The transfer RNA molecule in 3D appears 
1. L-shaped
2. E-shaped
3. V-shaped
4. S-shaped

Subtopic:  Translation |
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Length of one turn of the helix in a B-form DNA is approximately 
1. 3.4 nm
2. 2 nm
3. 0.34 nm
4. 20 nm

Subtopic:  The DNA | DNA Double Helix |
 74%
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ATP is a 
1. nucleotide
2. nucleosome
3. nucleoside
4. purine

Subtopic:  METABOLIC BASIS FOR LIVING (OLD NCERT) |
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Enzymes enhance the rate of reaction by 
1. forming a reactant-product complex
2. changing the equilibrium point of the reaction
3. combining with the product as soon as it is formed
4. lowering the activation energy of the reaction

Subtopic:  Enzyme Catalysis |
 88%
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Feedback inhibition of an enzymatic reaction is caused by 
1. end product
2. substrate
3. enzyme
4. rise in temperature

Subtopic:  Enzyme Inhibition |
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Due to the discovery of which of the following in 1980, the evolution was termed as RNA world? 
1. mRNA, tRNA, rRNA synthesize proteins
2. In some viruses, RNA is the genetic material
3. RNA have enzymatic property
4. RNA is not found in all cells

Subtopic:  Nucleic Acid |

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Most abundant organic compound on earth is 
1. Protein
2. Cellulose
3. Lipids
4. Steroids

Subtopic:  Carbohydrates | Carbohydrates: Cellulose, Chitin, Inulin & Agar |
 69%

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Nucleotides are building blocks of nucleic acids. Each nucleotide is a composite molecule formed by 

1. base-sugar-phosphate
2. base-sugar-OH
3.
4. sugar-phosphate

Subtopic:  Nucleic Acid: Nucleotides |
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Which of the following is the simplest amino acid?

1. Alanine 2. Asparagine
3. Glycine 4. Tyrosine

Subtopic:  Amino Acids |
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Which of the following statements regarding enzyme inhibition is correct?
1. Competitive inhibition is seen when a substrate competes with an enzyme for binding to an inhibitor protein
2. Competitive inhibition is seen when the substrate and the inhibitor compete for the active site on the enzyme
3. Non-competitive inhibition of an enzyme can be overcome by adding large amounts of substrate
4. Non-competitive inhibitors often bind to the enzyme irreversibly

Subtopic:  Enzymes | Enzyme Inhibition |
 82%
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