Night blindness is caused by the deficiency of which vitamin? MCQ with Answer and Explanation

Night blindness is caused by the deficiency of which vitamin?
A. Vitamin C
B. Vitamin D
C. Vitamin A
D. Vitamin B1
Answer: Option C
Solution (By JKSSB Mock Tests)
Vitamin A (Retinol) is essential for the formation of rhodopsin (visual purple), a pigment in the rod cells of the retina necessary for vision in low light conditions. Deficiency of Vitamin A leads to night blindness (nyctalopia), where a person has difficulty seeing in dim light. Severe deficiency can also cause xerophthalmia and complete blindness.

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Question #1
The type of muscle tissue present in the walls of blood vessels and intestine is:
A. Skeletal muscle
B. Voluntary muscle
C. Smooth muscle
D. Cardiac muscle

Correct Answer: Option C


Explanation:
Smooth muscle is non-striated, spindle-shaped, involuntary muscle found in the walls of hollow organs like intestines, blood vessels, uterus, and bladder. It controls peristalsis, vasoconstriction, and other autonomic functions. Skeletal muscle is voluntary and striated, cardiac muscle is striated but involuntary.

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Question #2
Lysosomes are rich in which type of enzymes?
A. Isomerases
B. Hydrolytic enzymes
C. Oxidoreductases
D. Transferases

Correct Answer: Option B


Explanation:
Lysosomes contain about 40 types of hydrolytic enzymes (hydrolases) like proteases, lipases, nucleases, glycosidases, which digest macromolecules. They function in acidic pH (5.0). Oxidoreductases catalyze oxidation-reduction, transferases transfer groups, isomerases catalyze isomerization. Lysosomes are involved in autophagy, phagocytosis, and programmed cell death. Their rupture leads to autolysis, hence called 'suicide bags'.

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Question #3
The bacterium used in the production of Swiss cheese (for holes) is:
A. Propionibacterium shermanii
B. Lactobacillus acidophilus
C. Streptococcus thermophilus
D. Penicillium roqueforti

Correct Answer: Option A


Explanation:
Propionibacterium shermanii ferments lactate to propionic acid, acetic acid, and CO₂ during cheese ripening; the CO₂ forms the characteristic holes (eyes) in Swiss cheese. Lactobacillus and Streptococcus are starter cultures for acid production, Penicillium roqueforti is used for blue cheese.

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