5. On hydrolysis, which of the following carbohydrates gives only glucose ?
(a) Starch (>) Fructose
(©) Lactose (@ Sucrose
6. Which of the following vitamins is water soluble ?
(a) Vitamin A (>) Vitamin D
(Vitamin E @ =~ Vitamin C
22. (a) (i) How are carbohydrates stored in animal body ? Mention any
‘one organ where they are present.
Gi) What is the basic structural difference between starch and
cellulose ? 2
oR
(b) Differentiate between : 2
(@® Peptide linkage and Glycosidie linkage
(i) Nucleoside and Nucleotide
56/3/1
PTO.
3 Which of the following structures represents a-D-glucose ?
CHOH CHLOH
H On H 0. on
@ Kon wl © Kors
HO OH OH
H OH H OH
H H
HA CH,OH uj>— on
H H
© 1 | (a) a (OF
oH on oH CH,OH
OH H oH 11. On hydrolysis, which of the following carbohydrates gives only glucose ?
(a) Maltose (b) Sucrose
(c) Lactose (d) Galactose
12. Deficiency of which of the following vitamins causes Pernicious anaemia ?
(a) Vitamin B, (b) Vitamin By
(©) Vitamin By (@) Vitamin By,
31. Living systems are made up of various complex biomolecules like
carbohydrates, proteins, nucleic acids, lipids, ete. Carbohydrates are
optically active polyhydroxy aldehydes or ketones or molecules which
provide such units on hydrolysis. They are broadly classified into three
groups — monosaccharides, oligosaccharides and_ polysaccharides
Monosaccharides are held together by glycosidic linkages to form
disaccharides like suerose, maltose or polysaccharides like starch and
cellulose.
Another biomolecule : proteins are polymers of a-amino acids which are
linked by peptide bonds. Ten amino acids are called essential amino
acids. Structure and shape of proteins ean be studied at four different
levels i.e. primary, secondary, tertiary and quaternary, each level being
‘more complex than the previous one.
Answer the following questions :
(i) What is the difference between a glycosidic linkage and peptide
linkage ? 1
Gi) Which amino acids are called essential amino acids ? 1
Gi) What are the common types of secondary structures of proteins ?
Write any two forees which stabilise the secondary and tertiary
structures of protein, 2
oR
Gil) Define denaturation of protein with an oxemple. During
denaturation which structures of protein lose their bidlogical
activity ? 2
10. epleated sheet structure in proteins refers to
(@) primary structure (b) secondary structure
(© tertiary structure @ quaternary structure 15, Assertion (A) : The backbone of DNA and RNA molecules is a chain
consisting of heterocyclic base, pentose sugar and phosphate group. 1
Reason (R) : Nucleotides and nucleosides mainly differ from each other
in presence of phosphate group.
26. Give reasons for any 8 of the following observations : axis3
(@) Penta-acetate of glucose does not react with hydroxylamine.
(b) Amino avids behave like salts,
(© Water soluble vitamins must be taken regularly in diet.
(@)_ The two strands in DNA are complimentary to each other.
29. (@) Illustrate Sandmeyer's reaction with an equation. 14223
(©) Explain, why (CH,,NH is more basic than (CH,),N in aqueous
solution.
10, (@) Write any three differences hetween physisorption and
chemisorption, 1xa=3
OK
(b) Define the fellowing terms with a suitable example in each
()Lyophilie sol
Gi) Macromolecular colloid
Gi) Comgulation
5. Ancchelix isa structural feature of
(a) Sucrose (b) Polypeptides
(© Nucleotides @) Starch
25, Write two differences between DNA and RNA. ‘They are also called saccharides. All thove carbohydrates which reduce
Fehling’s solution and Tollen’s reagent are referred to as reducing sugars.
Glucose, the most important source of energy for mammals, is obtained by
the hydrolysis of starch. Vitamins are accessory food factors required in
the diet. Proteins are the polymers of a-amino acids and perform various
structural and dynamic functions in the organisms. Deficiency of vitamins
leads to many discases.
Answer the following =
(a) The penta-acetate of glucose does not react with Hydroxylamine.
What docs it indicate ?
(©) Why cannot vitamin © be stoved in our body ?
(©) Define the following as related to proteins =
(@ Peptide linkage
G)_Donaturation Qet
OR
(©) Define the fellowing as related to carbohydrates :
(@ Anomers
)_Glycosidie linkage 2x1 Glucoie the
‘most i
‘ost important source of energy or mammals, is obtained by
the hydrolysis of starch. ‘Vitamins are accessory food factors required in
the diet. Proteins are the polymors of c-amino acids and perform various
structural and dynamic functions inthe organisms, Deficiency of vitamins
leads to many diseases,
Answer the following’:
(@) The penta-acetate of glucose does net react with Hydroxylamine.
What does it indicate ?
(&) Why cannot vitamin C be stored in ourboly * 1
(©) Define the following as related to proteins :
(Peptide linkage
é
Donataration ax]
oR
(© Define the following as selated to carbohydrates:
@ Anomers
i) Glycosidic linkage 2x1
PTO.
25. Give the reaction of heating glucose with
which group is confirmed by this reaction ?
hydroxylamine. Presence of