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

Proteins Enzyme (A) Polypeptides
                Enzyme (B) Amino acids,

are respectively                

1. amylase and maltase

2. diastase and lipase

3. pepsin and trypsin

4. invertase and zymase

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 83%
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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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Which is not a true statement?

1. a-carbon of a-amino acid is asymmetric except glycine

2. All proteins are found in L-form

3. Human body can synthesis all proteins they need

4. At pH = 7 both amino and carboxylic groups exist in ionised form

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
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Which of the following is correct statement ?

1. Starch is a polymer of a-glucose

2. Amylose is a component of cellulose

3. Proteins are composed of only one type of amino acid

4. In cyclic structure of fructose, there are 6 carbons and one oxygen atom

Subtopic:  Carbohydrates - Classification & D-L configuration |
 70%
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Glucose molecule reacts with 'X' number of molecules of phenylhydrazine to yield

osazone. The value of 'X' is

1. four

2. one

3. two

4. three

Subtopic:  Carbohydrates - Classification & D-L configuration |
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