Test your basic knowledge |

Home Economics

Subject : literacy
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. 230 - 250






2. When 2 or more amino acids break apart due to the addition of a water molecule which splits the peptide link. This happen during digestion.






3. Globular proteins linked with other non-protein molecules.






4. 20g






5. 150






6. A link formed during the condensation reaction when the amino group of one amino acid chemically combines with the carboxyl group of another amino acid with the loss of water molecule.






7. 1.25mL






8. Helps regulate body fluids - helps muscles like the heart function orange juice - bananas






9. Keeps the body healthy protecting it from diseases such as scurvy (Vit. C) and rickets (Vit. D).






10. Protein are formed as a result of chemical or enzymic action on the protein.






11. Your body needs this vitamin to absorb calcium






12. Regulates body temperature - gets rid of waste via kidneys in urine - carries nutrients in blood.






13. 180






14. Outline of an object






15. Helps build strong muscles and repairs body tissue






16. Meat - Fish - Chicken - Milk - Cheese - Eggs - Soya beans






17. 20g






18. Low fat milk - non fat yogurt - and lite sour cream are low in this nutrient






19. Provides heat and energy in sugars and starches and fibre prevents constipation for healthy bowels.






20. Helps have healthy gums and teeth <3






21. The nutrient that helps carry nutrients throughout the body - helps regulate body temperature - and digest food






22. Bananas - orange juice - and tomatoes are great sources of this nutrient






23. Amount of each nutrient that is needed to to meet a persons nutritional requirements.






24. The building blocks that make up proteins - Smallest part of a protein






25. Helps body fight infection - helps wounds heal - helps keep gums healthy citrus fruits - berries - melon






26. Breaking down excess protein in the liver. Carboxyl group is converted to glycogen and stored as energy. Amino group is converted to ammonia then to urea and excreted as urine.






27. Enzyme made in the stomach which breaks caesinogen into caesin.






28. This nutrient group helps you have healthy blood pressure






29. Elements needed in small amounts for sturdy bones and teeth - healthy blood - and regular elimination of wastes






30. Provides heat and energy - satify hunger - provides padding around heart and kidneys.






31. The grain that has the highest amount of protein






32. Helps blood carry oxygen - helps cells use oxygen meat - liver - eggs - dry beans - spinach






33. Vegetables are a great source of this






34. 5mL






35. Severe protein deficiency resulting in thin limbs - sunken face and pot belly. Occurs in 3rd World countries.






36. Diagonal






37. Protein found in wheat - gives elasticity to foods e.g bread (Coeliacs are allergic to it)






38. Horizontal






39. Should be eaten sparingly






40. Chemical substances that are needed in the body for correct functioning






41. A semi-solid viscous solution with a 3-D network where water molecules become trapped. Gelatine is used as a setting agent.






42. A food contains all the essential amino acids - also known as a complete protein. Usually comes from animal sources but is found in soya beans.






43. Keeps bowels regular






44. 10g






45. Denaturing a protein (liquid to a solid) e.g. cooking an egg






46. Butter - Margarine - Oil - Cream






47. Help keep the nervous system healthy - promotes growth - appetite and digestion whole grain and enriched breads and cereals - pork - organ meats - dry beans - peas






48. Contrast; opposite colors






49. 9-11 servings daily






50. Colour change which occurs when amino acids and sugar are exposed to dry heat. Also known as non-enzymic browning.