Tag: ONLINE MCQ TEST > Biomolecules ONLINE MCQ TEST
This Quiz is a Simple test for +2 Science group students which contain Questionsin Biomolecules XII. Just participate in it and test your skill. ❤❤❤❤❤❤❤
Set- 1 Set -2 Set- 3 Set -4 Set- 5 Set -6 Set-7 Set -8 Set- 9 Set -10
Set -1
This Quiz is a Simple test for +2 Science group students which contain Questionsin Biomolecules XII. Just participate in it and test your skill. ❤❤❤❤❤❤❤
Set- 1 Set -2 Set- 3 Set -4 Set- 5 Set -6 Set-7 Set -8 Set- 9 Set -10
Set -1
- A dipeptide does not have two peptide units
- Glucose is not oxidised to gluconic acid by Br2/H2O
- Glucose reacts with acetic anhydride in the presence of pyridine to give monoacetate
- Important constituent of cell wall is Lipid
- Inversion of sucrose refers to oxidation of sucrose
- Invert sugar is a mixture of equal amount of D (+) glucose and sucrose
- __________ is involved in the process of blood coagulation. Fats and oils
- Mixture of equal molecules of D (+) glucose and D (–) fructose is called as Fruit sugar
- Proteins are polypeptides
- Sorbitol and Mannitol are isomers
- Sucrose contains glucose and fructose linked by C1 – C1
- The amino acid without chiral carbon is Alanine
- The building block of proteins are α - hydroxy acids
- The most abundant carbohydrate is glucose
- The optically inactive amino acid is Glysine
- The precipitation of protein is called peptisation
- The reducing sugar (of / among the following) is sucrose
- Ultimate product of hydrolysis of protein is aniline
- When starch is heated to 200°C – 250°C, the product is dextrin
- Which is not true of amino acid? It forms Zwitter ion
- An example for reducing disaccharide is Glucose
- __________occur in the white matter of the brain and of all nervous tissue. Lacithin
- Cephalins have been implicated in the process of Metabolism
- Alkaline hydrolysis of cooking oil gives soap
- An example of a fatty acid obtained from a cooking oil is acetic acid
- Denaturation does not involve breaking up of H– bonding in proteins
- Hair and nail contains cellulose
- Proteins are not sensitive to acids
- Specificity of enzyme is due to the sequence of amino acids
- Sucrose is not a di saccharide
- Two amino acids say A, B- react to give two dipeptides
- Which among the following contains triglyceride? Wax
- Which contains a long chain ester? wax
- Which is a mono saccharide among the following Sucrose
- Which is not a saturated fatty acid? Palmitic acid
- Which of the following contains a lipid? starch
- Glucose forms __________with acetic anhydride and sodium acetate di-acetate
- __________ act as protective agent on the surface of animals and plants. Carbohydrates
- Which one of the following is a polysaccharide? Sucrose
- When cellulose is boiled with dilute H2SO4 it gives D-glucose
- The number of secondary alcohol present in fructose is 4
- What are the products obtained during hydrolysis of Raffinose? Sucrose, Fructose, Lactose
- Raffinose on hydrolysis gives two monosaccharides
portions of two amino acids
an amino / amido group
salt like structure
Fehling solutions
Tollen’s reagent
Conc. HNO3
diacetate
penta acetate
no reaction
Cellulose
Protein
Vitamin
reduction of sucrose
sucrose to glucose and fructose
polymerisation of sucrose
D (–) fructose and sucrose
D (+) glucose and D (–) fructose
sucrose and maltose
Cephalin
Glycolipids
Lecithins
Invert sugar
Cane sugar
Non-sugar
polyacids
polyphenols
polyesters
polymers
epimers
dimmers
C1 – C2
C1 – C4
C1 – C6
Glycine
Proline
Thyrosine
α - amino acids
β - hydroxy acids
β - amino acids
fructose
starch
cellulose
Alanine
proline
phenyl alanine
denaturation
renaturation
none of these
cellulose
glucose
starch
aliphatic acid
amino acid
aromatic acid
caramel
barley sugar
cellulose
Has Isoelectric point
Dual behavior
insoluble in NaOH solution
Fructose
Sucrose
Lactose
Cephalin
Galactolipids
Amino acid
Organisation of the body
Blood purification
Blood coagulation
glycerol
fatty acid
both (a) and (b)
stearic acid
benzoic acid
oxalic acid
the loss of biological action of enzyme
the loss of secondary structure
loss of primary structure of proteins
fat
keratin
lipid
bases
elevated temperature
water
secondary structure
tertiary structure
all of the above
a non-reducing sugar
hydrolysed to only glucose
hydrolysed to glucose & fructose
three dipeptides
four dipeptides
only one
Cooking oil
Essential oil
Albumin
cooking oil
turpentine oil
cellulose
Cellulose
Maltose
Glucose
Stearic acid
Oleic acid
Glyceric acid
mineral oil
edible oil
peptide
tetra-acetate
penta-acetate
hexa-acetate
Vitamins
Nucleic acids
Waxes
Cellulose
Maltose
Raffinose
D-fructose
Dextrine
Starch
2
0
3
Glucose, Fructose, Galactose
Fructose, Lactose, Galactose
Maltose, Lactose, Sucrose
three monosaccharides
one disaccharide and one monosaccharide
two monosaccharides and one disaccharide
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