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 |
Insulin regulates the metabolism of :
1. | Minerals | 2. | Amino acids |
3. | Glucose | 4. | Vitamins |
A linkage present in proteins and peptides is:
1. | 2. | ||
3. | 4. |
The incorrect statement about carbohydrates is :
1. Maltose is a reducing sugar.
2. They are stored in the animal body as glycogen.
3. Amylopectin constitutes about 15-20% Of starch.
4. Cellulose is composed of only -D- glucose units.
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. |
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. |