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Question-1
The food – borne illness organism often associated with small cuts and boils is:
(A)
Listeria
(B)
Staphylococcus
(C)
C. Botulinum
(D)
Salmonella
Question-2
With regard to the stages of syphilis:
(A)
The characteristic chancre of primary - stage syphilis will go away by itself even if left untreated .
(B)
Secondary - stage syphilis is characterized by a painful rash and severe itching.
(C)
Neurosyphilis may develop during latent syphilis.
(D)
Primary - stage syphilis often involves mental changes categorized as insanity.
Question-3
Vaccines are available for all of the following EXCEPT:
(A)
Hepatitis A
(B)
Hepatitis B
(C)
Hepatitis C
(D)
Tetanus
Question-4
Those at greatest risk for food - borne illness include:
(A)
Pregnant women
(B)
Infants and children
(C)
Immunosuppressed individuals
(D)
All of the above
Question-5
Passive immunization is routinely administered to individuals exposed to certain microbial pathogens that cause disease, EXCEPT:
(A)
Botulism
(B)
Diphtheria
(C)
Hepatitis
(D)
Chicken pox
Question-6
Substances used to preserve foods by lowering the PH are:
(A)
Vinegar and citric acid
(B)
Smoke and irradiation
(C)
Baking power and soda
(D)
Salt and sugar
Question-7
The following diseases are caused by enteroviruses EXCEPT :
(A)
Pleurodynea
(B)
Glomerulonephritis
(C)
Paralysis
(D)
Meningitis
Question-8
The disease that is non - communicable is:
(A)
Malaria
(B)
AIDS
(C)
Marasmus
(D)
Jaundice
Question-9
Lymphadenopathy is another term for which stage of AIDS?
(A)
The final stage
(B)
Asymptomatic carrier stage
(C)
The third stage of the syndrome
(D)
Initial infection
Question-10
Pasteurization involves the:
(A)
Exposure of food to high temperatures for short periods to destroy harmful microorganisms
(B)
Exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage
(C)
Fortification of foods with vitamins A and D
(D)
Use of irradiation to destroy certain pathogens in foods
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Cambridge Secondary Grade 9
IGCSE
Practice in Related Chapters
The Interdependence of Living Organisms
Feeding
Keeping Healthy
Transport in Plants
Classification
Cells and Tissues
Movement in and out of Cells
Personal Health
Animal Nutrition
Reproduction
Sensitivity
Cells the Building Blocks
Genetics
The Skeleton, Muscles and Movement
A Sexual Reproduction and Cloning Plants
The Senses
Survival
Co-ordination
Energy for Respiration
The Chemicals of Living Cells
How Substances Get In and Out of Cells
Plants for Food
Photosynthesis and Nutrition in Plants
Plant Structure and Function
Food and Diet
The Human Impact on the Environment
Digestion, Absorption and Use of Food
The Blood Circulatory System
Breathing
Excretion and the Kidneys
Human Reproduction
Classification
Conservation
Micro Organisms
Reproduction in Flowering Plants
Movement and Locomotion
Growth and Development
Disease: causes, transmission and control
Ecosystems
Population
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