Frank Cce Everyday Science Solutions for Class 6 Science Chapter 2 Components Of Food are provided here with simple step-by-step explanations. These solutions for Components Of Food are extremely popular among class 6 students for Science Components Of Food Solutions come handy for quickly completing your homework and preparing for exams. All questions and answers from the Frank Cce Everyday Science Book of class 6 Science Chapter 2 are provided here for you for free. You will also love the ad-free experience on Meritnation’s Frank Cce Everyday Science Solutions. All Frank Cce Everyday Science Solutions for class 6 Science are prepared by experts and are 100% accurate.

Page No 24:

Question A:

Solve the following crossword puzzle:
Figure

Across
4. It is essential for the formation of haemoglobin
5. Excess body fat leads to
6. Vitamin D is also known as

Down
1. It is one of the components of fat
2. It is the simplest carbohydrate
3. Abnormal enlargement of thyroid gland

Answer:

 

Page No 24:

Question B.1:

Which of the following is a water-soluble vitamin?
(a) vitamin C
(b) vitamin A
(c) vitamin D
(d) vitamin K

Answer:

(a) Vitamin C
Vitamin C is a water-soluble vitamin, whereas other mentioned vitamins are fat-soluble vitamins.

Page No 24:

Question B.2:

Which of the following is made up of amino acids?
(a) fats
(b) proteins
(c) carbohydrates
(d) vitamins

Answer:

(b) proteins
Proteins are made up of amino acids as basic unit.

Page No 24:

Question B.3:

Sugar and starch are types of
(a) carbohydrates
(b) fats
(c) proteins
(d) vitamins

Answer:

(a) carbohydrates
Sugar and starch are simple and complex types of carbohydrates, respectively.

Page No 24:

Question B.4:

Benedict's solution is used to test the presence of
(a) carbohydrates
(b) proteins
(c) fats
(d) vitamins

Answer:

(b) proteins
Proteins are tested by Benedict's test.

Page No 24:

Question B.5:

The vitamin that helps in maintaining healthy gums is
(a) vitamin K
(b) vitamin C
(c) vitamin A
(d) vitamin D

Answer:

(b) vitamin C
Vitamin C is needed for maintaining healthy gums. Its deficiency causes scurvy.

Page No 24:

Question C:

Fill in the blanks:
1. Iodine gives blue-black colour with .......................... .
2. .......................... and .......................... are water-soluble vitamins.
3. Proteins are made up of molecules of .......................... .
4. .......................... serves as a storehouse of energy in our body.
5. .......................... is essential in regulating the process of digestion.
6. Fibre content of our food is called .......................... .

Answer:

1. Iodine gives blue-black colour with starch.
2. Vitamin B complex and vitamin C are water-soluble vitamins.
3. Proteins are made up of molecules of amino acids.
4. Carbohydrate serves as a storehouse of energy in our body.
5. Water is essential in regulating the process of digestion.
6. Fibre content of our food is called roughage



Page No 25:

Question D:

Match items in Column A with the items in Column B:

Column A Column B
1. Retinol (a) Scuvy
2. Thiamine (b) Rickets
3. Cyanocobalamin (c) Anaemia
4. Calciferol (d) Pellagra
5. Ascorbic acid (e) Beriberi
  (f) Night-blindness

Answer:

Column A Column B
1. Retinol (f) Night-blindness
2. Thiamine (e) Beriberi
3. Cyanocobalamin (c) Anaemia
4. Calciferol (b) Rickets
5. Ascorbic acid (a) Scurvy

Page No 25:

Question E:

Write True (T) or False (F) against the following statements in the given brackets:
1. Pulses are rich sources of proteins. ( )
2. Deficiency of iron causes scurvy. ( )
3. Vitamin D is fat-soluble. ( )
4. Milk alone is sufficient to provide all nutrients to the body. ( )
5. Starch is a simpler carbohydrate than sugar. ( )

Answer:

1. True
 
2. False
   Deficiency of vitamin C causes scurvy.

3. True

4. False
Balanced diet is needed to supply all nutrients to the body.

5. False
Sugar is simpler carbohydrate than starch.

Page No 25:

Question F.1:

Put the words and phrases in the correct order to make sentences:
iodine solution, of the potato, two drops of, turns blue-black, on the cut end, on adding, iodine solution

Answer:

Iodine solution turns blue-black on adding two drops of iodine solution on the cut end of the potato.

Page No 25:

Question F.2:

Put the words and phrases in the correct order to make sentences:
the mixture solution, a red precipitate, Benedict's solution, a test tube containing, on heating, showing the presence of, glucose solution and turns into, a mixture, of, sugar, in

Answer:

A test tube containing a mixture of Benedict's solution and glucose solution, on heating turns into a red precipitate showing the presence of sugar in the mixture.



Page No 26:

Question 1:

Why does an athlete who runs a 100 m race take glucose after he has run the race?

Answer:

Glucose is a carbohydrate and a fast source of energy. After a race, athletes feel exhausted and need energy; thus they take glucose, which provides them energy. 

Page No 26:

Question 2:

Kerosene also makes paper translucent. Is it a fatty substance?

Answer:

Kerosene makes paper translucent but it is not a fatty substance as it does not have fatty acids and glycerol. It is made up of simpler hydrocarbons.

Page No 26:

Question 3:

People prefer to each chapatis made up of unsieved flour instead of chapatis made from maide. Why? Give reason.

Answer:

People prefer to eat chapatis made up of unsieved flour instead of chapatis made from maida because unsieved flour is richer in nutrients and provides more energy.



Page No 27:

Question A.1:

Which is the major energy-yielding component of food?

Answer:

Carbohydrates are the major energy-yielding component of food.

Page No 27:

Question A.2:

List the various components of food.

Answer:

Various components of food are carbohydrates, proteins, fats, vitamins, minerals, roughage and water.

Page No 27:

Question A.3:

Name four minerals needed by our body.

Answer:

Four minerals needed by our body are calcium, phosphorous, iodine and potassium.

Page No 27:

Question A.4:

Which vitamin is present is oranges?

Answer:

Vitamin C is present in oranges.

Page No 27:

Question A.5:

Which mineral is vital for bones and teeth?

Answer:

Calcium is vital for bones and teeth.

Page No 27:

Question A.6:

Which is the simplest carbohydrate?

Answer:

Glucose is the simplest carbohydrate.

Page No 27:

Question A.7:

Which nutrient is needed for growth and repair of our body?

Answer:

Protein is needed for growth and repair of our body.

Page No 27:

Question A.8:

Name the mineral that is responsible for the formation of haemoglobin.

Answer:

Iron is responsible for the formation of haemoglobin.

Page No 27:

Question B.1:

Why do growing children need more proteins than adults?

Answer:

Proteins are body building food and are needed for proper growth and development of our body. Therefore, growing children need more proteins than adults.

Page No 27:

Question B.2:

What are fats made up of? What function do they perform?

Answer:

Fats are made up of fatty acid and glycerol. Their main function is to provide energy to the body. They are the store house of energy. They also act as insulator in winters and protect us from cold.

Page No 27:

Question B.3:

Why do doctors advise against taking too much of fat?

Answer:

Too much of fat is not good for health. Extra fat gets deposited in the body and cause obesity which can lead to heart problems. That is why, doctors advise against taking too much of fat.

Page No 27:

Question B.4:

Why is it not good to heat food again and again?

Answer:

It is not good to heat food again and again because on heating, the nutrients and vitamins of the food get lost. For example, vitamin C gets lost by excessive heating of food.

Page No 27:

Question B.5:

Write the chemical name of the following:
(a) Vitamin A
(b) Vitamin K
(c) Vitamin C

Answer:

(a) Vitamin A: Retinol
(b) Vitamin K : Phylloquinone
(c) Vitamin C : Ascorbic acid

Page No 27:

Question B.6:

Why is water an important part of our body?

Answer:

Water is an important part of our body as majority of metabolic activities of body occur in water. It is a part of blood and digestive juices. It helps in transportation of food within the body. It helps in the formation of urine and faeces and also regulates the temperature of the body.

Page No 27:

Question B.7:

Differentiate the following:
(a) Macronutrients and micronutrients
(b) Undernutrition and malnutrition

Answer:

(a)

Macronutrients Micronutrients
They are the nutrients that are needed in large quantity by the body. They are the nutrients that are needed in trace amount by the body.
Examples: Carbohydrates, proteins, fats, etc. Examples: Vitamins and minerals

(b)
Undernutrition Malnutrition
It is a condition of consumption of less quantity of food than needed by the body. It refers to the deficiency of a particular nutrient in the diet.
It makes the body weak. It causes deficiency diseases, such as marasmus.

Page No 27:

Question B.8:

What do you mean by roughage? State the function of roughage in our body.

Answer:

The fibre content of the food which is made up of cellulose is called roughage. The main function of roughage is to regulate the process of digestion. It helps the body to get rid of undigested food, thus prevents constipation. It aids in regular movement of the bowel and allows the food to pass smoothly through alimentary canal.

Page No 27:

Question C.1:

What is a balanced diet? What should it contain?

Answer:

A balanced diet is the one that contains right proportion of carbohydrates, fats, proteins, water, vitamin, minerals and roughage in order to maintain a healthy body.
A balanced diet should have 50 percent carbohydrates, 35 percent fats, 12 percent proteins, 3 percent vitamins and minerals and an adequate amount of water and roughage.

Page No 27:

Question C.2:

List the causes of malnutrition.

Answer:

Causes of malnutrition are:

  • Ignorance
  • Poverty
  • Shortage of food
  • Faulty food habits
  • Faulty food distribution



Page No 28:

Question C.3:

What are vitamins? Name the two groups into which vitamins are classified.

Answer:

Vitamins are organic compounds that are needed by the body in trace quantities but they are essential for proper functioning of the body.
They are classified into two groups, i.e., water-soluble vitamins and fat-soluble vitamins.

Page No 28:

Question C.4:

Describe an activity to test the presence of sugar in a given food item.

Answer:

Presence of glucose or sugar can be tested in a food through Benedict's test. Benedict solution is blue in colour. Dissolve the food item in water and take the solution in a test tube and add a few drops of benedict's solution in it. Heat it for a minute. A red precipitate will be formed at the bottom showing the presence of sugar in the given food item.

Page No 28:

Question C.5:

How are deficiency diseases caused in human beings?

Answer:

Deficiency diseases are caused due to lack of nutrients such as carbohydrates, proteins, fats, vitamins and minerals in the diet. Lack of nutrients is manifested in the form of diseases; that is why, they are also called nutritional disorders. For example, lack of proteins in the diet of children causes marasmus.

Page No 28:

Question C.6:

Write about the vitamins A and D with respect to their sources, deficiency diseases and their symptoms.

Answer:

Vitamins Sources Deficiency diseases Symptoms
A Green leafy vegetables, carrots, butter, mangoes Night blindness Poor vision
D Sun light, milk, fish liver oil Rickets Weak and brittle bones in children which bend or break easily

Page No 28:

Question C.7:

How can we overcome the deficiency of nutrients?

Answer:

We can overcome deficiency of nutrients by following means:

  • By eating simple and inexpensive food which is rich in nutrients like groundnut, soyabean, pulses etc.
  • By cooking the food properly in order to prevent the loss of nutrients by excessive heating and cooking.
  • By consuming sprouts and fermented food. Sprouting and fermentation increase the nutritive value of food.
  • By minimizing food wastage so that it is available to all.

Page No 28:

Question C.8:

Write an activity to show the presence of proteins in a given food sample.

Answer:

For testing protein, make a semi-solid paste of the protein sample. Take it in a test tube. Add 10 drops of water in it and shake well. Now, add two drops of the copper sulphate solution and 10 drops of caustic soda solution and shake well. Keep it still for some time and look for the change in colour. If the colour changes to violet, it shows the presence of protein in the given food sample.



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