Biochemistry 2

Biochemistry questions
1.Define biochemistry.
2.who was first proposed the term biochemistry?
3.What does biochemistry discuss?
4.What is the major elements that living matter consist of?
5.Carbon is a unique element of life why?
6. Define carbohydrate.
7.What are the general functions of carbohydrate?
8.Classify carbohydrate based on the number of sugar units?
9.What are the characteristics of mono and oligosaccharides?
10.Define monosaccharide.
11.Classify monosaccharides based on the functional group and the number of

carbon atoms?
12.Define oligosaccharides.
13.What is polysaccharide?
14.Compare D and L isomers?
15.Define racemic mixture.
16.What is the difference between hemiacetals and hemiketals?
17.Define anomers.
18.What is tautomerization?
19.What is the different between reducing and non-reducing sugars?
20.Outline important monosaccharides and their corresponding alcohol?
21.What are the derivatives of monosaccharides?
22. What are the types of polysaccharides?
23.Define starch.
24. What is the importance of inulin?
25.Define glycogen.
26.What is the importance of glycogen?
27.Cellulose cannot be digested by mammals including man why?
28.What are the importance of cellulose according to the human being?
29.Define antifreeze glycoprotein.
30.Define protein.
31.What are the general functions of protein?
32.The word protein is derived from where?
33.Who proposed the word protein? and when he proposed?
34.What are the major elements that protein contains?
35.Proteins are polymers of what?
36.How many standard amino acids exist in nature?

37.Why standard amino acids are choosed?
38.Define amino acids.
39.What are the functional groups that amino acid contains?
40.What is asymmetric carbon?
41.Classify amino acids based on structure and chemical nature?
42.Why proline amino acid put in one group?
43.Classify amino acids based on their polarity?
44.Classify amino acid based on their nutritional value?
45.What is the difference between essential and non-essential amino acids?
46.Why arginine and histidine amino acids are called semi essential?
47. Classify amino acids based on their metabolic fate?
48.What is the difference between glycogenic and ketogenic amino acids?
49.What are the physical properties of amino acids?
50.Chemical properties of amino acids depends on what?
51.What are the general structures of protein?
52.Define primary structure of protein.
53.What is the importance of primary structure of protein?
54.What is normally cause genetic disease?
55.Define peptide bond.

56.At what time peptide bond formed?
57.What are the characteristics of peptide bond?
58. Define secondary structure of protein.
59.What are the types of secondary structure of protein?
60.Who first proposed secondary structure of protein?
61.Define alpha helix.
62.What are the important features of alpha helix?
63.What is the advantage that tertiary structures contain two different sides
hydrophobic and hydrophilic?
64.Define quaternary structure of protein?
65.What is the importance of oligomeric protein?
66. What are the bonds responsible for protein structure?
67.What are the properties of protein?
68.Define denaturation.
69.What are the causative agents of denaturation?
70.What are characteristics of desaturated protein?
71.Denaturated protein is more easily digested why?
72.Classify protein based on the function they perform?
73.Classify protein based on their chemical nature and solubility?

74.What is the different between simple and conjugated protein?
75.Classify protein based on their nutritional value?
76.Define enzymes?
77.How many categories enzymes can be classified?
78.What is holoenzyme?
79.Define apoenzyme?
80.Define coenzyme?
81.What are the oligomeric enzymes?
82.What is the advantage of genetic modification?
83.What are the factors affecting enzyme activity?
84.How can concentration of the enzyme effects enzyme activity?
85.Define first order of the reaction?
86.Define zero order of the reaction?
87.How can KM value effects enzyme activity?
88.What is the optimum temperature of most enzymes?
89.Define temperature coefficient.
90.What is the optimum PH of most enzymes?
91.How can light and radiation effects enzyme activity?
92.Define active site.

93.What are the important characteristics of active site?
94. Define enzyme inhibitor.
95.How many categories can be divided enzyme inhibition?
96.Define reversible inhibition.
97. what are types of reversible inhibition?
98.What is the difference between competitive and non-competitive inhibitions?
99. Define irreversible inhibition.
100.Define allosteric inhibition.
101.What are the types of enzyme specifity?
102. Define enzyme specifity.
103.Classify substrate specifity?
104.Classify coenzymes based on where it’s derived from?
105.The specifity of the enzyme depends on what?
106.Define activation energy.
107.What is the effect of the enzyme to the activation energy?
108.What are the factors depending the rate of the reaction?
109.What is the difference between exothermic and endothermic reactions?
110.What is the difference between induction and repression?
111.What are the factors effecting regulation of enzyme activity?

112.Define lipids .
113.How many categories lipids can be classified?
114.What is the difference b/w fats and oils?
115.Classify phospholipids/
116.What is the difference b/w glycerophospholipids and sphingophospholipids?
117.What is the importance of lipids?
118.Define simple lipids.
119. What are the general functions of lipids?
120.Define fatty acids.
121.What is the difference b/w saturated and unsaturated fatty acids?
122.What is polyunsaturated fatty acids?
123.The naming of fatty acids is based on what?
124.How many categories fatty acids can be classified based on the length of
carbon chains?
125.How can we represent unsaturated fatty acid chain? What is the general rule?
126.Define essential fatty acids?
127.Why essential fatty acids become essential?
128.What is the function of essential fatty acids?
129.The deficiency of essential fatty acids what happen?

130. What is the difference b/w cis and trans configuration?
131.Define hydroxy fatty acids.
132.Define triacylglycerol.
133.Which fats are stored as fuel reserve of the body?
134.fats primarily occurs where?
135.Which forms fats can be stored?
136.Classify TAG based on the type of fatty acids?
137.What are the properties of TAG?
138.What is the difference b/w saponification and rancidity?
139.At what time rancidity of fats and oils occurs?
140.How many types rancidity can be classify ?
141.Define antioxidant.
142.Define lipid peroxidation in vivo.
143.What are the diseases that free radicals cause?
144.Define atherosclerosis.
145.What are the tests to check the purity of fats and oils?
146.Define iodine number.
147.What is the importance of iodine number?
148.Define acid number.

149.Oils with increased acid number are they safe for human consumption or
not?
150. Define phospholipid.
151.What are the functions of phospholipids?
152.Define glycolipid.
153.What is lipoprotein?
154.What is the function of lipoprotein?
155.What are the types of lipoproteins?
156.Define cholesterol.
157.What are the properties of cholesterol?
158.What is the function of cholesterol?
159.Define amphipathic lipids.
160.What is the importance of micelle formation?

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Biochemistry questions

2.who was first proposed the term biochemistry?

3.What does biochemistry discuss?

4.What is the major elements that living matter consist of?

5.Carbon is a unique element of life why?

7.What are the general functions of carbohydrate?

8.Classify carbohydrate based on the number of sugar units?

9.What are the characteristics of mono and oligosaccharides?

11.Classify monosaccharides based on the functional group and the number of

14.Compare D and L isomers?

15.Define racemic mixture.

16.What is the difference between hemiacetals and hemiketals?

19.What is the different between reducing and non-reducing sugars?

20.Outline important monosaccharides and their corresponding alcohol?

21.What are the derivatives of monosaccharides?

22. What are the types of polysaccharides?

24. What is the importance of inulin?

26.What is the importance of glycogen?

27.Cellulose cannot be digested by mammals including man why?

28.What are the importance of cellulose according to the human being?

29.Define antifreeze glycoprotein.

31.What are the general functions of protein?

32.The word protein is derived from where?

33.Who proposed the word protein? and when he proposed?

34.What are the major elements that protein contains?

35.Proteins are polymers of what?

36.How many standard amino acids exist in nature?

38.Define amino acids.

39.What are the functional groups that amino acid contains?

40.What is asymmetric carbon?

41.Classify amino acids based on structure and chemical nature?

42.Why proline amino acid put in one group?

43.Classify amino acids based on their polarity?

44.Classify amino acid based on their nutritional value?

45.What is the difference between essential and non-essential amino acids?

47. Classify amino acids based on their metabolic fate?

48.What is the difference between glycogenic and ketogenic amino acids?

49.What are the physical properties of amino acids?

50.Chemical properties of amino acids depends on what?

51.What are the general structures of protein?

52.Define primary structure of protein.

53.What is the importance of primary structure of protein?

54.What is normally cause genetic disease?

55.Define peptide bond.

57.What are the characteristics of peptide bond?

58. Define secondary structure of protein.

59.What are the types of secondary structure of protein?

60.Who first proposed secondary structure of protein?

61.Define alpha helix.

62.What are the important features of alpha helix?

64.Define quaternary structure of protein?

65.What is the importance of oligomeric protein?

66. What are the bonds responsible for protein structure?

67.What are the properties of protein?

69.What are the causative agents of denaturation?

70.What are characteristics of desaturated protein?

71.Denaturated protein is more easily digested why?

72.Classify protein based on the function they perform?

73.Classify protein based on their chemical nature and solubility?

75.Classify protein based on their nutritional value?