The catalytic efficiency of two different enzymes can be compared by the
1. formation of the product
2. pH optimum value
3. Km value
4. molecular size of the enzyme

Subtopic:  Factors Affecting Enzyme Catalysis Reaction |
 78%

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One turn of the helix in a B-form DNA is approximately of the length

1. 0.34 nm 2. 3.4 nm
3. 2 nm 4. 20 nm

Subtopic:  The DNA |
 83%

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Which one of the following is a non-reducing carbohydrate?

1. Maltose                                      
2. Sucrose
3. Lactose
4. Ribose 5-phosphate
Subtopic:  Carbohydrates |
 82%

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Select the option which is not correct with respect to enzyme action:
1. Substrate binds with enzyme at its active site.
2. Addition of a lot of succinate does not reverse the inhibition of succinic dehydrogenase by malonate.
3. A non-competitive inhibitor binds the enzyme at a site distinct from that which binds the substrate.
4. Malonate is a competitive inhibitor of succinic dehydrogenase.

Subtopic:  Enzyme Inhibition |
 78%
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Which one of the following statements is wrong?
1. Glycine is a sulphur containing amino acid.
2. Sucrose is a disaccharide.
3. Cellulose is a polysaccharide.
4. Uracil is a pyrimidine.

Subtopic:  Amino Acids |
 88%
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Which of the following is the least likely to be involved in stabilizing the three-dimensional folding of most proteins?

1. Ester bonds 2. Hydrogen bonds
3. Electrostatic interaction 4. Hydrophobic interaction
Subtopic:  Proteins |

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The R group in a proteinaceous amino acid is hydroxymethyl. This amino acid:
1. is not an essential amino acid
2. is not genetically coded for
3. is involved in disulfide linkage
4. is acidic in nature

Subtopic:  Amino Acids |
 68%

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Which of the following components is found in least amounts in an average cell?

1. Carbohydrates 2. Fats
3. Nucleic acids 4. Proteins
Subtopic:  Introduction |
 70%
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Most hydrated and most stable form of DNA is known as:

1. A DNA 2. B DNA
3. C DNA 4. Z DNA
Subtopic:  The DNA |
 89%
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A pure protein should normally have

1. Two ends 2. One end
3. Three ends 4. No ends

Subtopic:  Proteins |
 89%

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