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DNA is responsible for heredity character

Glucose is an aldohexose.

(c) Both DNA & RNA

Ascorbic acid is a vitamin

Blood sugar is the same as glucose.

(c) 100 mg/dl

Acid hydrolysis of starch at high temperature and pressure produces glucose.

If more than 10 α-amino acid are joined together by peptide bond the polyamide thus formed is called polypeptides.

Invert sugar:-An equimolar mixture of glucose and fructose is called invert sugar.

 N-Hexane is formed D-glucose is treated with HI.

The deficiency diseases of vitamin A and vitamin K are Night blindness and Increase blood clotting time respectively.

 The bases present in DNA are Adenine, Guanine, Cytosine and Thymine.

 The bases present in RNA are Adenine, Guanine, Cytosine and Uracil.

The simple carbohydrates that cannot be broken further into smaller units on hydrolysis.Eg:- Glucose,fructose,etc.

a) Polysaccharides are carbohydrates which on hydrolysis gives large number of monosaccharide units.

b) Starch and cellulose

c) The equimolar mixture of D – (+) – glucose and D – (-) fructose obtained by the hydrolysis of sucrose is called invert sugar.

(d) Vitamin A

(c) Vitamin C

1. Isoelectric point: 

It is the pH at which +ve and – ve charges on zwitter ion are equal. Example amino acid exists as zwitter ion at pH = 5.5 to 6.3. 

2. Mutarotation: 

It is a spontaneous change in optical rotation when an optically active substance is dissolved in water. Example α – glucose, when dissolved in water, then its optical rotation changes from 1110 to 52.5°.

3. Enzymes: 

Enzymes are biocatalysts which speeds up the reactions in biosystems. They are highly specific and selective in their action. Chemically all enzymes are proteins.

Type of Structure 

1. Primary structure of proteins 

2. Cross linking of polypeptide chains 

3. α – helix 

4. β – sheet structure 

Type of linkages 

1. Peptide bond or peptide linkage

2. Polypeptide linkage 

3. Hydrogen bond 

4. Intermolecular hydrogen bond

Monosaccharides: 

a. Monosaccharides are the simplest sugars having crystalline structure, sweet taste and soluble in water. 

b. They cannot be further hydrolyzed into smaller molecules. 

c. They are the building blocks or monomers of complex carbohydrates. 

d. They have the general molecular formula (CH20)n, where n can be 3, 4, 5, 6 and 7. 

e. They can be classified as triose, tetrose, pentose, etc.

f. Monosaccharides containing the aldehyde (- CHO) group are classified as aldoses e.g. glucose, xylose, and those with a ketone(- C=0) group are classified as ketoses. E.g. ribulose, fructose.

Option : (a) Glucose

1. Disaccharides are soluble in water but they are too big to pass through the cell membrane by diffusion. 

2. They are broken down in the small intestine during digestion. 

3. Thus, formed monosaccharides then pass into the blood and through cell membranes into the cells.

1. Disaccharides are soluble in water but they are too big to pass through the cell membrane by diffusion. 

2. They are broken down in the small intestine during digestion. 

3. Thus, formed monosaccharides then pas into the blood and through cell membranes into the cells.

C₁₂H₂₂O₁₁+H₂O \(\overset{hydrolysis}{\longrightarrow}\) C₆H₁₂O₆+C₆H₁₂O₆