Punjab Technical University 2010-2nd Sem B.Sc BioInformatics M.Sc(BI) (nd) BIOCHEMISTRY - II - Question Paper
Roll No.
[Total No. of Pages : 02
Total No. of Questions : 13]
[2037] M.Sc. (BI) (Semester - 2nd)
J-3192[S-1048]
BIOCHEMISTRY - II (M.Sc. (BI) - 202)
Time : 03 Hours Instruction to Candidates:
Maximum Marks : 75
1) Section - A is compulsory.
2) Attempt any Nine questions from Section - B.
Section - A
Q1)
a) Name different elements contained by proteins. What is the approximate percentage of nitrogen in proteins.
b) What is the significance of ionic bonds and disulphide bond in spatial structure of proteins.
c) What do you understand by neutral monosaccharides.
d) What is the relationship between vitamins and co-enzymes.
e) What is the role of a - amylase in carbohydrate metabolism.
f) What is the difference between starch and cellulose.
g) Compare the function of reductants and oxidants in fatty acid synthesis.
h) What is the importance of racemization in protein metabolism.
i) Define transcription in relation to RNA synthesis.
j) What is the difference between oligopeptides and polypeptides.
k) Describe various factors affecting denaturation of proteins.
l) What are biomolecules.
m) List various physical techniques to study chemistry of proteins.
n) What do you understand by storage proteins.
o) Express how metals act as co-enzymes.
Q3) Describe the chemical structure of starch and cellulose.
Q4) What do you understand by cofactors. Describe role of metal ions and prosthetic groups in the catalytic action of enzymes.
Q5) Define glycolysis. Indicate the main characteristics of various glycolytic reactions.
Q6) Describe the difference between oxidative and destructing deamination.
Q7) List steps involved in oxidation of fatty acids. Explain with the help of diagram the activation of fatty acids by acyl-coenzyme A-synthetase.
Q8) Discuss the fundamental mechanism of biosynthesis of DNA.
Q9) Describe the use of chromatography in aminoacid analysis.
Q10) Discuss spatial properties of the peptide bond.
Q11) What is the relation of structure of proteins on the properties of proteins.
Q12) With suitable examples explain the importance and application of biochemistry in food science.
Q13) Differentiate between denatured proteins and conjugated proteins.
J-3192[S-1048] -2-
|
Attachment: |
| Earning: Approval pending. |
