Which structure(s) of proteins remains(s) intact during denaturation process?

1. Both secondary and tertiary structures

2. Primary structure only

3. Secondary structure only

4. Tertiary structure only

Nucleic acids are the polymers of : 
1. Nucleosides
2. Nucleotides
3. Bases
4. Sugars

During the process of digestion, the proteins present in food materials are
hydrolysed to amino acids as shown below.

Proteins  \(\xrightarrow[]{\textbf{Enzyme(A)}}\mathrm{}\) Polypeptides  \(\xrightarrow[]{\textbf{Enzyme(B)}}\mathrm{}\)  Amino acids
 
Enzymes (A) and (B)  are respectively:
 

The fat-soluble vitamin(s) is/are:

Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose

Products of hydrolysis of lactose are :

1. β-D-Galactose and β-D-Glucose.

2. $\mathrm{\alpha }$-D-Galactose and $\mathrm{\alpha }$-D-Glucose.

3. $\mathrm{\alpha }$-D-Galactose and β-D-Maltose.

4. β-D-Galactose and β-D-Fructose.

Which of the following is a basic amino acid?

1. Alanine

2. Tyrosine

3. Lysine

4. Serine 

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.