The two functional groups characteristic of sugars are:
1. | Hydroxyl and methyl | 2. | Carbonyl and methyl |
3. | Carbonyl and phosphate | 4. | Carbonyl and hydroxyl |
Which of the following is the least likely to be involved in stabilizing the three-dimensional folding of most proteins?
1. | Hydrogen bonds | 2. | Electrostatic interaction |
3. | Hydrophobic interaction | 4. | Ester bonds |
1. | Endothermic reaction with energy A in the presence of enzyme and B in the absence of enzyme |
2. | Exothermic reaction with energy A in the presence of enzyme and B in the absence of enzyme |
3. | Endothermic reaction with energy A in the absence of enzyme and B in the presence of enzyme |
4. | Exothermic reaction with energy A in the absence of enzyme and B in the presence of enzyme |
The chitinous exoskeleton of arthropods is formed by the polymerization of?
1. Keratine sulphate and chondroitin sulphate
2. D-glucosamine
3. N-acetyl glucosamine
4. Lipoglycans
Which of the following biomolecules 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
Select the option which is not correct with respect to enzyme action:
1. | Substrate binds with the enzyme at its active site. |
2. | Addition of a lot of succinate does not reverse the inhibition of succinic dehydrogenase by malonate |
3. | A non-competitive inhibitor binds the enzyme at a site distinct from that which binds the substrate |
4. | Malonate is a competitive inhibitor of succinic dehydrogenase |
The essential chemical components of many coenzymes are:
1. Nucleic acid
2. Carbohydrates
3. Vitamins
4. Proteins
Transition state structure of the substrate formed during an enzymatic reaction is:
1. permanent but unstable
2. transient and unstable
3. permanent and stable
4. transient but stable