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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) Cx(H2O)
(c) Cx{H20)y ✓
(d) Cy(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
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