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This section includes 167 Mcqs, each offering curated multiple-choice questions to sharpen your Life Sciences knowledge and support exam preparation. Choose a topic below to get started.
| 101. |
Physical digestion means the |
| A. | mechanical breakup of food |
| B. | cellular breakup of food |
| C. | chewing up of food |
| D. | mechanical breakdown of food into smaller pieces |
| Answer» E. | |
| 102. |
Plants do not produce |
| A. | cellulose |
| B. | lignin |
| C. | fats |
| D. | amylase |
| Answer» E. | |
| 103. |
Conversion of hydrogen peroxide (H₂O₂) to water (H₂O) and oxygen (O₂) is carried out by |
| A. | catalysis |
| B. | catalase |
| C. | bile |
| D. | fructose |
| Answer» C. bile | |
| 104. |
Lipids are a form of |
| A. | carbohydrates |
| B. | proteins |
| C. | fats |
| D. | minerals |
| Answer» D. minerals | |
| 105. |
In mammals, catalase is common in |
| A. | liver only |
| B. | blood only |
| C. | pancreas |
| D. | liver and blood |
| Answer» E. | |
| 106. |
All are wrong about Hydrogen peroxide (H₂O₂), but |
| A. | helps line up cell proteins |
| B. | poisonous to tissues |
| C. | often needed as a catalyst |
| D. | aids in oxidation of glucose |
| Answer» C. often needed as a catalyst | |
| 107. |
Carbon dioxide (CO₂) and water (H₂O) are produced as output when |
| A. | oxidation of glucose occurs |
| B. | oxidation does not occur at all |
| C. | oxidation is accompanied with cell division |
| D. | oxidation is accompanied with water |
| Answer» B. oxidation does not occur at all | |
| 108. |
Digestive enzymes are used in |
| A. | house paints |
| B. | washing powder |
| C. | dying fabrics |
| D. | car wash |
| Answer» C. dying fabrics | |
| 109. |
Proteases is commonly found in |
| A. | pineapple |
| B. | pomegranate |
| C. | papaya |
| D. | paprika |
| Answer» D. paprika | |
| 110. |
While cutting big molecules to smaller molecules, enzymes may be called as |
| A. | molecular knife |
| B. | molecular lancet |
| C. | molecular fork |
| D. | molecular scissors |
| Answer» E. | |
| 111. |
Non-protein part of an enzyme is called |
| A. | co-enzyme |
| B. | co-factor |
| C. | substrate |
| D. | activator |
| Answer» C. substrate | |
| 112. |
Inactive form of pepsin which has power of destroying cell's internal structure is known as |
| A. | pepsinogen |
| B. | pectin |
| C. | pancreatic |
| D. | amino pectin |
| Answer» B. pectin | |
| 113. |
For enzyme activity in human body the optimum temperature is |
| A. | 37c |
| B. | 34c |
| C. | 33c |
| D. | 32c |
| Answer» B. 34c | |
| 114. |
if the concentration of an enzyme is increased by two fold the rate of reaction would be |
| A. | half |
| B. | double |
| C. | triple |
| D. | ceased |
| Answer» C. triple | |
| 115. |
Inactive form of pepsin which has the power of destroying cell's internal structure is known as |
| A. | pepsinogen |
| B. | pectin |
| C. | pancreatic |
| D. | amino pectin |
| Answer» B. pectin | |
| 116. |
If co-factor is loosely attached to the protein part, it is termed as |
| A. | substrate |
| B. | prosthetic group |
| C. | catalyst |
| D. | co-enzyme |
| Answer» E. | |
| 117. |
The argument about enzyme, that they induces change in its structure when a substrate combines with enzyme was done highlighted in |
| A. | Lock and Key model |
| B. | Induce Fit model |
| C. | Both A and B |
| D. | none |
| Answer» C. Both A and B | |
| 118. |
Enzymes are capable of recognizing and reacting with a special chemical substance called |
| A. | activator |
| B. | substrate |
| C. | co-factor |
| D. | co-enzyme |
| Answer» C. co-factor | |
| 119. |
Lock and Key model was developed for the visualization of substrate and enzyme concentration was proposed by |
| A. | Emil Fischer |
| B. | F. Sanger |
| C. | Erwin Chargaff |
| D. | Edward |
| Answer» B. F. Sanger | |
| 120. |
A chemical substance which have ability to block an active site is called |
| A. | blocker |
| B. | deactivator |
| C. | inhibitor |
| D. | enzyme |
| Answer» D. enzyme | |
| 121. |
chemical reactions are accelerated by |
| A. | high concentration |
| B. | high ph |
| C. | high temperature |
| D. | high density |
| Answer» D. high density | |
| 122. |
The optimum Ph for Chymotrypsin is |
| A. | 8 |
| B. | 7 |
| C. | 7--8 |
| D. | 7--9 |
| Answer» D. 7--9 | |
| 123. |
If vibration become too violent on increasing heat above limit, the enzyme activity will be lost and the enzyme is said to be |
| A. | catalyzed |
| B. | broken |
| C. | denatured |
| D. | failed |
| Answer» D. failed | |
| 124. |
An enzyme which is devoid of its either prosthetic group or co-enzyme is designates as |
| A. | holoenzyme |
| B. | apoenzyme |
| C. | substrate |
| D. | None of Above |
| Answer» C. substrate | |
| 125. |
Tryprotophan synthetase of E.coli, a typical bifunctional oligomeric enzyme consist of |
| A. | two proteins designated A and B |
| B. | a protein designated A |
| C. | a protein designated B |
| D. | a protein A and one-subunit a |
| Answer» B. a protein designated A | |
| 126. |
Enzymes are quite sensitive to change in concentration, temperature and |
| A. | location |
| B. | climate |
| C. | Ph |
| D. | None of Above |
| Answer» D. None of Above | |
| 127. |
Which of the following statements about enzymes or their function is true? |
| A. | Enzymes are proteins whose three-dimensional form is key to their function |
| B. | Enzymes do not alter the overall change in free energy for a reaction |
| C. | All of the above |
| D. | Enzymes speed up reactions by lowering activation energy |
| Answer» D. Enzymes speed up reactions by lowering activation energy | |
| 128. |
The mechanism of enzyme activity is termed as |
| A. | hydrolysis |
| B. | catalysis |
| C. | proteolysis |
| D. | None of Above |
| Answer» C. proteolysis | |
| 129. |
Enzyme activity can be blocked or retarded on minute disturbance in |
| A. | density |
| B. | optimum ph |
| C. | temperature |
| D. | concentration |
| Answer» C. temperature | |
| 130. |
The enzymes which are helpful in cellular respiration is found in |
| A. | Golgi complex |
| B. | chloroplast |
| C. | mitochondria |
| D. | RNA |
| Answer» D. RNA | |
| 131. |
A co-factor and a polypeptide chain co-exist in an activated enzyme called as |
| A. | co-factor |
| B. | holoenzyme |
| C. | apoenzyme |
| D. | catalyst |
| Answer» C. apoenzyme | |
| 132. |
The non-protein part of an enzyme is called |
| A. | co-enzyme |
| B. | co-factor |
| C. | substrate |
| D. | activator |
| Answer» C. substrate | |
| 133. |
Inhibitors blocking the active site by making covalent bonds are specifically known as |
| A. | reversible inhibitors |
| B. | irreversible inhibitor |
| C. | competitive inhibitors |
| D. | non-competitive inhibitors |
| Answer» C. competitive inhibitors | |
| 134. |
The role of Asp 102 and His 57 during trypsin catalysis is to |
| A. | . keep the specificity pocket open |
| B. | neutralize the charge on the other's side chain |
| C. | clamp the substrate into the active site |
| D. | function as a proton shuttle |
| Answer» E. | |
| 135. |
A definite charge bearing site of an enzyme on which a chemical substance attaches itself is called |
| A. | active site |
| B. | available site |
| C. | catalytic site |
| D. | binding site |
| Answer» B. available site | |
| 136. |
In which disease of plant stem rot at soil line with brown to red lesions? |
| A. | Rhizoctonia |
| B. | Angular leaf Spot |
| C. | Bacterial Blight |
| D. | Bacterial Spot |
| Answer» B. Angular leaf Spot | |
| 137. |
Name a disease of plant in which fine webbing occurs on undersides of the leaves? |
| A. | Spider Mites |
| B. | Anthracnose |
| C. | Mealybugs |
| D. | Rhizoctonia |
| Answer» B. Anthracnose | |
| 138. |
Name the disease of plant in which leaves, branches, fruits all are affected? |
| A. | Spider Mites |
| B. | Mealybugs |
| C. | Aphids |
| D. | Citrus Canker |
| Answer» E. | |
| 139. |
In which of the following diseases of plant chlorophyll of the leaves get destroyed and leaves get shrinked? |
| A. | Mosaic disease of tobacco |
| B. | Citrus Canker |
| C. | Tundu disease of wheat |
| D. | Rhizoctonia |
| Answer» B. Citrus Canker | |
| 140. |
Bacterial blight of Rice disease of plant is caused due to which bacteria? |
| A. | Pseudomonas bacteria |
| B. | Xanthomonas citri bacteria |
| C. | Xanthomonas oryzae bacteria |
| D. | None of the above |
| Answer» D. None of the above | |
| 141. |
In which disease of plant white mildew appears typically on underside of leaves? |
| A. | Cylindrocladium |
| B. | Angular leaf Spot |
| C. | Downy Mildew |
| D. | Black arm of Cotton |
| Answer» D. Black arm of Cotton | |
| 142. |
Name a disease of plant in which dark to light brown rot forms around wounded plant tissue? |
| A. | Gray Mold |
| B. | Citrus Canker |
| C. | Spider Mites |
| D. | None of the above |
| Answer» B. Citrus Canker | |
| 143. |
Bunchy top of banana plant disease is caused due to: |
| A. | Bacteria |
| B. | Fungus |
| C. | Virus |
| D. | None of the above |
| Answer» D. None of the above | |
| 144. |
Name the disease of plant in which large yellow spot appears on the leaves? |
| A. | Bacterial Blight |
| B. | Bacterial Spot |
| C. | Aphids |
| D. | Botrytis |
| Answer» B. Bacterial Spot | |
| 145. |
Which disease of plant is known as ring disease? |
| A. | Citrus Canker |
| B. | Black arm of cotton |
| C. | Wilt of Potato |
| D. | None of the above |
| Answer» D. None of the above | |
| 146. |
Who discovered cell in 1665? |
| A. | Robert Hook |
| B. | Robert Crook |
| C. | David Thomson |
| D. | Marie Francois |
| Answer» B. Robert Crook | |
| 147. |
The ‘lock and key hypothesis’ mechanism is related with: |
| A. | Digestion of fat in the body |
| B. | For enzyme specificity |
| C. | For the formation of vacuole |
| D. | Explosives |
| Answer» C. For the formation of vacuole | |
| 148. |
In humans salivary amylase enzyme breaks down starch. The optimum pH for this reaction is: |
| A. | 6 |
| B. | 6.2 |
| C. | 6.4 |
| D. | 6.7 |
| Answer» E. | |
| 149. |
Inactive enzymes which are not bound to their cofactors are called |
| A. | Apoenzymes |
| B. | Coenzymes |
| C. | Enzyme inhibitors |
| D. | Holoenzymes |
| Answer» B. Coenzymes | |
| 150. |
Which enzyme is used by the biscuit manufacturers to lower the protein level of flour? |
| A. | Amylase |
| B. | Protease |
| C. | Cellulase |
| D. | Xylanase |
| Answer» C. Cellulase | |