Correct answer Carries: 4.
Wrong Answer Carries: -1.
Which protein structure is disrupted by heat without breaking peptide bonds?
The tertiary structure, stabilized by weak interactions (e.g., hydrogen bonds, hydrophobic interactions), is disrupted by heat during denaturation.
What is the product when glucose is reduced with hydrogen?
Reduction of glucose (an aldohexose) with hydrogen converts the aldehyde group to an alcohol, forming sorbitol.
What type of bond links the monosaccharide units in sucrose?
Sucrose has a glycosidic bond between the anomeric carbon of glucose (C1) and fructose (C2), making it a non-reducing sugar.
Which monosaccharide is a component of lactose?
Lactose is composed of galactose and glucose, linked by a β-1,4-glycosidic bond.
Which disaccharide is a reducing sugar?
Lactose is a reducing sugar because it has a free anomeric carbon on the glucose unit.
Which amino acid is involved in forming disulfide bridges?
Cysteine forms disulfide bridges (-S-S-) via oxidation of its sulfhydryl groups, stabilizing protein structure.
Which disaccharide does not react with Tollens’ reagent?
Sucrose is a non-reducing sugar because it lacks a free anomeric carbon, so it does not react with Tollens’ reagent.
Which monosaccharide differs from glucose only at C2?
Mannose is an epimer of glucose, differing only in the configuration at C2.
Which protein is a hormone?
Insulin is a protein hormone that regulates blood glucose levels by facilitating glucose uptake.
Which base pairs with adenine in DNA?
In DNA, adenine pairs with thymine via two hydrogen bonds, following base-pairing rules.
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