Topic: Science Questions related to Plant Pigments, Colours & Pungency
On this page, we will discuss important science questions on the topic of Plant Pigments, Colours & Pungency, and this will be helpful for the UPPSC/UP PCS exam and other state-level competitive exams.
Some key facts on this topic are:
- The pungency or heat in chilli peppers is due to the presence of a chemical compound called capsaicin.
- The red color of a ripe chilli is due to the presence of a pigment called capsanthin.
- The pungent flavor in Radish is due to the presence of Isothiocyanates.
- The red color of a tomato is due to the presence of a carotenoid pigment called lycopene.
- The bitterness of bitter gourd is due to the presence of "momordicines".
- The orange color and vitamin A precursor in carrots are due to the presence of beta-carotene.
- The yellow color in fruits and plants is due to the presence of carotenoids ( carotenes and xanthophylls) and flavonoids.
- The green color and the process of photosynthesis in plants are both due to the presence of chlorophyll.
- The red, purple, and blue colors in plant flowers and fruits come mainly from water-soluble pigments called "anthocyanins".
- Pungency in onion is due to the sulfur-containing compound " Allyl propyl disulfide".
- Pungency in garlic is due to the sulfur-containing compound "allicin"
- The astringent taste of amla (Indian gooseberry) is due to the presence of "tannins".
1. Pungency in chilli is due to the presence of:
a) Lycopene
b) Anthocyanin
c) Carotene
d) Capsaicin
Answer: d) Capsaicin
Capsaicin creates the hot/pungent sensation of chilli.
2. The red colour of tomato is due to the presence of:
a) Chlorophyll
b) Lycopene
c) Anthocyanin
d) Xanthophyll
Answer: b) Lycopene
Lycopene is a red carotenoid pigment found abundantly in ripe tomatoes.
3. The yellow colour of many flowers and leaves is due to the presence of:
a) Anthocyanin
b) Chlorophyll
c) Xanthophyll
d) Lycopene
Answer: c) Xanthophyll
Xanthophyll is a yellow carotenoid pigment.
4. Which pigment is responsible for the green colour of leaves?
a) Chlorophyll
b) Carotene
c) Lycopene
d) Anthocyanin
Answer: a) Chlorophyll
Chlorophyll absorbs mainly red and blue light and reflects green light.
5. The orange colour of carrot is due to the presence of:
a) Lycopene
b) β-Carotene
c) Anthocyanin
d) Chlorophyll
Answer: b) β-Carotene
β-Carotene is required for vitamin A.
6. Anthocyanins are responsible for which colours in plants?
a) Green only
b) Red, purple and blue
c) Orange only
d) Yellow only
Answer: b) Red, purple and blue
Anthocyanin pigments commonly produce red, purple and blue colours in flowers, fruits and leaves.
7. Which pigment is responsible for the red colour of watermelon?
a) Lycopene
b) Chlorophyll
c) Xanthophyll
d) Anthocyanin
Answer: a) Lycopene
Lycopene occurs in tomato, watermelon, and some other red-coloured fruits.
8. Pungency in onion is primarily associated with:
a) Capsaicin
b) Allyl propyl disulfide
c) Lycopene
d) Anthocyanin
Answer: b) Allyl propyl disulfide
Onion's characteristic pungency is associated with sulfur-containing compounds.
9. Which pigment is mainly responsible for the colour of ripe red chilli?
a) Lycopene
b) Capsanthin
c) Chlorophyll
d) Anthocyanin
Answer: b) Capsanthin
Capsanthin is an important red carotenoid pigment in ripe chilli.
10. Which pigment helps plants in photosynthesis along with chlorophyll?
a) Carotenoids
b) Capsaicin
c) Anthocyanin only
d) Lycopene only
Answer: a) Carotenoids
Carotenoids such as carotene and xanthophyll function as accessory pigments and also help protect photosynthetic machinery from excessive light.
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