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Federal (FBISE) · Chapter test · Free

2nd Year Chemistry Chapter 15 Test15. Biochemistry

30 marks · 40 minutes · 21 questions. Covers: 15. Biochemistry.

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2nd Year Chemistry Chapter 15 Test

2nd Year · Chemistry · Federal (FBISE)

Name: ____________Roll No: ________Class/Section: ________Date: ________Total marks: 30Time: 40 minutes

Q1. Multiple choice questions (Attempt all · 10 × 1 = 10)

  1. Optimum temperature for human enzymes is about:
    1. 0°C
    2. 25°C
    3. 37°C
    4. 60°C
  2. Fructose is classified as:
    1. Aldohexose
    2. Ketohexose
    3. Aldopentose
    4. Ketopentose
  3. RNA is usually:
    1. Double-stranded
    2. Single-stranded
    3. Spiral-stranded
    4. None of these
  4. The polysaccharide that acts as a storage material in plants is:
    1. Glycogen
    2. Cellulose
    3. Starch
    4. Maltose
  5. Calcium is mainly stored in:
    1. Blood
    2. Bones and teeth
    3. Liver
    4. Pancreas
  6. Deficiency of Vitamin D reduces the absorption of:
    1. Iron
    2. Zinc
    3. Calcium
    4. Sodium
  7. Cholesterol is mainly used in the body to produce:
    1. Enzymes
    2. Hormones
    3. Vitamins
    4. Carbohydrates
  8. Minerals make up about what percentage of the human body?
    1. 0.01
    2. 0.05
    3. 0.1
    4. 0.15
  9. Which of the following is a disaccharide?
    1. Glucose
    2. Maltose
    3. Cellulose
    4. Glycogen
  10. Monosaccharides cannot be:
    1. Hydrolyzed
    2. Oxidized
    3. Reduced
    4. Solubilized

Q2. Short questions (Attempt any 6 of 8 · 6 × 2 = 12)

  1. What is the function of cellulose in plants?
  2. Write function of RNA.
  3. What are the three main classes of carbohydrates?
  4. Give one example of a hormone formed from amino acids.
  5. Give the importance of dietary carbohydrates.
  6. Name two sources of iron and calcium.
  7. Identify the differences between fibrous proteins and globular proteins.
  8. Give two functions of lipids.

Q3. Long questions (Attempt any 2 of 3 · 2 × 4 = 8)

  1. Detail the classification of lipids and discuss their nutritional and biological importance.
  2. Explain the process of precipitation of milk proteins
  3. Discuss the role of iron in human nutrition and the effects of its deficiency.