1. | starch | 2. | collagen |
3. | cellulose | 4. | glycogen |
Assertion: | The starch-I2 is blue in colour. |
Reason: | Starch forms helical secondary structures and can hold I2 molecules in the helical portion. |
1. | (A) is True but (R) is False. |
2. | Both (A) and (R) are True but (R) is not the correct explanation of (A). |
3. | (A) is False but (R) is True. |
4. | Both (A) and (R) are True and (R) is the correct explanation of (A). |
I: | In a polypeptide or a protein, amino acids are linked by a peptide bond. |
II: | In a polysaccharide, the individual monosaccharides are linked by a glycosidic bond. |
Assertion (A): | Enzyme-catalyzed reactions proceed at rates vastly higher than that of uncatalyzed ones. |
Reason: | Enzymes require an optimum temperature and an optimum pH to work efficiently. |
1. | (A) is True but (R) is False. |
2. | Both (A) and (R) are True but (R) is not the correct explanation of (A). |
3. | (A) is False but (R) is True. |
4. | Both (A) and (R) are True and (R) is the correct explanation of (A). |
1. | Enzymes generally function in a narrow range of temperature and pH. |
2. | Each enzyme shows its highest activity at a particular temperature and a pH called the optimum temperature and the optimum pH. |
3. | Activity declines both below and above the optimum value. |
4. | Low temperatures denature the enzyme; high temperatures temporarily inactivate the enzyme. |