Lecture 15 Thiamine - MC

Question 1

What distinction does thiamine hold in the history of vitamins?
A) It was the first vitamin to be artificially synthesized.
B) It was the last vitamin to be discovered.
C) It was the first vitamin to be discovered.
D) It is the only vitamin not required by humans.

Answer 1

C

Question 2

Which disease is associated with a deficiency of thiamine?
A) Scurvy
B) Pellagra
C) Beriberi
D) Rickets

Answer 2

C

Question 3

In which form is thiamine primarily found in plant sources?
A) Thiamine pyrophosphate
B) Free non-phosphorylated thiamine
C) Bound to proteins
D) As thiamine mononitrate

Answer 3

B

Question 4

How does cooking affect thiamine content in food?
A) Cooking enhances thiamine absorption.
B) Exposure to heat destroys thiamine, leading to some loss.
C) Thiamine content increases with cooking.
D) Cooking has no effect on thiamine levels.

Answer 4

B

Question 5

What is the primary function of thiamine in the body?
A) Acts as an antioxidant and enhances immune function.
B) Supports growth and development and helps maintain eye health.
C) Acts as a coenzyme in energy metabolism and other vital functions.
D) Enhances calcium absorption and bone mineralization.

Answer 5

C

Question 6

*In which capacity does thiamine play a role in nerve function?
A) Enhances the production of myelin sheath.
B) Activates chloride transport in nerve membranes.
C) Increases dopamine production.
D) Regulates thyroid hormone synthesis.

Answer 6

B