Which of the following correctly describes the hydroxyl group distribution in glucose, in addition to the aldehyde group?

1. One secondary-OH and four primary-OH

2. One primary-OH and four secondary-OH

3. Two primary-OH and three secondary-OH

4. Three primary-OH and two secondary-OH

Subtopic:  Carbohydrates - Classification & D-L configuration |
 79%
From NCERT
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An insoluble biomolecule in water is-

1. α-keratin 2. Haemoglobin
3. Ribonuclease 4. Adenine
Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 85%
From NCERT
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The biomolecule that contain non-transitional metal ion is: 

1. Vitamin B12

2. Chlorophyll

3. Haemoglobin

4. Insulin

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 51%
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The cell membranes are mainly composed of:

1. Fats

2. Proteins

3. Phospholipids

4. Carbohydrates

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 83%
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The number of peptide linkage present in a nano peptide is:
1. 10 2. 8
3. 9 4. 18
Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 70%
From NCERT
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At pH = 5, glycine exists as:

1.  NH3-CH2-COO

2.  NH3-CH2-COOH

3.  NH2-CH2-COOH

4.  NH3-CH2-COO

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
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Waxes are esters of:

1. Glycerol and fatty acid.

2. Long-chain alcohols and long-chain fatty acids.

3. Glycerol.

4. Long-chain alcohol.

Subtopic:  Polysaccharides & their Importance |
 54%
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 The disease caused by deficiency of vitamin B1 is:

1. Convulsions 2. Beri-beri
3. Cheilosis 4. Sterility
Subtopic:  Vitamins, Hormones & Enzymes |
 91%
From NCERT
AIPMT - 2012
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Sanger's reagent is used for the identification of

(1)  The N-terminal amino acid of a peptide chain

(2)  The c-terminal amino acid of a peptide chain

(3)  The sidechain of amino acids

(4)  Number of amino acid units

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 59%
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Which of the following carbohydrate undergo mutarotation in aqueous solution?

(1)  Maltose

(2)  Lactose

(3)  Glucose

(4)  All of these

Subtopic:  Carbohydrates - Classification & D-L configuration |
 86%
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