Question

Match List I with List - II.

List - I	List - II
A. Carbohydrate	I. \(9.4\ \text{cal/g}\)
B. Fat	II. \(4.1\ \text{cal/g}\)
C. Proteins	III. \(7.1\ \text{cal/g}\)
D. Alcohol	IV. \(5.4\ \text{cal/g}\)

Choose the correct answer from the options given below:

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

Hint:

Fats always provide the highest energy content per gram (9.4 $\text{cal/g}$), while carbohydrates provide the lowest baseline (4.1 $\text{cal/g}$).

Answer 1

The Correct Option is C

Step 1: Concept The gross energy value (calorific value) of a food component represents the absolute amount of heat liberated by the complete combustion of one gram of that substance in a bomb calorimeter.

Step 2: Meaning Calorific values differ across macronutrients and substances due to their relative chemical ratios of carbon, hydrogen, and oxygen atoms.

Step 3: Analysis * Carbohydrates (A) yield approximately 4.1 $\text{cal/g}$ upon complete physical oxidation in a calorimeter $\rightarrow$ (A-II). * Fats (B) are highly reduced lipid structures and release the highest amount of thermal energy, around 9.4 $\text{cal/g}$ $\rightarrow$ (B-I). * Proteins (C) release an intermediate gross combustion value of roughly 5.4 $\text{cal/g}$ $\rightarrow$ (C-IV). * Alcohol (D) provides an intermediate energy density value of roughly 7.1 $\text{cal/g}$ $\rightarrow$ (D-III).

Step 4: Conclusion Matching these parameters gives the configuration A-II, B-I, C-IV, D-III, which aligns with option C. Final Answer: (C)