Bonus Turnover Terbesar

Daftar303

Link302

Daftar Situs Slot

Bonus Referral Poker

LuckyNeko303

Playland303

Bursa777

Sinar88

138Cash

Auroratoto

Gacor88

Deluxe111

Interwin

Situs Slot Resmi

Hello From Hony

You must sign in Login/Signup

New student? Register here

Dear students, prepare for chemistry class 10th chapter 5 long questions. These important long questions are carefully added to get you best preparation for your 10th class chemistry ch. 5 exams.
Generic placeholder image

0

Our database contains a total of 0 questions for chemistry Short Questions. You’ll prepare using this huge databank.

Question: 1
Define vitamins Explain fat soluble anad water soluble.
Answer: 1
1-30

Vitamins

Organic compounds are essential for health that must be supplies in small amont in diet are called vitamins.

Soluble Vitamins:

The vitamins which dissolve in facts are called fat soluble vitamins.If these vitamins are taken In large quantity, they accumulate in the body and cause diseases. For example, accumulation of vitamin D in the body cause bone pain and bone like deposit in the kidney. However their deficiency also causes diseases .Water soluble vitamins:

The vitamins that dissolve in water are called water soluble vitamins these vitamins are B complex and vitamins C water soluble vitamin are rapidly excreted from the body Hence these vitamins are not toxic even if taken in large quantity However their deficiency cause s diseases. Vitamins B complex are needed for healthy skin good vision a healthy nervous system and the formation of red blood cells. Enrich grain products which grains are good sources of B complex ,The best sources of vitamins C are citrus fruits and red and green sessors.

Question: 2
Write down sources and uses of carbohydrates.
Answer: 2
2-30

Sources of carbohydrates:

Carbohydrates range from simple to complex ones they have varid sources and uses sources of simple sugars e.g glucose fructose and galactose are fruits vegetables honey and cereals.

Disaccharides:

Disaccharides are sucrose lactose and maltose, sources is found in sugar beet sugar cane and fruits.

Glucose +fructose___________sucrose

Lactose consisting of glucose and galactose is the main sugar in milk and dairy product.

Glucose+ galactose __________ lactose

Maltose a disaccharides of two glucose molecules in found in cereals.

Glucose +glucose________ maltose

Polysaccharides:

Polysaccharides are starch and cellulose starch is found in cereal crops wheat barley maize rice etc,cellulose cotton is pure cellulose.

Uses of carbohydrates:

Beside energy providing they also provide the following to our body.

They regulate the amount of sugar level in our body low sugar level in body result in hypoglycemia.

They provide essential nutrients for bacteria in intestinal tract that helps in digestion.

Dietary fiber help to keep the bowel functioning property .

Fiber helps in lowering of cholesterol level and regulates blood pressure.

Carbohydrates protect our muscles from cremsing.

Question: 3
Explain sources and uses of proteins?
Answer: 3
3-30

Sources and uses of proteins:

Proteins make up more 50% of the dry weight of animals. each protein has it source and carries out of a specific function sources and uses of proteins are as follows:

Sources of animals proteins are meat, mutton, chicken, fish and eggs. These are used a food by human beings as they are essential for the formation of protoplasm.

Enzymes are proteins:

Enzymes are proteins that are produced by the living cells they catalyze the chemical

Reaction taking place in the bodies. They are highly specific and have extraordinary efficiency.

Many enzymes are used as drugs. They control the bleeding and treat blood cancer.

Hides are proteins:

They are used to make leather by tanning leather is used to make shoes jackets sports,etc.

Proteins in bones:

Proteins are found in bones when bones are heated they give gelatin.gelatin is used to make bakery items.

Plants proteins:

Plants also synthesize proteins such as beans etc these are used as food.

Question: 4
What are lipids?write their sources and uses.?
Answer: 4
4-30

Lipids:

Lipids are macromolecule made up of fatty acids. Lipids include oils and fats. Oils and fats are esters of long chain carboxylic acids with glycerol ,these esters are made of three fatty acids therefore they are called triglycerides. General formula of triglycerides is as under.

Sources of uses:

Fats are oils are high energy foods, fats and oils are synthesized naturally by animal’s plants and marine organisms.

Animal’s fats:

Animal’s fat is found in adipose tissue cells animals secret milk from which butter and ghee is obtained butter and ghee are used to cooking and frying bakery products and sweets animals fats are used in soap industry.

Plants oil:

plant synthesize oils and store them in seeds such sun flower oil coconut oil, groundnut oil and corn oil. These oil are used as vegetables oils or ghee for cooking and other purposes.

Marine oil:

Marine animals are salmon and whales are also source of oils. These oils are used as medicines e.g cod liver oil.

Question: 5
How monosaccharides are pepared?give their characteristics?
Answer: 5
5-30

Monosaccharides:

Monosaccharides are the simplest sugars which cannot be hrdrolyzed they consist of 3 to 9 carbons atom ,therefore they are classified according to the number of carbon atoms in their molecules or trioses,pentoses hexoses, and so seon .The important monosaccharides are hoxes like glucose and fructose etc.Glucoe is a pentahydroxy ketone having the open chain structures as follows and general formula C6 H12 O6.

CHO CH2OH

H-C-OH C=O

HO-C-H HO-C-H

H-C-OH H-C-OH

H-C-OH H-C-OH

CH2 OH CH2 OH

Glucose fructose

Properties:

Monosaccharides are white crystalline solids.

They are soluble in water and have sweet taste.

They cannot be hrdrolyzed ,they are reducing in nature therefore these are called reducing sugars.

Question: 6
Write note on oligoasaccharides and polysaccharides?
Answer: 6
6-30

Oligosaccharides:

Oligosaccharides gives 2 to 9 units of monosaccharides on hydrolysis therefore they are classified as disaccharides ,trisaccharides, tetrasaccharides, etc, depending upon the number of units they produce on hydrolysis.The most important oligoasaccharides are disaccharides like sucrose.On hydrolysis sucrose produces one unit glucose and one unit of fructose.

C12, H22, O11 +H2O C6,H12, O6+ C6,H12,O6

Properties:

These carbohydrates are white crystalline solids.

Easily soluble in water.

They are also sweet In taste they may be reducing or non reducing.

Question: 7
<p class="MsoNormal">Define monosaccharide and give an example?</p>
Answer: 7
7-30

The simplest sugar which cannot be decomposed on acid hydrolysis are called monosaccharides for example glucose etc.

Question: 8
<p class="MsoNormal">Descibe uses of carbohydrates ?</p>
Answer: 8
8-30

Dietary fiber help to keep the bowel functioning property they provide essential nutrients for bacteria in intestinal tract that helps in digestion.

Question: 9
<p class="MsoNormal">What is meant by essential amino acid?</p>
Answer: 9
9-30

The remaining amino acids which cannotbe synthe sized by our bodies are called essential amino acids.

Question: 10
<p class="MsoNormal">Write two uses of protein?</p>
Answer: 10
10-30

Proteins are used as meat egg etc, proteins are found in becomes which bones are heated they give gelation.

Question: 11
<p class="MsoNormal">Define fatty acids give one of two example ?</p>
Answer: 11
11-30

Fatty acids are building blocks of lipids they are long chain saturated or unsaturated carboxylic acids for example: palmitic acid ( C15 H13 COOH) stearic acid ( C17 H35 COOH) etc.

Question: 12
<p class="MsoNormal">What is function of DNA?</p>
Answer: 12
12-30

The sequence of nitrogeneous bases in DNA determines the proteins development in new cells the function of the double helix formation of DNA is to ensure that no disorder takes place DNA carries genes that controls the synthesis of RNA.

Question: 13
<p class="MsoNormal">Define water soluble vitamins give two example ?</p>
Answer: 13
13-30

The vitamins that dissolve in water are called water soluble vitamins,B complex and vitamin C are water soluble vitamins.

Question: 14
<p class="MsoNormal">What are disadvantage of fat-soluble vitamins?</p>
Answer: 14
14-30

Vitamins A is used to maintain the health of retina’s dark adaptation mechanism vitamin D is used for the absorption of calcium, which is essential for the maintenance of healthy bones.

Question: 15
<p class="MsoNormal">What do you mean by genetic code of life?</p>
Answer: 15
15-30

DNA passes genetic information as instructions from generation to generation how to synthesize particular proteins from amino acids these instructons are genetic code of life.

Question: 16
<p class="MsoNormal">How do you justify RNA works like messenger?</p>
Answer: 16
16-30

RNA is consists of ribose sugar it is a single stranded molecule it is responsible for putting the genetic information to work in the cell build proteins its role is like a messenger.

Question: 17
<p class="MsoNormal">What are the sources of vitamins A,D and E?</p>
Answer: 17
17-30

Vitamins A: eggs, oils,fish, and fat.

Vitamins B: fish ,liver, oils, and fats etc.

Vitamins E: nuts , seeds vegetables , oils.

Question: 18
<p class="MsoNormal">What do you mean by ribonucleic acid?</p>
Answer: 18
18-30

Ribonucleic acid (RNA) is a single stranded molecule it is responsible for formation of proteins.

Question: 19
<p class="MsoNormal">Write down two uses of lipids?</p>
Answer: 19
19-30

Lipids are used to build brain cells nerve cells and cell membranes marine oil are used as medicines e.g cod liver oil.

Question: 20
<p class="MsoNormal">What do you mean by non-essential amino acids?</p>
Answer: 20
20-30

Ten amino acids which human body can be synthesized are called non essential amino acids.

Question: 21
<p class="MsoNormal">Give the three characteristic of fats?</p>
Answer: 21
21-30

They are lighter than water they are insoluble in water the yellow of fats arises due to the presence of keratin.

Question: 22
<p class="MsoNormal">Write two properties of monodacchrides?</p>
Answer: 22
22-30

They are soluble in water they have sweet taste.

Question: 23
<p class="MsoNormal">What are the elements found in proteins?</p>
Answer: 23
23-30

Proteins consist of carbon hydrogen, oxygen, sulphur and nitrogen.

Question: 24
<p class="MsoNormal">Write two properties of polysaccharide?</p>
Answer: 24
24-30

Polysacchaides are amorphous solids. These are tasteless and insoluble in water they are non-reducing in nature.

Question: 25
<p class="MsoNormal">Describe the hydrogenation of vegetable oil?</p>
Answer: 25
25-30

Vegetable oil are trimester of glycerol and fatty acids of unsaturated long chains these oils are hydrogenated in the presence of Ni catalyst at 250- to from vegetable ghee

Vegetable oil +H2 Ni_______ vegetable ghee/ 250-300°C

Question: 26
<p class="MsoNormal">Name two fatty acids with their formula?</p>
Answer: 26
26-30

Plamitic acid (C15 H31 COOH)

Stearic aicd ( C17 H35 COOH)

Question: 27
<p class="MsoNormal">How carbohydrates are considered the sources of energy?</p>
Answer: 27
27-30

Carbohydrates provide 17KJ of energy per gram we take carbohydrates as food long chain of starch is broken down into simple sugar by digestive enzymes the glucose is absorbed directly by small intestine into the blood stream blood stream transports the glucose to its place of use.

Question: 28
<p class="MsoNormal">Write general formula of amino acid?</p>
Answer: 28
28-30

The general formula of amino acid is

R____ CH ____C____OH

NH2

Question: 29
<p class="MsoNormal">Who discovered the DNA’s structure?</p>
Answer: 29
29-30

DNA’s structure was discovered by J.waston and F.crick in 1953.

Question: 30
<p class="MsoNormal">How margarine is produced?</p>
Answer: 30
30-30

margarine can be made from any of a wide variety of animal or vegetable fats mixed with skin milk salted emulsifiers.