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Q. No.Almost all enzymes are proteins but a few may be:
1.
nucleic acids
2.
carbohydrates
3.
lipids
4.
metal ions
Subtopic: Enzymes |
81%
Level 1: 80%+
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Inhibition of succinic dehydrogenase by malonate is an example of:
1. Competitive inhibition
2. Non-competitive inhibition
3. Un-competitive inhibition
4. Allosteric feedback inhibition
1. Competitive inhibition
2. Non-competitive inhibition
3. Un-competitive inhibition
4. Allosteric feedback inhibition
Subtopic: Enzyme Inhibition |
91%
Level 1: 80%+
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Which of the following biomolecules has the most C-H bonds [Assume all have the same number of carbon atoms in their structure]?
1. an unsaturated fatty acid
2. a polyunsaturated fatty acid
3. a monosaccharide
4. a saturated fatty acid
1. an unsaturated fatty acid
2. a polyunsaturated fatty acid
3. a monosaccharide
4. a saturated fatty acid
Subtopic: Element Analysis |
63%
Level 2: 60%+
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In a polypeptide or a protein, amino acids are linked by a peptide bond which is formed:
1. Only I
2. Only II
3. Both I and II
4. Neither I nor II
| I: | when the carboxyl (-COOH) group of one amino acid reacts with the amino (-NH2) group of the next amino acid |
| II: | with the elimination of a water moiety (the process is called dehydration) |
2. Only II
3. Both I and II
4. Neither I nor II
Subtopic: Zwitter ion & Peptide Bond |
88%
Level 1: 80%+
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Which element makes up the maximum % weight of the human body?
| 1. | carbon | 2. | hydrogen |
| 3. | nitrogen | 4. | oxygen |
Subtopic: Introduction |
67%
Level 2: 60%+
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Subtopic: Lipids |
76%
Level 2: 60%+
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The ‘alpha helix’ describes the:
| 1. | primary structure of a protein |
| 2. | secondary structure of a protein |
| 3. | tertiary structure of a protein |
| 4. | quaternary structure of a protein |
Subtopic: Different Amino Acids |
84%
Level 1: 80%+
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If a dsDNA molecule is composed of 26% thymine, what would be the percent composition of cytosine in this DNA molecule?
1. 26
2. 24
3. 13
4. 48
1. 26
2. 24
3. 13
4. 48
Subtopic: The DNA |
88%
Level 1: 80%+
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What type of lipid is cholesterol?
| 1. | Triglyceride | 2. | Phospholipid |
| 3. | Unsaturated fat | 4. | Steroid |
Subtopic: Lipids |
Level 4: Below 35%
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Which of the following is most likely to lead to the denaturation of proteins?
1. Hydrophobic interactions
2. Heat
3. Hydrogen bonding
4. Low temperature
1. Hydrophobic interactions
2. Heat
3. Hydrogen bonding
4. Low temperature
Subtopic: Proteins | Enzymes |
90%
Level 1: 80%+
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