List I | Type of Food | List II: % trans fatty acids/gram |
---|---|---|
A | French Fries | (i) 2 |
B | Pizza | (ii) 28 |
C | Muffin | (iii) 9 |
D | Chocolate Bar | (iv) 14 |
List-I | List-II | ||
1 | Vitamin A | p | Bitter gourd |
2 | Single cell protein | q | Beans |
3 | Vitamin C | r | Carrots |
4 | Protein | s | Spirulina spp |
List - I Organisms | List – II Mode of Nutrition | ||
A. | Euglenoid | i. | Parasitic |
B. | Dinoflagellate | ii. | Saprophytic |
C. | Slime mould | iii. | Photosynthetic |
D. | Plasmodium | iv. | Switching between photosynthetic and heterotrophic mode |
List I | List II | ||
A. | Iron | I. | Synthesis of auxin |
B. | Zinc | II. | Component of nitrate reductase |
C. | Boron | III. | Activator of catalase |
D. | Molybdenum | IV. | Cell elongation and differentiation |
The naturally occurring inorganic nutrient found in the soil and food that is necessary for the proper functioning of animal and plant bodies is defined as nutrition. Minerals are vital elements essential for the body.
Read More: Mineral Nutrition