a-D-(+)-glucose and b-D-(+)-glucose are

1. Anomers 2. Epimers
3. Enantiomers 4. Geometrical isomers

Subtopic:  Carbohydrates - Classification & D-L configuration |
 73%
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The couplings between base units of DNA is through : 

1. Hydrogen bonding 2. Electrostatic bonding
3. Covalent bonding 4. Van der waal's forces
Subtopic:   DNA, RNA & Metal Ions |
 92%
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The segment of DNA which acts as the instrumental manual for the synthesis of the protein is 

1. nucleotide

2. ribose

3. gene

4. nucleoside

Subtopic:   DNA, RNA & Metal Ions |
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Which of the following structures represents the peptide chain ?

1. 

2. 

3. 

4. 

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 60%
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On hydrolysis of starch, we finally get

1. glucose

2. fructose

3. Maltose

4. Both 1 and 3

Subtopic:  Carbohydrates - Classification & D-L configuration |
 63%
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The correct option about the presence of  H-bond in nucleotides is: 

1. A-T, G-C

2. A-G, T-C

3. G-T, A-C

4. A-A, T-T

Subtopic:   DNA, RNA & Metal Ions |
 93%
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The helical structure of proteins is established by

1. dipeptide bonds

2. hydrogen bonds

3. ether bonds

4. peptide bonds

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 67%
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The a-D-glucose and b-D-glucose differ from each other due to difference in carbon atom with respect to its

1. conformation

2. configuration

3. number of OH-groups

4. size of hemiacetal ring

Subtopic:  Carbohydrates - Classification & D-L configuration |
 65%
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Glycolysis is

1. oxidation of glucose to pyruvate

2. conversion of glucose to haem

3. oxidation of glucose to glutamate

4. conversion of pyruvate to citrate

Subtopic:  Carbohydrates - Classification & D-L configuration |
 87%
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Sucrose in water is dextrorotatory, αD=+66.4° when boiled with dil.HCl, the solution becomes leavorotatory, αD=-39.9°. In this process the sucrose breaks into

1. L-glucose + D-fructose

2. L-glucose + L-fructose

3. D-glucose + D-fructose

4. D-glucose + L-fructose

Subtopic:  Polysaccharides & their Importance |
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