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5-question demo · Tripura TPSC Food Safety Officer - Food Science and Technology

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Question 1 of 5
What are carbohydrates? Why are they called hydrated carbons?
Why: The definition captures the chemical nature as polyhydroxy aldehydes (aldoses like glucose) or ketones (ketoses like fructose). The hydrated carbon term arises directly from the H:O ratio. Example of glucose illustrates the formula. This meets short answer requirements for clarity and completeness.
Question 2 of 5
Give three importances of carbohydrates.
Why: Key functions are energy provision, structural support, and storage. Examples link to specific molecules. Structured with points for exam-ready format.
Question 3 of 5
What are monosaccharides?
Why: Definition plus classification into aldose/ketose, properties, structures, and examples. Relevant to food science applications.
Question 4 of 5
What do the concepts of nutritional and biological value of proteins include? How is the biological value of proteins determined?
Why: Nutritional value encompasses overall usability including digestibility; biological value specifically quantifies retention efficiency through nitrogen balance studies. Egg is the gold standard with BV=100.
Question 5 of 5
The amino acid composition of proteins of plant origin. The daily need of the human body for proteins.
Why: Plant proteins have limiting amino acids; daily needs based on RDA ensure essential amino acid supply. Mutual supplementation improves quality.