Biology MCQs

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Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, bananas, and tamarind. Tartaric acid is used in several food products for its sour taste and antioxidant properties. It has a very sour taste and is a key raw material for making wine, where it plays a vital role in maintaining the color, taste, and texture of the product.

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The rumen which is also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. Hence it is a part of stomach.

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A fibrous root system is universal in monocotyledonous plants and ferns. It is the opposite of a taproot system and usually formed by thin, moderately branching roots growing from the stem. Fibrous root system is present in grass.

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Vitamin E is called ant sterility vitamin. Vitamin E, a fat soluble vitamin, is found naturally in some foods, added to others, and available as a dietary supplement.

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Butter is a type of dairy product that is made by churning cream or milk until the fat particles in the milk coalesce to form a solid mass. The resulting solid mass is known as butter and it is composed mostly of butterfat, which is a type of fat that is found in milk. To be more specific, butter is a fat that is dispersed in milk. This means that the butterfat is evenly distributed throughout the milk, giving it a smooth and creamy texture. While butter is most commonly made from cow’s milk, it can also be produced from the milk of other mammals, such as sheep, goats, buffalo, and yaks.

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William Bateson was an English biologist who was the first person to use the term genetics to describe the study of heredity. He is considered as the father of Modern Genetics.

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Restriction in blood supply due to factors in the blood vessels refers to Ischemia. Ischemia can have causes that aren’t due to underlying disease some of which include extreme exercise, cold exposure or tourniquet.

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A plant belonging to angiosperms group would show least adaptation to marine water. Angiosperms are vascular plants that have stems, roots, and leaves.

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Most of the essential micronutrients are almost exclusively stored in the husk, aleurone and embryo of rice, which are removed during the polishing process. Polishing of rice is required as the oil-rich aleurone layer turns the seed rancid upon storage and therefore making rice unsuitable for consumption. Consequently, the rice endosperm that comprises the edible part of rice for humans lacks or contains only small amount of key micronutrients (e.g., iron, zinc, protein, provitamin A, and other vitamins) that are essential for a healthy diet. Considering the facts above and severity of widespread micronutrient malnutrition, iron biofortification in rice endosperm is a promising strategy to overcome iron deficiency effectively.