The question asks for the definition of a 'complete protein'. To answer this, one needs to understand the classification of proteins based on their amino acid content and nutritional value.
Correct Option: B) Contains all 20 amino acids in adequate proportions. This option best describes a complete protein, as it implies the presence of all essential amino acids in the necessary amounts, along with the non-essential ones, ensuring a full spectrum of amino acids for the body's needs. More precisely, a complete protein must contain all 9 essential amino acids in sufficient quantities. However, among the given choices, this option is the most accurate and comprehensive description.
This question asks about the approximate energy yield from the complete oxidation of one gram of protein. This is a standard value in nutrition and biochemistry, often referred to as the caloric value of macronutrients.
These values are averages and can vary slightly depending on the specific type of protein or carbohydrate, but for general nutritional purposes and competitive exams, these are the accepted figures.
Correct Option: D) 4 kcal
The question asks to identify the disease caused by severe protein-energy malnutrition (PEM) in children, specifically characterized by muscle wasting. We need to evaluate each option based on its known characteristics related to nutritional deficiencies.
Correct Option: B) Marasmus — Marasmus is a severe form of protein-energy malnutrition resulting from an inadequate intake of all macronutrients (calories, protein, and fat). It is characterized by severe muscle wasting, a "skin and bones" appearance, and significant weight loss, matching the description in the question.
The question asks about the meaning of "biological value (BV)" of a protein. This concept is fundamental in nutrition and biochemistry, specifically relating to how well a protein source supports the body's needs.
Correct Option: D) How efficiently the body utilises absorbed protein for growth and maintenance
The question asks about the composition of triglycerides, also known as triacylglycerols. This is a fundamental concept in biochemistry, specifically related to lipids. Understanding the basic building blocks of fats is key to answering this question.
Correct Option: A) One glycerol + three fatty acids
This option accurately describes the molecular composition of a triglyceride. Glycerol acts as the backbone, and three fatty acids are attached to it via ester bonds.
This question asks to identify the distinguishing characteristics of saturated fatty acids compared to unsaturated fatty acids. Understanding the basic chemical structure and physical properties of these two types of fats is key to answering this question.
D) Have no C=C double bonds and are solid at room temperature
This statement correctly identifies both the structural feature (no C=C double bonds) and a common physical property (solid at room temperature) of saturated fatty acids, which distinguishes them from unsaturated fatty acids.