General Science/Everyday Science MCQs
Topic Notes: General Science/Everyday Science
MCQs and preparation resources for competitive exams, covering important concepts, past papers, and detailed explanations.
Plato
- Biography: Ancient Greek philosopher (427–347 BCE), student of Socrates and teacher of Aristotle, founder of the Academy in Athens.
- Important Ideas:
- Theory of Forms
- Philosopher-King
- Ideal State
11
What is the primary goal of 'quarantine' during a disease outbreak?
Answer:
To restrict the movement of people who may have been exposed to a pathogen
Quarantine is used to separate and restrict the movement of people who were exposed to a contagious disease to see if they become sick. This helps prevent the spread of the disease to others before the person even shows symptoms.
12
Which of the following describes the 'incubation period' of a disease?
Answer:
The time between infection and the appearance of the first symptoms
The incubation period is the 'silent' stage of an infection where the pathogen is multiplying within the host's body but hasn't yet caused enough damage or immune response to produce noticeable symptoms.
13
Athlete's foot is a contagious infection that usually affects the skin on the feet. How is it most commonly spread?
Answer:
By walking barefoot in damp public areas like locker rooms
Athlete's foot is caused by fungi that thrive in warm, moist environments. People often contract it by coming into contact with contaminated floors in showers, swimming pools, or locker rooms where the fungus is present.
14
Which of these is a preventive measure specifically for 'Tuberculosis'?
Answer:
Improving ventilation and avoiding close contact with coughing individuals
Because TB is spread through the air via respiratory droplets, maintaining good air circulation (ventilation) helps disperse the bacteria. Avoiding close, prolonged contact with people who have active TB is also crucial to prevent inhalation of the pathogen.
15
What is the primary way to prevent the spread of Malaria in a community?
Answer:
Using mosquito nets and eliminating standing water
Malaria is transmitted by mosquitoes that breed in stagnant water. By removing these breeding sites and using physical barriers like bed nets or chemical repellents, the contact between the vector and the human host is reduced, lowering infection rates.
16
What happens during a 'Vaccination'?
Answer:
A weakened or dead pathogen is introduced to trigger an immune response
Vaccines contain antigens from a pathogen (weakened, killed, or just parts of it). When injected, the immune system recognizes these as 'foreign' and produces antibodies and memory cells without the person actually getting sick from the disease.
17
Which of these diseases is characterized by the swelling of the parotid (salivary) glands?
Answer:
Mumps
Mumps is a viral infection that primarily affects the salivary glands located near the ears. This results in the characteristic 'puffy cheeks' and swollen jaw that are the hallmark symptoms of the disease.
18
What is the main reason for 'food poisoning' after eating old or improperly stored food?
Answer:
Toxic substances produced by bacteria like Salmonella or Staphylococcus
Food poisoning is often caused by eating food contaminated with bacteria or the toxins they produce while growing on the food. Salmonella and Staphylococcus aureus are common culprits that cause vomiting and diarrhea shortly after ingestion.
19
Common cold and COVID-19 are both respiratory infections. What is a shared characteristic of these diseases?
Answer:
They are both caused by viruses
Both the common cold (often caused by rhinoviruses) and COVID-19 (caused by the SARS-CoV-2 virus) are viral infections. Because they are viruses, they spread through droplets and do not respond to antibiotic treatment.
20
Pasteurization is a process used to make milk safe to drink. What does this process involve?
Answer:
Heating the milk to a specific temperature for a short time
Pasteurization involves heating liquids (like milk or juice) to a temperature high enough to kill most harmful pathogens (like Salmonella or E. coli) without significantly changing the taste or nutritional value of the food.