{"id":5960,"date":"2021-01-30T14:20:51","date_gmt":"2021-01-30T08:50:51","guid":{"rendered":"https:\/\/wordpress-505192-1602719.cloudwaysapps.com\/?p=5960"},"modified":"2021-01-30T15:23:18","modified_gmt":"2021-01-30T09:53:18","slug":"samacheer-kalvi-9th-science-solutions-chapter-21","status":"publish","type":"post","link":"https:\/\/samacheerguru.com\/samacheer-kalvi-9th-science-solutions-chapter-21\/","title":{"rendered":"Samacheer Kalvi 9th Science Solutions Chapter 21 Nutrition and Health"},"content":{"rendered":"

You can Download\u00a0Samacheer Kalvi 9th Science Book Solutions<\/a>\u00a0Guide Pdf, Tamilnadu State Board help you to revise the complete Syllabus and score more marks in your examinations.<\/p>\n

Tamilnadu Samacheer Kalvi 9th Science Solutions Chapter 21 Nutrition and Health<\/h2>\n

Samacheer Kalvi 9th Science Nutrition and Health Textbook Exercises<\/h3>\n

I. Choose the best answer.<\/span><\/p>\n

Chapter 21 Nutrition And Health Question 1.
\nThe nutrient required in trace amounts to accomplish various body functions is ………………
\n(a) Carbohydrate
\n(b) Protein
\n(c) Vitamin
\n(d) Fat
\nAnswer:
\n(c) Vitamin<\/p>\n

Nutrition And Health 9th Class Question 2.
\nThe physician who discovered that Scurvy can be cured by ingestion of citrus fruit is …………….
\n(a) James Lind
\n(b) Louis Pasteur
\n(c) Charles Darwin
\n(d) Isaac Newton
\nAnswer:
\n(a) James Lind<\/p>\n

9th Science Nutrition And Health Question 3.
\nThe sprouting of onion and potatoes can be delayed by the process of ………………
\n(a) Freezing
\n(b) Irradiation
\n(c) Salting
\n(d) Canning
\nAnswer:
\n(b) Irradiation<\/p>\n

9th Science Nutrition And Health Question 4.
\nFood and Adulteration Act was enacted by the Government of India in the year ………………..
\n(a) 1964
\n(b) 1954
\n(c) 1950
\n(d) 1963
\nAnswer:
\n(b) 1954<\/p>\n

Samacheer Kalvi Guru 9th Science Question 5.
\nAn internal factor responsible for spoilage of food is ………………..
\n(a) Wax coating
\n(b) Contaminated utensils
\n(c) Moisture content in food
\n(d) Synthetic preservatives
\nAnswer:
\n(c) Moisture content in food<\/p>\n

II. Fill in the blanks.<\/span><\/p>\n

    \n
  1. Deficiency diseases can be prevented by taking ………………. diet.<\/li>\n
  2. The process of affecting the natural composition and the quality of food substance is known as …………………<\/li>\n
  3. Vitamin D is called as …………….. vitamin as it can be synthesised by the body from the rays
    \nof the sunlight.<\/li>\n
  4. Dehydration is based on the principle of removal of ………………..<\/li>\n
  5. Food should not be purchased beyond the date of ………………..<\/li>\n
  6. AGMARK is used to certify ……………. and ……………. products on India.<\/li>\n<\/ol>\n

    Answer:<\/p>\n

      \n
    1. balanced<\/li>\n
    2. Food spoilage<\/li>\n
    3. Calciferol<\/li>\n
    4. water<\/li>\n
    5. expiry<\/li>\n
    6. Livestock, Agricultural products<\/li>\n<\/ol>\n

      III. Mention whether the following statements are true or false. If false, write the correct statement.<\/span><\/p>\n

        \n
      1. Iron is required for the proper functioning of thyroid gland – False.
        \nCorrect Statement: Iodine is required for the proper functioning of thyroid gland.<\/li>\n
      2. Vitamins are required in large quantities for normal functioning of the body – False.
        \nCorrect Statement: Vitamins are required in small quantities for normal functioning of the body.<\/li>\n
      3. Vitamin C is a water-soluble Vitamin – True<\/li>\n
      4. Lack of adequate fats in the diet may result in low body weight – True<\/li>\n
      5. ISI mark is mandatory to certify agricultural products – False.
        \nCorrect Statement: AGMARK is mandatory to certify Agricultural products.<\/li>\n<\/ol>\n

        IV. Match column A with column B.<\/span><\/p>\n

        Calcium – (a) Muscular fatigue
        \nSodium – (b) Anaemia
        \nPotassium – (c) Osteoporosis
        \nIron – (d) Goitre
        \nIodine – (e) Muscular cramps
        \nAnswer:<\/p>\n

          \n
        1. (c) Osteoporosis<\/li>\n
        2. (e) Muscular cramps<\/li>\n
        3. (a) Muscular fatigue<\/li>\n
        4. (b) Anaemia<\/li>\n
        5. (d) Goitre<\/li>\n<\/ol>\n

          V. Fill in the blanks with suitable answers.<\/span><\/p>\n

          Question 1.<\/p>\n\n\n\n\n\n\n\n
          Vitamin<\/td>\nRich Source<\/td>\nDeficiency Disease<\/td>\n<\/tr>\n
          Calciferol<\/td>\n–<\/td>\nRickets<\/td>\n<\/tr>\n
          \u00a0\u00a0\u00a0\u00a0 –<\/td>\npapaya<\/td>\nNight blindness<\/td>\n<\/tr>\n
          Ascorbic acid<\/td>\n–<\/td>\n–<\/td>\n<\/tr>\n
          –<\/td>\nwhole grains<\/td>\nBeriberi<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          Answer:<\/p>\n\n\n\n\n\n\n\n
          Vitamin<\/td>\nRich Source<\/td>\nDeficiency Disease<\/td>\n<\/tr>\n
          Calciferol<\/td>\nliver<\/td>\nRickets<\/td>\n<\/tr>\n
          Retinol<\/td>\npapaya<\/td>\nNight blindness<\/td>\n<\/tr>\n
          Ascorbic acid<\/td>\nCitrus fruits<\/td>\nScurvy<\/td>\n<\/tr>\n
          Thiamine<\/td>\nwhole grains<\/td>\nBeriberi<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          VI. Give abbreviations for the following food standards.<\/span><\/p>\n

            \n
          1. ISI – Indian Standards Institution.<\/li>\n
          2. FPO – Fruit Process Order.<\/li>\n
          3. AGMARK – Agricultural Marking.<\/li>\n
          4. FCI – Food Corporation of India.<\/li>\n
          5. FSSAI – Food Safety and Standard Authority of India.<\/li>\n<\/ol>\n

            VII. Assertion and reason.<\/span><\/p>\n

            Direction: In the following question, a statement of a Assertion is given and a corresponding Reason is given just below it. Of the statements given below, mark the correct answer as:
            \n(a) If both Assertion and Reason are true and the Reason is the correct explanation of Assertion.
            \n(b) If both Assertion and Reason are true but Reason is not the correct explanation of Assertion.
            \n(c) If Assertion is true but Reason is false.
            \n(d) If both Assertion and Reason is false.<\/p>\n

            Chapter 21 Nutrition And Health Question 1.
            \nAssertion: Haemoglobin contains iron.
            \nReason: Iron deficiency leads to anaemia.
            \nAnswer:
            \n(a) If both Assertion and Reason are true and the Reason is the correct explanation of Assertion.<\/p>\n

            Nutrition And Health 9th Class Question 2.
            \nAssertion: AGMARK is a quality control agency.
            \nReason: ISI is a symbol of quality.
            \nAnswer:
            \n(d) If both Assertion and Reason is false.<\/p>\n

            VIII. Very short answers questions.<\/span><\/p>\n

            Samacheer Kalvi. Guru 9th Chapter 21 Nutrition And Health Question 1.
            \nDifferentiate
            \nAnswer:
            \n(a) Kwashiorkor from Marasmus<\/p>\n\n\n\n\n\n
            Kwashiorkor<\/td>\nMarasmus<\/td>\n<\/tr>\n
            1.<\/td>\nIt affects children between 1 to 5 years.<\/td>\nIt affects infants, below the age of one year.<\/td>\n<\/tr>\n
            2.<\/td>\nOccurs due to the diet mainly consists of carbohydrates, but poor in proteins.<\/td>\nOccurs, when the diet is poor in carbohydrates, fats and proteins.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

            (b) Macronutrients from micronutrients<\/p>\n\n\n\n\n\n
            Macronutrients<\/td>\nMicronutrients<\/td>\n<\/tr>\n
            1.<\/td>\nNutrients required in large amount for the proper functions of the cells.<\/td>\nNutrients required in very amount for the proper functions of the cells.<\/td>\n<\/tr>\n
            2.<\/td>\nCalcium, potassium, sodium etc, are \u00a0some macronutrients.<\/td>\nIron, iodine etc are some micro-nutrients.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

            Samacheer Kalvi Guru 9th Chapter 21 Nutrition And Health Question 2.
            \nWhy salt is used as a preservative in food.
            \nAnswer:<\/p>\n

              \n
            1. It removes the moisture content in the food.<\/li>\n
            2. Prevents the growth of bacteria.<\/li>\n
            3. Reduces the activity of microbial enzymes.+<\/li>\n<\/ol>\n

              Samacheer Kalvi Guru Science 9th Chapter 21 Nutrition And Health Question 3.
              \nWhat is an adulterant?
              \nAnswer:
              \nAn adulterant is an undesirable substance added to the food against the food safety standards.<\/p>\n

              Samacheer Kalvi Guru 9th Science Book Back Answers Question 4.
              \nA doctor advises an adolescent girl who is suffering from anaemia to include more of leafy vegetables and dates in her diet. Why so?
              \nAnswer:
              \nThe disease Anaemia occurs due to the deficiency of the mineral iron. Iron is an important component of haemoglobin. Haemoglobin in the blood carries oxygen from the lungs to the body, so the doctor advises the girl to take leafy vegetables as they are the sources of itpn.<\/p>\n

              Samacheer Kalvi Guru 9 Science Chapter 21 Nutrition And Health Question 5.
              \nName any two naturally occurring toxic substances in food.
              \nAnswer:
              \nAlkaloids and Aflatoxin.<\/p>\n

              Samacheer Kalvi.Guru 9th Science Chapter 21 Nutrition And Health Question 6.
              \nWhat factors are required for the absorption of Vitamin D from the food by the body?
              \nAnswer:
              \nThe factor that regulates the absorption of Vitamin D is the presence of dietary fat (Egg, Liver, Dairy products, Fish, etc). When our body absorbs this fat, it also absorbs the dissolved Vitamin D. When the sun rays fall on the skin, the fat is converted into Vitamin D.<\/p>\n

              IX. Short answers.<\/span><\/p>\n

              Samacheerkalvi.Guru 9th Science Chapter 21 Nutrition And Health Question 1.
              \nWrite any one function of of the following minerals.<\/p>\n

                \n
              1. Calcium<\/li>\n
              2. Sodium<\/li>\n
              3. Iron<\/li>\n
              4. Iodine<\/li>\n<\/ol>\n

                Answer:<\/p>\n

                  \n
                1. Calcium: Enamel of teeth.<\/li>\n
                2. Sodium: Maintains fluid balance.<\/li>\n
                3. Iron: Important component of Haemoglobin, which carries Oxygen from Lungs to body.<\/li>\n
                4. Iodine: Formation of Thyroid hormone.<\/li>\n<\/ol>\n

                  Samacheer Kalvi . Guru 9th Chapter 21 Nutrition And Health Question 2.
                  \nExplain the two methods of food preservation.
                  \nAnswer:<\/p>\n

                    \n
                  • SMOKING:
                    \nFood products like Meat and Fish are exposed to smoke. The drying action of the smoke tends to preserve the food.<\/li>\n
                  • Use of Inert gas:
                    \nNitrogen gas is filled in air tight packets of Potato wafers and other products. It prevents the growth of fungus and insects in them.<\/li>\n<\/ul>\n

                    Samacheer Kalvi Guru 9th Standard Chapter 21 Nutrition And Health Question 3.
                    \nWhat are the effects of consuming adulterated food?
                    \nAnswer:<\/p>\n

                      \n
                    • Increases the impurity in the food items<\/li>\n
                    • Lack of Nutritional value<\/li>\n
                    • Leads to various diseases<\/li>\n<\/ul>\n

                      X. Give one reason for the following statements.<\/span><\/p>\n

                      (a) Salt is added as a preservative in Pickles.
                      \nAnswer:
                      \nAddition of salt removes the moisture content in the food by the process of Osmosis.<\/p>\n

                      (b) We should not eat food items beyond the expiry date.
                      \nAnswer:
                      \nToxins are produced by the Bacteria (or) by the enzymes.<\/p>\n

                      (c) Deficiency of Calcium in diet leads to poor skeletal growth
                      \nAnswer:
                      \nDeficiency of Calcium in diet leads to poor skeletal growth because of bone deformities and Osteoporosis in adults.<\/p>\n

                      XI. Long answer questions.<\/span><\/p>\n

                      Samacheer Kalvi Guru 9th Science Guide Chapter 21 Nutrition And Health Question 1.
                      \nHow are Vitamins useful to us? Tabulate the source, deficiency diseases and symptoms of fat soluble Vitamins.
                      \nAnswer:
                      \nVitamins boost the immune system, support normal growth and development.<\/p>\n

                      \u00a0<\/span><\/p>\n\n\n\n\n\n\n\n\n
                      Vitamins<\/td>\nSources<\/td>\nDeficiency disorders<\/td>\nSymptoms<\/td>\n<\/tr>\n
                      Fat Soluble Vitamins\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 .<\/td>\n<\/tr>\n
                      Vitamin A (Retinol)<\/td>\nCarrot, papaya, leafy vegetables, fish liver oil, egg yolk, liver, dairy products<\/td>\nXerophthalmia Nyctalopia (Night blindness)<\/td>\nDryness of Cornea Unable to see in the night (dim light) Scaly Skin<\/td>\n<\/tr>\n
                      Vitamin D (Calciferol)<\/td>\nEgg, liver, dairy products, fish synthesized by the skin in sunlight<\/td>\nRickets (in children)<\/td>\nBowlegs, defective ribs, development of pigeon chest<\/td>\n<\/tr>\n
                      Vitamin E (Tocopherol)<\/td>\nWhole wheat, meat, vegetable oil, milk<\/td>\nSterility in rats, reproductive abnormalities<\/td>\nSterility<\/td>\n<\/tr>\n
                      Vitamin K (Derivative of Quinone)<\/td>\nLeafy vegetables, soya beans, milk<\/td>\nBlood clotting is prevented<\/td>\nExcessive bleeding due to delayed blood clotting<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                      Samacheer Kalvi Guru 9th Standard Science Chapter 21 Nutrition And Health Question 2.<\/span><\/p>\n

                      Explain the role of food control agencies in India.
                      \nAnswer:<\/p>\n

                        \n
                      1. ISI (Indian Standards Institution) known as Bureau of Indian Standard. It Certifies Industrial products like Electrical appliances like switches, wiring cables, water heater, electric motor, kitchen appliances etc.<\/li>\n
                      2. AGMARK (Agricultural Marking) certifies Agricultural and Livestock products like cereals\/essential oils, pulses, honey, butter etc.<\/li>\n
                      3. FPO (Fruit Process Order) certifies the Fruit products like Juice, jams, sauce, canned fruits and vegetables, pickles etc.<\/li>\n
                      4. FSSAI ( Food Safety and Standards Authority of India) responsible for protecting and promoting public health through regulation and supervision of food safety.<\/li>\n<\/ol>\n

                        XII. Higher Order Thinking Skills.<\/span><\/p>\n

                        Samacheer Kalvi Guru 9th Science Solutions Chapter 21 Nutrition And Health Question 1.
                        \nThe doctor advises an adolescent girl who is suffering from anaemia to include more of leafy vegetables and dates in her diet. Why so?
                        \nAnswer:
                        \nIron deficiency is the most common nutrient deficiency in adolescent girls. Insufficient iron can lead to anaemia. Leafy vegetables and dates are rich in iron and other minerals. So the doctor advises to include more of these in the diet.<\/p>\n

                        Samacheer Kalvi Guru 9th Scienc Chapter 21 Nutrition And Healthe Book Question 2.
                        \nSanjana wants to buy a jam bottle in a grocery shop. What are the things she should observe on the label before purchasing it?
                        \nAnswer:<\/p>\n

                          \n
                        1. Name of the product<\/li>\n
                        2. Manufacturer\u2019s details, Contents\/Ingredients<\/li>\n
                        3. Net Weight<\/li>\n
                        4. Maximum Retail Price (MRP)<\/li>\n
                        5. Date of Manufacture<\/li>\n
                        6. Date of Expiry<\/li>\n
                        7. Date of best before use<\/li>\n<\/ol>\n

                          Activity<\/span><\/p>\n

                          Samacheerkalvi.Guru 9th Chapter 21 Nutrition And Health Question 1.
                          \nLet each of the student bring any food packet (jam, juice, pickle, bread, biscuit, etc). Note down the details like name of the product, manufacturer\u2019s details, contents\/ ingredients, net weight, Maximum Retail Price (MRP), date of manufacture, date of expiry\/best before twelve months from the date of manufacture and standardized marks like ISI, AGMARK or FPO printed on the label for each of the items to create awareness.
                          \nAnswer:<\/p>\n

                            \n
                          • Name of the product – Thenkuzhal.<\/li>\n
                          • Manufacturer\u2019s details – Sri Krishna Sweets. Handmade to provide authentic taste.<\/li>\n
                          • Ingredients – Rice flour, Refined vegetable oil, Urud dhal, Butter, Iodized salt, Cumin, Asafoetida.<\/li>\n
                          • Net weight – 500 gms.<\/li>\n
                          • Maximum Retail Prize – (MRP) ? 100.<\/li>\n
                          • Date of Manufacture – 09.04.2018.<\/li>\n
                          • Date of Expiry – Best before 30 days from the date of manufacture.<\/li>\n<\/ul>\n

                            Samacheer Kalvi 9th Science Nutrition and Health Additional Questions<\/h3>\n

                            I. Fill in the blanks.<\/span><\/p>\n

                              \n
                            1. Carbohydrates are the chief source of …………………<\/li>\n
                            2. …………… also known as Triglycerides are the Esters of free fatty acid chains and Glycerol.<\/li>\n
                            3. ………………. are the constituents of teeth, bones, tissues, blood, muscle and nerve cells.<\/li>\n
                            4. Vitamin Bl, B2, B3, B6, B12 and Vitamin C are ……………… soluble vitamins.<\/li>\n
                            5. In ………………, the food materials are kept inside a cold room in a temperature range of 23\u00b0C to 30\u00b0C.<\/li>\n
                            6. …………….. is declared as Global Iodine Deficiency Day.<\/li>\n
                            7. ………………… regulates the nerve and muscle activity.<\/li>\n
                            8. ……………. are the enzymes involved in the breakdown of fats in the small intestine during the process of digestion.<\/li>\n
                            9. ……………….. is found in Honey, Sugarcane and fruits.<\/li>\n
                            10. ……………… is stored in our liver and muscles.<\/li>\n<\/ol>\n

                              Answer:<\/p>\n

                                \n
                              1. energy<\/li>\n
                              2. Fats<\/li>\n
                              3. Calcium<\/li>\n
                              4. Water<\/li>\n
                              5. Deep freezing<\/li>\n
                              6. October 21st<\/li>\n
                              7. Potassium<\/li>\n
                              8. Lipase<\/li>\n
                              9. Sucrose<\/li>\n
                              10. Glycogen<\/li>\n<\/ol>\n

                                II. Mention whether the following statements are True or False. If False give the correct statements.<\/span><\/p>\n

                                  \n
                                1. Carbohydrates are inorganic compounds composed of Nitrogen, Sulphur and Potassium – False.
                                  \nCorrect Statement: Carbohydrates are Organic compounds, composed of Carbon, Hydrogen and Oxygen.<\/li>\n
                                2. Proteins are polymer chains made of Amino acids linked together by Peptide bonds. – True<\/li>\n
                                3. Goitre is the swelling of the region below the neck, due to the enlargement of Thyroid gland, due to Calcium deficiency – False.
                                  \nCorrect Statement: Goitre is the swelling of the region below the neck, due to the enlargement of Thyroid gland, due to Iodine deficiency.<\/li>\n
                                4. Addition of oil in pickles prevents the contact of air with the pickle – True<\/li>\n
                                5. The synthetic preservatives do not delay the microbial growth and do not keep the food safe for long duration – False.
                                  \nCorrect Statement: The synthetic preservatives delay the microbial growth and keep the food safe for long duration.<\/li>\n
                                6. Dried Neem leaves and turmeric are used to store food grains in our home to protect the grain from insects and Beetles – True<\/li>\n
                                7. Food should be pure, nutritious and free from any adulteration for proper maintenance of human health – True<\/li>\n<\/ol>\n

                                  III. Answer shortly.<\/span><\/p>\n

                                  Samacheerkalvi.Guru 9th Chapter 21 Nutrition And Health Question 1.
                                  \nWhat is Malnutrition?
                                  \nAnswer:
                                  \nAbsence of certain nutrients in our daily diet over a long period of time leads to deficiency diseases. This condition is called Malnutrition.<\/p>\n

                                  Question 2.
                                  \nName any two Protein Energy Malnutrition (PEM) diseases.
                                  \nAnswer:<\/p>\n

                                    \n
                                  1. Kwashiorkor.<\/li>\n
                                  2. Marasmus.<\/li>\n<\/ol>\n

                                    Samacheer Kalvi Guru 9th Guide Chapter 21 Nutrition And Health Question 3.
                                    \nDefine Vitaminosis. Give an example.
                                    \nAnswer:
                                    \nAny disease caused by the presence of an excess of Vitamin is called as Vitaminosis.
                                    \nExample. An excess of Vitamin A is called Hyper Vitaminosis A.<\/p>\n

                                    Samacheer Kalvi Guru 9 Chapter 21 Nutrition And Health Question 4.
                                    \nWhat is a balanced diet?
                                    \nAnswer:
                                    \nA diet containing essential nutrients in right proportion for normal growth and development and to prevent Malnutrition is called Balanced diet.<\/p>\n

                                    Samacheer Kalvi. Guru 9th Science Chapter 21 Nutrition And Health Question 5.
                                    \nWhat are the signs of the food spoilage?
                                    \nAnswer:
                                    \nChange in the appearance of food, its colour, texture, odour and taste are some of the signs of food spoilage.<\/p>\n

                                    Question 6.
                                    \nWhy is food preserved?
                                    \nAnswer:<\/p>\n

                                      \n
                                    1. To increase the shelf life of food.<\/li>\n
                                    2. To retain the colour, texture, flavour and nutritive value.<\/li>\n
                                    3. To increase the food supply.<\/li>\n
                                    4. Decrease the wastage of food.<\/li>\n<\/ol>\n

                                      Question 7.
                                      \nHow does microbial contamination occur?
                                      \nAnswer:
                                      \nMicrobial contamination occurs due to the presence of pathogens like Escherichia coli, Salmonella in fruits, vegetables, and ready-to-eat meat and poultry products.<\/p>\n

                                      IV. Match the following.<\/span><\/p>\n

                                      Question 1.<\/p>\n\n\n\n\n\n\n\n
                                      Potassium<\/td>\nDermatitis<\/td>\n<\/tr>\n
                                      Vitamin B6<\/td>\nPellagra<\/td>\n<\/tr>\n
                                      Omega – 3<\/td>\nA vital solvent<\/td>\n<\/tr>\n
                                      Vitamin B3<\/td>\nMuscular fatigue<\/td>\n<\/tr>\n
                                      Water<\/td>\nEssential fatty acid<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                                      Answer:<\/p>\n

                                        \n
                                      1. (d) Muscular fatigue<\/li>\n
                                      2. (a) Dermatitis<\/li>\n
                                      3. (e) Essential fatty acid<\/li>\n
                                      4. (b) Pellagra<\/li>\n
                                      5. (c) a Vital solvent<\/li>\n<\/ol>\n

                                        V. Answer the following in detail.<\/span><\/p>\n

                                        Question 1.
                                        \nWhat is food spoilage? What are the factors responsible for food spoilage?
                                        \nAnswer:
                                        \nFood spoilage is an undesirable change in the food\u2019s normal state and is not suitable for eating is called food spoilage. There are two factors responsible for food spoilage.<\/p>\n

                                          \n
                                        1. Internal Factors: Internal factors include enzymatic activities and moisture content of the food.<\/li>\n
                                        2. External Factors: External factors like adulterants in food, lack of storage facilities, Unhygienic cooking area, microorganisms etc are responsible for food spoilage.<\/li>\n<\/ol>\n

                                          Question 2.
                                          \nExplain the types of adulterants.
                                          \nAnswer:
                                          \n\"Samacheer
                                          \nThere are three types of Adulterants. They are as follows.<\/p>\n

                                            \n
                                          1. Natural Adulterants:
                                            \nNatural toxic substances occur in poisonous Mushrooms, Prussic acid in seeds of apples, cherry etc, marine toxins, fish oil poisoning etc, Pollutants in air, water and land are also Natural pollutants.<\/li>\n
                                          2. Unintentional Adulterants:
                                            \nSome adulterants are added unknowingly by Pesticide residues, Droppings of Rodents, Insects, rodent bites and larva in food during its storage.<\/li>\n
                                          3. Intentional Adulterants:\n
                                              \n
                                            • Addition of preservatives like Vinegar, Citric acid, Sodium bicarbonate, Hydrogen peroxide in milk, food flavors, Artificial sweeteners etc,<\/li>\n
                                            • Addition of chemicals like Calcium Carbide to ripen the bananas and Mangoes.<\/li>\n
                                            • Food colour like Metallic Lead is used to give colours for vegetables like Bitter Gourd, Peas etc.<\/li>\n
                                            • Edible synthetic wax like Shellac or Camauba wax is coated on fruits like Apple and pear.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                                              Question 3.
                                              \nExplain some simple techniques used to detect adulterants at home.
                                              \nAnswer:<\/p>\n

                                                \n
                                              1. Milk:
                                                \nPlace a drop of milk on a polished surface. Pure milk flows slowly, leaving a trail behind. Milk with water will flow fast, without leaving a trail.<\/li>\n
                                              2. Honey:
                                                \nDip a cotton wick in Honey and light it with a match stick. Pure Honey bums, but adulterated honey gives a cracking sound.<\/li>\n
                                              3. Sugar:
                                                \nDissolve sugar. If chalk powder is added as an adulterant, it will settle down.<\/li>\n
                                              4. Coffee Powder:
                                                \nSprinkle a few pinches of Coffee powder in a glass of water. Coffee powder floats. If it is adulterated with Tamarind powder, it settles down.<\/li>\n
                                              5. Food Grains:
                                                \nFoodgrains are mixed with stones, sand grit, marble, etc. They are removed by Sorting, handpicking, and washing.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                                You can Download\u00a0Samacheer Kalvi 9th Science Book Solutions\u00a0Guide Pdf, Tamilnadu State Board help you to revise the complete Syllabus and score more marks in your examinations. Tamilnadu Samacheer Kalvi 9th Science Solutions Chapter 21 Nutrition and Health Samacheer Kalvi 9th Science Nutrition and Health Textbook Exercises I. Choose the best answer. Chapter 21 Nutrition And […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[3],"tags":[],"blocksy_meta":"","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/posts\/5960"}],"collection":[{"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/comments?post=5960"}],"version-history":[{"count":0,"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/posts\/5960\/revisions"}],"wp:attachment":[{"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/media?parent=5960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/categories?post=5960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samacheerguru.com\/wp-json\/wp\/v2\/tags?post=5960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}