Question

Gelatin, an important raw material for the preparation of photographic emulsion is a by-product of?
A.Chicken
B.Forest
C.Cattle
D.Fish

Answer 1

Gelatin is a tasteless, colourless and odourless, highly purified collagenous protein. Gelatin is used in cosmetic, photography, and pharmaceutical industries apart from the food industry. Gelatin is obtained by boiling collagen protein in distilled water.

Complete answer:
Gelatin is made from a protein called collagen. Collagen is the most abundant protein in mammals. It makes up 25-35% of their whole body protein. Collagen is obtained from skin, tendons, connective tissue, ligaments and bones of mammals usually from Cattle and pigs. The collagen is then hydrolyzed to produce gelatin.
Gelatin is used in making jellies, yoghurt, gummy sweets, marshmallows and many more such things. Gelatin is used for a whole lot of things from food to pharmaceuticals to photography and even in paper production. Gelatin is easily digested and soluble in hot water. It can form strong transparent gels. It is also used as a clarifying agent in brown wine and beer.
Studies have shown that the unflavoured Gelatin free from preservatives or added sugar can have a whole variety of health benefits such as anti-ageing effects, promoting healthy skin & hair, aids in improving digestion, arthritis relief, speeding up recovery time when injured, promoting natural sleep and many more.
Option -A-Chicken: Gelatin which is used in photographic and pharmaceutical industries are obtained from beef( Cattle) bones and Pigskin and not from chicken. So, this option is incorrect.
Option -B-Forest: Collagen which is used in making gelatin is an animal protein and is not obtained from the plant kingdom. So, Forest too is the wrong option.
Option -C-Cattle: Gelatin which is used in photographic and pharmaceutical industries are obtained from beef( Cattle) bones and Pigskin. So, this option is the correct answer.
Option -D-Fish: This too is an incorrect option since gelatin is not obtained from fish.

So, the correct answer to this question is an option C "Cattle".

Note:
Animal proteins generally have higher biological value than plant proteins, although there are some exceptions. Gelatin, for example, is deficient in several amino acids. Gelatin is abundant in Proline and hydroxy-proline but deficient in most essential amino acids.
Gelatin acts as a protective layer against oxidation therefore in some commercial vitamin preparation gelatin and wax are dispersed.