Which model explains the double helix nature of DNA

(1)Watson and Crick Model

(2)Gene Battery Model

(3)Sanger Sequencing

(4)Both A and C

Subtopic:  Double Helix : Watson & Crick Part 1 | Double Helix : Watson & Crick |
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Level 1: 80%+
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The amino acids which are synthesised by our body are known as

(1)Essential amino acids

(2)Non-essential amino acids

(3)Optical amino acids

(4)Both A and C

Subtopic:  Different Amino Acids |
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Level 1: 80%+
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The body meets the demand of essential amino acids through

(1) Food

(2) Body synthesised  on its own

(3) Both A and B

(4) None of these

Subtopic:  Different Amino Acids |
 79%
Level 2: 60%+
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Which of the following is not the function of protein

1. Act as hormones
2. act as enzymes
3. act as genetic material
4. fight against infections
Subtopic:  Structural Organisation of Proteins |
 81%
Level 1: 80%+
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RUBISCO stands for

(1)Ribose bisphosphate Carboxylase-Oxygenase

(2)Ribulose bisphosphate Carboxylase-Oxygenase

(3)Ribulose bisphosphatase Carboxylase-Oxygenase

(4)Ribose bisphosphatase Carboxylase-Oxygenase

Subtopic:  Introduction |
 83%
Level 1: 80%+
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Which of the following is the most abundant protein in the whole of the biosphere?

(1)Collagen

(2)Albumin

(3)RUBISCO

(4)Antibody

Subtopic:  Introduction to Proteins |
 91%
Level 1: 80%+
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Which of the following is present as a store house of energy in plant tissues?

(1)Cellulose

(2)Sucrose

(3)Glycogen

(4)Starch

Subtopic:  Carbohydrates: Starch & Glycogen |
 81%
Level 1: 80%+
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Which of the following is present as a store house of energy in animal tissues?

(1)Cellulose

(2)Sucrose

(3)Glycogen

(4)Starch

Subtopic:  Carbohydrates: Starch & Glycogen |
 87%
Level 1: 80%+
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Cellulose is present in

(1)cotton fibres

(2)Paper

(3)Cell wall of plants

(4)All of these

Subtopic:  Carbohydrates: Cellulose, Chitin, Inulin & Agar |
 94%
Level 1: 80%+
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Which of the following is responsible for the formation of primary polypeptide?

1. Peptide bond
2. Hydrogen bonding
3. Di-sulphide bond
4. Ionic bond
Subtopic:  Structural Organisation of Proteins |
 86%
Level 1: 80%+
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