Digestion and Absorption MCQs and Answers

Digestion and Absorption MCQs and Answers deals with the significant segments of our food are sugars, proteins, and fats and their Digestion and Absorption. Nutrients and minerals are likewise needed in little amounts. Food gives energy and natural materials to develop and fix tissues. The water we take in assumes a significant part in metabolic cycles and forestalls the parchedness of the body. Our body can’t use bio-macromolecules in food in their unique structure.

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1. A large lymph vessel present in the villus of small intestine is called

  • crypts
  • lacteal
  • Peyer’s patches
  • valve of kerkring

Answer: lacteal

2. Which of the following match is correct?

  • Renin-Protein
  • Trypsin-starch
  • Invertase-Sucrase
  • Amylase-Lactose

Answer: Invertase-Sucrase

3. Match the following columns

Column -IColumn-II
a-Salivary amylase1. Proteins
b -Bile salts2. Milk protein
c-Renin3. starch
d-Pepsin4. Lipids
e-Steapsin5. Emulsification of fats
  • 5 4 1 2 3
  • 3 5 2 1 4
  • 2 3 5 4 1
  • 2 3 4 5 1

Answer: 3 5 2 1 4

4. Which one of the following sugar is most rapidly absorbed in the human gut?

  • Glucose
  • Fructose
  • Galactose
  • Sucrose

Answer: Galactose

5. Select the true statement regarding the digestion and absorption of food in humans.

  • Oxyntic cell in human stomach secretes proenzymes, pepsinogen and trypsinogen
  • Chylomicrons are small lipoprotein vesicles which are transported from the intestine into blood capillaries
  • About 70% of the starch is hydrolysed by salivary amylase
  • Fructose and amino acids are absorbed through the intestinal mucosa with the help of carrier ions like Na+

Answer: Chylomicrons are small lipoprotein vesicles which are transported from the intestine into blood capillaries

6. Absorption of fat occours through the process of

  • active transport
  • passive transport
  • osmosis
  • simple diffusion

Answer: simple diffusion

7. What is common among amylase, renin and trypsin?

  • all are produced in stomach
  • all act at a pH lower than 7
  • all are proteins
  • all are proteolytic enzymes

Answer: all are proteins

8. What name would you suggest for a thoroughly mixed food with gastric juices by the churning movements of muscular stomach wall?

  • Bolus
  • Chyme
  • Either bolus or chime
  • None of these

Answer: Chyme

9. Which is the inactive form of enzyme, pepsin?

  • Pepsinogen
  • Protease
  • Trypsin
  • Peptones

Answer: Pepsinogen

10. Pepsinogen is converted into active form of enzyme pepsin with the help of which of the following compound?

  • Proenzyme
  • Hydrochloric acid
  • Electrolyte
  • Bicarbonates

Answer: Hydrochloric acid

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Class 11 Biology Questions and AnswersClass 12 Biology Questions and Answers
Chapter 1: The Living WorldChapter 1: Reproduction in Organisms
Chapter 2: Biological ClassificationChapter 2: Sexual Reproduction in Flowering Plants
Chapter 3: Plant KingdomChapter 3: Human Reproduction
Chapter 4: Animal KingdomChapter 4: Reproductive Health
Chapter 5: Morphology of Flowering PlantsChapter 5: Principles of Inheritance and Variation
Chapter 6: Anatomy of Flowering PlantsChapter 6: Molecular Basis of Inheritance
Chapter 7: Structural Organisation in AnimalsChapter 7: Evolution
Chapter 8: Cell The Unit of LifeChapter 8: Human Health and Disease
Chapter 9: BiomoleculesChapter 9: Strategies for Enhancement in Food Production
Chapter 10: Cell Cycle and Cell DivisionChapter 10: Microbes in Human Welfare
Chapter 11: Transport in PlantsChapter 11: Biotechnology:Principles And Processes
Chapter 12: Mineral NutritionChapter 12: Biotechnology and its Applications
Chapter 13: Photosynthesis in Higher PlantsChapter 13: Organisms and Populations
Chapter 14: Respiration in PlantsChapter 14: Ecosystem
Chapter 15: Plant Growth and DevelopmentChapter 15: Biodiversity and Conservation
Chapter 16: Digestion and AbsorptionChapter 16: Environmental Issues
Chapter 17: Breathing and Exchange of Gases 
Chapter 18: Body Fluids and Circulation 
Chapter 19: Excretory Products and their Elimination 
Chapter 20: Locomotion and Movement 
Chapter 21: Neural Control and Coordination 
Chapter 22: Chemical Coordination and Integration