the test of natural science chapter 2

Choose the best answer.
1. Type incisors / forward functions to. , , ,
   a. cut food
   b. lacerating food
   c. chewing food
   d. flipping food
2. after the digested food is absorbed and distributed throughout the body. Absorption of food juices happen to. , , ,
   a. stomach
   b. small intestine
   c. colon
   d. esophagus
3. Digestion of food is chemically happening. , , ,
    a. mouth and esophagus
    b. esophagus and stomach
     c. stomach and small intestine
     d. stomach and colon
4. The stomach produces some of the fluid that helps the digestion of food. One of them is the hydrochloric acid used to. , , ,
    a. absorb nutrients
    b. kill germs that enter with food
    c. dissolving the solid food
    d. refine food
5. Enzyme ptialin serves to digest carbohydrates into substances that are simpler. Ptialin enzyme is present in.
    a. small intestine
    b. oral cavity
    c. stomach
    d. esophagus
6. Diseases with symptoms of lip pecahpecah easy to attack if we. , , ,
    a. lack of vitamin C
    b. Irregular eating
    c. calcium deficiency
    d. lack of water
7. When a change of seasons, a lot of people susceptible to disease. Raw foods can maintain body condition that is not susceptible to disease. , , ,
   a. bread and rice
   b. maize and cassava
   c. cheese and sago
   d. orange and mango
8. Menu foods that contain balanced nutrition is. , , ,
   a. a plate of rice, a piece of beef jerky, a piece of fried tempeh, and an apple
   b. a plate of rice, a small bowl of spinach and a slice of watermelon
   c. a plate of rice, a small bowl of vegetable beans, salted egg and a banana
   d. a plate of rice, a piece of fried cassava, a piece of beef rendang, and an orange
9. When the wash rice before cooking, should not be squeezed squeezed too hard. This action aims for. , , ,
   a. Vitamin B1 is not damaged
   b. Vitamin B1 is not soluble in water
   c. carbohydrates are not broken
   d. carbohydrates are not soluble in water
10. Mung bean sprouts have a better nutritional value when eaten. , , ,
   a. raw, because the high mineral content
   b. cook, because the vitamin increases
   c. raw, because vitamins are not broken
   d. cook, because the minerals are not broken