MCQ On Biomolecule Class-12 » Chemistry-Papers

Which of the following vitamins is water soluble?

Vitamin E

Riboflavin

Vitamin D

Glucose cannot be classified as ?

Oligosaccharide

Carbohydrate

Aldose

Hexose

Proteins are the polymers of -amino acids and they are connected to each other by ------

ionic bond

peptide bond

coordinate bond

Identify the pair of epimers

D-glucose and D-fructose

D-glucose and D-mannose

D-glucose and L-glucose

D-glucose and D-mannose

What will be the sequence of complimentary strand of DNA if the one strand of DNA has the sequence of TATGACTG?

ATACTGAC

ATACACTC

ATACTGCA

Which is a fat soluble vitamin?

Vitamin A

Vitamin B6

Vitamin C

D-Glucose and L-Glucose are

enantiomers

epimers

diastereomers

anomers

Millon’s test is given by

ester

Proteins

Sucrose

Select the base which is not common in DNA and RNA.

Cytosine (C)

Uracil (U)

Adenine (A)

Guanine (B)

Vitamin C must be supplied regularly in diet because

it is water soluble hence used by the body on daily basis and is to be supplied regularly

it is fat soluble hence stored in the body and cannot be used on regular basis

it is water soluble hence excreted in urine and can’t be stored in the body

How many amino acids (approximately) are involved during the synthesis of protein?

Fructose reduce Tollen’s reagent due to

enolisation of fructose followed by conversion of aldehyde by base

secondary alcoholic group

primary alcoholic group

Reduction of hexose A (molecular formula C6H12O6) with sodium borohydride gives compound B and C. Compound B is optically inactive, whereas compound C is optically active . Which of the following is compound A?

D-fructose

D-mannose

D-galactose

D-glucose

Biuret test is used for

Fats

Proteins

Sugar

Vitamin A is present in-

all of these

milk

fish liver oil

butter

Osazone formation involves only 2 carbon atoms of glucose because of

reduction

hydrolysis

chelation

oxidation

Which one of the following is reducing sugar?

Cellulose

Glycogen

Fructose

Starch

Carbohydrates have

–CHO group

–OH group

All

> C = O group

Deficiency of vitamin E causes

Sterility Anaemia

Muscular weakness

Scurvy

Find out the correct option among the following statements.

In reducing sugars, aldehydic and ketone group are free bonded

All monosaccharides whether aldoses or ketoses are reducing sugar

Fehling’s solution and Tollen’s reagent are non-reducing sugar

Maltose and lactose are non-reducing sugar

Which carbohydrate is used in silvering of mirror?

(D) B and C

(B) Fructose

(A) Sucrose

Deficiency of biotin causes dermatitis and paralysis, biotin is also known as

vitamin B12

vitamin D

vitamin H

The pair of compounds in which both the compounds give positive test with Tollen’s reagent is

fructose and sucrose

glucose and fructose

glucose and sucrose

Phosphodiester linkage is present between which carbon atoms of pentose sugars of nucleotides?

5’ and 3’

5’ and 5’

1’ and 5’

3’ and 3’

Which of the following statements is not correct?

In alpha-amino acids, - NH2 and – COOH groups are attached to different carbon atoms.

Natural proteins are commonly made up of L-isomer of amino acids (D) In -amino acids, - NH2 and

Except glycine, all other amino acids show optical activity

In iodine test of starch which colour of ppt had been observed

black

blue

red

Molisch’s test reagent is

1% of β-Napthol in alcohol

5% solution of α-Napthol in alcohol and few droplets of conc. H2SO4

both

Carbohydrate that cannot be hydrolysed further to give simpler unit of polyhydroxy aldehyde or ketone.

Oligosaccharide

Polysaccharide

Monosaccharide

Which of the following is the correct statement?

Amylose is not a component of starch

Proteins are composed of only one type of amino acid

Starch is a polymer of α-glucose

Which of the following bases is not present in RNA?

Thymine

Cytosine

Adenine

How many number of water molecules are removed from the n number of amino acids during the formation of peptide bond?

(n – 3)

(n – 2)

(n – 1)

Fehling’s solution test is given by

fructose

lactose

glucose