1. The disaccharide present in milk is [IOM 2008][IOM 2008]
- Sucrose
- Maltose
- Lactose
- Cellobiose
2. The enzyme used during fermentation carbohydrate to CO2, and alcohol is [IOM 2003, MOE 2064][IOM 2003, MOE 2064]
- Zymase
- Diastase
- Invertase
- Maltase
3. Which is not a carbohydrate? [BPKIHS ][BPKIHS ]
- Starch
- Cellulose
- Glycogen
- Haemoglobin
4. Which of the following is not a polysaccharide [BPKIHS][BPKIHS]
- Starch
- Cellulose
- Glycogen
- Maltose
5. Which of the following is a polysaccharide [I.E.][I.E.]
- Isomaltose
- Cellobiose
- Lactose
- Inulin
6. Hydrolysis of table sugar produces [MOE - Curriculum][MOE - Curriculum]
- Two molecules of glucose
- Glucose and fructose
- Glucose and galactose
- Glucose and lactose
7. Which of the following base is purine [MOE 2065][MOE 2065]
- Thymine
- Uracil
- Cytosine
- Adenine
8. Which of the following is an aldohexose? [I.E.][I.E.]
- Cellulose
- Sucrose
- Galactose
- Raffinose
9. Molisch test is given by [I.E.][I.E.]
- Glucose
- Sucrose
- Fructose
- All of these
10. Maltose on hydrolysis produces [BPKIHS][BPKIHS]
- Glucose
- Maltose
- Fructose
- Mannose
11. Which of the following cannot form peptide bond on polypeptide chain? [IOM][IOM]
- Aspartic acid
- Alanine
- Glutamic acid
- Acetic acid
12. Amino acids usually exist in the form of zwitter ions. This means that they consist of [IOM 1999][IOM 1999]
- The basic NH2 group and acidic COOH group
- The basic NH3 group and acidic COO- group
- The basic COO- group and the acidic NH3+, group
- Positive ammonium [NH_4^+] group and negative chloride [CI-] group
13. Isoelectric point is the pH at which [BPKIHS 2000][BPKIHS 2000]
- Amino acid becomes acidic
- An amino acid becomes basis
- Zwitter ion has +ve charge
- Zwitter iron has zero charge
14. The enzyme pepsin hydrolyses [BPKIΗΑ][BPKIΗΑ]
- Proteins to amino acids
- Fats to fatty acids
- Starch to glucose
- Nucleotide to nitrogen base
15. Presence of peptide bond is the characteristic features of [MOE 2065)[MOE 2065)]
- Carbohydrates
- Lipids
- Nucleic acid
- Proteins
16. Lipids consist up of [KU 2008][KU 2008]
- Fat, oil and its derivatives
- Amino acid derivatives
- Polysterene
- Carbohydrates
17. Enzyme is a [I.E. 2003][I.E. 2003]
- Hormone
- Protein
- Fatty acid
- Steroid
(b) Note: Enzymes are complex globular protein a enzymes are active in secondary and tertiary structure 18. DNA multiplication is called [MOE][MOE]
- Translation
- Transduction
- Transcription
- Replication
19. The purine base present in RNA is
- Uracil
- Cytosin
- Thymine
- Guanine
20. Glycolipids and Phospholipids are [BPKIHS/ KU/ MOE][BPKIHS/ KU/ MOE]
- Simple lipids
- Complex lipids
- Derived lipids
- Lipoproteins
21. Milk sugar is [MOE/IOM/KU][MOE/IOM/KU]
- Maltose
- Fructose
- Sucrose
- Lactose
22. Starch is hydrolyzed to maltose by an enzyme [MOE)[MOE)]
- Lipase
- Diastase
- Zymase
- Invertase
23. Which of the following is the sweetest sugar?[BPKIHS[BPKIHS]
- Sucrose
- Glucose
- Fructose
- Maltose
24. Hydrolysis of sucrose is called [MOE][MOE]
- Inhibition
- Saponification
- Inversion
- Hydration
25. Alkaline hydrolysis of esters is known as [MOE, IOM, BPKIHS 2005][MOE, IOM, BPKIHS 2005]
- Esterification
- Saponification
- Dehydration
- Alkalination
26. Which of the following enzymes hydrolyses triglycerides to fatty acid and glycerol? [KU][KU]
- Amylase
- Maltase
- Lipase
- Pepsin
27. Fat is a [K.0.][K.0.]
- Lipid
- Protein
- Carbohydrate
- Amino acids
28. Two complementary strands of DNA in a double helix are joined to each other by [IOM][IOM]
- Glycosidic bond
- Phosphodiester bond
- Hydrogen bond
- Peptide bond
29. The main function of RNA in the body is [IOM][IOM]
- Transmission of hereditary characters
- Protein synthesis
- Acts as second messenger
- Maintenance
(b) Note: RNA has non- genetic function except some virus. 30. Upon hydrolysis protein give [BPKIHS][BPKIHS]
- Fatty acids
- Amino acids
- Hydroxyacids
- Alcohols
31. Liquid fats are converted into solid fats by [BPKIHS][BPKIHS]
- Hydrogenation
- Saponification
- Hydrolysis
- Oxidation of double bond
32. Synthetic detergents can be represented by the general formula [BPKIHS/IE][BPKIHS/IE]
33. The degree of unsaturation of fat can be determined by means of [BPKIHS][BPKIHS]
- lodine number
- Octane number
- Saponification number
- Melting point
34. Fats and oil are [BPKIHS][BPKIHS]
- Monoesters of glycerol
- Diesters of glycerol
- Triesters of glycerol
- Diesters of glycol
35. Magnesium is present in [BPKIHS][BPKIHS]
- Vitamin C
- Haemoglobin
- Vitamin B
- Chlorophyll
36. Which of the following metal ion play an important role in muscle contraction? [IOM][IOM]
37. Antimony compounds are used in the treatment of [IOM][IOM]
- Kala-azar
- Filaria
- Sleeping sickness
- Chagas disease
38. The cation necessary for coagulation of blood is [I.E. 2003][I.E. 2003]
39. Yeast is an important source of [BPKIHS][BPKIHS]
- Sugar
- Protein
- Riboflavin
- Haemoglobin
40. Fatty acids which must be obtained from diet are [BPKIHS 2005][BPKIHS 2005]
- Essential fatty acids
- Non essential fats
- Saturated fatty acids
- Unsaturated fatty acids
41. The component of blood which maintain osmotic pressure is [BPKIHS 2005][BPKIHS 2005]
- Mineral salt
- RBCs
- Blood platelets
- Albumin
42. The enzyme pepsin hydrolyses [BPKIHS 2005][BPKIHS 2005]
- Proteins to amino acids
- Fats to fatty acids
- Starch to glucose
- Nucleotides to nitrogen bases
43. DNA has which sugar in it [BPKIHS 2004][BPKIHS 2004]
- Hexose
- Ribose
- Deoxyribose
- Glucose
44. Maximum energy is produced by the oxidation of [BPKIHS 2005[BPKIHS 2005]
- Carbohydrates
- Minerals
- Fats
- Proteins
45. Nucleic acids are polymers of [IOM 2011][IOM 2011]
- Nucleoproteins
- Globulins
- Nucleosides
- Nucleotide
46. Every carbohydrate is [IOM 2010][IOM 2010]
- Ribose & deoxyribose
- Triose and tetrose
- Pentose and hexose
- Aldose and ketose
47. Almost all pharmaceutical products produced by DNA technology [MOE 2013 Magh - 6][MOE 2013 Magh - 6]
- Proteins
- Hormones
- Antibiotics
- Alcohol
48. Simplest amino acid [BPKIHS - 2016][BPKIHS - 2016]
- Aspartic acid
- Glycine
- Tryptophan
- Glutamic acid
49. The common point among enzymes, hormone and vitamin in our body is [BPKIHS - 2016][BPKIHS - 2016]
- They promote catalytic oxidation
- They all are proteinaceous in nature
- They are synthesized in our body
- They aid in metabolism of our body
50. The building block of protein is [BPKIHS - 2016)[BPKIHS - 2016)]
- Fatty acid
- Deoxyribose
- Ribose
- Amino acid
51. α-helical structure of protein is stabilized by [BPKIHS - 2014][BPKIHS - 2014]
- Inter molecular H - bond
- Intra molecular H - bond
- α- 1, 3 - Glycosidic bond
- Phosphodiester bond
52. Which of the following is present in least proportion in cell membrane? [BPKIHS - 2011][BPKIHS - 2011]
- Protein
- Carbohydrate
- Lipid
- All equally present
53. Corn is immersed in boiling water. It is then cooled and solution becomes sweet. It is due to [BPKIHS - 2011][BPKIHS - 2011]
- Inactivation of enzymes
- Conversion of disaccharides to monosaccharides
- Conversion of starch into sugar
- None of the above
54. Which of the following is a co enzymes? [BPKIHS - 2010][BPKIHS - 2010]
- Protein
- Vitamin
- Hormone
- Mineral
55. Starch is polymer of BPKIHS - 2010[BPKIHS - 2010]
- Glucose
- Sucrose
- Fructose
- Maltose
56. All are essential amino acids except [BPKIHS - 2010][BPKIHS - 2010]
- Phenylalanine
- Methionine
- Tryptophan
- Tyrosine
57. Cane sugar on hydrolysis gives [IOM-2014][IOM-2014]
- Glucose and fructose
- Glucose and galactose
- Glucose and maltose
- Glucose and sucrose
58. Which component is most dispersed in a cell? [IOM-2012)[IOM-2012)]
- Carbohydrate
- Lipid
- Protein
- Nucleic acid
