Q. No.Transition state structure of the substrate formed during an enzymatic reaction is:
1.
permanent but unstable
2.
transient and unstable
3.
permanent and stable
4.
transient but stable
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The essential chemical components of many coenzymes are:
| 1. | Nucleic acid | 2. | Carbohydrates |
| 3. | Vitamins | 4. | Proteins |
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Identify the incorrect pair.
| 1. | Lectins - Concanavalin A | 2. | Drugs - Ricin |
| 3. | Alkaloids - Codeine | 4. | Toxin - Abrin |
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Even in the presence of malonate, the velocity of the reaction catalyzed by the enzyme succinic dehydrogenase can be increased by:
1. increasing the temperature beyond 400C
2. decreasing the pH
3. increasing the concentration of succinate
4. decreasing the production of ATP by chemiosmosis
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Chitin is a long chain polymer of:
| 1. | N-acetyl glucosamine | 2. | N-acetyl galactosamine |
| 3. | Beta glucose | 4. | Alpha glucose |
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Identify the incorrect statement regarding enzyme action:
1. Formation of [Enzyme Substrate] complex is obligatory
2. Enzymes speed up a chemical reaction by lowering the requirement of activation energy
3. Substrate need not go through a transition state if the enzyme catalyzed reaction is endothermic
4. Enzymes are themselves not used up in the chemical reaction catalyzed by them
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Identify the incorrectly matched pair:
| 1. | Lecithin | Phospholipid |
| 2. | Aromatic amino acid | Threonine |
| 3. | Cytidine | Nucleoside |
| 4. | Trihydroxy propane | Glycerol |
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Each step of ascent of a strand of DNA:
I. is represented by a pair of bases
II. the strand turns 360
III. the rise per base pair is 3.4 nm
1. Only II is correct
2. Only I and II are correct
3. only II and III are correct
4. I, II and III are correct
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In a typical cell, which of the following constitutes least % of the total cellular mass?
| 1. | Proteins | 2. | Nucleic acids |
| 3. | Carbohydrates | 4. | Lipids |
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Identify the substances having a glycosidic bond and peptide bond, respectively in their structure:
| 1. | Glycerol, trypsin | 2. | Cellulose, lecithin |
| 3. | Inulin, insulin | 4. | Chitin, cholesterol |
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