chapter 20 Biomolecules [eT seh eecabctb Introduction troduction ids and compounds for gorage ‘AP, These bimolecleneracn biochemical reactions vake\a temperature (27°C) and at 1a © Vitamins functions of biomolecules i ° Nucleic Act biochemistry. ae \y_oM My a CARBOHYDRATES Hydrates of carbon having general formula, C,(H,0),, are known 2s carbohydrates. For example, glucose (C,H.,0,) fis into the general formula. CHO}, Butall the compounds having general formula C,(H,0), are not consicered as carbohydrates. For example, Ethanoic acid (CH,COOH) fits into this genera formula, C,{H,O),, butitis not a carbohydrate. Also, all carbohydrates co not fit into the general formula C,(H,0),. .9.. rhamnose (C,H, ,0.) (CRSANCaIIyD Carbohydrates are also known as sacchandes Some of the carbonydrates which are sweet to taste, are also called sugars, Classification of Carbohydrates : (On the basis oftheir behaviour upon hydrolysis, carbohydrates can be into three main groups onided () (Manosaccharides?: 4 carbohydrate which cannot be hydrolyzed into simpler unt of polyhydroxy aldehyde or ketone is. calieg monosaccharide. About 20_monosaccharides are known to occur in nature. 6.9. oye fryctose, ribose, etc. Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005, Phone : (011)-47623456Glurewo Fwuchoye arate which upon hydrolysis yes 2-10 unit of monosaccharide is cal ther classified as disaccharides, tisaccharides, etc., depending upon the tu provide on hydrolysis. For exam Yylelds two unit of monosaccharides i 1yro¥ysis veld three unt of monosaccharides ie, lucse, fructose and galactose, (ti) Polysaccharides : A high molecular mass carbohydrate which upon hydrolysis yields a large number ‘monosaccharide units is called polysaccharide © g.,starcheallul6se, dveogen, gums, ei (CH.0,},+ 04,0 + ncH,0, ‘Starch or Calls, Mone decbh. =) 290 Biomolecules JEE (Main & Advanced) (Level (i) Oligosaccharides : A carbohy oligosaccharide. They are fu of monosaccharides, they Gucose he polysaccharides, on the other hand, 43 a0) 3, Tey ae known 2s non-sugars s 3. | _at” Reducing and non-reducing carbohydrates : The carbohydrates containing free aldehydic (~ é -H) oe x or ketonic (>C =O) 5 solution Ys reagent. They are known as ‘reducing carbohydrates. All monosaccharides whether aldose or ketose are redueinglin nature. ducing carbohydrate ‘The carbohydrates in which the reducing parts are not free cannot reduce Fehling's solution and Tollen’s g 4 reagent. They are known as non-reducing carbohydrates, disé All disaccharides except sucrose are reducing in nature. 2 Fr All polysaeharides like starch, cellulose, glycogen etc. are non-reducing carbohydrates. T Monosaccharides harde contains an ldenhyde group itis known as an aldoserand tit contains a keto group, t © is known as a Retose. Woa Different types of Monosaccharides sive ome seach iS S.No. | Garbon- | General | Aldehyde Ketone a3 6 OF toms | terms or ms a oF 3 | twose~/ | Acotiose Ketotiose a Cy pi eg,, Giyceraldehyde | _eg., Dinydroxyacetone « 5 PY 4 | teroser” | aldotetrose Ketotetrose ee DE apr eg, Enythrose eg, Erythrulose D ' 5 Pentose | Aldopentose Ketopentose eg.,Arabinose eg. Ribulose 6 Hexose | Aldohexose Ketohexose . 2. Fructos cHon 7 Heptose | Aldoheptose Ketoheptose ' yt eg, Sedophetolose | eg., Sedoheptulose ‘Aldoses and ketoses having 'n' chiral centres exist in 2" optically active isomers. ‘The diastereoisomeof ‘exam! aise ora kelose which dfer inthe configuration only one chiral C-atom are called EPIMERS. Fo xa D(+) erythrose and D(+) threose are called C-2 epimers. The rearrangement of sugars in presence of se alka or amine involves interconversion of epimers. Acute soliton of glucose in presence of NaOH is comers into an almost opialy inactive solution from which 0() glucose, D(+) mannose an -) cose nave Bt isolated. The same mixture is obtained if starting material is D(-) fructose or D(+) mannose, D(+) gvcos D(+) mannose are C-2 epimers. dg. 2 Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456sy leg ber sig hon of uble and, “H) as ens this ea eeian & Aavanced) (Level) HCO cH—on | wre a I | == Con QS cHou (+) glucose endo! c=o C) fuctose This process is known as Lobry de Bruyn-van Ekenstein rearrangement. Since this rearrangement takes | place in alkaline medium, itis best to carry out reactions of sugars in neutral or acidic medium Glucose (Dextrose; Grape Sugar) : Glucose occurs in nature in free as well as in the combined forms. It is present in sweet fruits and honey Ripe grapes contain ~20% of glucose. Preparation of Glucose : 47 From Sucrose (Cane Sugar) : When sucrose is boiled with dilute HCI or H,SO, in alcoholic solution ‘glucose and fructose are obtained in equimolar proportion, CuHt,O,+Ho + Samos — 2, From Starch : When starch is boiled with dilute H,SO, at 393 K under pressure, glucose is obtained This is the commercial method for the preparation of glucose. we (CH.0).+ HO He nGH.0, Searcher ewe Comme pon Structure of Glucose : Glucose is an aldohexose and is the monomer of many larger carbohydrates like pan ple jt een ard starch, cellulose etc. It is the most abundant organic compound on the Earth Its structure has been determined on the basis of following observations C = O) in glu Corporate Office ; Aakash Tower, 8, Pusa Road, New Dethi-110005, Phone : (011}47623456yy 8 geymnsioonend) Cee) ——__________siomoteeues 291 ‘eg ‘O HO—C—H cHL0 ener Zz | a nlo—on ta i (+) mannose NQ oHoH (+) glucose. enedit c=0 Fructose ‘This process is known as Lobry de Bruyn-van Ekenstein rearrangement. Since this rearrangement takes place in alkaline medium, its best 10 carry out reactions of sugars in neutral or acidic medium, Glucose (Dextrose; Grape Sugar) : Glucose ocours in nature in free as well as in the combined forms. Its present in sweet fruits and honey. Ripe grapes contain ~20% of glucose, Preparation of Glucose : 4. From Sucrose (Cane Sugar) : When sucrose is boiled with dilute HCI or H,SO, in alcoholic solution, Glucose and fructose are obtained in equimolar proportion ° CHO, +HO + CH,0, + CHAO, Sucrose Glucose Fructose 2. From Starch : When starch is boiled with dilute H,SO, at 393 K under pressure, glucose is obtained. This is the commercial method for the preparation of glucose. Starch or ee ry fa _ : (CH.0),+ no =n H.0, Coluiose Structure of Glucose : Glucose is an aldchexose and is the monomer of many larger carbohydrates like starch, cellulose etc. It's the most abundant organic compound on the Earth lis structure has been determined on the basis of folowing observations : 1. Molecular Formula : On the basis of elemental analysis and molecular weight determination its molecular formula is found to be CgH,.O,. 2 Presence of Straight Six Carbon Chain : Glucose on prolonged heating with Hl forms n-hexane, suggesting that all six carbon atoms in glucose are linked lineariy 3. Presence of Carbonyl Group : Glucose reacts with hydroxyiamine (NH,OH) to give monoxime and adds ‘a molecule of HCN to give a cyanohydrin. cHO CH=N-OH een (CHOH), ————+» (CHOH), —_; Monoxime of Glucose | (tea) | CHOH CHOH Jn cHO cH | | HCN (CHOH), ————+ (CHOH), _; Cyanohydrin of glucose | (eq) | CHOH HOH XS, These reactions confirm the presence of a carbonyl group (>C = O) in glucose. Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456 ha908 Une ction wth micandsing agents the Bromine water Toler's reagent. Fehing’s sexy. ot Coed Cam wes Vao- ons 6 . Be, Water a ; (CHOH), ————» (CHOH), a) chee OF > | | = he > CHO CAD Gluconic acid: A This confirms the presence of an aldehydic group in glucose. non 5. Presence of Five Hydroxy! Group : Acetyaton of uoose wih acetic anhycride gives stable certann, of ducone wn" x ve Ri. Se | ye) i (CHOW), ERR (CH-0-C-CHy | . \ 8 CHOH cH,-0-U cu, - e_eeeeene & Frat Confirns the presence of five -OH groups attached to different carbon atoms in glucose nce of Primary Alcoholic (CH, - OH) Group : On oxidation with nitric acid, glucose as we = Gluconic acid both yiald the dicarboxylic acid, sacchari acid cut aH Co (D>) ‘COOH oR oe ® § Ca ye) BaF OF (CHOH), SS vo al ash | (OH. ¢ CHOH Glucose Saccharic acid ___Gluconic acid SS ~Z. Spatial Arrangement of -OH Groups : The exact spatial arrangement of 5 — OH groups in glucose was provided by Fischer after studying many other properties of it. The configuration of open chain sire of glucose Gabe represented by Fischer projection formula as CHo Guano cane named a O()- Glucose 0’ belo the name of glucose represents he aia ea whereas ‘+’ represents dextrorotatory nature of the molecule. It should be noted that there 9° &" ‘olation botwoen D, L configurations with d and lor (+) of (-) notations ' Corporate Office : Kakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456rt £1 egret parser) ION) ence’ Hy /g ghonylnydrazine (Osazone Formation) oe anne o eee Cool three moles of pheny\ hydrazine, Onazane is formed. Aidose and is ‘ive samme nazone Simiany Ridoss & Falone hang ential CagaraNen from © — 319 C, Tn ae BIN CH = Nh NMR cHoH ¢ ; CH= N- NHPh CH=0 [ R R Sarove Solution (1) Whol pretuch would be formes when O-Glucose is Weated with HIOd 4 HoH \ oct (y O-Thaee tie as J von on | man? Ae CHOH Winy opimars formed ars in unequal amounts? (1) In glucose five C6 bonds need to be cleaved by HIO,. Therefore five moles of HIO, is convasees is (HOH) * 5HI0, ——* 5HCOOH + HCHO + HIO; CH,OH (2) H-C=0 CN CN HO—+-— H H—+— OH re Ho wen, o—f—H + HOT H on H—— 0H H—— 0H CH,OH CH,OH CH,OH orien (? opment cyanahyarins 1s by one. The presence of stereocentre in sugars causes toon chain is increase ales, giving different amounts Net result is that car ve diastereotopic faces that react at diferent ri thar C = 0 groups to ha of diastereomers jentation at a centre of chiral L System of Configurational Designation : The letters ‘0’ &'L’ before the name of any compound y ity to that in D- and L-Glyceraldehydes, Giyceraldehyde vane thes gubetitvents OFF contain, On anymmeie carbon ator and exists in two enantiomeric forms as cHo cH H on Loy CH,OH CH,OH 1b) Olean JLo eran kash Tower, 8, Pusa Road, New Delhi-110005. Phone (011)-47623456 = Corporate_ 294 Biomolecules HEE Wn & Ht ge ‘The D- and L- nomenclature to glyceraldehyde was arbitrarily given by Fischer who introduced this 55, Derefers to an arrangement about a centre of chirality that is identical to the three dimensional arian, 2 in D-(+) glyceraldehyde in which the -OH group on the chiral conte #8 on Fgt in I Fischer prog, Similarly L-refers to an arrangement about a contro of chirality that is identical 1 the 3D-assigng LL }elyceraldehyde. Al molecules which cou! be chemically related to D-aycoraldohyto are rang 5 D-configuration and those related to L-glyceralehyde are assigned L-configuration For assigning ., configuration of monosaccharides, itis the lowest asymmetric carbon atom (in the Fischer projection fo, of the compound) is compared. 10 onc ane rot wit PW ornate peti Laon Pe i ‘of open chain structure of Glucose : The open chain structure af glucose explains most of Pe properties of gluoase except folowing ones = Re en ee sly, Mhough glucose nas an aldehyde gov i does not gh e(ZAONP 1, Gchifs test 9nd also Ses not react wit Gstt50) of NH, Jo form addition product, .2/ The pentacetate of glucose formed upon acetylation of glucose, does not react with hydroxylamine Ths indicates the absence of aldehydic (~CHO) group. _73,/ The existence of glucose in « and - anomeric forms could not be explained by the open chain struct The a-form of glucose having m.p. 419 K is obtained by crysiallising it from concentrated solver * form of glucose having m.p. 419) ed by crystalising it ‘glucose at 303 Ki while the [form having m.p. 423 K is obtained by crystalising it from hot and sash Aw Nt i 7 ‘aqueous solution of glucose at 371K. ‘op When a monosaccharide is dissolved in water, the optical roi Cyclic Structures of monosaccharid power of the solution gradually changes until it reaches a constant value, e.g, a freshly prepared salut” D-glucose has @ specific rotation of +111", when this solution is allowed to stand, the specific rotator Ld to +52.5°, and remains constant at this value, The final stage can be reached more rapily exter by Me the solution or by adding some catalyst which may be an acid or a base. The change in value of spook rolation is known as mutarotation, All reducing sugars (excopt somo Katoses) undergo mutate | ai o explained ‘account for mutarotation, and the limitations shown by open chain structure of glucose can be its cyclic structure. It was proposed that glucose can form a sicmembered ring in which OH at 5 a by g to the -CHO group and can frm a cycc homiacotal stuck, This expla the absence of -CHO 3” : also the existence of glucose in « and [anomeric fr Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (01147623456vv jin & Advanced) _(Level-!) vee Nain Biomolecules 205 | 7 | H-C— 0H is 7 Hoc—H a4 ea 4 on = Ho t—H H 4) on 4 ‘CHOH =D -(+)- Gaose 1-0 -(4)- Glucose The two cyclic hemiacetal forms of glucose differ only in the configuration of the hydroxyl group at C-1, called ‘anomeric. carbon (the aldehyde carbon before cyciisation) and the corresponding «. and (forms ate called. ‘snomers._It should be noted that a and f-forms of glucose are not mirror images of each other, hence are rot enantiomers. The six membered cyclic structure of glucose is called pyranose structure («or [}).in th on. O . Pyran is a six membered ring with one oxygen and five carbon atoms in the ring. The cyclic structure of glucose is more correctly represented by Haworth structure as given below 6 6 CH.OH aK CH.OH 0. Pyran HAR H 4 O/B . oH 4 H 6 ) fs } OHH OH OH HO \)s_|/ On Ho \sa// H H OH 4 OH &-D-(+)- Gucopyranose 1)-D-(#)-Gueopyranose tye o} ‘A widely accepted mechanism involves a concerted attack by base and acid (water is an amphoteric solvent) to produce an open chain structure and then recloses to the anomeric form. aN yor B BH CgHy20g + CoH 20g ate uta lise Meaty Corporate Office : Aakash Tower, 8, Pusa Road: New Delhi-110005. Phone : (011)-47623456~!) Se, ug | Je£ (Main & Advanced) (Level-1) Fe) of water molecule and the linkage is known as aycosdc nega The disaccharides may be reducing or non-reducing depending upon the position of linkage between the two monosaccharide units, (0, Sucrose: 4% CrattzOrs HO —s Cota, + cyth,0, 4+)-Chacone Os are, Sucrose is formed by the glycosidic linkage between C-1 of D.(+}-Glucose and C, of (-D-(-) fructose fv 6 CHLOH sugar. Sucrose is dextrorotatory in nature but upon hydrolysis it gives the equimolar mixture of D-glucose (la), = + §2.5°) and D-fructose (fal, = -92.4°) which is laevorotatory. Thus the hydrolysis of Sucrose changes the sign of rotation, rom dextro (+) to laevo (-) and the product so formes known as invert sugar. 1) Maltose : Maltose is formed by the glycosidic linkage between C-1 of one gluco: C-4 of another glucose u srother glucose unit. GH,0H \ . lo! pons awl ° . 4 " Hq H 3 ( 4 \ ° OH H Ho 5 +f on H OH w (uy wD-Glucose -D-Glucose Maltose Maltose is @ reducing sugar because the C-1 of second glucose unit is not involved in glycosidic linkage: nd in solution it can show reducing properties, so it is @ reducing sugar Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456298 Biomolecules ii) SEE (Malin 8 Advan) Qi) Lactose + Lactose is found in_milk. So, it is also known as milk sugar. It is form , linkage between C1 of /-D-galactose unit and C-4 of (D-glucose unit. Lactose is a reducing Sugar SEE (Main & Advanc a) TS Bion oor GH0H Polysaccharides : Polysaccharides are long chain polymer of monosaccharides joined together ») glycosidic linkages. For example, starch, cellulose, glycogen etc. They mainly act as the food storage or structural materials Starch (C,H,,0,), : Starch is the main storage polysaccharide of plants. High content of starch is foune in cereals, roots, tubers and some vegetables. (Cotas), P28 > C Hy} 8+ Cg, .0 ‘arch tose Digiose ‘Starch is a polymer of a-D-(+) Glucose consisting of two components namely Amylose and Amylopecs ‘Amylose is water soluble component, which constitutes about 15 - 20% of starch. It is a straight char polysaccharide containing a-D-(+)-glucose units joined together by a-glycosidic linkage involving C- cone glucose unit and C-4 of the next. It can have 200 - 1000 a-D-(+)-glucose units held by C! oryosiic kage, CHOH ocLink acLink Amylose Amylopectn is a branched chain polysaccharide insoluble in water. I constitutes about 80 ~ 85% st" Its a branched chain ch chain is formed by G1 - C4 ghcosidic RE whereas branching occurs by C1 ~ C6 glycosidic inkage Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005, Phone ; (011)-47623456Tr Jee (Man & Advanced) (Levelt) Biomolecules 299 CHOH Branch atc, "CH, Link Link ‘Amylopectin, Cellulose : Cellulose polysaccharide composed of only [D-glucose units. In cellulose {here are p-alycosidic linkages between C-TOT One glucose unit and C-4 of the next glucose unit yeosidic linkages bet Cellulose occurs mainly in plants and itis the most abundant organic substance in plant kingdom. It is soe ene the chief constituent of the cell walls of plants. — HOH,C felinks Cellulose \ Glycogen : Its Structure is similar to amylgpectin with more branching thar amylopectin. It is als known as animal starch. In body, arbohydrates are stored as glycogen and when the bod found in yeast and fungi ONY a. Linkage S82 pxerent ag | Corporate Office : Aakash ‘Tower, 8, Pusa Road, New Delhi-110005. Phone (011)-47623456cotton fibre, Knowledge Cloud in digestive system Carbohydrates are essential for life in both plants and animals. Carbot and in animals as glycogen. Cell wall of bacteria and plant is made up of cellulose. Furniture life, are made from cellulose in the form of ‘wood, clothes we wear is also made from Gun cotton is cellulose trinitrate. itis a powerful explosive, hydrates are stored in plan ‘The cattle and other ruminants have enzyme cellulase which hydrolyses cellulose to these animals can digest cellulose but human beings cannot digest cellulose due to Blasting gelatin is a mixture of nitroglycerine and 70% gun cotton. Cellulose acetate is used in making non-inflammable photographic and motion picture films JEE (Main & Advancga) S38 ty. USed in 4. CetUose in th 2 4 IUCOSE. Hence lack of celase (1) Glucose 2) Fructose (3) Sucrose (4) Galactose (1) Apentahydroxy aldehyde (2) Hydrate of carbon (3) Polyhydroxy ketone (4) Analcohol Corporate Office: Aakash Tower, 8, Pusa Road, New Delh-t10005, Phone :(011}47629456 Which of the following is a non-reducing sugar? Mo8i Sern Seegent a LA. nephrin! 5 D oprpy asd t for] 17 94 id apie efron. orrpoy Biochemical | Glucose | Fructose | Maltose | Lactose _| Sucrose | test Molisch Postive | Positive | Positve Positive Positive | Benedict Positive | Positive | Positve Positive Negative Barfoed Positive | Postive Negative | Negative | Negative ‘Seliwanoft Negative | Positive Negative Negative Positive | ‘Osazone Needle | Needie Sunilower | Powder puff | Negative shaped | shaped shaped shaped aystals | crystals crystals crystals <7 Core: haga, The reaction of glucose with acetic anhydride and Tollen's reagent suggest that it is C2 Of corterzdork PH her purplecr prs pes ped wry foom @ ®Low foe S’A Lot —= 9h Wed to i Soot Fy, QO LeeorV RWorw AQcc ha arvasg o aout Torr ilo wh Cebnu mena ach oq olor Cu Koc pan Cab-2 Po 2 yee} a [ve VKe cchevdn ama Putwensly Aq aro —_ : j j Pe) va Pasofn} -— HBIte coh cut Ko op Coppuy Cale, Cu Prec), > f\Pee ay Pnm owed) ppb (D2-mA oD Arbe:A 2d 42D) oJ) Wotton Remo+ CU** 41 Fro JF BWeowh +A + jot Salld weneff. L ont} @) of w dig punt WS dds <2] i & cA Cr Sie Oe Gi) eebose, A Deed antr Lelli root Ceamert fo Fives imry-edia £ -<} S BoOp cp eu Mrs colpnjee Main & Advanced)_ (Level!) Biomolecules 301 4, Glucose when heated with CH,OH in presence of dry HCI, « and f-methy! glucoside are formed. This is because it contains (1) An aldehyde group (2) -CH,OH group (3) Aring structure with anomeric OH group (4) Five hydroxyl group 4. Identify incorrect statement. (1) Cellulose contains C.-C, f linkage (2) Glucose does not give reddish brown precipitate with Fehling solution (3) Amylopectin is water insoluble (4) Lactose is a reducing sugar CH,OH O O. HAG H H/H H 5. HO\OH oH O—\ OH HO /oH t t HOH HOH Which of the following is true for above mentioned carbohydrate? (1) Itis a reducing sugar (2) On hydrolysis it forms a-glucose and a-mannose (3) Ithas (1-4)}«-glycoside linkage (4) Allof these 6. Which of the following on hydrolysis form glucose only? (1) Sucrose (2) Maltose (3) Lactose (4) Raffinose / Corporate Office : Aakash T p Fees Phone : (011)-47623456802 Biomolecuies SEE (Main & Advance Vv Knowledge Cloud a Carbohydrates | _ 1 t Non-Sugars Sugars 7 Polysaccharides, ‘Monosaccharides Oligosaccharides co 4 tT Tt aldose Ketose Disaccharides. Trisaccharides Tetrasaccharides , Reducing sugar suer Non-Reducing sugar Reducing Sugar: Those which reduce Tollen's reagent & Fehting solution {& disaccharides except (sucrose) Non-reducing Sugar : Sucrose and all polysaccharides. ‘© Glucose is prepared by acidic hydrolysis of sucrose or starch. «+ Aldehycic group in glucose is confirmed by oxidation with mid oxidising agents (Ke Gr, wate Tollens’ reagent etc. ‘+ Presence of five -OH groups is confirmed by ‘+ Exact spatial arrangement of five -OH groups was provided by Fischer g., all monosaccharide, reaction with acetic anhydride PROTEINS “The term protein is derived from the Greek word ‘Proteios’ which means of prime importance, Pro}ers = Iolecular mass complex biopolymer of z-amino acids present in alllving cells. They occur in every par! = body ani tal basis of structure and functions oflife. Proteins are the most abundant biomolecules ofthe living system. Chief sources of proteins are mis ree pulses, peanuts, fish etc. “Amine Acids : The compound containing NH, and -COOH functional groups are known as amino acc, seeere tipon the relative position of -NH, group with respect to -COOH group, amino acids are classifesrto ‘and so on. Hydrolysis of proteins gives only a-aming sent R=CH=COOH NH, ‘Nomenclature of a-Amino Acids ‘Alltzamino aéids have their trivial names which generally reflect ne °° Of the amino acids or their sources. For example, glycine is so named since it has sweet taste (in Greek O° means cheese) ‘Amino acids are generally represented by althreeleltersymb0l s. tn structures of the some commonly occurring amino acids along with their three-letter and one-let given in the folowing table ter symbos 3° COOH Natural Amino Acids H,N H R Corporate Office: Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone ; (011)-47623456 ®, = | scesuan & Advanced) (Levelt) Biomolecules 303 | S. Name of the : Characteristic foaturo Totter No. | __amino acidg pire ar wil inet ct IB | oven . mt |e 2. | Alanine aan nf : la A 3. | Valine (HoycH- v 4. | Leucine (Ho),CH- Ch Lew L 5. | Isoleucine" H,C- cH, - cH tle ' i cH, 6. | Arginine” HN = C-NH-(CH,)— @ R + “ 4 Lysine” HNHCH) @ 8, | Glutamic acid HOOC- CH, - CH lu e pq Aspartic acid HOOC- CH- D A @ 40. | Glutamine HN-C-CH,- CH= Gin a ° * Asparagine HN-C-CH,— Asn N Threonine* H,C- CHOH- Cm) | bes = HO-CH- ie s cysteine HS-CH- cys c 415. | Methionine* HC-S-CH,-CH- Met M 16. Phenylalanine CH,- CH Phe r | (p)HO - C,H, - CH Tyr us - Tyrosine CH, 18. | Tryptophan® ae 1! w | cp ON H w No ja——=H,C Y 7 His 4 J off a Cy x co Pro. P 20. | Proline we CH, jd, a= entire structure 7 Essential amino ac 8, Pusa Road, New Delhi 110005. Phone (01147623456 Corporate Office : Aakash Tower,304 Biomolecules FEE Man A Advan 4g, v Classification of Amina Acids: Deponding upon he rlatve number ofAMINA.ANM COORONG oy. on amino acids are classified as acidic, basic or neutral. Equal number of NH. ‘ COOH rou MaKG The ar \90 ‘eid-nautral. More number of -NH, groups than COOH groups make Wwe Auning WTPAC a po ’ COOH group than -NH, group make the amino acid acidic c sential and nonessential amino acide: Tho amino z synthesized in the Essential and non-essential amino acids ; The amino acids which cannot be synth 19 the bey are yp of 8 essential amino acids which must be taken through diet Th ids, which ‘ body are known as non-essential amino acids. yare known aS Ton-essential amino aie Physical Properties of «-Amino Acids : Amino melting solids. They behave like salts rather than simple. 4 ~COORE-NA, groups. In aqueous solution amino acid can exist as a dipolar ion known as zwitterion if COOH group lose: NH, accepts H® ion. ° ° i Wogn R-CH-C-O-H = aan fe} | @ ‘NH, ‘NH, ‘Zwitter ion In zwitterionic form, amino acids show amphoteric behaviour. See a In acidic solution, the — d 0" accepts a proton and gets converted to -COOH, while in basic solutios a ammonium substituent (NH;) loses a proton and gets converted to -NH. eo ° ‘O Oo tl f" tl tl R-gH-e-08 eS R-GH-e-0" Seca = NH, °NH, °NH, Except alycine, all other naturally occurring a-amino acids are optically active. «amino acids exist n both Ds» forms: While writing the Fischer projection formula L-amino acids are represented by writing the “NH grou Lform resented by writing the -NH, group o” left-hand side. Most of the naturally occurring amino acids have L-configuration. OH pH-Dependency of Amino Acids Amino acids exist in different charged forms, depending on the pH of the aqueous solution in which they # dissolved. For neutral amino acids overall charge is + 1, 0 and — 1. Only at pH ~ 7 does the zwitterionic fo" exist. VAN, Se? uf—b_u SS WN t H = HN t H ! ! i Not charge 6 1 (Sony Aetna) oe cory The ~ COOH and NH, groups of amino acid are ionizable. Because they can lose a proton I" aqueo’® solution. The PK, of these amino acids are near to 2 and PK,, is nearly 9. Corporate Office : Aakash Tower Pusa Road, New Dell }0005. Phone : (011)-47623456yy wan 8 Advanced) (Level) Biomolecules 305 isoelectric point is the pH at which an amino acid exists primarily, in its neutral form, and that it can be calculated from the average of the pk, values of the COOH and u NH, groups (for neutral amino acids only). |goelectric point of Alanine oO BK, HC & ‘on! HC: oan HN, H pk, =2.35 K+ PK, Isoelectric point (pl) = aS ae 2.35 + 9.87 | 2 | [Plane = 6-11] mn the Peptides and Polypeptides * iy, When amino acids ere joined together by amide bonds, they form larger molecules called peptides and proteins. ‘© A dipeptide has two amino acids joined together by one amide bond. Peptide bond vy. Vo. Mi 7 | an PAP NPN SS, LN’ As i HAN ii oy ‘OH AA, 0 AAO ° Dipeptide yy” ‘* In tripeptide three amino acids are joined together by two peptide bonds. Peptide bond Peptide bond Ro HIH o/R H US an XP Se Vina Il ve I an HOR A «Tepe ous ‘© Most of the proteins are polypeptides. They have many amino acids joined together in long linear chains. Douine a) Se (Note : The term protein is reserved for polymers of more than 40 amino acids) Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005, Phone : (011)-47623456 — aeF908 scrim yin cartery dotie * In pectde bonds lone car of Ns conugated with <2 as significant double bond character Structure of Proteins Peptide-bond or Linkage : The reacton between two molec through the combination of amino groue formation of (-C-N-) bond with the loss of a water molecule For example, wher cartons group (dipeptice) of glyane combines with a oye" ° H i HN CH, 02H HN on CH, Giycylalanin Polypeptide : A dipeptise contains to amino acids linked by one peptide linkage. 2 ro trend acids linked by two peptide linkages and s0 on When number of such anno = then the products are called polypectides. the distincion between a polypeptide and a protein is not very er met amino acids are likely to be called proteins f they ordinaly nave 2 walkastcon © protein such as insulin which contains 51 amino acics Classification of Protein : On the basis of molecular shape, proteins are classes Ny Fibrous protein — 9 2) Globular protein (1) Fibrous Proteins : When the polypeptide chains run parallel and are held together by hvarager disulphide bonds, then fibre-like structure is formed, known as fibrous: Proteins. Such proteins are nso in water TT — For example: Keratin, Myosin etc. 2)_ Globular Proteins : When the polypeptide chains col around to ive @ spherical shape: the forma ~~ of globular protein takes place. Such proteins are usually soluble in water For example : ins ete. Primary, Secondary, Tertiary & Quaternary Structures of Proteins (i) Primary Structure : Proteins may have one or more has amino acids linked with each in a specific sequer ‘said to be the primary structure of that protein. Any of amino acids creates a different protein Secondary Structure: The secondary stu of pce eles to the shape n which a ong popes chain can exist. Bolypeptide chains. Each polypeptide in a prote” Ce and itis this Sequence of amino acids that $ change in this primary structure ie. the sequenceomolecules BOT N Ly t a-Helix Structure of Proteins coi is one of the most common ways in which 2 polpeptde chain s. by twisting into a rig! handed screw (Helix) with frogen bonded to C = O of an.adi ix as st In B-structur all peptide chains are si rly maximumyextension and then laid ie by side which are neld together 24 a ear Hebonds. Te structure resembles he lee 1s of draperyiand therefor Lo, ture : The torany structure of proteins represents overa! (Ong of the polypeptide chains tise to two major molecular shapes namely fibrous and f-Pleated Sheet Structure of Proteins Q). Tertiary Struct ii. furher folding of secondary structure. It ce globular. The linkages. ¥ (4) Quaternary Structure : to as sub units. The spatial ome ofthe proteins are composed of two or more polypeptide chains referred Treangement of these subunits wih respect 10 each other's Known 2S quatemary structure Primary Secondary Tota uaternay Stueture siuclue stu ste Diagrammatic representation of protein structure (two sub-units of two types in quaternary structure) Corporate Office: Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone: (011}47625486ya 308. Biomolecules HEE Man BAe wo )¢ Kats cate enenmeor ei abk Bana aeoteste cay aay Steuee e| Sore nanrstucture remains inte. The coapuebonofeamwnteon-being is aicommon rang?) f denaturation. Another example is cur @ bacteria present in milk. The reverse of denaturation is called renaturation.. pe i 8 Yor tho prohe tah: I 4 Mart pokes a OOM WW oes J Conte or arom <™ " Knowledge Cloud CF Gavin~, ty.phoprar, P| THe tern hLalh ole YVR * The word “protein” was frst ofall given by Mulder. Cofous Why Lived CD Loe De. All roteins are mixed polymers of amino acids and as such all contain carbon, hydrogen, oxygen S| nitrogen. Most contain sulphur, some contain P and some contain other mineral elements such as Cy 2n**, Fe" etc, They have molecular weight higher than 10000 u. ow eer * Like amino acids Protein also have amino and carboxylic terminal groups and are amphoteric in Nature, . They also have isoelectric point. + All proteins are optically active due to presence of chiral centre at a-position, . * They are easily characterised by colour reactions : e.g. fe Niyarin * Proteins when teated with pyridine solution of ninhydrin give colour ranging from deep tue . to violet pink or even red in some cases. & Blorat Test Milion’s Reaction : This tests characteristic of phenol and of ony those proteins having tis group eg, {tyosine unit). A white precipitate is obtained when such protein is heated with Milion’s reagent (HgNO, year in HNO, containing litle HNO,) (2 flan sir , tho. Nin _ Hon Bette tow (oR mr 7 eo o\Ru here ENZYMES pee OOK on “Se S ea ‘ Colloidal solution of protein which wobks as biological catalystis known as enzyme. -! nen +08, 1 Allenzymes are globular proteins. Some enzymes are associated with some non-protein component, called the cofactor of ther activity, These cofactors are of two types (Inorganic ions such as Zn’, Mg", K*, Na‘, Fe**, Cu’, Cot, Mo" ete (ii) Organic Molecules : They are of two types (@) Goenzymes : They are small organic molecules cofactor is held with protein by very weak bond {in most ofthe cases these cofactors are derived ffom vitamins such as, thiamine. ribotlavine niach ete. (©) _ Prosthetic Groups : These are also organic molecules (mainly viamins) and are bonded to pres by covalent bond. : Thus all enzymes are conjugated proteins. Name of enzyme Reaction catalysed () 2ymase Glucose and Fructose -» C,H,OH (i) Invertase ‘Sucrose -> Glucose + Fructose (ii) Mattase Maltose > Glucose + Glucose Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone (011)-47623456vanced) (Levelt) ggppssomensy teas) wy bectase Lactose + Glucose + Galactose oy Emutsin Cellulose > Glucose jw) urease Urea + CO, + NH, (w) Pepsin Proteins > «-amino acids (iy Topsin Proteins > «-L-amino acids (x) ecAmylase Starch > Glucose temperature Dependence of Enzyme Activity : ‘The enzymes work best at an optimum temperature range of 298 K to 313 K. Their activity decreases with decrease or increase in temperature and stops at 273 K Efficiency : Even a small amount of enzymes are highly efficient, This is because their molecules are ‘ature regenerated during their catalytic activity + Those chemical substances which tend to reduce activity of a particular enzyme are called enzyme inhibitors. + Disease albinism is caused by deficiency of tryosinase P blue + Phenylketone urea is caused by deficiency of enzyme phenylalanine hydroxylase st, 4 + Streptokinase enzyme is used to dissolve the blood clot. (eg VITAMINS - NO, Vitamins are organic compounds which are essential for normal growth of life for animals, some bacteria ang micro-organism. Vitamins are not synthesized by animals (except vitamin D), Vitamins are supplies to the organs through food. They are essential dietary factor. Classification : Vitamins are classified in two categories 4. Water Soluble Vitarnins 2. Fat Soluble Vitamins — (1) Water Soluble Vitamins Vitamin-B-complex and vitamin-C are water soluble. Vitamin B, : Thiamine Its natural sources are green vegetables, soyabeans, dried peas, milk, cheese etc Its deficiency causes Beri-Beri (a) Vitamin-B, : Riboflavin Natural Sources : Grains, Cereals, Almonds, Curd, Milk ete. Deficiency Diseases : Skin swelling around the mouth. Cracking of lips at the edges, bulging of eye cells. (b)_Vitamin-B, : Niacin (Nicotinic Acid) and Nicotinamide Natural Sources : Mushroom, Ground nut, Bread etc Deficiency Disease : Pellagra () Vitamin B, : Pantothenic Natural Sources : Ground nut Soyabean, Liver, Kidney Deficiency Disease : Swelling in stomach and intestines Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456eta wee i a ana (@) Vitamin B, Pyridoxine Natural Sources : Yeast milk, Egg yolk, Cereals, Grams Deficiency Disease : Convulsions (¢) Vitamin B,, : Cyanocobalamine Natural Sources : Meat, Fish, Egg, Curd, Mik etc Deficiency disease : Pernicious anemia, degradation of nervous system (Vitamin C : Ascorbic acid Natural source : Citrus fruits, Amla and Green leafy vegetables Deficiency disease : Scurvy, tooth decrease bleeding of gums (2) Fat Soluble Vitamins imin-A : Retinol Natural Sources : Fish liver oil, Carrots, Butter and Milk Deficiency Disease : Blindness (Hardening of cornea of eye) Vitamin-D : Calciferol Natural Sources : Mik, Butter, Cheese, Cod liver oll, Egg Deficiency Disease : Rickets in children and osteomalacia in adults, brittleness of bones Vitamin-€ : Tocopherol Natural Sources : Edible oils, nuts, spinach, potato, milk, egg Deficiency Disease : Degeneration of reproduction power, Anaemia, Vitamin-K : Phylloquinone Natural Sources : Spinach and other green leafy vegetables, tomato, potato, cabbage. edible oll ver Deficiency Disease : Uncontrolled bleeding haemorrhage. NUCLEIC ACID ‘The particles in nucleus ofthe cell, responsible for heredity are called chromosomes which are made up {and another type of biomolecules called nucleic acid. These are natural biopolymers made of nuciesbee .- ie. polynucteotides. Nucieic acid contain the elements carbon, oxygen. nitrogen and phosphors. Us. ‘+ Their molecular weight ranges from 10® to 108, * All nucleic acids can undergo stepwise degradation to three fundamental units a netercc. entose sugar and phosphoric acid NH, or Ba(OH), iorEAIOH). Nucleotide Enzyme, Nu Nucleic Acid—e | SDE¥Me, Nucease se [ws 0 into LMa0 ino HPO, + Nucleoside Jrone ‘Sugar + Heterocyclic bases Sugars : Two sugars present in nucleic acid are nbose and deoxyribose Ribose is present in RNA and deoxyribose in DNA These sugars are present in furanose form Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005, Phone : (011}-47623456I an Zi | Purine Bases : } Nee” Ne H H Adenine (A) NH, He SN vl \ pyrimidine Bases : a Xo 4 cytosine ©) “tmgine 7) «In RNA the pyrimidine base iS ‘uracil and in DNA is replaced by thymine structure of Nucleic Acid : Nucleic Acid = [Base] __¢sagar} —{ Preset) il Nucleoside Nucleotide 6 end of chain 9 ° at fg o-P-0-CH, o-p-o-c h i i oO oO Guoa Phosphodiester ° on linkage } * | — 0 -b=0 f Oo ° . f tl SCH, o -P-O-CH, ee 6 0 » (Q); (D) > (S) (2) (A) > (Q); (B) > (P); (C) > (S); (D) > (R) (3) (A) > (Q); (B) > (RY; (C) > (8); (D) > (P) (4) (A) > (Q); (B) > (P); (C) > (R); (D) > (8) Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456v th, ges a pavances) (Lewes) Biomolecules B48 a The cmect scr of product Fin f folawing teachin i Asn Ser (CH,CO,0 ion . once 9 0 5 1 Hs ue sn N r on He NY 7 OM Ho 4 8 NH ON coon o a ococH 0 _ . L Mi 9 "8 N ~ a) nen SoH ay en " OH Ho Hog Informations [Unknown] | Molisch test (No reaction) (Purple product) [Noncarbohydrate} [Carbohydrate] | ki test (No reaction) |____(Blue-black complex) [Simpler carbohydrate] Starch I Barfoed's test, (Red precipitate with 2-3 min) (Red precipitate after 10 min) [Reducing monosaccharide] [Reducing disaccharide] | Barfoed's test (No reaction) (Red product) i Seliwanoffs test [Nonreducing [Reducing sugar] sugar] (Cherry-red product) {Aidose] [Ketose] Bial's test Bial's test (Blue or (Muddy brown- (Blue or (Muddy brown- {green product) ‘grey product) green product) grey product) {[Pentose] [Hexose] [Pentose) [Hexose] Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456 eeTpeations 10 be discussed in Class. sstions (One option is correct) 5°. Which of the following gives an optically inactive aapetwe Tye Que [Carbohydrates] ‘aldaric acid on oxidation with dilute nitric acid? |. p-qucose reacts with phenylhydrazine to make CHO CHO. rone. How many molecules of phenylhydrazine Hy OH ‘OH *e weed for this reaction per molecule of a # OH @) HO—t+——H 10% poe HO- H HO: H (1) Ove CH,OH CH,OH @ Ww CHO CHO @) Three p H OH Ho—1—H (@) Four (@) HO H@) 4 OH 2. inalkaline solution D-glucose, D-mannose and H OH H OH D-fructose are in equilibrium. This reaction is known as H,OH CH,OH (1) Fries rearrangement 6. (+) Arabinose is (2R, 3S, 4S)-aldopentose, which of the following is (+) ~ arabinose? (@) Lobry de Bruyn-van Ekenstein rearrangement ee ee (@) Hofmann rearrangement tine ia |) Kolbe's reaction alee Lon |r (1) HH }-—oH_ @) HO H 3. During mutarotation of B-D-glucose in aqueous " a 4 solution angle of optical rotation c 4 ane |) Remains constant value of + 111° cror CH,OH (2) Remains constant value of + 19.2" CHO CHO @) Changes from an angle of +112" to a constant H oH HO H value of +52.5 @) He Hoo ‘OH (4) Changes from an angle of +19.2° to a constant H—|-_on Hon value of +52.5° CH.OH CH,OH 4. Ring structure of glucose is due to formation of >, 7+. Glucose when reacted with acetic anhydride forms, hemiacetal and ring formation between (1) Diacetate (1) C, and Cc, 2) 6, and c, (2) Hexa-acetate 8) C, and C, (3) Pentacetate @) C,andc, (4) Tetra-acetate Corporate Office : Aakash Tow |New Dethi-110008. Phone : (011)-47628456* Questions to be discussed in Class. Objective Type Questions (One option Is correct) [Carbohydrates] 1, D-glucose reacts with phenylhydrazine to make osazone. How many molecules of phenylhydrazine are used for this reaction per molecule of D-glucose? (1) One @) Two @) Tree (4) Four 2. In alkaline solution D-glucose, D-mannose and D-fructose are in equilibrium. This reaction is known as (1) Fries rearrangement (2) Lobry de Bruyn-van Ekenstein rearrangement (9) Hofmann rearrangement (4) Kolbe's reaction 3. During mutarotation of -D-glucose in aqueous solution angle of optical rotation (1) Remains constant value of + 111° (2) Remains constant value of + 19.2° (3) Changes from an angle of +112° to a constant value of +52.5° (4) Changes from an angle of +19.2° to a constant value of +52.5° Ring structure of glucose is due to formation of hemiacetal and ring formation between (1) C, and ¢, Cand c, ®) c, and c, ') Cand c, pt Came Which of the following gives an optically inactive fldaric acid on oxidation wath dilute nitric acid? cHo HO. H—|—on ton ay H+ @ HO +H Ho—}-— Ho—}+-—H CH,OH SH,OH CHO cHO H OH HO: H (3) HO—7——-H_ 4), HOH H—}—on H—}—o# H.OH >H.OH (*) Arabinose is (2R, 3S, 4S)-aldopentose. which Of the following is (+) ~ arabinose? CHO CHO H OH — OH () HH4++—on_- 2) HO} HO—+— HO—}—H CHOW CH.OH CHO CHO ree Ho 4 @) HO—}——-H a) HO H—}—oH H——-—0n CHOH CH.OH Glucose when reacted with acetic anhydncte forms (1) Diacetate 2) Hoxa-acetate (3) Pentacetate (4) Tetra-acotate Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456 om816 Biomolecules 8 10, " 12 13. 14. 16. 16. Mutarotation in aqueous solution is shown by (1) Glycogen (2) Sucrose 3) Cellulose (4) Maltose The two cyclic hemiacetal forms of glucose differing only in the configuration of the hydroxy! group at C-1 are called (1), Anomers. (2) Enantiomers 3) Epimers (4) Metamers Glucose reacts with HCN to give (1) Saccharic acid (2). Cyanohydrin (3) hexane (4) Gluconic Glucose does not react with (1) NH,OH (2) C,H,NHNH, (@) Naso, (4) HEN Which is correct statement? (1) Starch is a polymer of a-glucose (2) Amylose is a component of cellulose (3) Proteins are composed of only one type of amino acids. (4) In cyclic structure of pyranose, there are five ‘carbons and no oxygen atom Fructose reduces Tollen’s reagent due to (1) Presence of ketonic group (2) Presence of NH,OH in Tollen's reagent (8) Rearrangement of fructose into a mixture of glucose, fructose and mannose (4) Both (2) & (3) ‘Which of the following is correct about cellulose? (1) tis an important food material . (2) It has only a-glucosidic linkage between two D-glucose unit (3) It has only B-glucosidic linkage between two D-glucose unit (4) Itis sweet in taste Acid hydrolysis of sucrose causes (1) Esterification (2) Saponification (3) Inversion (4) Rosenmund reduction Glycosidic linkage is present in (1) Proteins (2) Lipids (3) Carbohydrates (4). Nucleic acids "7 19", 24 22. 23, JEE (Main & Advanced) 4, sy Which of the following disaccharide is categ sugar? re (1) Lactose (2) Maltose (3) Sucrose (4) All of these Branched chain structure is shown by (1) Amylopectin (2) Cellulose (3) Amylose (4) Nylon Glucose does not give (1) Schiff test (2) Hydrogensulphite addition product wth Nase (3) 2,4 DNP test (4) All of these Cellulose is soluble in (1) Water (2) Organic solvents (@) Ammonical cupric hydroxide solution (4) All of these Cane sugar on hydrolysis gives (1) Fructose + Glucose (2) Fructose + Fructose @) Glucose + Glucose (4) Glucose + Lactose [Proteins] X+NH, 22 oy Hts HN CH,COO Compound X is (1) Chioroacetic acid (2) Bromoacetic acid (3) Both (1) & (2) (4) Acetic acid Which ofthe following is incorrect about soaiec™* point of amino acid? (1) At this point amino acid is present in he ‘2 of zwitterion (2) At this point amino acid is electrically neu (3) If pH > isoelectric point amino acid will ™*? toward anode ve (4) If pH > isoelectric point amino acid will ™* towards cathode Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110005. Phone : (011)-47623456—— sce yuan Rivne) Level) wien ofthe folowing IS an essential amino acid? (1) Asparagine 2) Glutamine (3) Histidine (4) Alanine % a, 2. 29, 30, which of the following amino acid is optically inactive? (1) Lysine (2) Glutamine (3) Serine (4) Glycine Which of the following is basic amino acid? (1) Lysine 2) Valine (3) Aspartic acid (4) Glycine Choose the correct statement about isoelectric point (1) If pH > isoelectric point amino acid will move towards cathode (2) At this point amino acid is present in the form cof Zwitterion (3) I pH < isoelectric point, amino acid will move towards anode (4) At this point amino acids are basic in nature Which of the following is not an amino acid? (1) Glycine 2) Alanine (3) Histidine (4) Benzidine Peptides are composed of amino acids joined by amide bonds. Which of the following statements is not correct? (1) Amide groups are more resistant to hydrolysis than one similar ester groups (2) 3) p-x resonance stabilizes the amide bond Stable conformations of peptides are restricted to those having planar amide groups (4) Amide groups do not participate in hydrogen bonding interaction «helical structure of protein is stabilized by (1) Peptide bond (2) Dipeptide bond (3) van der Waa''s forces (4) Hydrogen bond Corporate Office : Aakash Tower, 3 32" 33. 36. 36. a7. Biomolecules 317 ‘When protein is subjected to denaturation (1) It is hydrolysed to constituent amino acids. (2) Electric field has no influence on its migration (3) Constituent amino acids are separated (4) It _uncoits from an ordered and specific conformation into a more random conformation and precipitates from solution It a native protein is subjected to physical or chemical treatment which may disrupt its higher structure without affecting primary structure then this process is called (1) Inversion of protein (2) Denaturation of protein (3) Renaturation of protein (4) Fermentation Tertiary structures of proteins is given by (1) echetix (2) Folding of secondary structure (3) {rpleated sheets (4) All of these ‘The primary structure of proteins contains (1) Peptide bonds (2) Hydrogen bonds (3) Dipeptide bonds (4) van der Waals’ forces Which structure of protein is not involved in denaturation? (1) Primary structure (2) Secondary structure (8) Tertiary structure (4) Quaternary structure [Enzymes, Nucleic Acids, Vitamins] Complementary bases present in ONA are (1) Uracil & Adenine = Cytosine & Guanine (2) Thymine & Adenine » Guanine & Cytosine Q) Adenine & Thymine : Guanine & Uracil (4) Adenine & Guanine : Thymine & Cytosine Enzymes in the living systems (1) Provide energy (2) Provide immunity (3) Transport oxygen (4) Catalyze biological reactions. Delhi-110005. Phone : (011)-47623456y 318 Biomolecules Numerical Value Based Questions is 38". In the given reaction sequence 2 noon c—H CHOW + xGH.NH — NH c= al (CHOHL, HOM, cH,oH bu, on Number of moles (x) of pheny! hydrazine is 39. Total number of chiral carbon present in Haworth structure of f-D{-}fructofuranose 40. The number of amino acids required to form a tripeptide is 41. A tripeptide is composed equally of L-valine Ltyrosine and L-alanine (one molecule of each). How many isomeric tripeptides of this kind may exist? 42. Aspartic acid is subjected to gel electrophoresis. 49, HoOc — CH (Aspartic ocd) 50. itis given that PKs, = 2, PK,, = 4. PK,, = 10 What will be the pH when aspartic acid shows no ret migration towards any electrode? 43. Insulin is a protein. The number of amino acids present in insulin is 51 44, Different diseases caused by the deficiency of the vitamins. Convulsions is caused by the deficiency of vitamin B,. What is the value of x? Previous Years Questions Objective Type Questions 2 [Carbohydrates] 45, Maltose on treatment with dilute HCI gives [JEE (Main)-2019] (1) D-Galactose (2) D-Glucose and D-Fructose ‘ef D-Glucose (4) D-Fructose Corporate Office : Aakash Tower, 8, Pusa Road, New Delhi-110008, Phone : (011}47623456 JE (Main & Advances) rest a, Eryctose and glucose can be dstinguishag 5 [WEE (Main 2 204 AZ Seliwanots eq (4) Benedict's test 4) Fehing’s test (9) Barfoed’s test Wich of the following statements 15 not un sucrose? LUEE (Man 20, Lhe giycosic nkage 1 Fret betwen of eegiucose and C, of (Fuctose (2) On hydrolysis, it produces glucose ay fructose (3) Itis a non-reducing sugar (4) ttis also named as invert sugar [Amylopectin is composed of {JEE (Main)-2013) (1) fHD-glucose. C,— C, and C, —C, linkages (2) «D-glucose, C,—C, and C,—C, inkages Hl ge (@) frD-glucose, C, —C, and C, —C, linkages inkages 4) c-Deglucose, C,—C, and C, — Number of stereo centers present in linea cyclic structures of glucose are respectively [JEE (Main)-2013] (1) 585 @ 484 @) 584 wy 485 Glucose and Galactose are having identical configuration in all the positions except position [EE (Main}-2013] @Qc-5 (1) C-2 @) c-3 wiye-4 Which of the given statements is INCORREC about glycogen? [VEE (Main)-2013), (1) Itis present in some yeast and fungi @Q)Jris a straight chain polymer simila amylose, {3) tis present in animal cells (4) Only e-tinkages are present in the molecule Which of the following statements is correct? [JE (Main)-2020] (1) Gluconic acid is a dicarboxylic avis (2) Gluconic acid can form cyclic (acetel hemiacetal) structure ) Gluconic acid is a partial oxidation product of glucose (#) Gluconic acid is obtained by oxidation of glucose with HNO,