General Science Questions (MCQs) for Competitive Examinations

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Fermentation is an anaerobic chemical process that breaks down glucose molecules. In baking, yeast consumes sugar and converts it into carbon dioxide and alcohol, making the dough rise. This gas gets trapped in the strands of gluten, resulting in air pockets that cause the dough to rise and form the characteristic spongy texture of bread and cakes. Further, the creation of lactic and acetic acids during fermentation augments this dough handling process, improves flavor, enhances the texture, and extends the shelf-life of the baked products.

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Edible seaweed products have been consumed in many Asian countries. Edible seaweeds accumulate iodine from seawater and are therefore a good dietary source of iodine. Adequate consumption of seaweed can eliminate iodine deficiency disorders, but excessive iodine intake is not good for health. The recommended dietary reference intake of 0.15 mg/d and 0.14 mg/d for iodine has been established in the United States and Taiwan, respectively. Seaweed is an excellent source of iodine. However, the amount it contains depends on the species. Kombu kelp offers the highest amount of iodine, with some varieties containing nearly 2,000% of the daily value in one gram. Seaweed is a source of iodine, necessary for thyroid function and to prevent goitre. However, an excess of iodine is suspected in the heightened cancer risk in Japanese who consume a lot of the plant, and even bigger risks in post-menopausal women.

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Keratin is a family of fibrous structural proteins involved in making up the outer layer of human skin. It is also the key structural component of hair and nails. Cells in the epidermis contain a structural matrix of keratin, which makes this outermost layer of the skin almost waterproof, and along with collagen and elastin, gives skin its strength. It also makes up fish scales and crustacean shells, bird feathers and beaks, animal horns and hooves.

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Greenhouse gases that occur both naturally and from human activities include water vapor, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O) and ozone (O3). These gases contribute to atmospheric warming when they absorb infrared radiation emitted by the solar-warmed Earth and transfer their extra energy to the surrounding atmospheric gases.

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Tamarind tree (Tamarindus indica), Ashoka tree (Saraca Indica), Indian Coral tree (Erythrina Indica) have ‘Indica’ common in their botanical names. In biology/taxonomy, if a species originates in India, its scientific name sometimes includes “Indica”.

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The Gambusia fish, also known as larvivorous stagnant water fish. It feeds on the larvae of mosquitoes. So it helps in controlling their population. It is also called ‘mosquito fish’ and is being used as a biological control measure. Hence, a check on malaria and other vector borne diseases like even dengue.

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Animals, such as mammals and birds, that maintain a constant body temperature regardless of the temperature of the surroundings are called warm blooded. These include birds and mammals. Whales are aquatic mammals hence, being mammal, they are warm blooded. The have a thick layer of fats called blubber underneath their skin to maintain temperature even in cold water of oceans.

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Abscisic acid also called plant stress hormone is responsible for responsible for dormancy of various types. It maintains dormancy in seeds and buds, stimulates the closing of stomata. Gibberellins are responsible for cell division and growth in cell size.

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Conduction is the process by which vital nutrients are transported to the different parts of a plant. This process is independent of the light factor. Respiration process in plants is the intake of carbon-dioxide and exhales oxygen during the day as the plants gets energy through the photosynthesis process in which the carbon-dioxide is converted into sugars using the sun light energy, as this process uses carbon-dioxide and water, the resulting gas oxygen is given out as a waste product. During the night, as the photosynthesis process does not take place it exhales the carbon-dioxide itself.

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The process of breaking down large molecules into simpler one in the presence of enzyme is called fermentation. Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs.