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

Proteins $\stackrel{\mathrm{Enzyme} \left(\mathrm{A}\right)}{\to }$ Polypeptides  $\stackrel{\mathrm{Enzyme} \left(\mathrm{B}\right)}{\to }$ Amino acids are respectively

1. amylase and maltase

2. diastase and lipase

3. pepsin and trypsin

4. invertase and zymase

A reagent suitable for the determinating of N-terminal residue of a peptide is 

1. p-toluene sulphonyl chloride

2. 2,4-dinitrophenyl hydrazine

3. carboxypeptidase

4. 2,4-dinitro fluorobenzene

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

Which one of the following gives positive Fehling's solution test ?

1. Sucrose

2. Glucose

3. Fats

4. Protein

Which of the following is the sweetest sugar?

1. Sucrose

2. Glucose

3. Fructose

4. Maltose

a-D-(+)-glucose and b-D-(+)-glucose are

1. Anomers

2. Epimers

3. Enantiomers

4. Geometrical isomers

The couplings between base units of DNA is through

1. hydrogen bonding

2. electrostatic bonding

3. covalent bonding

4. van der waal's forces

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

Which of the following structures represents the peptide chain ?

1. 

2. 

3. 

4. 

On hydrolysis of starch, we finally get

1. glucose

2. fructose

3. Maltose

4. Both 1 and 3