Amino acids are linked together in protein by:

1.	β -glycosidic bond	2.	Peptide bond
3.	Dative bond	4.	α -glycosidic bond

D(+) glucose yields an oxime with hydroxyl amine. The structure of the oxime would be:

1.		2.
3.		4.

Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose

During the process of digestion, the proteins present in food materials are
hydrolysed to amino acids as shown below.

Proteins  \(\xrightarrow[]{\textbf{Enzyme(A)}}\mathrm{}\) Polypeptides  \(\xrightarrow[]{\textbf{Enzyme(B)}}\mathrm{}\)  Amino acids
 
Enzymes (A) and (B)  are respectively:
 

Identify the sugar among the following that does not act as reducing sugar.

1. Glucose
2. Fructose
3. Lactose
4. Sucrose

The number of peptide linkage present in a nano peptide is:

1.  10

2.  8

3.  9

4.  18

Insulin regulates the metabolism of : 

A linkage present in proteins and peptides is:

1.		2.
3.		4.