Answer: (D) All of them
Explanation:  Sodium Benzoate, Acetic Acid, and Citric Acid are all commonly used as food preservatives. Sodium Benzoate is often used in acidic foods like salad dressings and carbonated drinks to inhibit the growth of bacteria, yeast, and fungi. Acetic Acid, found in vinegar, is used to preserve pickles and sauces. Citric Acid is widely used in beverages, candies, and canned foods to enhance flavor and extend shelf life by lowering pH levels, which helps prevent microbial growth. Hence, all of these substances serve as food preservatives

Answer: (A) Egg protein
Explanation:  Albumin is a type of protein found primarily in egg whites and is known for its ability to stabilize and emulsify mixtures. It is not related to milk protein or egg fat.

Answer: (D) CO2
Explanation: Yeast is used in making bread because it produces carbon dioxide (CO2) through fermentation. This gas gets trapped in the dough, causing it to rise and giving bread its light and airy texture.

Answer: (B) Carbohydrates
Explanation: Carbohydrates are the body’s primary source of energy. While proteins, fats, and minerals are also crucial for various bodily functions, carbohydrates are necessary to maintain energy levels and proper brain function. Without a minimal amount of carbohydrates, the body would struggle to perform essential activities and maintain homeostasis.

Answer: (A) Specially treated milk in order to kill bacteria
Explanation: Pasteurized milk is milk that has been specially treated through a process called pasteurization. This involves heating the milk to a specific temperature for a set period to kill harmful bacteria, such as Salmonella, Listeria, and E. coli. This process ensures that the milk is safe to drink while maintaining its nutritional value and flavor. The other options describe different types of milk, but they do not relate to the process of pasteurization.

Answer: (C) Scurvy
Explanation: Vitamin C is essential for the synthesis of collagen, which is vital for the health of skin, blood vessels, and connective tissues. A deficiency in vitamin C leads to a condition known as scurvy, characterized by symptoms such as bleeding gums, weakness, bruising, and anemia. The other conditions listed—night blindness, beri beri, and rickets—are caused by deficiencies in vitamins A, B1, and D, respectively.

Answer: (D) 9
Explanation: Fat is a highly concentrated source of energy. When metabolized, each gram of fat releases approximately 9 Calories. This is more than double the amount of energy provided by carbohydrates and proteins, which each release about 4 Calories per gram. The high energy content of fat makes it a crucial macronutrient for the body’s energy needs, especially during prolonged physical activity or periods of fasting.

Answer: (C) Lactose
Explanation: Most carbohydrates like cellulose, fructose, and maltose are derived from plants, lactose is an exception. Lactose is a sugar found in milk and other dairy products, which are of animal origin. Therefore, lactose is not sourced from plants, distinguishing it from the other carbohydrates listed.

Answer: (D) All of the above
Explanation: Complex carbohydrates are a type of carbohydrate that includes polysaccharides such as glycogen, cellulose, and starch. These molecules are composed of many glucose units linked together in long chains. This structural complexity allows them to serve various functions in the body, such as energy storage and providing structural support in plants. Therefore, all the options listed are correct descriptions of complex carbohydrates.

Answer: (B) Glucose
Explanation: The brain relies almost entirely on glucose for its energy needs. Glucose is the primary fuel for brain cells, and because the brain has a high demand for energy, it requires a constant supply of glucose from the bloodstream. While other nutrients like fatty acids and proteins are impor  tant for the body, they are not the brain’s main source of energy. Insulin, on the other hand, is a hormone that helps regulate glucose levels in the blood, but it is not a direct energy source for the brain.