is an intermediate product formed during starch hydrolysis. a) dextrin b) amylase c) lactase d) sucrose ) Fructose is also known as . a) levulose b) dextrose c) sucrose d) glucose ) BMR increases by percent for every degree Fahrenheit rise in body temperature. a) b) c) d) Part - B Write short answer: ( marks) ) What are carbohydrates?
) Give any food sources of complex carbohydrates - - Proteins and lipids The word ‘ Protein ’ is derived from a Greek word ‘protos’ meaning ‘primary or holding first place’ which is appropriate name for an essential life forming and life sustaining substance of all organisms. Proteins contain nitrogen, but the nutritive value of protein- rich foods does not depend upon the total nitrogen content, but on the constituent of aminoacids. The nitrogen content of proteins varies from about to % and in most of the proteins, the value is about %.This average figure of % is used commonly for converting nitrogen content of foodstuffs or tissues into proteins (multiplied by the factor . [ / ].
Fat is a member of the class of compounds called ‘ Lipids ’. The lipids in foods and in the human body include triglycerides (fats and oils), phospholipids and sterols. Lipids perform many tasks in the body, but most importantly, they provide energy. In this lesson, the students will be able to: Ø understand the importance of protein for growth