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15. Match the following Columns and choose the correct match is
Column - I
Column - II
A) a - Keratin
p) Hydrolyses sugar to glucose and fructose
B) Haemoglobin
q) Structural protein
C) Antibodies
r) Protects against diseases
D) Invertase
s) Globural protein
16. Match the following Columns and choose the correct match is
Column - I
Column - II
A) Adenine
p) Purine
B) Thymine
q) Pyrimidine
C) Uracil
r) RNA
D) Ribose
s) DNA
EXERCISE - 1
A
1. Which of the following compound is a
HOCH2
a)
OH
OH
OH
OH
H
OH
H
HO
OH
HOCH2
HO
b)
OH
O
H
c)
HOCH2
CH2OH
-aldopenta furanose ?
OH
O
H
d)
CH2OH
H
HO
HO
a)
HO
HO
O
HO
CH2 OH
c)
OH
HO
CH2OH
CH2 OH
OH
b)
HO
HO
CH2OH
H
HO
d)
O
CH2 OH
HO
OH
OH
O
HO
HO
HO
CH2 OH
H
HO
HO
HO
HO
HO
HO
O
CH2
H
HO
HO
O
OH
HO
: 201 :
BIOMOLECULES
3. Compound A C5H10O4 is oxidised by Br2 H2O to the acid C5H10O5 which readily forms a lactone.
'A' forms a triacetate with Ac2O and an osazone with PhNHNH2. 'A' is oxidised by HIO4., only
one molecule of which is consumed. The structure of A is
CHO
CHO
CHO
CHO
H3C
OH b) H
OH
H
OH c) H
OH
a) H C
3
OH
CH2OH
CH2OH
CH2OH
CH2OH
OH
d) H
H
OH
OH
CH3
4. Which of the following gives an optically inactive aldaric acid on oxidation with dilute Nitric acid
CHO
CHO
OH
H
a) HO
OH
H
HO
b) HO
CH2OH
OH
HO
H
H c) H
H
OH
OH
Et ONa
a) Fructose
H 2 SO 4
b) Mannose
CHO
d)
HO
H
H
OH
OH
CH2OH
CH2OH
CH 3 NO 2
5. D-glucose
CHO
H 2 / Ni
CH2OH
c) aldoheptose
d) aldopentose
6. Two aldopentoses 'X' and 'Y' give the same osazone derivative 'X' is oxidised to an optically
active aldaric acid by dil. HNO3. Ruff degradation of 'Y' gave a tetrose which was similarly oxidised
to an optically active aldaric acid. Choose the structures of 'X' and 'Y' from the following
CHO
CHO
H
I) H
H
OH
OH
OH
II) HO
H
OH
CH2OH
HO
III) HO
H
CH2OH
a) X = I, Y = IV
b) X = III, Y = II
CHO
CHO
OH
c) X = IV, Y = I
H
H
OH
HO
IV)
CH2OH
H
H
OH
OH
CH2OH
d) X = II, Y = III
7. Peptides are composed of amino acids joined by amide bonds. Which of the following statement
is not correct ?
a) Amide groups are more resistant to hydrolysis than are similar ester groups
b) P p resonance stabilises the amide bond
c) Stable conformation of peptides are restricted to those having planar amide groups
d) Amide groups do not participate in hydrogen bonding interactions
COOH
8. H2N
k
. Histidine has p a 1
H
CH2
N
H
k
1.8, p a 2
k
9.2 and p a 3
c) below 1.8
d) above 9.2
: 202 :
BIOMOLECULES
9. Ninhydrin reagent reacts with a-amino acids to give a purple colour. In the reaction of ninhydrin
with phenyl alanine which of the following is responsible for this colour
H
a)
C2H5
b)
O
C 6H5
O H O
O H
CHO
c)
d)
O
C6H5
C 6 H5
10. The strecker synthesis of a-aminoacids begins with the reaction of an aldehyde with ammonium
chloride and KCN. This is followed by an acid-catalysed hydrolysis that gives the amino acid.
What functional group is hydrolysed in the second step (II)
a) An ester
b) A nitrile
c) An amide
d) An imine derivative
CH2OH
11.
HO
H
CH2OH
O
H
HO
H
H
HO
H
OH
OH
H
OH
OH
a)
H2N
CH3
H
N
c)
H2N
CH3
O
N
H
COOH
b)
H2N
CH3
N
H
COOH
d)
H2N
CH3
O
N
H
CH3
H
N
CH3
H
N
COOH
CH3
N
H
COOH
14. In both DNA and RNA, heterocyclic base and phosphate ester linkages are at
a) C ' and C ' respectively of the sugar molecule b) C ' and C ' respectively of the sugar molecule
2
c)
C1 '
and
d)
C5 '
and
C1 '
15. It is best to carry out reactions with sugars in neutral or acidic medium and not in alkaline
medium. This is because in alkaline medium sugars undergo one of the following changes
a) Racemisation
b) Decomposition c) Inversion
d) Rearrangement
: 203 :
BIOMOLECULES
16. Which of the following statements is true for protein synthesis (translation) ?
a) Amino acids are directly recognised by m-RNA b) The third base of the codon is less specific
c) Only one codon codes for an amino acid d) Every t-RNA has more than one amino acid attachment
17. Two samples of DNA, A and B have M.P. 340K and 350 K respectively. This is because
a) B has more GC content than A b) A has more GC content than B
c) B has more AT content than A d) Both have same AT content
18. The helical structure of protein is stabilised by
a) dipeptide bonds
b) hydrogen bonds c) ether bonds d) peptide bonds
19. Which functional group participates in disulphide bond formation in proteins ?
a) Thioether
b) Thiol
c) Thioester
d) Thiolactone
20. Sanger's reagent is used for the identification of
a) N-terminal of a peptide chain
b) C-terminal of a peptide chain
c) Side chain of amino acids
d) Molecular weight of the peptide chain
21. Which of the following reagents is used to determine the C-terminal end in a polypeptide?
a) Hydrazine
b) 2, 4 - D.N.P.
c) 2, 4 - dinitrofluro benzene
d) 3, 5 - difluoro nitrobenzene
22. For osazone formation the effective structural unit necessary is
CH 2 OCH3
|
a) CO
|
CH 2 OH
|
CH 2 OH
|
b) CO
c) CHOCH
3
CHO
|
d) CHOCH
3
|
R
c) Aspartic acid
d) Valine
25. Which parts of amino acids molecules are linked through hydrogen bonds in the secondary
structure of proteins ?
a) COOR group
d) OH group
EXERCISE - 2
A
1. The hemiacetal form of glucose is indicated by
a) Reaction with AC2O
b) Oxidation with Tollen's reagent
c) Reduction with P/HI
d) Glycoside formation
2. Glucosazone is osazone derivative very similar to that formed from
a) Fructose
b) Galactose
c) Mannose
d) Glucose
: 204 :
BIOMOLECULES
(c)
Which of the following statements is/are correct ?
(pKa1 = 2.3, pKa2 = 9.7)
a) at pH = 2.3, half of A is converted into B
b) at pH = 6, (C) is at its maximum
c) at pH = 6, the solution on having the above equilibrium becomes non conducting
d) pH = 9.7 is called iso electric point
9.
d) Enantiomers
CHO
H
10. HO
H
OH
CHO
CHO
H
a) H
HO
H
CHO
OH
OH
H
OH
CH2OH
HO
b)
H
HO
H
H
c)
OH
HO
H
CH2OH
CHO
HO
OH
d) H
H
H
OH
CH2OH
H
OH
OH
CH2OH
: 205 :
BIOMOLECULES
11. If D- glucaric acid is allowed to undergo intra molecular esterification the compound(s) formed
is /are
O
H
a) HO
H
H
C
OH O
b)
H
O
OH
COOH
C
OH
H c) HO
H
OH
H
OH
O
H
O H
C O
C
OH
H
O
OH
CH2OH
EXERCISE - 3
C
I. Complete hydrolysis of a heptapeptide showed that it had the following molecular formula :
Ala2, Glu, Leu, Lys, Phe, Val
Treatment of the heptapeptide with 2, 4- dinitro fluorobenzene followed by incomplete hydrolysis
gave, among other products : valine labelled at the a-amino group, lysine labelled at the a-amino
group, and a dipeptide. DNP -Val. Leu (DNP = 2, 4 - dinitrophenyl )
1. Hydrolysis of the heptapeptide with carboxypeptidase gave an initial high concentration of alanine,
followed by a rising concentration of glutamic acid. The probable amino acid sequence consists
of
a) ValineN terminal; alanine - C- terminal
b) ValineN terminal; glutamine - C- terminal
c) AlanineN terminal; valine - C- terminal
d) ValineN terminal; lysine- C- terminal
2. Partial enzymatic hydrolysis of the heptapeptide gave a dipeptide A and tripeptide, B. Complete
hydrolysis of B gave phenyl alanine, glutamic acid and alanine. When B was allowed to react with
carboxypeptidase, the solution showed an initial high concentration of glutamic acid. Treatment
of B with 2,4- dinitro fluorobenzene followed by hydrolysis gave labelled phenyl alanine. Thus
the tripeptide B is
a) Glu, Ala, Phe
b) Phe, Ala, Glu
c) Ala, Glu, Phe
d) Phe, Glu, Ala
3. The amino acid sequence of heptapeptide is
a) Val. Leu. Lys. Ala. Phe. Glu. Ala.
b) Val. Glu. Lys. Phe. Ala. Leu. Ala.
c) Val. Leu. Lys. Phe. Ala. Glu. Ala.
d) Ala. Glu. Lys. Ala. Phe. Leu. Val.
II. There are three aldohexoses, A, B and C. Compounds A and B yield the same optically active alditol
when they are reduced with hydrogen and catalyst; A and B yield different phenylosazones when
treated with phenyl hydrazine; B and C give the same phenylosazone but different alditols. A, B and
C all are D-sugars
1. The aldohexose A is
CHO
OH
H
H
OH
a) H
OH b)
H
OH
CH2OH
HO
HO
HO
H
CHO
H
HO
H
H
HO
c)
H
H
OH
CH2OH
CHO
H
H
d) HO
OH
HO
OH
H
CH2OH
CHO
OH
H
H
OH
CH2OH
: 206 :
BIOMOLECULES
2. The aldohexose B is
CHO
OH
H
H
a) H
H
CHO
HO
OH
HO
OH b) HO
OH
H
CH2OH
CHO
HO
H
H
H
c)
OH
CH2OH
HO
H
H
CHO
H
H
OH
OH
CH2OH
OH
HO
d) HO
H
H
H
OH
CH2OH
OH
H
a) H
H
OH
OH
OH
CH2OH
CHO
HO
HO
b) HO
H
H
H
CHO
HO
c)
OH
CH2OH
HO
H
H
HO
d) HO
H
H
OH
OH
CH2OH
CHO
OH
H
H
OH
CH2OH
III. An or dinar y D (+) glucose has melting point 146C and specific rotation, [ ]D25 = +112. One
another form of D(+) glucose has melting point 150C and specific rotation [ ]D25 = +18.7. The
two forms have significantly different optical rotations but when an aqueous solution of either
form is allowed to stand, its rotation changes. The specific rotation of one form decreases and
rotation of other increases, with both solutions show the same value e.g., +52.7. This change in
rotation towards an equilibrium value is called mutarotation.
OH
OH
OH
HO
H
H
HO
HO
25
D
CHO
OH
112
OH
H
OH
HO
HO
OH
OH
OH
CH2OH
( )25
D
18.7
OH
OH
HO
HO
OH
HO
HO
O
OH
- form
b)
3. When percentage of
a) 50%
-form
d) none of these
100%
c) 36%
d) 64%
: 207 :
BIOMOLECULES
IV. All monosaccharides (both aldoses and ketoses) containing five or six carbon atoms can have
two cyclic structures namely furanose and the pyranose form. Due to cyclic nature, the carbon
atom of the aldehyde/keto group of the monosaccharide becomes chiral and consequently each
monosacharide whether in the pyranose or the furanose form exists in two stereoisomeric forms
called the
- and the - anomer. In case, the two stereoisomers differ in configuration at a
chiral carbon other than the anomeric carbon, then they are called epimers.
1. Which set of terms correctly identifies the carbohydrates shown ?
H
OH
HOH2C
1) Pentose 2) Hexose
3) Aldose
a) 1, 3 and 6
b) 1, 3 and 5
2.
OH
O
H
H
H
HO
4) Ketose
5) Pyranose
6) Furanose
c) 2, 3 and 5
d) 2, 3 and 6
-D(+)-glucose are
b) Geometrical isomers
c) Epimers
d) Anomers
c) C3-epimers d) C4-epimers
V. A protein with a specific biological activity has a unique three-dimensional structure called its
native shape. When a protein in its native form is subjected to changes of temperature or pH or
is exposed to heavy metal salts such as Hg 2+, Pb2+, etc., the native shape of the protein is
destroyed and biological activity is lost. Such a protein is called denatured protein. In most of
the cases, the process of denaturation is irreversible but in some cases it may also be reversible.
1. Cheese is a
a) Globular protein
b) Conjugated protein
c) Denatured protein
d) Derived protein