The couplings between base units of DNA is through :
1. | Hydrogen bonding | 2. | Electrostatic bonding |
3. | Covalent bonding | 4. | Van der waal's forces |
The correct option about the presence of H-bond in nucleotides is:
1. A-T, G-C
2. A-G, T-C
3. G-T, A-C
4. A-A, T-T
One of the essential α-amino acids is:
1. | Lysine | 2. | Glycine |
3. | Serine | 4. | Proline |
The incorrect statement among the following is:
1. | Insulin maintains the sugar level in the blood of a human body. |
2. | Ovalbumin is a simple food reserve in egg white. |
3. | Blood proteins thrombin and fibrinogen are involved in blood clotting. |
4. | Denaturation makes the proteins more active. |
The correct statement regarding RNA and DNA, respectively is:
1. | The sugar component in RNA is ribose and the sugar component in DNA is 2'- deoxyribose. |
2. | The sugar component in RNA is arabinose and the sugar component in DNA is ribose. |
3. | The sugar component in RNA is 2'-deoxyribose and the sugar component in DNA is arabinose. |
4. | The sugar component in RNA is arabinose and the sugar component in DNA is 2'- deoxyribose. |
1. | Aniline | 2. | Acetanilide |
3. | Benzoic acid | 4. | Glycine |
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:
1. | Amylase and maltase | 2. | Diastase and lipase |
3. | Pepsin and trypsin | 4. | Invertase and zymase |
An insoluble biomolecule in water is-
1. | -keratin | 2. | Haemoglobin |
3. | Ribonuclease | 4. | Adenine |