During the process of digestion, the proteins present in food materials are hydrolyzed to amino acids. The two enzymes involved in the process 

Proteins Enzyme (A) Polypeptides  Enzyme  (B) Amino acids are respectively

1. amylase and maltase

2. diastase and lipase

3. pepsin and trypsin

4. invertase and zymase

Subtopic:  Vitamins, Hormones & Enzymes |
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Phospholipids are esters of glycerol with

1. one carboxylic acid residue and two phosphate groups

2. three phosphate groups

3. three carboxylic acid residues

4. two carboxylic acid residues and one phosphate groups

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
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Compound that gives positive Fehling's solution test is : 

1. Sucrose

2. Glucose

3. Fat

4. Protein

Subtopic:  Carbohydrates - Classification & D-L configuration |
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Which of the following is the sweetest sugar?

1. Sucrose

2. Glucose

3. Fructose

4. Maltose

Subtopic:  Carbohydrates - Classification & D-L configuration |
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a-D-(+)-glucose and b-D-(+)-glucose are

1. Anomers

2. Epimers

3. Enantiomers

4. Geometrical isomers

Subtopic:  Carbohydrates - Classification & D-L configuration |
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The couplings between base units of DNA is through : 

1. Hydrogen bonding

2. Electrostatic bonding

3. Covalent bonding

4. Van der waal's forces

Subtopic:   DNA ,RNA & Metal Ions |
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The segment of DNA which acts as the instrumental manual for the synthesis of the protein is 

1. nucleotide

2. ribose

3. gene

4. nucleoside

Subtopic:   DNA ,RNA & Metal Ions |
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Which of the following structures represents the peptide chain ?

1. 

2. 

3. 

4. 

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
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On hydrolysis of starch, we finally get

1. glucose

2. fructose

3. Maltose

4. Both 1 and 3

Subtopic:  Carbohydrates - Classification & D-L configuration |
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The correct option about the presence of  H-bond in nucleotides is: 

1. A-T, G-C

2. A-G, T-C

3. G-T, A-C

4. A-A, T-T

Subtopic:   DNA ,RNA & Metal Ions |
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