Biomolecules and Polymers

Match List-I with List-II .tg {border-collapse:collapse;border-spacing:0;} .tg td{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; overflow:hidden;padding:10px 5px;word-break:normal;} .tg th{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; font-weight:normal;overflow:hidden;padding:10px 5px;word-break:normal;} .tg .tg-1wig{font-weight:bold;text-align:left;vertical-align:top} .tg .tg-0lax{text-align:left;vertical-align:top} List - I Enzyne List - II Conversion of A. Invertase I. Starch into maltose B. Zymase II. Maltose into glucose C. Diastase III. Glucose into ethanol D. Maltase IV. Cane sugar into glucose Choose the most appropriate answer from the options given below :

During the denaturation of proteins, which of these structures will remain intact?

Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R). Assertion (A) : $$\alpha$$-halocarboxylic acid on reaction with dil. $$\mathrm{NH_3}$$ gives good yield of $$\alpha$$-amino carboxylic acid whereas the yield of amines is very low when prepared from alkyl halides. Reason (R) : Amino acids exist in zwitter ion form in aqueous medium. In the light of the above statements, choose the correct answer from the options given below :

Number of cyclic tripeptides formed with 2 amino acids A and B is :

The one that does not stabilize 2$$^\circ$$ and 3$$^\circ$$ structures of proteins is

Sulphur (S) containing amino acids from the following are: (a) isoleucine (b) cysteine (c) lysine (d) methionine (e) glutamic acid

Match List I with List II .tg {border-collapse:collapse;border-spacing:0;} .tg td{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; overflow:hidden;padding:10px 5px;word-break:normal;} .tg th{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; font-weight:normal;overflow:hidden;padding:10px 5px;word-break:normal;} .tg .tg-c3ow{border-color:inherit;text-align:center;vertical-align:top} .tg .tg-7btt{border-color:inherit;font-weight:bold;text-align:center;vertical-align:top} .tg .tg-0pky{border-color:inherit;text-align:left;vertical-align:top} LIST I Enzymatic reaction LIST II Enzyme A. Sucrose $$\to$$ Glocuse and Fructose I. Zymase B. Glucose $$\to$$ ethyl alcohol and CO$$_2$$ II. Pepsin C. Starch $$\to$$ Maltose III. Invertase D. Proteins $$\to$$ Amino acids IV. Diastase Choose the correct answer from the options given below:

Which structure of protein remains intact after coagulation of egg white on boiling?

Type of amino acids obtained by hydrolysis of proteins is :

Which of the following gives a positive test with ninhydrin ?