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:
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The enzyme which hydrolyses triglycerides to fatty acids and glycerol is called:
1. Lipase
2. Zymase
3. Pepsin
4. Maltase
Enzymes are made up of:
1. Edible proteins.
2. Proteins with specific structures.
3. Nitrogen-containing carbohydrates.
4. Carbohydrates.
Which is not a true statement:
1. | α-carbon of α-amino acid is asymmetric except glycine. |
2. | Some proteins of human body are found in L-form |
3. | Human body can synthesize all proteins they need |
4. | At pH = 7 both amino and carboxylic groups exist in ionized form |
Among the following, reducing sugar is:
1. Galactose
2. Gluconic acid
3. β-methyl galactoside
4. Sucrose
A compound that gives a positive Fehling solution test is:
1. | Sucrose | 2. | Glucose |
3. | Fats | 4. | Protein |
Which is the correct statement among the following?
1. | Starch is a polymer of α-glucose |
2. | Amylose is a component of cellulose |
3. | Proteins are composed of only one type of amino acid |
4. | In the cyclic structure of fructose, there are four carbons and one oxygen atom |
Reducing sugars are -
1. | Carbohydrates that reduce Fehling’s solution and Tollen’s reagent. |
2. | Carbohydrates that reduce only Tollen’s reagent. |
3. | Carbohydrates that reduce only Fehling’s solution . |
4. | Carbohydrates that reduce HI |
The term glycosidic linkage means :
1. | Two monosaccharide units bonded by an oxygen atom. |
2. | Two monosaccharide units bonded by a sulphur atom. |
3. | Two peptide units bonded by an oxygen atom. |
4. | Two peptide units bonded by an hydrogen atom. |