The difference between amylose and amylopectin is: 

1.	Amylopectin has 1→4  α - linkage and 1→6 α-linkage.
2.	Amylose has 1→4 α-linkage and 1 → 6 β-linkage.
3.	Amylopectin has  1 → 4 α-linkage and 1 → 6 β-linkage.
4.	Amylose is made up of glucose and galactose.

The central dogma of molecular genetics states that the genetic information flows from:

1. amino acid - proteins - DNA

2. DNA - carbohydrates - proteins

3. DNA - RNA - proteins

4. DNA - RNA - Carbohydrates

Which of the following statements is not correct?

D(+) glucose yields an oxime with hydroxyl amine. The structure of the oxime would be:

1.		2.
3.		4.

Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose

During the process of digestion, the proteins present in food materials are
hydrolysed to amino acids as shown below.

Proteins  \(\xrightarrow[]{\textbf{Enzyme(A)}}\mathrm{}\) Polypeptides  \(\xrightarrow[]{\textbf{Enzyme(B)}}\mathrm{}\)  Amino acids
 
Enzymes (A) and (B)  are respectively: