Identify the given structure: 

1. Glycerol 
2. Lecithin
3. Lipoprotein
4. Trihydroxypropane
 

Subtopic:  Lipids: Glycerolipids, Phospholipids & Glycerol |
 83%
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Phospholipid lecithin, is made up of 
1. Phospholipid acid, three fatty acids and one molecule of glycerol
2. Phospholipid acid with one fatty acid and three molecules of glycerol
3. Phospholipid acid with two fatty acids and one molecule of glycerol
4. One fatty acid and three molecules of glycerols
Subtopic:  Lipids: Glycerolipids, Phospholipids & Glycerol |
 50%
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An enzyme isolated from E.coli breaks ester linkage between sugar and phosphate moiety in RNA molecules. This enzyme belongs to class
1. Isomerase
2. Ligase
3. Lyase 
4. Hydrolase
Subtopic:  Enzymes Classification |
From NCERT
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Given below is a diagrammatic representation of a helical protein where a part of the protein is enlarged.



Identify the amino acids occurring at the N-terminal and C-terminal of the enlarged section of polypeptide respectively.
1. Serine and cysteine 
2. Cysteine and tyrosine
3. Tyrosine and Glutamin acid
4. Seine and Glutamic acid 
Subtopic:  Different Amino Acids |
 51%
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Which of the following is not strictly a biomacromolecule?
1. Proteins
2. Lipids
3. Polysaccharides
4. Nucleic acid
Subtopic:  Element Analysis |
 95%
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A secondary metabolite that acts as a toxin is
1. Carotenoids
2. Curcumin
3. Abrin
4. Monoterpenes
 
Subtopic:  Primary & Secondary Metabolites |
 91%
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A secondary metabolite that is alkaloid in nature is 
1. Codeine 
2. Anthocyanin
3. Gum 
4. Abrin
Subtopic:  Primary & Secondary Metabolites |
 84%
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Peptidoglycan present in bacterial cell envelope is 
1. Made up of cellulose
2. A heteropolymer
3. An oligosaccharide
4. A homopolymer
Subtopic:  Carbohydrates: Introduction |
 60%
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The most abundant protein in animal world is
1. Chitin 
2. Collagen
3. Peptidoglycan
4. Hyaluronic acid
 
Subtopic:  Proteins | Introduction to Proteins |
 95%
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The amino acids in a protein are held together by
1. Glycosidic bond
2. Phosphodiester bond
3. Peptide bond 
4. Hydrogen bond
Subtopic:  Proteins | Introduction to Proteins |
 87%
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