Select Question Set:
Q. No.The enzyme which hydrolyses triglycerides to fatty acids and glycerol is called:
1. Lipase
2. Zymase
3. Pepsin
4. Maltase
Subtopic: Vitamins, Hormones & Enzymes |
79%
Level 2: 60%+
AIPMT - 2004
Hints
Enzymes are made up of:
1. Edible proteins.
2. Proteins with specific structures.
3. Nitrogen-containing carbohydrates.
4. Carbohydrates.
Subtopic: Vitamins, Hormones & Enzymes |
92%
Level 1: 80%+
AIPMT - 2002
Hints
Which is not a true statement:
| 1. | α-carbon of α-amino acid is asymmetric except glycine. |
| 2. | Some proteins of human body are found in L-form |
| 3. | Human body can synthesize all proteins they need |
| 4. | At pH = 7 both amino and carboxylic groups exist in ionized form |
Subtopic: α - Amino Acids, Peptide Bond, Proteins & Structure |
Level 4: Below 35%
AIPMT - 2002
Hints
Among the following, reducing sugar is:
1. Galactose
2. Gluconic acid
3. β-methyl galactoside
4. Sucrose
Subtopic: Polysaccharides & their Importance |
72%
Level 2: 60%+
AIPMT - 2002
Hints
A compound that gives a positive Fehling solution test is:
| 1. | Sucrose | 2. | Glucose |
| 3. | Fats | 4. | Protein |
Subtopic: Polysaccharides & their Importance |
87%
Level 1: 80%+
AIPMT - 2001
Hints
Which is the correct statement among the following?
| 1. | Starch is a polymer of α-glucose |
| 2. | Amylose is a component of cellulose |
| 3. | Proteins are composed of only one type of amino acid |
| 4. | In the cyclic structure of fructose, there are four carbons and one oxygen atom |
Subtopic: Polysaccharides & their Importance |
64%
Level 2: 60%+
AIPMT - 2001
Hints
Reducing sugars are -
| 1. | Carbohydrates that reduce Fehling’s solution and Tollen’s reagent. |
| 2. | Carbohydrates that reduce only Tollen’s reagent. |
| 3. | Carbohydrates that reduce only Fehling’s solution . |
| 4. | Carbohydrates that reduce HI |
Subtopic: Carbohydrates - Classification & D-L configuration |
92%
Level 1: 80%+
Hints
The term glycosidic linkage means :
| 1. | Two monosaccharide units bonded by an oxygen atom. |
| 2. | Two monosaccharide units bonded by a sulphur atom. |
| 3. | Two peptide units bonded by an oxygen atom. |
| 4. | Two peptide units bonded by an hydrogen atom. |
Subtopic: Carbohydrates - Classification & D-L configuration |
83%
Level 1: 80%+
Hints
The secondary structure of protein is represented by:
1. α-Helix structure
2. β-Pleated sheet structure
3. Both 1 and 2
4. None of the above
1. α-Helix structure
2. β-Pleated sheet structure
3. Both 1 and 2
4. None of the above
Subtopic: α - Amino Acids, Peptide Bond, Proteins & Structure |
89%
Level 1: 80%+
Hints
α-helix structure of proteins is stabilized by :
| 1. | H-bonds formed between the −SH and C=O group. |
| 2. | H-bonds formed between the −NH and C=O group. |
| 3. | Ionic bonds formed between the −SH and C=O group. |
| 4. | Ionic bonds formed between the −NH and C=O group. |
Subtopic: α - Amino Acids, Peptide Bond, Proteins & Structure |
86%
Level 1: 80%+
Hints
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