What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar
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(3) It converts proteins into peptones Explanation: Pepsin is an endopeptidase that breaks down proteins into peptone and polypeptides. If is produced in the stomach and is one of the main digestive enzymes.
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Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  Amino acids (b) Stomach : Fats Lipase  →  Micelles (c) Duodenum : Triglycerides Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Description : Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  ... Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Last Answer : (d) Small intestine : Starch α-Amylase  →  Disaccharide

If for some reason the parietal cells of the gut epithelium become partially non-functional, what is likely to happen? (a) The pancreatic enzymes and specially the trypsin and lipase will not work efficiently. (b) The pH of stomach will fall abruptly. (c) Steapsin will be more effective. (d) Proteins will not be adequately hydrolysed by pepsin into proteoses and peptones.

Description : If for some reason the parietal cells of the gut epithelium become partially non-functional, what is likely to happen? (a) The pancreatic enzymes and specially the trypsin and lipase will ... more effective. (d) Proteins will not be adequately hydrolysed by pepsin into proteoses and peptones.

Last Answer : (d) Proteins will not be adequately hydrolysed by pepsin into proteoses and peptones.

Pepsin acts on denatured proteins to produce (A) Proteoses and peptones (B) Polypeptides (C) Peptides (D) Dipeptides

Description : Pepsin acts on denatured proteins to produce (A) Proteoses and peptones (B) Polypeptides (C) Peptides (D) Dipeptides

Last Answer : Answer : A

Which of the following converts peptones, proteoses and polypeptides into amino acids : (a) Amylase (b) Trypsin (c) Lipase (d) Rennin

Description : Which of the following converts peptones, proteoses and polypeptides into amino acids : (a) Amylase (b) Trypsin (c) Lipase (d) Rennin

Last Answer : (b) Trypsin

Which enzyme converts proteins? (1) Pepsin (2) Trypsin (3) Erepsin (4) Enterokinase

Description : Which enzyme converts proteins? (1) Pepsin (2) Trypsin (3) Erepsin (4) Enterokinase

Last Answer : (2) Trypsin Explanation: Trypsin is a serine protease found in the digestive system of many vertebrates, where it hydrolyses proteins. Trypsin in the duodenum catalyses the hydrolysis of peptide ... then be further hydrolyzed into amino acids by other proteases before they enter the blood stream.

Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : (3) Starch Explanation: Iodine solution is used to test the presence of starch.

Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : Starch

Which of the following statements is not true about triacylglycerols? (a) When solids and semisolids at room temperature, they are called fats. (b) When liquids at room temperature, they are called oils. (c) When hydrolyzed, they produce glycerol and carboxylate salts. (d) Triacylglycerols with low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature

Description : Which of the following statements is not true about triacylglycerols? (a) When solids and semisolids at room temperature, they are called fats. (b) When liquids at room temperature, they are ... low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature

Last Answer : Triacylglycerols with low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature

Fats differ from waxes in that fats have : (a) More unsaturation (b) Higher melting points (c) A glycerol backbone (d) Longer fatty acids

Description : Fats differ from waxes in that fats have : (a) More unsaturation (b) Higher melting points (c) A glycerol backbone (d) Longer fatty acids

Last Answer : A glycerol backbone

Chemically, fats are esters of long carbon-chain acids and which of the following: w) ethanol x) glycerol y) ethylene glycol z) sodium hydroxide

Description : Chemically, fats are esters of long carbon-chain acids and which of the following: w) ethanol x) glycerol y) ethylene glycol z) sodium hydroxide

Last Answer : ANSWER: X -- GLYCEROL

Pepsin digests _______. (1) proteins in stomach (2) carbohydrates in mouth (3) fats in duodenum (4) minerals in ileum

Description : Pepsin digests _______. (1) proteins in stomach (2) carbohydrates in mouth (3) fats in duodenum (4) minerals in ileum

Last Answer : (1) proteins in stomach Explanation: Pepsin is produced in the stomach and is one of the main digestive enzymes in the digestive systems of humans and many other animals, where it helps digest the proteins in food.

Salivary lipase converts dietary triglycerides into (A) Diglycerides and fatty acids (B) Monoglycerides and fatty acids (C) Glycerol and fatty acids (D) All of these

Description : Salivary lipase converts dietary triglycerides into (A) Diglycerides and fatty acids (B) Monoglycerides and fatty acids (C) Glycerol and fatty acids (D) All of these

Last Answer : Answer : A

Bile, an emulsifier liquid, is made by the liver and later stored within the gallbladder and released in the duodenum. Bile is composed of bile salts, cholesterol and bile pigments. Bile salts are detergents, amphiphilic molecules, i.e., molecules with a polar water-soluble portion and a non-polar fat-soluble portion. This feature allows bile salts to enclose fats inside water-soluble micelles in a process called emulsification for them to be in contact with intestinal lipases, enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

Description : Bile, an emulsifier liquid, is made by the liver and later stored within the gallbladder and released in the duodenum. Bile is composed of bile salts, cholesterol and bile pigments. ... enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

Last Answer : What is the adnexal organ of the digestive system in which bile is stored?

Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient. b) Amylase Amylase is an enzyme that aids in the digestion of starch. c) Pepsin Pepsin is a gastric enzyme important in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Description : Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged ... in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Last Answer : a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient.

Esters of fatty acids with higher alcohols other than glycerol are said to be (A) Waxes (B) Fats (C) Both (A) and (B) (D) None of these

Description : Esters of fatty acids with higher alcohols other than glycerol are said to be (A) Waxes (B) Fats (C) Both (A) and (B) (D) None of these

Last Answer : Answer : A

Which is the enzyme that converts the starch in our food into glucose?

Description : Which is the enzyme that converts the starch in our food into glucose?

Last Answer : Amylase

Which is the enzyme that converts starch into maltose?

Description : Which is the enzyme that converts starch into maltose?

Last Answer : Ptyalin

The enzyme which converts starch into the disaccharides maltose is (A) Diastase (B) Maltase (C) Yeast (D) None of these

Description : The enzyme which converts starch into the disaccharides maltose is (A) Diastase (B) Maltase (C) Yeast (D) None of these

Last Answer : (A) Diastase

The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : (2) Starch Explanation: Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that can be absorbed into the bloodstream. In this way, amylase activity influences blood glucose levels, which need to be maintained within an optimal range for good health.

The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : (2) Starch Explanation: The enzymes found in saliva are essential in beginning the process of digestion of dietary starches and fats. These enzymes also play a role in breaking down food particles entrapped within dental crevices, protecting teeth from bacterial decay.

Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (2) Starch Explanation: Produced in salivary glands, saliva is 98% water, but it contains many important substances, including electrolytes, mucus, antibacterial compounds and various enzymes. The digestive ... . Thus, digestion of food occurs within the mouth, even before food reaches the stomach.

Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (1) Fats Explanation: Fat is the most concentrated source of food energy. Fat that is liquid at room temperature is called an oil.

The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : Starch

The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : Starch

Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : Starch

Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Description : Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Last Answer : c. Fats - glycogen

Which enzyme digests proteins in the stomach? (1) Trypsin (2) Pepsin (3) Salivary amylase (4) Pancreatic canal

Description : Which enzyme digests proteins in the stomach? (1) Trypsin (2) Pepsin (3) Salivary amylase (4) Pancreatic canal

Last Answer : (2) Pepsin Explanation: Protein digestion begins in the stomach with the action of pepsin. Pepsin is the active protein-digesting enzyme of the stomach. When pepsin acts on the protein ... that are digested in the small intestine with the help of trypsin, chymotrypsin, and carboxypeptidase.

Which enzyme digests proteins in the stomach? (1) Trypsin (2) Pepsin (3) Salivary amylase (4) Pancreatic canal

Description : Which enzyme digests proteins in the stomach? (1) Trypsin (2) Pepsin (3) Salivary amylase (4) Pancreatic canal

Last Answer : Pepsin

In the digestive system, proteins are broken down into: a) simple sugars. b) fatty acids. c) amino acids. d) glycerol.

Description : In the digestive system, proteins are broken down into: a) simple sugars. b) fatty acids. c) amino acids. d) glycerol.

Last Answer : ANSWER: C -- AMINO ACIDS.

What are the building blocks of proteins? a. monosaccharaides b. amino acids c. fatty acids d. glycerol

Description : What are the building blocks of proteins? a. monosaccharaides b. amino acids c. fatty acids d. glycerol

Last Answer : b. amino acids

The enzyme that catalyse the changing of emulsified oils to fatty acids and glycerol is -

Description : The enzyme that catalyse the changing of emulsified oils to fatty acids and glycerol is -

Last Answer : The enzyme that catalyse the changing of emulsified oils to fatty acids and glycerol is - A. Pepsin B. Lipase C. Amylase D. Sucrose

Which of the following converts inactive pepsinogen into active pepsin : (a) HCI (b) Mucous (c) Hormone (d) Enterokinase

Description : Which of the following converts inactive pepsinogen into active pepsin : (a) HCI (b) Mucous (c) Hormone (d) Enterokinase

Last Answer : (a) HCI

Fats and oils are (a) monoesters of glycerol (b) diesters of glycerol (c) triesters of glycerol (d) diesters of glycol

Description : Fats and oils are (a) monoesters of glycerol (b) diesters of glycerol (c) triesters of glycerol (d) diesters of glycol

Last Answer : triesters of glycerol

During the fermentation of sugar, which enzyme which converts glucose into ethyl alcohol? -Do You Know?

Description : During the fermentation of sugar, which enzyme which converts glucose into ethyl alcohol? -Do You Know?

Last Answer : answer:

During the fermentation of sugar, which enzyme which converts glucose into ethyl alcohol?

Description : During the fermentation of sugar, which enzyme which converts glucose into ethyl alcohol?

Last Answer : zymase

1. Which organ breaks fat to produce cholesterol? 2. By whom the salary and perquisites of the Prime Minister of India are decided? 3. During the fermentation of sugar, which enzyme which converts glucose into ethyl alcohol? 4. The latitude of a place expresses its angular position relative to the place of which point? 5. Who was the first Indian Hindi scholar of the Mughal period?

Description : 1. Which organ breaks fat to produce cholesterol? 2. By whom the salary and perquisites of the Prime Minister of India are decided? 3. During the fermentation of sugar, which enzyme which converts ... any delta at its mouth? 20. Who presided over the first Buddhist Council held at Rajgriha ?

Last Answer : Answer : 1. Liver 2. Parliament 3. zymase 4. Equator 5. Abdur Rahim 6. Protection of human rights 7. Lungs 8. Leaf 9. F. Galton 10. Town planning and drainage 11. The Ministry is dissolved 12. ... property 16. Loss of the sense of smell 17. Insects 18. Nagaland 19. Tapti & Narmada 20. Maha Kassapa

Maximum energy produced by (A) Fats (B) Carbohydrates (C) Proteins (D) Nucleic acids

Description : Maximum energy produced by (A) Fats (B) Carbohydrates (C) Proteins (D) Nucleic acids

Last Answer : Answer : A

Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Description : Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Last Answer : ANSWER: D

Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Description : Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Last Answer : (4) unsaturated fatty acids Explanation: They contain a high percentage of "polyunsaturates" (polyunsaturated fatty acids). Most drying oils owe their drying properties to the presence of a large percentage of linolenic acid (which derives its name from "linseed"), which is highly unsaturated.

All enzymes are made of (A) Fats (B) Carbohydrates (C) Proteins (D) Amino acids

Description : All enzymes are made of (A) Fats (B) Carbohydrates (C) Proteins (D) Amino acids

Last Answer : (C) Proteins

Drying oils contain a fairly large proportion of (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Description : Drying oils contain a fairly large proportion of (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

Last Answer : unsaturated fatty acids

Amino acids are the building blocks of (a) Vitamins (b) Starch (c) Proteins (d) Lipids

Description : Amino acids are the building blocks of (a) Vitamins (b) Starch (c) Proteins (d) Lipids

Last Answer : Ans:(c)

Which of the following natural bio polymers are formed as a result of polymerisation of amino-acids? (A) Starch (B) Cellulose (C) Proteins (D) Nucleic acids

Description : Which of the following natural bio polymers are formed as a result of polymerisation of amino-acids? (A) Starch (B) Cellulose (C) Proteins (D) Nucleic acids

Last Answer : (C) Proteins

One functional sub-unit of multi-enzyme complex for de novo synthesis of fatty acids contains (A) One —SH group (B) Two —SH groups (C) Three —SH groups (D) Four —SH groups FATS AND FATTY ACID METABOLISM 87

Description : One functional sub-unit of multi-enzyme complex for de novo synthesis of fatty acids contains (A) One —SH group (B) Two —SH groups (C) Three —SH groups (D) Four —SH groups FATS AND FATTY ACID METABOLISM 87

Last Answer : Answer : B

Adherent mucoid alkaline substance covering the inner lining of stomach is to - (1) digest starch (2) act against bacteria (3) prevent the action of pepsin of mucosa (4) prevent viral infection

Description : Adherent mucoid alkaline substance covering the inner lining of stomach is to - (1) digest starch (2) act against bacteria (3) prevent the action of pepsin of mucosa (4) prevent viral infection

Last Answer : (3) prevent the action of pepsin of mucosa Explanation: The continuous adherent mucus layer is also a barrier to luminal pepsin, thereby protecting the underlying mucosa from proteolytic ... support surface neutralization of acid and act as a protective physical barrier against luminal pepsin.

Which of the following human digestive enzymes is incorrectly matched to its substrate? a) pepsin - protein b) trypsin - starch (pron: TRIP-sin) c) pancreatic amylase - starch (pron: AM-i-lase) d) lipase - fat e) maltase - maltose.

Description : Which of the following human digestive enzymes is incorrectly matched to its substrate? a) pepsin - protein b) trypsin - starch (pron: TRIP-sin) c) pancreatic amylase - starch (pron: AM-i-lase) d) lipase - fat e) maltase - maltose.

Last Answer : ANSWER: B -- TRYPSIN - STARCH

Adherent mucoid alkaline substance covering the inner lining of stomach is to : (1) digest starch (2) act against bacteria (3) prevent the action of pepsin of mucosa (4) prevent viral infection

Description : Adherent mucoid alkaline substance covering the inner lining of stomach is to : (1) digest starch (2) act against bacteria (3) prevent the action of pepsin of mucosa (4) prevent viral infection

Last Answer : prevent the action of pepsin of mucosa

Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown into fatty acid and glycerol.

Description : Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown into fatty acid and glycerol.

Last Answer : Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown ... D. If both Assertion & Reason are false.

Plants synthesise protein from (a) Starch (b) Sugar (c) Amino acids (d) Fatty acids

Description : Plants synthesise protein from (a) Starch (b) Sugar (c) Amino acids (d) Fatty acids

Last Answer : Ans:(c)

Where do plants synthesize protein from? (1) Fatty Acids (2) Sugar (3) Amino Acids (4) Starch

Description : Where do plants synthesize protein from? (1) Fatty Acids (2) Sugar (3) Amino Acids (4) Starch

Last Answer : (3) Amino Acids Explanation: Amino acids are the molecular building blocks of proteins. So proteins are synthesized from them. Essential ami acids are histidine, isoleucine, leucine, methionine, phenyl lanine, threonine, tryptophan, valine, and lysine.