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 Multiple Choice QuestionsMultiple Choice Questions

61.

Assertion : Solubility of proteins is minimum at the isoelectric point.

Reason : At isoelectric point, protein molecule behaves as a zwitter ion.

  • If both assertion and reason are true and reason is the correct explanation of assertion.

  • If both assertion and reason are true but reason is not the correct explanation of assertion.

  • If assertion is true but reason is false

  • If both assertion and reason are false.


62.

Rice is deficient in :

  • lysine

  • alanine

  • glycine

  • leucine


63.

Mutarotation does not occur in :

  • sucrose

  • D-glucose

  • L-glucose

  • None of these


64.

Glucose has following functional group :

  • aldehyde

  • aldehyde and alcohol

  • alcohol

  • ketone and alcohol


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65.

Which of the following is a non-reducing sugar?

  • Sucrose

  • Maltose

  • Lactose

  • Mannose


A.

Sucrose

Non-reducing agent does not consist of free ketone or aldehyde groups. Instead, they consist of acetal. Therefore, a sugar without a hemiacetal is non-reducing as it does not behave as a reducing agent toward oxidizing metal salts. Also, it does not reduce Fehling's solution or Tollen's reagent. Hence, sucrose is a non-reducing sugar.


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66.

Invert sugar is a mixture of :

  • glucose and fructose

  • glucose and lactose

  • glucose and galactose

  • only glucose


67.

Assertion : All enzymes are made up of proteins and all proteins have three dimensional structures.

Reason : Secondary structures of protein are sequence of amino acids.

  • If both assertion and reason are true and reason is the correct explanation of assertion.

  • If both assertion and reason are true but reason is not the correct explanation of assertion.

  • If assertion is true but reason is false.

  • If both assertion and reason are false.


68.

Which enzyme converts glucose to ethanol ?

  • Diastase

  • Invertase

  • Zymase

  • Both (b) and (c)


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69.

In the above sequence , II is :

  • β - alanine

  • α - alanine

  • ethylene diamine

  • γ - amino butyric acid


70.

The main constituent of most natural fibres is :

  • starch

  • glycol

  • cellulose

  • caprolactum


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