1. | 2. | ||
3. | 4. |
1. | Each protein is a polymer of amino acids. |
2. | A protein is a heteropolymer and not a homopolymer. |
3. | Essential amino acids can be synthesized in our body. |
4. | Collagen is the most abundant protein in animal world. |
a: | Plant cell walls are made of cellulose. |
b: | Fungal cell walls are made of chitin. |
c: | True bacterial cell walls are made of lipopolysaccharides. |
d: | Archaeal cell walls are made of sporopollenin. |
I: | are polynucleotides. |
II: | are constituents of the true macromolecular fraction of any living tissue or cell. |
I: | The sequence of amino acids i.e., the positional information in a protein is called the primary structure of a protein. |
II: | A protein is imagined as a line, the left end represented by the first amino acid and the right end represented by the last amino acid. |
III: | The first amino acid is also called as C-terminal amino acid and the last amino acid is called the N-terminal amino acid. |
Statement I: | Whether it is an exothermic or spontaneous reaction or an endothermic or energy requiring reaction, the ‘S’ has to go through a much higher energy state or transition state. |
Statement II: | Enzymes eventually bring down this energy barrier of activation energy making the transition of ‘S’ to ‘P’ more easy. |
1. | Statement I is correct; Statement II is correct |
2. | Statement I is correct; Statement II is incorrect |
3. | Statement I is incorrect; Statement II is correct |
4. | Statement I is incorrect; Statement II is incorrect |
1. | First, the substrate binds to the active site of the enzyme, fitting into the active site. |
2. | The binding of the substrate induces the enzyme to alter its shape, fitting more tightly around the substrate. |
3. | The active site of the enzyme, now in close proximity of the substrate, breaks the chemical bonds of the substrate and the new enzyme- product complex is formed. |
4. | The enzyme gets consumed in the reaction while releasing the product. |
Assertion (A): | High temperature destroys enzymatic activity. |
Reason (R): | Enzymes generally function in a narrow range of temperatures. |
1. | Both (A) and (R) are True and (R) correctly explains (A). |
2. | Both (A) and (R) are True but the (R) does not correctly explain (A). |
3. | (A) is True; (R) is False |
4. | Both (A) and (R) are False |