Free Importance of Proteins MCQs with Answers

• A. hydrolysis of all its peptide bonds
• B. loss of its three dimensional shape while the amino acid sequence remains intact
• C. a change in its amino acid sequence
• D. conversion of the protein into a carbohydrate

Explanation: Heat, extreme pH, heavy metal ions and alcohol break the weak interactions holding the fold, so the chain unravels and biological activity…

• A. glucose molecules
• B. fatty acids and glycerol
• C. a mixture of amino acids
• D. urea and ammonia

Explanation: Every peptide bond is broken by boiling with concentrated acid or by protease enzymes, releasing the constituent amino acids, which can…

• A. Acting as enzymes
• B. Transporting oxygen
• C. Providing antibodies for defence
• D. Serving as the main long term energy store

Explanation: The body stores energy as fat and, in the short term, as glycogen, and proteins are broken down for energy only when those stores are…

• A. a violet colour with copper two ions in alkaline solution
• B. a brick red precipitate
• C. a silver mirror
• D. a blue black colour

Explanation: Copper two ions form a violet complex with the peptide linkages, so the test detects the presence of peptide bonds rather than any…

• A. the fastest source of energy
• B. amino acids for the growth and repair of tissues
• C. essential fatty acids
• D. dietary fibre

Explanation: Digested protein provides the amino acids the body reassembles into its own enzymes, hormones, antibodies and structural tissue, and this…

• A. collagen
• B. haemoglobin
• C. insulin
• D. keratin

Explanation: Haemoglobin is a globular conjugated protein of four chains, each holding an iron containing haem group that binds one oxygen molecule…

• A. Boiling
• B. Strong acid
• C. Heavy metal ions
• D. Dissolving it in pure water at room temperature

Explanation: Many proteins dissolve in water without any loss of structure, since water is the medium they normally function in.

• A. raise blood glucose concentration
• B. lower blood glucose concentration by promoting uptake and storage
• C. digest proteins in the stomach
• D. carry oxygen

Explanation: Secreted by the beta cells of the pancreas, insulin increases the permeability of cells to glucose and stimulates its conversion into…

• A. catalysing reactions
• B. providing tensile strength in skin, tendon and bone
• C. transporting oxygen
• D. storing genetic information

Explanation: Its triple helix of three chains wound together gives collagen enormous tensile strength, which is why tendons and ligaments resist…

• A. lysine
• B. alanine
• C. tyrosine
• D. proline

Explanation: Tyrosine is characteristically found among the amino acids present in cheese and may form crystals in aged cheese.

• A. Glucose
• B. Triglycerides
• C. Proteins
• D. All

Explanation: DNA stores genetic instructions and nucleic acids direct transcription and translation, the processes that produce specific polypeptide…

• A. Enzymes
• B. Nitrogenous bases
• C. Carbohydrates
• D. Lipids

Explanation: Purines, adenine and guanine, and pyrimidines, cytosine, thymine and uracil, are nitrogen-containing bases found in nucleic acids.

• A. Orgocalciferol
• B. Vitamin D2
• C. Sterol
• D. all of the above

Explanation: Ergosterol is a sterol, meaning it is a steroid alcohol with a hydroxyl group, found chiefly in fungal cell membranes.

• A. Derived lipids
• B. Simple lipids
• C. Compound lipids
• D. Not a type of lipids

Explanation: Lipopolysaccharides contain a lipid portion covalently linked to a carbohydrate, or polysaccharide, portion.

• A. Skeleton tissues
• B. Cardiac tissues
• C. Connective tissues
• D. Adipose tissues

Explanation: Animal fat is stored mainly in adipose tissue, whose cells are specialized for storing triglycerides in large fat droplets.

• A. Covalent
• B. Ionic
• C. Hydrogen
• D. All of these options are correct

Explanation: It is correct as all three bonds: covalent, ionic, and hydrogen bonding exist in proteins.

• A. Transport protiens
• B. Structural protiens
• C. Genetic protiens
• D. Regulatory protiens

Explanation: The proteins which transfer heredity information from one generation to another are called genetic proteins.

• A. Gelatine
• B. Cheese
• C. Albumin
• D. Gelly

Explanation: The hides and bones of certain animals - often cows and pigs - are boiled, dried, treated with a strong acid or base, and finally filtered…

• A. Buttons & buckles
• B. Tanning of leather
• C. Gelatin
• D. Bakery goods

Explanation: Major applications of casein are paper coatings, glues, paints, plastics, and man-made fibres, buttons and buckles.

• A. Coagulation
• B. Dehydration
• C. Denaturation
• D. None of these options are correct

Explanation: Protein structure can be disrupted by heating, changing, and by chemicals. This process is called denaturation.