CTET Paper II (Upper Primary: Class 6-8)

Food - Nutrients Sources Deficiency Diseases Food Preservation question bank (Mathematics & Science)

Practice 32 free CTET Paper II (Upper Primary: Class 6-8) Mathematics & Science - Food - Nutrients Sources Deficiency Diseases Food Preservation questions with answers and step-by-step solutions.

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Q1.

A teacher sets up an experimental verification of food nutrients in the classroom. A student takes a crushed food sample, adds a few drops of copper sulfate solution and caustic soda solution, and observes that the mixture turns violet. Which of the following pedagogical strategies is best to help students analyze why this color change occurs?

Topic: Food - Nutrients Sources Deficiency Diseases Food Preservation | Source: AI Generated (CTET Paper II (Upper Primary: Class 6-8))

(A)

Directly telling the students that violet color confirms the presence of fats due to emulsion breakdown.

(B)

Asking students to compare this test with the iodine test to understand that different reagents target specific chemical bonds in biomolecules.

(C)

Instructing students to memorize the color chart of all food tests for the upcoming examination.

(D)

Replacing the caustic soda with dilute hydrochloric acid to see if the violet color remains stable.

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Q2.

A middle school science teacher wants to address the misconception among students that 'preservatives are synthetic poisons added to food.' Which classroom activity aligns best with constructivist principles and NCF 2005 guidelines?

Topic: Food - Nutrients Sources Deficiency Diseases Food Preservation | Source: AI Generated (CTET Paper II (Upper Primary: Class 6-8))

(A)

Dictating notes on chemical and natural food preservation methods and their ill effects.

(B)

Showing a video documentary on industrial food processing plants without any discussion.

(C)

Having students investigate how salt and sugar inhibit microbial growth through osmotic pressure using raw mango slices in small jars.

(D)

Asking students to conduct a survey on the market price of organic versus preserved foods.

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