Buccal cusp of maxillary tooth placed lingual to the lingual cusp of mandibular posterior teeth is referred to as:

 # Buccal cusp of maxillary tooth placed lingual to the lingual cusp of mandibular posterior teeth is referred to as: 

A. Buccal occlusion

B. Buccal non occlusion

C. Lingual non occlusion

D. Lingual occlusion

The correct answer is C. Lingual non occlusion.

The standard probing depth, which requires referral to periodontist, at the time of evaluation of phase 1:

 # The standard probing depth, which requires referral to periodontist, at the time of evaluation of phase 1: 

A. 5 mm 

B. 6 mm 

C. 7 mm 

D. 8 mm 

The correct answer is A. 5 mm.

Pocket depth of 5 and above should be referred to a periodontist.

The deficiency of which of the following nutrients is well tolerated by humans?

 # The deficiency of which of the following nutrients is well tolerated by humans?

A. Carbohydrate

B. Lipid

C. Protein 

D. Vitamins

The correct answer is A. Carbohydrate.

Carbohydrates are the polyhydroxyaldehydes or ketones, or campounds which produce them on hydrolysis. The term sugor is applied to carbohydrates soluble in water and sweet to taste. Carbohydrates are the major dietary energy sources, besides their involvement in cell structure and various other functions.

Carbohydrates are broadly classified into 3 groups- monosaccharides, oligosoccharides, and polysaccharides. The monosacchsrides are further divided into different categories based an the presence of functional groups (aldoses or ketoses) and the number of carbon atoms (trioses, tetroses, pentases, hexoses and heptoses).

Glyceraldehyde (triose) is the simplest carbohydrate and is chosen as a reference to write the configuratian of all other monasaccharides (D- and L- forms). If two monosaccharides differ in their structure around a single carbon atom, they are known as epimers. Glucose and galactose are C4-epimers. 

Maltose which is produced as a breakdown product of starch is:

 # Maltose which is produced as a breakdown product of starch is:

A. Monosaccharide

B. Disaccharide

C. Trisaccharide

D. Polysaccharide

The correct answer is B. Disaccharide.

Sucrose, lactose and maltose are disaccharides.

Sucrose = Glucose + Fructose

Lactose = Galactose + Glucose

Maltose = Glucose + Glucose