1. Biomolecules are made up of........
A. Bioatoms
B. Bioelements
C. Ionic compounds
D. None
2. The study of structure, function, and composition of biological molecules is the part of......
A. Pharmacology
B. Bioenergetics
C. Biochemistry
D. Both B and C
3. The bonding of hydrogen, oxygen, nitrogen, and other atoms to carbon atom form ..............
A. Organic Compounds
B. Inorganic Compounds
C. Synthetic Compounds
D. None
4. Protoplasm is composed of two types of compounds i.e,.......
A. Organic + Macromolecules
B. Macromolecules + Inorganic
C. Organic + Inorganic
D. All of them
5. ........form about three-fourths of the body by weight.
A. Proteins
B. Water
C. Carbohydrates
D. Both A and B
6. The most abundant organic compound present in our cell is.......
A. Lipids
B. Carbohydrates
C. Vitamins
D. Proteins
7. Proteins are the polymers of monomers called......
A. Glycerols
B. Amino Acids
C. Glucose
D. Both A and B
8. Enzymes are ......in nature.
A. Carbs
B. Nucleotides
C. Lipids
D. None
9. Carbohydrates are also known as hydrates of ..........
A. Carbon
B. Oxygen
C. Hydrogen
D.All of them.
10. Next to the proteins, in abundance in protoplasm are......
A. Lipids
B. Carbs
C. Water
D. Both B and C
11. ..........are used in respiration for energy purposes.
A. Proteins
B. Water
C. Carbs
D. None
12. ..........act as a building material in plant cells.
A. Lipids
B. Carbs
C. Proteins
D. None
13. ........act as food reservoir and building material of cellular organelles.
A. Lipids
B. Carbs
C. Proteins
D. All of them
14. ....... add the diversity of organic compounds.
A. Halogen group
B. Functional group
C. Prosthetic group
D. None
15. Two monomers join together when a hydroxyl group is removed from one monomer and hydrogen is removed from another. This reaction is known as......reaction.
A. Condensation
B. Neutralization
C. Hydrolysis
D. Oxidation
17. In the process of....... water molecule is removed.
A. Condensation
B. Oxidation
C. Hydrolysis
D. All of them
18. Starch is a macromolecule or polymer formed of ........ units which act as monomers.
A. Amino acids
B. Glucose
C. Cellulose
D. Both B and C
19. Polymers or macromolecules are broken down into monomers by a process called......
A. Condensation
B. Hydrolysis
C. Neutralization
D. Both A and B
20. In the process of ......... hydroxyl group from water attaches to one monomer and a hydrogen attaches to the other.
A. Condensation
B. Reduction
C. Neutralization
D. None of them
21. Hydrolysis is so called because .......is used to ......... a bond.
A. Water, Form
B. Glucose, Form
C. Water, Break
D. None
22. Both condensation reactions and hydrolysis need specific......
A. Enzymes
B. Glucose
C. Lipid
D. None
23. ........dissolves almost all types of polar substances and is therefore regarded as the universal solvent.
A. Lipid
B. Carbs
C. Proteins
D. None
24. ........dissolves all minerals present in soil which are absorbed by plant roots and transported to other tissues.
A. Lipids
B. Water
C. Carbs
D. Fertilizers.
25. The water molecules remain attached together and do not separate because of.......
A. Ionic Bond
B. Hydrogen Bonding
C. Covalent Bonding
D. Coordinate Covalent Bonding.
26. Hydrogen bonding develops a ......... force among them and therefore water flows freely without breaking apart.
A. Adhesive
B. Gravitational
C. Cohesive
D. None
27. Water molecules also adhere or stick to surfaces due to a force known as........force.
A. Adhesive
B. Cohesive
C. Intermolecular
D. Both A and B
28. Water has high .......... It means that water absorbs or releases a large quantity of heat energy with little change in temperature.
A. Heat of Vaporization
B. Latent Heat
C. Specific heat
D. None of them
29. Due to high specific heat, the temperature of water rises and falls more slowly as compared to other liquids. This property helps the organism to maintain.........
A. The internal temperature
B. Osmotic Pressure
C. Blood pressure
D. All of them
30. Due to high heat of vaporization, animals, and plants get rid of excess........during sweating and transpiration.
A. Salt
B. Fats
C. Body heat
D. None of them.
31. Without hydrogen bonds water would boil at .......Centigrade and would freeze at.........centigrade.
A. -70, -60
B. -80, -100
C. -80, -90
D. None
32. ........Water is less dense than liquid water and this is the reason that ice floats in liquid water.
A. Gaseous
B. Solid
C. Both A and B
D. None
33. High .......... of water allows a thin film of water to cover the membrane and keep them moist.
A. Latent heat
B. Surface tension
C. Adhesive force
D. None
34. Water molecules may ionize into hydrogen ions and hydroxide ions. Very few molecules out of a very large number may ionize. The presence of ions is important for the normal functioning of.......
A. Lipids
B. Enzymes
C. Vitamins
D. None of them.
35. ......... are polyhydroxy aldehydes or ketones or substances which yield such compound on hydrolysis.
A. Proteins
B. Carbs
C. Vitamins
D. Water
36. ......... most abundant biomolecules in nature.
A. Carbs
B. Lipids
C. Proteins
D. None
37. The name carbohydrate means that they are hydrates of carbon in which hydrogen and oxygen are present in the same ratio as they are in......
A. Proteins
B. Water
C. Lipids
D. All of them
38. ........are not hydrolyzed (broken down by the addition of water) into more simple units.
A. Monosaccharides
B. Oligosaccharides
C. Polysaccharides
D. All of them.
39. ............. are easily soluble in water and are sweet in taste.
A. Polysaccharides
B. Proteins
C. Lipids
D. None of them
40. ........is a triose.
A. Ribose
B. Glyceraldehyde
C. Fructose
D. All of them
41. ..............is an aldopentose.
A. Ribose
B. Fructose
C. Ribulose
D. None
42. Such molecules having the same empirical formula but different structures are known as.......
A. Monomers
B. Polymers
C. Isomers
D. None
43. ......... is an aldohexose, while.......is a ketohexose.
A. Fructose, Glucose
B. Glucose, Fructose
C. Ribose, Ribulose
D. All of them.
44. ........and.......form ring structures, when put in water.
A. Fructose, Glucose
B. Ribose, Glucose
C. Pentose, Triose
D. None
45. In ...........the atoms making up the isomers are joined up in the same order but still manage to have a different spatial arrangement.
A. Optical isomerism
B. Structural isomerism
C. Stereoisomerism
D. All of them
46. ............isomerism is one form of stereoisomerism.
A. Structural isomerism
B. Optical Isomerism
C. Both A and B
D. None
47. Sugars with no free active carbonyl group in their structure are called..........sugar.
A. Reducing
B. Non-reducing sugars
C. Free
D. None
48. Sugars having...........property mean that they either take away oxygen (O2) or donate hydrogen (H2) to the compounds they react with this reducing activity is observed by color changes in the solution during the reaction.
A. Reducing
B. Non-reducing
C. Acidic
D. All of them
49. ........are classified according to the number of carbon atoms present.
A. Monosaccharides
B. Disaccharides
C. Oligosaccharides
D. All of them
50. Depending on the potentially active group present in .......... they may be an aldose, due to an aldehyde group, or a ketose, due to the ketone group.
A. Disaccharides
B. Oligosaccharides
C. Monosaccharides
D. None
51. Glyceraldehyde is a/an............
A. Ketotriose
B. Aldotetrose
C. Aldotriose
D. None of them
52. Fructose and ........are isomers of each other.
A. Galactose
B. Lactose
C. Sucrose
D. None
53. ..........and ........., when put in water form ring structures.
A. Glucose, Maltose
B. Sucrose, Fructose
C. Ribose and Glucose
D. None
54. .............are white crystalline solids.
A. Oligosaccharides
B. Monosaccharides
C. Polysaccharides
D. None
55. In .......... the atoms making of the isomers are joined together in the same order, but still manage to have a different spatial arrangement.
A. Optical Isomerism
B. Stereo isomerism
C. Both A and B
D. None
56. ......are hydrolyzed to form (break up) from 2 to 10 simple monosaccharide units.
A. Polysaccharides
B. Monosaccharides
C. Disaccharides
D. Oligosaccharides
57. The units or monomers of oligosaccharides are bonded together by.......
A. Peptide bond
B. Hydrogen bonding
C. Glycosidic bond
D. Peptide Linkage
58. ..........are the most common oligosaccharides.
A. Disaccharides
B. Trisaccharides
C. Pentasaccharides
D. All of them
59. Sucrose is present in sugarcane and is hydrolyzed into........
A. Fructose + Maltose
B. Sucrose + Fructose
C. Glucose + Fructose
D. Maltose + Ribose
60. Lactose is found in milk that contains..............
A. Galactose + Glucose
B. Fructose + Glucose
C. Galactose + Maltose
D. None
61.
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