Everyday Science MCQs

A. Proteins B. Fats C. Fiber D. Carbohydrates

A. Make the food difficult to digest B. Reduce the nutrition value of food C. Make food Poison D. None As it turns out, heat speeds up chemical reactions and this affects the food both in good and bad ways. Overcooking can affect the quality of food – firstly it makes food harder to digest … Read more

A. Evaporation B. Volatile C. Condense D. None

A. Malaria B. Tetanus C. Cancer D. None of these Tetanus, also called lockjaw, is a serious infection caused by Clostridium tetani. This bacterium produces a toxin that affects the brain and nervous system, leading to stiffness in the muscles. If Clostridium tetani spores are deposited in a wound, the neurotoxin interferes with nerves that … Read more

A. 8000 F B. 9000 F C. 10,832 F D. None of these

A. 5 Dozen B. 10 Dozen C. 12 Dozen D. None of them A gross refers to a group of 144 items (a dozen dozen or a square dozen, 122). A great gross refers to a group of 1728 items (a dozen gross or a cubic dozen, 123). A small gross or a great hundred … Read more

A. Natural  B. Artificial C. Navigation D. None of these

A. Slightly Acidic B. Slightly Basic C. Highly Acidic D. Highly Basic Actually, milk has a pH of around 6.5 to 6.7, which makes it slightly acidic. Some sources cite milk as being neutral since it is so close to the neutral pH of 7.0.

A. inductance B. voltage C. capacitance D. None of these Farad, unit of electrical capacitance (ability to hold an electric charge), in the metre–kilogram–second system of physical units, named in honour of the English scientist Michael Faraday. The capacitance of a capacitor is one farad when one coulomb of electricity changes the potential between the … Read more

A. Insomnia B. Microcytic anemia C. Pernicious anemia D. None Of these