Q50. A packet of potato chips is filled with nitrogen gas before sealing. What is the main reason for using nitrogen in the packet?
[RRB Group D, 9 August 2026, Shift 2]
(A) Nitrogen increases the crispness of chips
(B) Nitrogen removes moisture from chips
(C) Nitrogen prevents oxidation of oils and fats
(D) Nitrogen reacts with oil to stabilize it
Answer: (C) Nitrogen prevents oxidation of oils and fats
Explanation: Nitrogen is comparatively inert under packaging conditions and displaces oxygen in the packet. Reduced oxygen exposure slows oxidation of the fats present in fried chips. This helps preserve flavour, prevents rancid odours and extends shelf life.
Q49. India, in October 2025, developed its first indigenously discovered antibiotic, effective against resistant respiratory infections. What is its name?
[RRB NTPC Undergraduate CBT-I, 20 June 2026, Shift 1]
(A) Azithromycin
(B) Nafithromycin
(C) Penicillin-G
(D) Cefixime
Answer: (B) Nafithromycin
Explanation: Nafithromycin is an antibiotic developed in India by Wockhardt and intended for certain bacterial respiratory infections, including community-acquired bacterial pneumonia. It represents domestic pharmaceutical research focused on tackling antibiotic resistance; it is not a treatment for viral respiratory illnesses.
Q48. What leads to rancidity in food products?
[RRB NTPC Graduate CBT-I, 19 March 2026, Shift 3]
(A) Evaporation
(B) Fermentation
(C) Reduction
(D) Oxidation
Answer: (D) Oxidation
Explanation: Rancidity frequently arises when oxygen reacts with fats and oils, particularly unsaturated lipids. This oxidation forms compounds responsible for objectionable smells and flavours. Airtight storage, suitable antioxidants and protection from excess heat and light help slow the deterioration.
Q47. Which nutrient is primarily responsible for building and repairing tissues in the human body?
[RRB NTPC Graduate CBT-I, 16 March 2026, Shift 2]
(A) Carbohydrates
(B) Proteins
(C) Fats
(D) Vitamins
Answer: (B) Proteins
Explanation: Proteins consist of amino acids that the body uses to build enzymes, muscles, structural tissues and repair materials. Although proteins can provide energy, growth and tissue maintenance are central functions. Dietary sources include pulses, eggs, dairy products, fish and legumes.
Q46. Why is it important to keep the level of vitamins A and K high in poultry feeds for broilers?
[RRB JE CBT-I, 20 February 2026, Shift 1]
(A) To increase their tolerance to cold weather
(B) To ensure proper nutrition for healthy growth and development
(C) To make broilers resistant to external parasites
(D) To reduce the size of eggs
Answer: (B) To ensure proper nutrition for healthy growth and development
Explanation: Fast-growing broiler chickens need balanced micronutrients in addition to protein and energy. Vitamin A supports normal development and epithelial health, while vitamin K is essential for blood clotting. Adequate dietary amounts help sustain healthy growth and physiological functions.
Q45. Which of the following nutritional concerns are being highlighted in the food awareness campaign launched by the Ministry of Health and Family Welfare on the occasion of World Food Safety Day, 2025?
[RRB Group D, 5 February 2026, Shift 1]
(A) Excess iron and protein
(B) High fibre and calcium
(C) Low vitamin C and zinc
(D) Hidden sugars, fats and oils
Answer: (D) Hidden sugars, fats and oils
Explanation: The campaign drew attention to less obvious sources of sugar, fat and oil in everyday packaged or prepared foods. Excess consumption can worsen diet quality. Reading nutrition labels and assessing overall dietary patterns can help consumers make more informed choices.
Q44. Which vitamin is synthesized by intestinal microbiota?
[SSC CPO, 11 December 2025, Shift 2]
(A) Vitamin C
(B) Vitamin K
(C) Vitamin E
(D) Vitamin D
Answer: (B) Vitamin K
Explanation: Certain gut bacteria synthesize forms of vitamin K, which participates in activating proteins needed for normal blood coagulation. Dietary vitamin K also comes from leafy green vegetables. This fat-soluble vitamin has important functions in bone-associated protein metabolism as well.
Q43. Consider the following vitamins:
1. Vitamin D;
2. Vitamin B12;
3. Vitamin K;
4. Vitamin C.
Which of them are water soluble?
[RRB NTPC Undergraduate CBT-I, 21 August 2025, Shift 2]
(A) Only 2 and 3
(B) Only 1 and 2
(C) Only 1, 2 and 3
(D) Only 2 and 4
Answer: (D) Only 2 and 4
Explanation: Vitamin B12 and vitamin C belong to the water-soluble group. Vitamins D and K are fat-soluble, along with A and E. Solubility influences absorption, transport and storage, although vitamin B12 can be stored in significant amounts by the body.
Q42. Which of the following is classified as micronutrients?
[RRB NTPC Undergraduate CBT-I, 8 August 2025, Shift 1]
(A) Fats
(B) Vitamins
(C) Proteins
(D) Carbohydrates
Answer: (B) Vitamins
Explanation: Vitamins are micronutrients because the body generally requires them in small quantities. Minerals are also micronutrients. Carbohydrates, fats and proteins are macronutrients, usually needed in larger quantities to provide energy, structural material and other essential metabolic functions.
Q41. Which of the following combinations correctly matches the vitamin with its function and deficiency disorder?
[SSC Selection Post, Higher Secondary Level, 31 July 2025, Shift 2]
(A) Vitamin A – Promotes calcium absorption – Deficiency causes scurvy
(B) Vitamin D – Regulates vision pigments – Deficiency leads to pellagra
(C) Vitamin B12 – Aids nerve function and red blood cell formation – Deficiency causes pernicious anaemia
(D) Vitamin C – Supports blood clotting – Deficiency leads to night blindness
Answer: (C) Vitamin B12 – Aids nerve function and red blood cell formation – Deficiency causes pernicious anaemia
Explanation: Vitamin B12 is important for DNA synthesis, neurological function and normal red blood cell maturation. Autoimmune loss of intrinsic factor can cause pernicious anaemia by preventing B12 absorption. The other alternatives mismatch vitamins with their established physiological roles or deficiencies.