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:  Proteins - α - amino acids, peptide bond, proteins, structure of proteins |
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Which one of the following gives positive Fehling's solution test ?

1. Sucrose

2. Glucose

3. Fats

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:  Nucleic Acids: DNA and RNA |
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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:  Nucleic Acids: DNA and RNA |
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Which of the following structures represents the peptide chain ?

1. 

2. 

3. 

4. 

Subtopic:  Proteins - α - amino acids, peptide bond, proteins, structure of proteins |
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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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Which of the following is corect about H-bonding in nucleotides ?

1. A-T, G-C

2. A-G, T-C

3. G-T, A-C

4. A-A, T-T

Subtopic:  Nucleic Acids: DNA and RNA |
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During the process of digestion, the proteins present in food materials are hydrolysed 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:  Proteins - α - amino acids, peptide bond, proteins, structure of proteins |
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