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Q. No.Chitin present in the exoskeletons of arthropods is
1. Protein
2. Homo polysaccharide
3. Lipid
4. Derived monosaccharide
Subtopic: Carbohydrates: Cellulose, Chitin, Inulin & Agar |
85%
From NCERT
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One of the following is correct sequence of carbohydrates in the order of increasing complexity of chemical structure
| 1. | Sucrose, starch, oligosaccharide, maltose, troise |
| 2. | Triose, Chitin, sucrose, oligosaccharide, starch |
| 3. | Triose, glucose, maltose, oligosaccharide, starch |
| 4. | Oligosaccharide, triose, starch, sucrose, maltose |
Subtopic: Carbohydrates | Carbohydrates: Glycosidic Bond & Disaccharide |
59%
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Subtopic: Carbohydrates: Starch & Glycogen | Carbohydrates: Cellulose, Chitin, Inulin & Agar |
79%
From NCERT
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Both in cells and extracellular fluids diabasic phosphate \((HPO^{2-}_4)\) and monobasic phosphate \((HPO^{2-}_4)\) act as acid-base buffers to maintain
1. K+ concentration of extracellular fluid
2. Na+ concentration of extracellular fluid
3. Na+ concentration of cellular fluid
4. H+ concentration of cellular fluid
1. K+ concentration of extracellular fluid
2. Na+ concentration of extracellular fluid
3. Na+ concentration of cellular fluid
4. H+ concentration of cellular fluid
Subtopic: Introduction |
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The sweetest of all naturally occurring sugar is
1. Glucose
2. Fructose
3. Mannose
4. Galactose
1. Glucose
2. Fructose
3. Mannose
4. Galactose
Subtopic: Carbohydrates |
87%
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Subtopic: Carbohydrates |
62%
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Which of the following will yield only glucose on hydrolysis?
1. Sucrose
2. Lactose
3. Maltose
4. Raffinose
1. Sucrose
2. Lactose
3. Maltose
4. Raffinose
Subtopic: Carbohydrates: Introduction | Carbohydrates: Glycosidic Bond & Disaccharide |
68%
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Cellulose is
1. Heptopolysaccharide
2. Heteropolysaccharide, branched
3. Hexosan polysaccharide, unbranched
4. Pentosan polysaccharide, branched
1. Heptopolysaccharide
2. Heteropolysaccharide, branched
3. Hexosan polysaccharide, unbranched
4. Pentosan polysaccharide, branched
Subtopic: Carbohydrates: Cellulose, Chitin, Inulin & Agar |
66%
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Subtopic: Carbohydrates: Starch & Glycogen |
86%
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Subtopic: Carbohydrates |
84%
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