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CLASS- XI [Biology- BIOMOLECULES] CLASS- XI [Biology-BIOMOLECULES]
Q1. Choose the correct option: [2] Q1. Choose the correct option: [2]
1. What is true about enzyme ribozyme? 1. What is true about enzyme ribozyme?
a- Non- protein enzyme b- Present in ribosome c- Both are correct d- Both are incorrect a- Non- protein enzyme b- Present in ribosome c- Both are correct d- Both are incorrect
2. Which monosaccharide is present in human blood? 2. Which monosaccharide is present in human
a- Glycerol b- Glucose c- Inulin d- Maltose blood? a- Glycerol b- Glucose c- Inulin
3. Which acid is commonly used to make slurry of tissue during analysis of biomolecules? d- Maltose
a- Hydrocholic acid b- Sulphuric acid c- Trichloroacetic acid d- Acetic acid 3. Which acid is commonly used to make slurry of tissue during analysis of
4. Which bond is present between two nucleotides?
biomolecules? a- Hydrocholic acid b- Sulphuric acid c- Trichloroacetic
a- Peptide bond b- Glycosidic bond c- Phosphodiester bond d- Hydrophobic bond
acid d- Acetic acid
5. How many carbon atoms are present in Palmitic acid and Arachidonic acid respectively?
4. Which bond is present between two nucleotides?
a- 16 and 20 b- 20 and 16 c- 12 and 20 d- 16 and 12 a- Peptide bond b- Glycosidic bond c- Phosphodiester bond d- Hydrophobic bond
6. Chitin is an example of – 5. How many carbon atoms are present in Palmitic acid and Arachidonic acid
a- Tertiary protein b- Hetero respectively? a- 16 and 20 b- 20 and 16 c- 12 and 20 d- 16 and 12
polysaccharide c- Homo polysaccharide d- 6. Chitin is an example of –
Unsaturated fatty acid a- Tertiary protein b- Hetero
7. Adenosine is composed of
polysaccharide c- Homo polysaccharide d-
a- Adenine + Sugar b- Adenine + Phosphate c- Adenine + Adenine d- Adenine + Thymine
Unsaturated fatty acid
7. Adenosine is composed of
Q2. Assertion and reason: a- Adenine + Sugar b- Adenine + Phosphate c- Adenine + Adenine d- Adenine + Thymine
(a) Both Assertion and Reason are true and Reason is the correct explanation of Assertion.
(b) Both Assertion and Reason are true but Reason is not the correct explanation of Assertion.
Q2. Assertion and reason:
(c) Assertion is true but Reason is false.
(a) Both Assertion and Reason are true and Reason is the correct explanation of Assertion.
(d) Both Assertion and Reason are false. (b) Both Assertion and Reason are true but Reason is not the correct explanation of Assertion.
(c) Assertion is true but Reason is false.
1. Assertion: Sucrose is a disaccharide. Reason: (d) Both Assertion and Reason are false.
It is made up of glucose and galactose.
2. Assertion: Cellulose is a homopolymer. 1. Assertion: Sucrose is a disaccharide.
Reason: It is made up of only one type of monosaccharide unit, glucose. Reason: It is made up of glucose and
3. Assertion: Co-enzymes are organic compounds loosely attached to apoenzymes galactose.
Reason: NADP is an example of a coenzyme. 1. Assertion: Cellulose is a homopolymer.
Reason: It is made up of only one type of monosaccharide unit, glucose.
Q3. Short Q/A: 2. Assertion: Co-enzymes are organic compounds loosely attached to
a. Give one example of each of the acidic and neutral amino acids. apoenzymes Reason: NADP is an example of a coenzyme.
b. How do unsaturated fatty acids differ from saturated fatty acids? Oils belong to which category.
c. Give molecular structures of the following: Glycine, ribose sugar, Palmitic acid. Q3. Short Q/A:
d. Write the monomers of the following: Inulin, starch, glycogen, cellulose. a. Give one example of each of the acidic and neutral amino acids.
e. What is the active site? Write its importance. b. How do unsaturated fatty acids differ from saturated fatty acids? Oils belong to which category.
f. How do temperatures affect the rate of enzymatic reactions? c. Give molecular structures of the following: Glycine, ribose sugar, Palmitic acid.
g. Peptide bond formation is related with dehydration. Provide a diagram of a peptide bond. d. Write the monomers of the following: Inulin, starch, glycogen, cellulose.
e. What is the active site? Write its importance.
Q3. Long Q/A: f. How do temperatures affect the rate of enzymatic reactions?
1. - a- List the different types of lipids. g. Peptide bond formation is related with dehydration. Provide a diagram of a peptide bond.
b- Why are monosaccharide sugars known as reducing sugars?
2. Give a detailed account of the classification of enzymes. Q3. Long Q/A:
3. (a) Describe the mechanism of enzymatic action. 1. - a- List the different types of lipids.
(b) What is the activation of energy? b- Why are monosaccharide sugars known as reducing sugars?
2. Give a detailed account of the classification of enzymes.
3. (a) Describe the mechanism of enzymatic action.
(b) What is the activation of energy?
