Q. No.The unique properties of each amino acid are determined by its particular:
1. R group
2. Amino group
3. Kinds of peptide bonds
4. Number of bonds to other amino acids
Based on the graph of an enzyme-catalyzed reaction, which of the following could be used to increase the reaction rate beyond point C?
1. increase the amount of substrate
2. add more water
3. increase the temperature
4. decrease enzyme concentration
Given below is the graph showing the effect of substrate concentration on enzyme activity. In the presence of a competitive inhibitor, when the concentration of the substrate is progressively increased:
| 1. | The Km value increases but the reaction will not achieve Vmax |
| 2. | The Km value increases but the reaction can ultimately achieve Vmax |
| 3. | The Km value decreases but the reaction will not achieve Vmax |
| 4. | The Km value decreases but the reaction can ultimately achieve Vmax |
Study the primary structure of a part of a hypothetical protein and choose the correct statements:
I. 1 is Serine
II. 2 is sulfur containing amino acid and can be methionine
III. 3 is aromatic amino acid and can by tyrosine
IV. 4 is an acidic amino acid
1. I, II and III only
2. I, III and IV only
3. II, III and IV only
4. I, II, III and IV
Which of the following biomolecules does have a phosphodiester bond?
(1) Fatty acids in a diglyceride
(2) Monosaccharides in a polysaccharide
(3) Amino acids in a polypeptide
(4) Nucleic acids in a nucleotide
The chitinous exoskeleton of arthopods is formed by the polymerisation of
(1) keratin sulphate and chondroitin sulphate
(2) D-glucosamine
(3) N-acetyl glucosamine
(4) lipoglycans
Which one of the following statements is correct, with reference to enzymes?
(1) Apoenzyme = Holoenzyme + Coenzyme
(2) Holoenzyme = Apoenzyme + Coenzyme
(3) Coenzyme = Apoenzyme + Holoenzyme
(4) Holoenzyme = Coenzyme + Cofactor
Which of the following is not a polymeric substance?
(1) Nucleic acid
(2) Proteins
(3) Polysaccharides
(4) Lipids
Which of the following is the least likely to be involved in stabilising the three-dimensional folding of most proteins?
(1) Hydrogen bonds
(2) Electrostatic interaction
(3) Hydrophobic interaction
(4) Ester bonds
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