological symptoms.
  • Imaging techniques like CT scans or MRIs are used for diagnosis.
  • Management includes anti-parasitic drugs, corticosteroids, and supportive care.
• Life Cycle of Taenia solium:
  • Eggs are excreted in human feces and ingested by pigs, where they develop into larvae (cysticerci).
  • Humans acquire the infection by consuming raw or undercooked pork containing cysticerci.
  • Cysticerci develop into adult tapeworms in the human intestine, completing the cycle.
• Prevention:
  • Thoroughly cooking pork to kill cysticerci.
  • Improving sanitation and avoiding fecal contamination of food and water.
  • Implementing public health measures to control pig farming and meat inspection.

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.