Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose

During the process of digestion, the proteins present in food materials are
hydrolysed to amino acids as shown below.

Proteins  \(\xrightarrow[]{\textbf{Enzyme(A)}}\mathrm{}\) Polypeptides  \(\xrightarrow[]{\textbf{Enzyme(B)}}\mathrm{}\)  Amino acids
 
Enzymes (A) and (B)  are respectively:
 

An insoluble biomolecule in water is-

Insulin regulates the metabolism of : 

A linkage present in proteins and peptides is:

1.		2.
3.		4.

D(+) glucose yields an oxime with hydroxyl amine. The structure of the oxime would be:

1.		2.
3.		4.

The incorrect statement about carbohydrates is : 

1. Maltose is a reducing sugar.

2. They are stored in the animal body as glycogen.

3. Amylopectin constitutes about 15-20% Of starch.

4. Cellulose is composed of only $\mathrm{\beta }$-D- glucose units.

A hormone that contains iodine is-

The correct statement regarding RNA and DNA, respectively is: