Q. No.Which of the following is not an aromatic amino acid?
1. Phenylalanine
2. Threonine
3. Tyrosine
4. Tryptophan
Formation of glycosidic bond represents:
| 1. Dehydration | 2. Hydrolysis |
| 3. Dehydrogenation | 4. Isomerization |
Consider the following statements:
| I: | Glycine is the simplest amino acid, with a hydrogen atom as its side chain (R group). |
| II: | Tryptophan is an aromatic amino acid. |
| III: | Lysine is an acidic amino acid. |
1. Only I and II are correct
2. Only I and III are correct
3. Only II and III are correct
4. I, II and III are correct
1. Positively charged form
2. Negatively charged form
3. Neutral form
4. Zwitter ionic form
Sugars are technically called carbohydrates, referring to the fact that their formulae are only multiples of C(H2O). Hexose therefore has six carbons, twelve hydrogen and six oxygen atoms. Glucose is a hexose. Choose from among the following another hexose.
| 1. | Fructose | 2. | Erythrose |
| 3. | Ribulose | 4. | Ribose |
When we homogenize any tissues in an acid the acid soluble pool represents
| 1. | Cytoplasm | 2. | Cell membrane |
| 3. | Nucleus | 4. | Mitochondria |
What level of protein organization structure explains the 3-D shape of an enzyme?
| 1. primary structure | 2. tertiary structure |
| 3. secondary structure | 4. quaternary structure |
The graph shown below shows the effect of a certain factor on the rate of a reaction catalyzed by an enzyme. The X-axis would show the said factor and that will be:
| 1. substrate concentration | 2. pH |
| 3. enzyme concentration | 4. temperature |
If an active-site directed inhibitor is present in the medium, the curve that will represent the progress of the chemical reaction will be shown by the letter:
| 1. D | 2. C |
| 3. A | 4. B |
A change in an amino acid located distantly from the active site of an enzyme can affect the specificity of the enzyme towards its substrate by:
| 1. | making the enzyme unstable |
| 2. | cause a relocation of the enzyme within a cell |
| 3. | changing the shape of the protein |
| 4. | changing the optimum pH and temperature values for the enzyme |
© 2025 GoodEd Technologies Pvt. Ltd.