The human body does not produce

(1) DNA

(2) vitamins

(3) hormones

(4) enzymes

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 90%
Level 1: 80%+
NEET - 2006
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Scurvy is caused due to the deficiency of vitamin:-

1. B2 2. B12
3. C 4. D
Subtopic:  Vitamins, Hormones & Enzymes |
 86%
Level 1: 80%+
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An acid that acts as a vitamin is

1. Aspartic acid 2. Glumatic acid
3. Ascorbic acid 4. Saccharic acid
Subtopic:  Vitamins, Hormones & Enzymes |
 84%
Level 1: 80%+
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Which of the following tests is not used for detecting proteins?

1. Ninhydrin test

2. Millon's test

3. Molisch's test

4. Biuret test

Subtopic:  Denaturation of Proteins & Chemical Properties |
 57%
Level 3: 35%-60%
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Which structure(s) of proteins remains(s) intact during denaturation process?

1. Both secondary and tertiary structures

2. Primary structure only

3. Secondary structure only

4. Tertiary structure only

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 83%
Level 1: 80%+
NEET - 2019
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The compound that does not reduce Benedict's solution is: 

1. Glucose 2. Fructose
3. Sucrose 4. Aldehyde
Subtopic:  Polysaccharides & their Importance |
 76%
Level 2: 60%+
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If α—D—glucose is dissolved in water and kept for a few hours, the major constituent(s) present in the solution is/are:

1. α —D—glucose.
2. The mixture of ß—D-glucose and open-chain D-glucose.
3. Open chain D-glucose.
4. The mixture of α —D—glucose and ß—D-glucose.

Subtopic:  Carbohydrates - Classification & D-L configuration |
Level 3: 35%-60%
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The structural feature which distinguishes proline from other natural α-amino acids is -

1. It is optically inactive.

2. It contains an aromatic group.

3. It is a dicarboxylic acid.

4. It is a secondary amine.

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 51%
Level 3: 35%-60%
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Insulin and carboxypeptidase contains respectively

1. Cu, Zn

2. Ag, Cu

3.  Cu, Cu

4.  Zn, Zn

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
Level 3: 35%-60%
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α-helix is also known as:

1.  Sheet structure

2.  Flat structure

3.  3.613 helix

4.  4.915 helix

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 52%
Level 3: 35%-60%
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