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

1. pepsin and trypsin

2. invertase and zymase

3. amylase and maltase

4. diastase and lipase

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

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

are respectively                

1. amylase and maltase

2. diastase and lipase

3. pepsin and trypsin

4. invertase and zymase

पाचन के प्रक्रम के दौरान, खाद्य पदार्थों में उपस्थित प्रोटीन को एमीनो अम्ल में जलअपघटित किया जाता है। प्रक्रम में शामिल दो एंजाइम

$\text{प्रोटीन} \stackrel{\text{एंजाइम} \left(\mathrm{A}\right)}{\to } \text{पॉलीपेप्टाइड}$
$\stackrel{\text{एंजाइम} \left(\mathrm{B}\right)}{\to }\text{ एमीनो अम्ल},$

क्रमशः हैं

(a) एमाइलेज और माल्टेज़

(b) डायस्टेज़ और लाइपेज़

(c) पेप्सिन और ट्रिप्सिन

(d) इन्वर्टेज़ और ज़ाइमेज़

$\alpha$-D-glucose and β-D-glucose are:

1. Epimers

2. Anomers

3. Functional isomers

4. Chain isomers

Glucose +x Phenyl hydrazine → Osazone 'x' will be:

1.  2
2.  3
3.  4
4.  1

The base found in DNA but not in RNA:

Sucrose on hydrolysis gives:

1. L(+) Glucose + D(+) Fructose
2. L(–) Glucose + L(–) Fructose
3. D(+) Glucose + D(–) Fructose
4. D(+) Glucose + L(–) Fructose

The compound that does not reduce Fehling solution is:
1. Glucose
2. Fructose
3. Sucrose
4. Maltose

The structure that represents the peptide chain is:

1.
2.
3.
4.

The enzyme which hydrolyses triglycerides to fatty acids and glycerol is called:

1. Lipase

2. Zymase

3. Pepsin

4. Maltase

The correct statements regarding "Denaturation" are:

1. (a), (b) and (c)
2. (b) and (c)
3. (a) and (c)
4. (a) and (b)