Answer are given in the end–

Questions useful in Board Examination.

1.What is basic unit of carbohydrates?

2.What is basic unit of protein or polypeptide?

3.What is the non reducing sugar and what is cause of it?

4.What do you mean primary structure of protein ?

5. What do you mean secondary structure of protein ?

6.What do you mean tertiary structure of protein ?

7.What is native structure of protein?

8.What is zwitter ion.

9.Which vitamins are fat soluble?

10.What is importance of primary structure of protein?

Answers-

1.Glycosidic Linkages

2.Peptide bond

3.The sugar which reduces Tollen,s reagents or Fehling,s solution is called reducing sugar. It is because their carbonyl functions are not free.

4.The specific sequence of amino acid in protein is called primary structure of protein.

5.Alpha halix or beta pleated sheet are secondary structure of protein which is stabilized by hydrogen bonds. alpha helix is a helical structure whereas beta pleated sheet is formed by placing primary structure sidewise.

6.Tertiary structure of protein is formed by overlapping and folding of primary and secondary structure of over each other. Tertiary structure is stabilized by following bonds-
1) Hydrogen bond formed between -NH₂ group and C=O group of different part of polypeptide chain.
2) Ionic bond formed between -NH₃⁺ and COO^– groups of different part of polypeptide chain.
3) Disulphide bond -S-S- between different part of polypeptide chain.
4) Hydrophobic bond is not actual type of bond but it is a condition in which nonpolar hydrophobic chains moves inside the protein.

7. The original and active shape of protein at particular pH range and temperature range is called native state of Protein.

8.The bipolar ion of amino acid is called zwitter ion.

9.Vitamins A , D , E and K are fat soluble.

10.The change only in one amino acid in polypeptide chain changes property also. Example-In sickle cell anemia is an inherited disease which affect red blood cell and change it into sickle shaped. It is due to change in only one amino acid i.e. glutamic acid by valine in the polypeptide chain making hemoglobin.