Question

Match List-I with List-II.

List-I	List-II
A. Chlorophyll B. Carotene C. Anthocyanin D. Xanthophyll	I. Red (Tomato/Beetroot) II. Green (leafy vegetables) III. Orange (Carrots) IV. Yellow (Corn Egg yolk)

• A. A-I, B-II, C-III, D-IV
• B. A-II, B-III, C-I, D-IV
• C. A-III, B-IV, C-II, D-I
• D. A-IV, B-I, C-III, D-II

Hint:

Lactose → Milk, Fructose → Fruits, Maltose → Malt.

Answer 1

The Correct Option is B

Concept: Different carbohydrates are associated with specific food sources.

Step 1: Lactose (A).

• Known as milk sugar So, A $\rightarrow$ II.

Step 2: Maltose (B).

• Formed during malting of cereals So, B $\rightarrow$ III.

Step 3: Fructose (C).

• Found in fruits and honey So, C $\rightarrow$ I.

Step 4: Amylopectin (D).

• Component of starch
• Found in cereals like rice and wheat So, D $\rightarrow$ IV.

Step 5: Final matching. \[ A-II,\; B-III,\; C-I,\; D-IV \] Final Conclusion:
Option (2) is correct.