Chemistry: Biomolecule Trivia Quiz Questions!

Proteins are composed of long chains of amino acids called polypeptides. These polypeptides are formed through the process of polymerization, where amino acids are linked together by peptide bonds. Therefore, the correct answer is polypeptides.

Hair and nails are made up of a protein called keratin. Keratin is a tough, fibrous protein that provides strength and structure to these structures. It is also responsible for the hardness and durability of hair and nails. Cellulose is a complex carbohydrate found in the cell walls of plants and is not present in hair and nails. Fat and lipid are types of molecules that are not the main components of hair and nails. Therefore, the correct answer is keratin.

Cellulose is the correct answer because it is an important constituent of the cell wall. Cell walls provide support and protection to plant cells, and cellulose is a complex carbohydrate that forms the main structural component of these walls. It is made up of long chains of glucose molecules that are linked together, creating a strong and rigid structure. Lipids, proteins, and vitamins are also important for cell function, but they are not the main components of the cell wall.

The correct answer is hydrolysis of sucrose to glucose and fructose. Inversion of sucrose refers to the breakdown of sucrose into its constituent sugars, glucose, and fructose, through the process of hydrolysis. This occurs when sucrose is exposed to an acid or an enzyme called invertase, which catalyzes the hydrolysis reaction. The resulting mixture of glucose and fructose is called invert sugar.

The ultimate products of hydrolysis of proteins are amino acids. Proteins are made up of long chains of amino acids, and hydrolysis is a chemical process that breaks these chains apart, resulting in the formation of individual amino acids. Aniline, aliphatic acid, and aromatic acid are not the end products of protein hydrolysis.

Glucose is a monosaccharide because it is a simple sugar that cannot be broken down into smaller units. It is the main source of energy for the body and is easily absorbed into the bloodstream. Sucrose, cellulose, and maltose are all disaccharides, meaning they are composed of two monosaccharide units joined together.

The building blocks of proteins are α-amino acids. Proteins are composed of long chains of amino acids that are linked together by peptide bonds. α-amino acids are characterized by having an amino group (-NH2) and a carboxyl group (-COOH) attached to the same carbon atom, known as the alpha carbon. These amino acids differ in their side chains, which give each amino acid its unique properties. The sequence and arrangement of these amino acids determine the structure and function of the protein. α-hydroxy acids, β-hydroxy acids, and β-amino acids are not the building blocks of proteins.

Glysine is the amino acid without a chiral carbon. A chiral carbon is a carbon atom that is attached to four different groups, resulting in two non-superimposable mirror image structures called enantiomers. Glysine lacks a chiral carbon because its side chain consists of just a single hydrogen atom. In contrast, Alanine, Proline, and Thyrosine all have chiral carbons in their side chains, making them optically active and capable of existing as enantiomers.

When glucose reacts with acetic anhydride and sodium acetate, it forms penta acetate. This means that five acetate groups are added to the glucose molecule during the reaction.

Amino acids are soluble in NaOH solution, so the statement "amino acid is insoluble in NaOH solution" is not true. Amino acids have both acidic and basic functional groups, which allows them to act as both acids and bases, giving them a dual behavior. Amino acids also have an isoelectric point, which is the pH at which they have no net charge. Additionally, amino acids can exist as zwitterions, which are molecules with both a positive and a negative charge.

Proteins are not sensitive to water because they are composed of amino acids that are capable of forming hydrogen bonds with water molecules. These hydrogen bonds help to stabilize the protein structure and ensure its proper functioning. Additionally, water is a crucial component for many protein-protein interactions and enzymatic reactions. However, proteins can be denatured or lose their structure and function when exposed to acids, bases, and elevated temperatures, as these conditions can disrupt the hydrogen bonds and other non-covalent interactions that stabilize the protein structure.

The specificity of an enzyme is determined by the sequence of amino acids, as each enzyme has a unique arrangement of amino acids that allows it to interact with specific substrates. Additionally, the secondary structure, such as alpha helices and beta sheets, plays a role in enzyme specificity by creating specific binding sites for substrates. Furthermore, the tertiary structure, which includes the overall 3D shape of the enzyme, is crucial for maintaining the specific arrangement of amino acids and secondary structures necessary for substrate binding and catalysis. Therefore, all of these factors contribute to the specificity of enzymes.

Sucrose, also known as table sugar, is a disaccharide composed of glucose and fructose molecules. The linkage between these two molecules in sucrose is a glycosidic bond. In this case, the correct answer C1-C2 refers to the carbon atoms on the glucose and fructose molecules that are bonded together. This bond forms between the carbon atom at position 1 on the glucose molecule and the carbon atom at position 2 on the fructose molecule.

Stearic acid is a long-chain saturated fatty acid that is commonly found in cooking oils, such as olive oil, coconut oil, and palm oil. It is solid at room temperature and has a high melting point, making it suitable for use in various food products. Stearic acid is often used as a stabilizer, emulsifier, and thickening agent in the food industry. It is also a common ingredient in cosmetics and personal care products. Therefore, stearic acid is a valid example of a fatty acid obtained from a cooking oil.

When two amino acids, A and B, react, they can form two dipeptides. A dipeptide is formed by the condensation reaction between two amino acids, where the carboxyl group of one amino acid reacts with the amino group of the other amino acid, resulting in the formation of a peptide bond. Therefore, when two amino acids react, they can form two dipeptides.

Alkaline hydrolysis of cooking oil results in the formation of both soap and glycerol. This process breaks down the ester bonds present in the cooking oil, resulting in the production of soap molecules (fatty acid salts) and glycerol molecules. The soap molecules can act as surfactants and help in removing grease and oil from surfaces, while glycerol is a byproduct that can be used in various industries such as cosmetics and pharmaceuticals. Therefore, both soap and glycerol are obtained from the alkaline hydrolysis of cooking oil.

A dipeptide is a molecule composed of two amino acids linked together by a peptide bond. It does not have two dipeptide units because it consists of only one peptide bond. Therefore, the correct answer is "two dipeptide units."

Edible oil is the correct answer because it contains lipids. Lipids are a class of organic compounds that include fats, oils, and waxes. Edible oil, such as olive oil or vegetable oil, is a type of fat that is derived from plants or animals and is commonly used in cooking. Lipids are an essential component of our diet and play important roles in energy storage, insulation, and the formation of cell membranes. Starch, mineral oil, and peptide do not contain lipids.

Conc.HNO3 does not oxidize glucose to gluconic acid. Conc.HNO3 is a strong oxidizing agent that is commonly used for nitration reactions. It is not typically used for the oxidation of glucose. On the other hand, Br2/H2O, Fehling solutions, and Tollen's reagent are all known to oxidize glucose to gluconic acid. Br2/H2O is a mild oxidizing agent, while Fehling solutions and Tollen's reagent are both used specifically for the detection of reducing sugars like glucose.

Denaturation refers to the process in which a protein loses its structure and function. It can be caused by various factors such as heat, pH changes, or chemical agents. While denaturation does result in the loss of secondary and tertiary structure, as well as the loss of biological activity of enzymes, it does not involve breaking up of H-bonding in proteins. H-bonding is a type of interaction between amino acid residues in a protein that helps stabilize its structure. During denaturation, H-bonds may be disrupted, but they are not completely broken up.

Glucose is the reducing sugar among the given options. Reducing sugars are carbohydrates that have the ability to reduce other substances. Glucose has a free aldehyde or ketone group, which allows it to undergo oxidation reactions and reduce other compounds. Sucrose, cellulose, and starch are non-reducing sugars because they do not have a free aldehyde or ketone group and cannot undergo oxidation reactions.

Cooking oil contains triglycerides. Triglycerides are a type of fat found in various foods, including oils and fats. They are composed of glycerol and three fatty acid molecules. Cooking oil, such as vegetable oil or olive oil, is primarily made up of triglycerides, which provide energy and contribute to the taste and texture of food when cooked. Wax, essential oil, and albumin do not contain triglycerides.

Sucrose is a disaccharide composed of one glucose molecule and one fructose molecule. When hydrolyzed, it is broken down into its constituent monosaccharides, glucose and fructose. Therefore, the correct answer is that sucrose is hydrolyzed to glucose and fructose, not just glucose.

Wax contains a long chain ester because it is a complex mixture of hydrocarbons, mainly consisting of long-chain alkanes with a variety of functional groups, including esters. Esters are organic compounds formed by the reaction between an acid and an alcohol, resulting in the formation of a carbon-oxygen-carbon linkage. In the case of wax, the esters present in its composition contribute to its characteristic properties, such as its solid state at room temperature and its resistance to water.

Oleic acid is not a saturated fatty acid because it contains one double bond in its carbon chain, which makes it a monounsaturated fatty acid. Saturated fatty acids like palmitic acid and stearic acid do not have any double bonds in their carbon chains. Glyceric acid is not a fatty acid at all, but a triose sugar.