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α-D-glucose and β-D-glucose are:

1. Epimers

2. Anomers

3. Functional isomers

4. Chain isomers

Subtopic:  Carbohydrates - Classification & D-L configuration |
 83%
From NCERT
AIPMT - 2000
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The structure that represents the peptide chain is:

1.
2.
3.
4.
Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 63%
From NCERT
AIPMT - 2004
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Reducing sugars are -

1. Carbohydrates that reduce Fehling’s solution and Tollen’s reagent.
2. Carbohydrates that reduce only Tollen’s reagent.
3. Carbohydrates that reduce only Fehling’s solution .
4. Carbohydrates that reduce HI

Subtopic:  Carbohydrates - Classification & D-L configuration |
 93%
From NCERT
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α-helix structure of proteins is stabilized by :

1. H-bonds formed between the −SH and C=O group.
2. H-bonds formed between the −NH and C=O group.
3. Ionic bonds formed between the −SH and C=O group.
4. Ionic bonds formed between the −NH and C=O group.

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 86%
From NCERT
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Amino acids exhibit amphoteric behavior as:

1. They can act both as an acid and as a base.

2. They can act only as an acid but not as a base.

3. They can act only as a base but not an acid.

4. None of the above.

Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 95%
From NCERT
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Monosaccharides are:

1. Carbohydrates that can't be hydrolysed further to give simpler units of polyhydroxy aldehyde or ketone. 
2. Classified on the basis of the number of carbon atoms and the functional group present in them.
3. The monomers of carbohydrates.
4. All of the above.

Subtopic:  Carbohydrates - Classification & D-L configuration |
 85%
From NCERT
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The RBC deficiency is a deficiency disease of:
1. Vitamin B1 2. Vitamin B2
3. Vitamin B12 4. Vitamin B6
Subtopic:  Vitamins, Hormones & Enzymes |
 86%
From NCERT
NEET - 2021
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Which of the following is not an essential amino acid : 

1. Valine 2. Leucine
3. Lysine 4. Tyrosine
Subtopic:  α - Amino Acids, Peptide Bond, Proteins & Structure |
 72%
From NCERT
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The correct statements regarding "Denaturation" are:

(a) Denaturation of proteins causes the loss of secondary and tertiary structures of the protein. 
(b) Denaturation leads to the conversion of a double strand of DNA into a single strand.
(c) Denaturation affects the primary structure which gets distorted.

1. (a), (b) and (c)
2. (b) and (c)
3. (a) and (c)
4. (a) and (b)

Subtopic:  Denaturation of Proteins & Chemical Properties |
 86%
From NCERT
AIPMT - 2011
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Fructose reduces Tollen's reagent due to:

1. Primary alcoholic group
2. Secondary alcoholic group
3. Enolisation of fructose followed by conversion to aldehyde by base
4. Asymmetric carbon
Subtopic:  Carbohydrates - Classification & D-L configuration |
 71%
From NCERT
AIPMT - 2010
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