Q1. Choose the correct answer.

1X20=20
1.Animals obtain carbohydrates main from:
(A) (B) (C) (D)

Glucose Starch Sucrose Glycogen

2.Peptide bond is a:

(A) (B) (C) (D)

C – N link C – O link N – H link C – H link

3.Globular proteins differ from fibrous proteins in:

(A) (B) (C) (D)

Having amino acids Their repeating units Being soluble in Being non-crystalline
joined by peptide bond aqueous medium
4.Which of the following kinds of atom do not occur in carbohydrates?

(A) (B) (C) (D)

Carbon Hydrogen Nitrogen Oxygen

5.The percentage of water in bacterial cell is about?

(A) (B) (C) (D)

15% 18% 50% 70%

6.The potential source of chemical energy for cellular activities:

(A) (B) (C) (D)

C – H bond  C – N bond C –O bond C – C bond

7.The basic element of organic compound is:

(A) (B) (C) (D)

Hydrogen Carbon Carbon Oxygen

8.The amount of heat absorbed when liquid changes into gas, is expressed as calories per gram
vaporized is called:

(A) (B) (C) (D)

Heat Capacity Specific Heat Heat of Vaporization Latent

9.The covalent bond between  two monsaccharides is called:

(A) (B) (C) (D)

Peptide bond Glycosidic bond Hydrogen bond Disulphide bond
10.Human tissues have 85% water in cells of:

(A) (B) (C) (D)

Brain Bone Blood Liver

11.Keratin is an example of fibrous proteins present in:

(A) (B) (C) (D)

Blood Muscle Bone Nail and hair

12.The specific heat of vaporization of water is:

(A) (B) (C) (D)

457 kcal/kg 574 kcal/kg 547 kcal/kg 475 kcal/kg

13.Glycogen is found abundantly in:

(A) (B) (C) (D)

Liver Muscles Kidney Both A & B

14.Most of the plant fats are liquid at:

(A) (B) (C) (D)

100C 200C 300C Room temperature

15.Fats and oils have a specific gravity of about:

(A) (B) (C) (D)

0.8 0.10 0.12 0.16

16.Proteins are polymers of:

(A) (B) (C) (D)

Fatty acids Nucleic acids Amino acids None

17.Some proteins, called antibodies, defend the body against:

(A) (B) (C) (D)

Predators Pathogens Air raiders Land invaders

18.In each turn of the helix, the -helix has:

(A) (B) (C) (D)

3.6 amino acids 4.6 amino acids 5.6 amino acids 6.3 amino acids
19.The structure maintained by three types of bonds, namely ionic, hydrogen, and disulfide (-S-
S-) is:

(A) (B) (C) (D)

Primary structure Secondary structure Tertiary structure Quaternary structure

20.Secondary structure is most important in:

(A) (B) (C) (D)

Fibrous protein Globular proteins Ovular proteins Tough proteins

 

Q2. Write short answers of the following questions. 2X10=20

1.Name the carbohydrates suitable as food for man?
2.Why are fats considered as high energy compounds?
3.What is the general formula for amino acids?
4.What is biochemistry? Give its importance.
5.Define protective role of water.
6.What are most common monosaccharides?
7.What is the effect of room temperature on fats?
8.What F. Sanger concluded about insulin?
9.How tertiary structure of protein is maintained?
10.Give an example of quaternary structure of protein.

Q3. Write detailed answers of the following questions. 04X2=8

1.Describe the importance of water for life?
2.Write down any eight functions of proteins.