| List-I | List-II | ||
| A. | The structures used for storing of food. | I. | Gizzard |
| B. | Ring of 6-8 blind tubules at junction of foregut and midgut. | II. | Gastric Caeca |
| C. | Ring of 100-150 yellow coloured thin filaments at junction of midgut and hindgut. | III. | Malpighian tubules |
| D. | The structures used for grinding the food. | IV. | Crop |
| 1. | A-I, B-II, C-III, D-IV |
| 2. | A-IV, B-III, C-II, D-I |
| 3. | A-III, B-II, C-IV, D-I |
| 4. | A-IV, B-II, C-III, D-I |
| List-I | List-II | ||
| A. | RNA polymerase III | I. | snRNPs |
| B. | Termination of transcription | II. | Promotor |
| C. | Splicing of Exons | III. | Rho factor |
| D. | TATA box | IV. | SnRNAs, tRNA |
| 1. | A-III, B-II, C-IV, D-I | 2. | A-III, B-IV, C-I, D-II |
| 3. | A-IV, B-III; C-I, D-II | 4. | A-II, B-IV, C-I, D-III |
| A. | Substrate enzyme complex formation. |
| B. | Free enzyme ready to bind with another substrate. |
| C. | Release of products. |
| D. | Chemical bonds of the substrate broken. |
| E. | Substrate binding to active site. |