The helical structure of proteins is stabilised by
peptide bonds
dipeptide bond
hydrogen bond
van der Waal's forces
Proteins are hydrolysed by enzymes to give
dihydroxy acids
amino acids
amines
carboxylic acids
B.
amino acids
Proteins on hydrolysis first give smaller fragments called
peptides which finally give amino acids.
Lactose sugar is formed from
d-galactose
d-glucose
d-galactose and d-glucose
d-glucose and d-fructose