Q1. Food allergens are ___________ in nature.

1. Carbohydrate
2. Protein
3. Fat
4. Mineral

ANSWER: B. Protein

• Explanation – Food allergens are protein in nature. Proteins are usually always found in food allergies, however not all proteins are allergens. The simplest reason is that a dietary allergen might elicit an IgE reaction first, and later a clinical response to the same or similar protein on successive exposures.

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Q2. _____________ is released in most of allergic reactions.

1. Arginine
2. Histamine
3. Melanoidins
4. Cysteine

ANSWER: B. Histamine

• Explanation: Histamine, which is mostly housed in mast cells and basophils, plays a significant role in allergic illness. During anaphylaxis and experimental allergic reactions of the skin, nose, and airways, elevated plasma or tissue histamine levels have been seen. Histamine is one of numerous mediators of allergic illness, and it is involved in allergic rhinitis, urticaria, anaphylaxis, and asthma to a lesser extent.

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Q3. Ingestion of ________ quantities of allergen is enough to trigger an allergic reaction.

1. Microgram
2. Milligram
3. Gram
4. Kilogram

ANSWER – B. Milligram

• Explanation: Once a person has been exposed to an allergen or has had an allergic reaction (has been sensitised), even a very little quantity of allergen can cause a severe reaction. According to a study of diagnostic challenges undertaken since the 1970s, the majority of food-allergic people tested require more than 500 mg of the offending food to have allergic responses, while a substantial minority reacts to lesser levels.

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Q4. ____________ is the main source of energy for central nervous system.

1. Glucose
2. Milk protein
3. Egg solids
4. Fish

ANSWER:  A. Glucose

• Explanation: The sugar glucose, which is obtained from carbonhydrate foods, is the nervous system’s primary source of energy. Mitochondria contain enzymes that convert glucose into high-energy molecules, such as adenosine triphosphate (ATP). The energy stored in ATP molecules can then be transferred to other parts of the cell.

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Q5. Lactose is primarily present in one of the following food Groups.

1. Cereals
2. Pulses
3. Milk
4. Oilseeds

ANSWER –    C. Milk

• Explanation – Lactose may be found in cow’s milk, goat’s milk, yoghurt, cheese, and ice cream, among other dairy products. Bread, cereal, lunchmeats, salad dressings, and baking mixes are all examples of foods and drinks that include it. Lactose, a disaccharide made up of glucose and galactose, is the most abundant carbohydrate in mammalian milk. Lactose, which makes up the majority of the milk solids, is found in around 4.8 percent of cow’s milk.

READ MORE – FOOD SCIENCE TECHNOLOGY QUIZ (12-10-2021)

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