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Q. No.What structural level enables the monomeric proteins to function as enzymes?
1. Primary level
2. Secondary level
3. Tertiary level
4. Quaternary level
Subtopic: Proteins |
65%
From NCERT
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A specific low molecular weight substance such as the product of another enzyme in the chain reaction which binds with a specific binding site is called
1. Competitive inhibitor
2. Non-competitive inhibitor
3. Irreversible inhibitor
4. Allosteric modulator
1. Competitive inhibitor
2. Non-competitive inhibitor
3. Irreversible inhibitor
4. Allosteric modulator
Subtopic: Enzyme Inhibition |
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The term feedback refers to
1. The effect of substrate on the rate of enzyme action
2. The effect of end products on the rate of enzymatic action
3. The effect of enzyme concentration on its rate of action
4. the effect of an external compound on the rate of enzymatic action
1. The effect of substrate on the rate of enzyme action
2. The effect of end products on the rate of enzymatic action
3. The effect of enzyme concentration on its rate of action
4. the effect of an external compound on the rate of enzymatic action
Subtopic: Enzyme Catalysis |
66%
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Which of the following is the best evidence for the lock and key theory of enzyme action ?
1. All isolated enzymes have been identified as protein
2. compounds similar in structure to the substrate inhibit the reaction
3. Enzymes are found in living organisms and speed up certain reaction
4. Enzymes determine the direction of a reaction
1. All isolated enzymes have been identified as protein
2. compounds similar in structure to the substrate inhibit the reaction
3. Enzymes are found in living organisms and speed up certain reaction
4. Enzymes determine the direction of a reaction
Subtopic: Enzyme Inhibition |
66%
From NCERT
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Co-enzyme is
1. Always a protein
2. Often a metal
3. Always an inorganic compound
4. Often a vitamin
1. Always a protein
2. Often a metal
3. Always an inorganic compound
4. Often a vitamin
Subtopic: Enzyme Cofactors |
58%
From NCERT
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Match the protein in Column-I with its occurrence in Column-II and choose the correct option.
1. (a)-(ii), (b)-(iv), (c)-(i), (d)-(iii)
2. (a)-(ii), (b)-(i), (c)-(iii), (d)-(iv)
3. (a)-(ii), (b)-(iv), (c)-(iii), (d)-(i)
4. (a)-(iii), (b)-(ii), (c)-(i), (d)-(iv)
| Column-I | Column-II | ||
| (a) | Mucin | (i) | pulse |
| (b) | Heparin | (ii) | saliva |
| (c) | Legumelin | (iii) | hair |
| (d) | Karatin | (iv) | blood |
1. (a)-(ii), (b)-(iv), (c)-(i), (d)-(iii)
2. (a)-(ii), (b)-(i), (c)-(iii), (d)-(iv)
3. (a)-(ii), (b)-(iv), (c)-(iii), (d)-(i)
4. (a)-(iii), (b)-(ii), (c)-(i), (d)-(iv)
Subtopic: Introduction to Proteins |
80%
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Match the following and select the correct option.
1. i-a, ii-c, iii-d, iv-b
2. i-a, ii-b, iii-c, -iv-d
3. i-b, ii-c, iii-d, iv-a
4. i-b, ii-d, iii-a, iv-c
| Columns I (Sugars) |
Column II (No. of Carbons) |
||
| i. | Erythrose | a. | Five |
| ii. | Glucose | b. | Four |
| iii. | Ribose | c. | Seven |
| iv. | Sedoheptulose | d. | Six |
2. i-a, ii-b, iii-c, -iv-d
3. i-b, ii-c, iii-d, iv-a
4. i-b, ii-d, iii-a, iv-c
Subtopic: Carbohydrates: Introduction |
84%
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Match the following and select the correct option.
1. i-a, ii-c, iii-d, iv-b
2. i-a, ii-b, iii-c, -iv-d
3. i-b, ii-c, iii-d, iv-a
4. i-b, ii-d, iii-a, iv-c
| Columns I | Column II | ||
| i. | Starch | a. | Animal storage molecule |
| ii. | Cellulose | b. | Plan storage molecule |
| iii. | Glycogen | c. | Heparin |
| iv. | Heteropoly-saccharide | d. | Plant cell wall component |
2. i-a, ii-b, iii-c, -iv-d
3. i-b, ii-c, iii-d, iv-a
4. i-b, ii-d, iii-a, iv-c
Subtopic: Carbohydrates: Starch & Glycogen |
87%
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Match the following and select the correct option:
1. i-a, ii-c, iii-d
2. i-a, ii-b, iii-c
3. i-b, ii-c, iii-d
4. i-c, ii-d, iii-a
| Column I | Column II | ||
| i. | Simple lipids | a. | Cholesterol |
| ii. | Compound lipids | b. | Vanaspati ghee |
| iii. | Sterols | c. | Glycerol |
| d. | Lecithin |
2. i-a, ii-b, iii-c
3. i-b, ii-c, iii-d
4. i-c, ii-d, iii-a
Subtopic: Lipids |
81%
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Identify (a) and (b) and choose the correct option
Unsaturated fatty acids show (a) bond/s between carbon atoms of hydrocarbon chain and they are generally (b) at room temperature.
Unsaturated fatty acids show (a) bond/s between carbon atoms of hydrocarbon chain and they are generally (b) at room temperature.
| (a) | (b) | |
| 1. | Double | Liquid |
| 2. | Triple | Solid |
| 3. | Single | Liquid |
| 4. | Double | Solid |
Subtopic: Lipids: Glycerolipids, Phospholipids & Glycerol |
60%
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