Q. No.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
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
Which of the following components is found in least amounts in an average cell?
| 1. | Carbohydrates | 2. | Fats |
| 3. | Nucleic acids | 4. | Proteins |
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The rate of enzyme action decreases at higher temperature [after a certain value] because the increased heat
1. changes the pH of the system
2. alters the active site of the enzyme
3. neutralizes the acids and bases in the system
4. increases the concentration of the enzyme
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Why is cellulose so difficult for most animals to digest?
1. they don’t have the proper enzyme to break the bonds between subunits
2. cellulose is made up of chitin, which is indigestible
3. the bonds holding cellulose subunits together are extremely strong, stronger than in any other macromolecule
4. there are many hydrogen bonds holding the subunits together
Carbohydrates are commonly found as starch in plant storage organs. Which of the following five properties of starch (a-e) make it useful as a storage material?
(i). easily translocated
(ii). chemically non-reactive
(iii). easily digested by animals
(iv). osmotically inactive
(v). synthesized during photosynthesis
The useful properties are:
| 1. | (i), (ii) and (v) | 2. | (i) and (v) |
| 3. | (ii) and (iii) | 4. | (ii) and (iv) |
In competitive inhibition, if the concentration of the substrate is increased :
1. the rate of the reaction is increased
2. the rate of the reaction is decreased
3. the rate of the reaction is not affected
4. the reaction direction is reversed
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