Inulin is a polymer of

1. Fructose

2. Glucose

3. Mannose

4. Ribose

Subtopic:  Carbohydrates: Starch & Glycogen |
 92%
Level 1: 80%+
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Plant cell walls are made of

1. Homopolymer of fructose
2. Heteropolymer of glycogen
3. Homopolymer of glucose
4. Homopolymer of glycogen
Subtopic:  Carbohydrates: Starch & Glycogen |
 80%
Level 1: 80%+
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As starch is related to plant body, which of the following polysaccharides is related to animal body ?

1. Cellulose 2. Chitin
3. Glycogen 4. Inulin
Subtopic:  Carbohydrates: Starch & Glycogen |
 88%
Level 1: 80%+
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Cotton fibre is made up of

1. Cellulose 2. Glycogen
3. Chitin 4. Starch
Subtopic:  Carbohydrates: Starch & Glycogen |
 93%
Level 1: 80%+
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Which of the following is a structural polysaccharide?

1. Glycogen

2. Starch

3. Inulin

4. Cellulose

Subtopic:  Carbohydrates: Starch & Glycogen |
 67%
Level 2: 60%+
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Which of the following is mismatched? 

1. Chitin        -      Polymer of glucosamine
2. Glycogen   -      Polymer of glucose 
3. Cellulose   -      Heteropolysaccharide
4. Inulin        -      Homopolysaccharide
Subtopic:  Carbohydrates: Starch & Glycogen |
 82%
Level 1: 80%+
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lodine test can detect the presence of

1. Starch

2. Cellulose

3. Both (1) & (2)

4. Chitin

Subtopic:  Carbohydrates: Starch & Glycogen |
 80%
Level 1: 80%+
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Antibodies that help to fight infectious agents are

1. Polysaccharides

2. Amino acids

3. Proteins

4. Glucose

Subtopic:  Introduction to Proteins |
 86%
Level 1: 80%+
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The tertiary structure of proteins can be destroyed by

1. High energy radiations

2. High temperature

3. Drastic changes in pH

4. All of these

Subtopic:  Introduction to Proteins |
 91%
Level 1: 80%+
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Which of the following statement is false regarding proteins?

1. A protein is heteropolymer and not a homopolymer

2. Collagen is the most abundant protein in the animal world

3. RuBisCO is the most abundant protein in the whole biosphere

4. The first amino acid in the polypeptide chain is called as C-terminal amino acid and the last amino acid is called as N-terminal amino acid

Subtopic:  Introduction to Proteins |
 90%
Level 1: 80%+
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