Chapter No.4: Biochemistry - Chemistry For Class X (2022 and Onward) - Multiple Choice Questions, Fill in the blanks, Concept Diagram

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Biochemistry
MULTIPLE CHOICE QUESTIONS (MCQs)

Tick the correct answer from the following:
1. Glucose is:
(a) vitamin
(b) protein
(c) carbohydrate ✓
(d) lipid

2. The deficiency of vitamin D causes:
(a) beriberi
(b) rickets ✓
(c) scurvy
(d) hemorrhage

3. ______ encodes genetic information.
(a) R.N.A
(b) D.N.A ✓
(c) progesterone
(d) cholesterol

4. The carbohydrates which contain the aldehyde group are called:
(a) saccharides
(b) ketoses
(c) pentoses
(d) aldoses ✓

5. Amino acids are building blocks of:
(a) nucleic acids
(b) protein ✓
(c) vitamins
(d) lipid

6. Which one of the following is a polysaccharide?
(a) Fructose
(b) Maltose
(c) Starch ✓
(d) N.O.T

7. Lactose is:
(a) grape sugar
(b) honey sugar
(c) milk sugar ✓
(d) cane sugar

8. What is true about a peptide?
(a) It is a protein
(b) It is an anhydride of carboxylic acids
(c) It is an anhydride of an amine ✓
(d) It is a polyamide

9. Fats are solids at:
(a) ordinary room temperature ✓
(b) high temperature
(c) higher than 50°C temperature
(d) N.O.T

10. Cotton contains cellulose.
(a) 30%
(b) 65%
(c) 85%
(d) 95% ✓

11. The word Biochemistry means:
(a) chemistry of cells
(b) chemistry of animals
(c) chemistry of plants
(d) chemistry of life ✓

12. This branch of chemistry deals with the study of chemical and physical processes inside a living system:
(a) Biochemistry ✓
(b) Organic Chemistry
(c) Inorganic Chemistry
(d) Physical Chemistry

13. The first time the word biochemistry was used by German chemist Carl Neuberg in:
(a) 1885
(b) 1890
(c) 1903 ✓
(d) 1933

14. Generally carbohydrates contain elements like:
(a) carbon, hydrogen and nitrogen
(b) carbon, hydrogen and oxygen ✓
(c) carbon, hydrogen and alkyl halides
(d) carbon, oxygen and-nitrogen

15. Most carbohydrates are represented by the general formula:
(a) C(H₂O)_y
(b) C_x(H₂O)
(c) C_x{H₂0)_y ✓
(d) C_y(H₂O)_y

16. The carbohydrates which contain the ketone group are called:
(a) saccharides
(b) ketoses ✓
(c) pentoses
(d) aldoses

17. Majority of carbohydrates are sweet in taste so they are also called:
(a) saccharides ✓
(b) ketoses
(c) pentoses
(d) aldoses

18. Based on hydrolysis, there are types of carbohydrates.
(a) two
(b) three ✓
(c) four
(d) five

19. Monosaccharides are also called:
(a) sugars
(b) easy sugars
(c) single sugars
(d) simple sugars ✓

20. These carbohydrates cannot be further simplified an hydrolysis.
(a) Monosaccharides ✓
(b) Oligosaccharides
(c) Polysaccharides
(d) All of them

21. These carbohydrates contain 3 to 10 carbon atoms.
(a) Monosaccharides ✓
(b) Oligosaccharides
(c) Polysaccharides
(d) All ef them

22. Glucose (grape sugar) belongs to:
(a) saccharides
(b) ketoses
(c) pentoses
(d) aldoses ✓

23. Fructose (honey) belongs to:
(a) saccharides
(b) ketoses ✓
(c) pentoses
(d) aldoses

24. Aldoses and ketoses are examples of:
(a) Monosaccharides ✓
(b) Oligosaccharides
(c) Polysaccharides
(d) All of them

25. It is also known as blood sugar.
(a) Fructose
(b) Sucrose
(c) Glucose ✓
(d) Lactose

26. Per 100 ml, the normal range for blood glucose is:
(a) 40-70 mg
(b) 65-110 mg ✓
(c) 70-150 mg
(d) 90-180 mg

27. It occurs in ripe fruits, honey, cane sugar etc.
(a) Glucose
(b) Fructose ✓
(c) Lactose
(d) Mattose

28. In oligosaccharides, monosaccharides are connected by:
(a) glucose bond/linkage
(b) saccharide bond/linkage
(c) covalent bond/linkage
(d) glycosidic bond/linkage ✓

29. Sucrose, maltose, lactose (milk sugar) etc. are important members of:
(a) Monosaccharides
(b) Oligosaccharides ✓
(c) Polysaccharides
(d) All of them

30. They are required as the energy source for the survival of both plants and animals.
(a) Carbohydrates ✓
(b) Proteins
(c) Lipids
(d) Fatty acids

31. It is a food additive. It is found in confectioneries, condensed milk, canned fruits, jams, and jellies, among other things.
(a) Glucose
(b) Fructose
(c) Lactose
(d) Sucrose ✓

32. It helps in cholesterol reduction and blood pressure regulation.
(a) Carbohydrates ✓
(b) Proteins
(c) Lipids
(d) Fatty acids

33. It promotes peristalsis in the intestine.
(a) Starch
(b) Celluloses ✓
(c) Glucose
(d) Fructose

34. It is used as a raw material in a variety of industries, including textiles and paper.
(a) Starch
(b) Celluloses ✓
(c) Glucose
(d) Fructose

35. It is utilized in the production of ethanol and laundries.
(a) Starch ✓
(b) Celluloses
(c) Glucose
(d) Fructose

36. The word protein is taken from Greek 'Proteios' means:
(a) first ✓
(b) last
(c) strong
(d) weak

37. These are nitrogenous macromolecules found in all the cells of living organisms.
(a) Carbohydrates
(b) Proteins ✓
(c) Lipids
(d) Fatty acids

38. Upto twenty amino acids have been found in nature. Out of them, the number of essential amino acids is:
(a) 5
(b) 7
(c) 10 ✓
(d) 17

39. Due to this linkage protein is formed.
(a) glucose bond/linkage
(b) saccharide bond/linkage
(c) peptide bond/linkage ✓
(d) glycosidic bond/linkage

40. Proteins may contain:
(a) 10 to 1000 amino acid molecules
(b) 30 to 3000 amino acid molecules
(c) 45 to 5500 amino acid molecules
(d) 60 to 6000 amino acid molecules ✓

41. Human consume proteins as food since they are required for:
(a) energy production
(b) cell repairing
(c) protoplasm production ✓
(d) None of them

42. They are proteins generated by living organisms.
(a) Cellulose
(b) Enzymes ✓
(c) Gelatin
(d) Lipids

43. It is produced, when bones are cooked.
(a) Cellulose
(b) Enzymes
(c) Gelatin ✓
(d) Lipids

44. They are the building blocks of cells:
(a) Cellulose
(b) Enzymes
(c) Gelatin
(d) Lipids ✓

45. They are lipids building components.
(a) Fatty acids ✓
(b) Amino acids
(c) Carboxylic acids
(d) Proteins

46. They are carboxylic acids with a lengthy chain, either saturated or unsaturated.
(a) Fatty acids ✓
(b) Amino acids
(c) Carboxylic acids
(d) Proteins

47. He discovered vitamins in 1912.
(a) Funk
(b) Wohler
(c) Hopkins ✓
(d) Presley

48. He discovered Vitamin B₁ (Thiamin).
(a) Funk ✓
(b) Wohler
(c) Hopkins
(d) Presley

49. On the basis of solubility, there are ____ types of vitamins.
(a) two ✓
(b) three
(c) four
(d) five

50. Water soluble vitamins are obtained from:
(a) lipids
(b) meat
(c) fats
(d) cereals and fruits ✓

51. Vitamin B (complex) and vitamin C are:
(a) fat soluble vitamins
(b) water soluble vitamins ✓
(c) Both 'a' & 'b'
(d) None of them

52. Which statement is TRUE for water-soluble vitamins?
(a) These vitamins are not stored in the body.
(b) If we take these vitamins excess, they cannot harm us.
(c) These vitamins are easily excreted from our bodies
(d) All of them ✓

53. The deficiency of vitamin B causes:
(a) beriberi ✓
(b) rickets
(c) scurvy
(d) hemorrhage

54. Vitamins A, D, E and K are:
(a) fat soluble vitamins ✓
(b) water soluble vitamins
(c) Both 'a' & 'b'
(d) None of them

55. Which of the following is called sunshine vitamin?
(a) A
(b) B
(c) C
(d) D ✓

56. Which statement is FALSE for fat-soluble vitamins?
(a) They are stored in the body for a long period of time.
(b) If we take these vitamins in excess, they cannot harm us. ✓
(c) These vitamins are obtained from lipids.
(d) All of them

57. These enzymes are utilized in the production of bread.
(a) Lipase
(b) Lactase
(c) Amylase ✓
(d) Cellulase

58. The following enzyme is used to make ice cream sweeter.
(a) Lipases
(b) Lactase ✓
(c) Amylase
(d) Cellulase