Biomolecules MCQ Quiz in मल्याळम - Objective Question with Answer for Biomolecules - സൗജന്യ PDF ഡൗൺലോഡ് ചെയ്യുക

Explanation:-

• Statement I: A unit formed by the attachment of a base to 1' position of sugar is known as nucleoside.
  • This statement is correct. A nucleoside consists of a nitrogenous base attached to the 1' position of a sugar molecule (either ribose or deoxyribose).
• Statement II: When nucleoside is linked to phosphorous acid at 5'-position of sugar moiety, we get nucleotide.
  • This statement is incorrect. A nucleoside becomes a nucleotide when it is linked to a phosphate group at the 5'-position of the sugar, not phosphorous acid.

CONCLUSION:
The correct answer is Statement I is true but Statement II is false.

The correct answer is Vitamin C.

Concept:

• Vitamins are organic substances that we need in sufficient quantities to maintain good health.
• Our body, however, cannot synthesize them. Therefore, we need to consume natural sources such as fruits and vegetables.
• Vitamins are divided into two groups– water-soluble vitamins (Vitamins of B group and Vitamin C) and fat-soluble vitamins (Vitamins A, D, E, and K).

Explanation:

• Vitamin C is the vitamin that is destroyed by heat during cooking. When we boil something that contains vitamin C, it reduces its content more than any other method of cooking.
• Broccoli, spinach, and lettuce, for example, lose up to or more than 50% of their vitamin C when they are cooked.
• Water-soluble vitamins are also temperature-sensitive vitamins.
• When the temperature drops below 86⁰F, vitamin C begins to denature. 
• Vitamin C is primarily found in oranges, strawberries, tomatoes, broccoli, and green peppers, among other fruits and vegetables. 
• When vitamin C is exposed to air, it is easily destroyed, which is what happens when food is overheated.
• When fat-soluble vitamins are heated or exposed to air, they are not destroyed

Mistake Points 

vitamin C and vitamin B12 are sensitive to heat, vitamin C is generally considered more easily destroyed by cooking compared to vitamin B12. Vitamin B12 is also sensitive to heat, but it tends to be more stable during cooking than vitamin C. So, if you're looking for the most easily destroyed vitamin while cooking, it's typically vitamin C.

Concept:

The structure of glycogen is similar to amylopectin.

It is found in yeast and fungi and stored in any animal body.

It contains α-glycosidic linkages.

Explanation:

• A single chromosome contains only one DNA (deoxyribonucleic acid) molecule and so many genes.
• Humans have 23 pairs of chromosomes.
  • 22 pairs of autosomes chromosomes and one pair of sex chromosomes, X and Y.

Important Points

• In the cell nucleus, the DNA molecule is packaged into thread-like structures called chromosomes.
  • A chromosome (microscopic structure) is made up of DNA tightly coiled many times around proteins called histones that support its structure.
  • A chromosome has two arm - p arm (short arm) and q arm (long arm), joined in the location of the centromere.

Key Points

• The information in DNA (double helix structure) is stored as a code made up of four chemical bases: adenine (A), guanine (G), cytosine (C), and thymine (T).
  • DNA has two base pairs, A-T and G-C, attached to a sugar-phosphate backbone.

Explanation-

⇒ Enzymes can be defined as biological polymers that catalyze biochemical reactions.

⇒ Most enzymes are proteins with catalytic capabilities crucial to performing different processes. Metabolic processes and other chemical reactions in the cell are carried out by a set of enzymes necessary to sustain life.

⇒ Enzymes are a linear chain of amino acids, which give rise to a three-dimensional structure. The sequence of amino acids specifies the structure, which in turn identifies the catalytic activity of the enzyme.

⇒ Upon heating, the enzyme’s structure denatures, resulting in a loss of enzyme activity, which typically is associated with temperature.

⇒ Enzymes are said to possess an active site. The active site is a part of the molecule that has a definite shape and the functional group for the binding of reactant molecules.

⇒ The molecule that binds to the enzyme is referred to as the substrate group. The substrate and the enzyme form an intermediate reaction with low activation energy without any catalysts.

⇒ The effectiveness of a catalyst is maximum at its optimum temperature. The activity of the biochemical catalysts declines at either side of the optimum temperature.

Concept:

• The proteolytic enzyme pepsin is found in the gastric juice of all vertebrates.
• The central or the chief cells of the gastric mucosa secrete the inactive precursor pepsinogen which on the cleavage of a peptide inhibitor and other neutral peptides is converted to the proteolytically active pepsin.
• Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids.

CONCEPT:

Polysaccharides and Other Sugars

• Monosaccharides are the simplest form of carbohydrates. They are single sugar molecules and serve as the building blocks for more complex carbohydrates. Examples of monosaccharides include glucose and galactose.
• Disaccharides are carbohydrates composed of two monosaccharides joined by a glycosidic bond. Sucrose is an example of a disaccharide, consisting of one glucose molecule and one fructose molecule.
• Polysaccharides are complex carbohydrates made up of long chains of monosaccharide units. These polysaccharides perform various functions, such as providing structural support in plants or serving as energy storage molecules. Pectines are an example of a polysaccharide.

EXPLANATION:

• Glucose is a monosaccharide. It is one of the most important simple sugars in biology, providing energy for cellular activities through processes like glycolysis and cellular respiration.
• Galactose is also a monosaccharide. It is similar in structure to glucose and is a component of lactose, which is found in milk. Like glucose, it is a simple sugar that plays an important role in energy metabolism.
• Sucrose is a disaccharide, composed of one molecule of glucose and one molecule of fructose. Sucrose is commonly found in table sugar and serves as a major source of energy in many organisms.
• Pectines are polysaccharides. They are found in the cell walls of plants, where they play a key role in providing structural integrity. Pectines are also widely used in the food industry as gelling agents in jams, jellies, and other products. As polysaccharides, they consist of long chains of monosaccharide units linked together.
• Chemical structure of pectines: 

CONCLUSION:

The correct answer is Option 4: Pectines

The correct answer is C6H12O6.Key Points

• Glucose is represented by C6H12O6.
• Glucose is a simple sugar and the most important carbohydrate in the body.
• Glucose is a monosaccharide, which means it is a single sugar molecule.
• It is a primary source of energy for the body and is used by every cell.
• Glucose is commonly found in foods such as fruits, vegetables, and grains.
• When glucose levels in the body are too high, it can lead to health problems such as diabetes.

Additional Information

• C2H5OH is the formula for ethanol, which is a type of alcohol.
  • Ethanol is a colorless, volatile, flammable liquid with a strong flavor and odor similar to wine.
• CH3COOH is the formula for acetic acid, which is the main component of vinegar.
  • The distinctive smell of vinegar is caused by the fermentation byproduct known as acetic acid.

Explanation:

Anomeric carbon-

• An anomeric carbon is a hemiacetal or hemiketal carbon of cyclic sugar. It is the carbon at which the alpha anomer or beta anomer is formed.
• An anomeric carbon can be identified as the carbonyl carbon (of the aldehyde or ketone functional group) in the open-chain form of the sugar. It can also be identified as the carbon bonded to the ring oxygen and a hydroxyl group in the cyclic form.