Coagulation of egg white on boiling is an example of denaturation of protein. Explain it in terms of structural changes.
Denaturation of proteins Protein present in egg white has an unique three dimensional structure. When it is subjected to physical change like change in temperature. i.e., on boiling, coagulation of egg white occurs due to denaturation of protein. During denaturation hydrogen bonds are disturbed due to this globules unfold and helix gets uncoiled and protein looses its biological activity.
Match the vitamins given in Column I with the deficiency disease they cause given in Column II.
| Column I (Vitamins) |
Column II (Diseases) |
||
|---|---|---|---|
| A. | Vitamin A | 1. | Pernicious anaemia |
| B. | Vitamin B$_1$ | 2. | Increased blood clotting time |
| C. | Vitamin B$_{12}$ | 3. | Xerophthalmia |
| D. | Vitamin C | 4. | Rickets |
| E. | Vitamin D | 5. | Muscular weakness |
| F. | Vitamin E | 6. | Night blindness |
| G. | Vitamin K | 7. | Beri-beri |
| 8. | Bleeding gums | ||
| 9. | Osteomalacia |
A. $\rightarrow(3,6)$ B. $\rightarrow$ (7) C. $\rightarrow$ (1) D. $\rightarrow$ (8) E. $\rightarrow(4,9) \quad$ F. $\rightarrow(5)$ G. $\rightarrow$ (2)
| Column I (Vitamins) |
Column II (Diseases) |
||
|---|---|---|---|
| A. | Vitamin A | 1. | Xerophthalmia Night blindness |
| B. | Vitamin B$_1$ | 2. | Beri Beri |
| C. | Vitamin B$_{12}$ | 3. | Pernicious anaemia |
| D. | Vitamin C | 4. | Bleeding gums |
| E. | Vitamin D | 5. | Rickets Osteomalacia |
| F. | Vitamin E | 6. | Muscular weakness |
| G. | Vitamin K | 7. | Increased blood clotting time |
Match the following enzymes given in Column I with the reactions they catalyse given in Column II.
| Column I (Enzymes) |
Column II (Reactions) |
||
|---|---|---|---|
| A. | Invertase | 1. | Decomposition of urea into NH$_3$ and CO$_2$. |
| B. | Maltase | 2. | Conversion of glucose into ethyl alcohol. |
| C. | Pepsin | 3. | Hydrolysis of maltose into glucose. |
| D. | Urease | 4. | Hydrolysis of cane sugar. |
| E. | Zymase | 5. | Hydrolysis of proteins into peptides. |
A. $\rightarrow$ (4) B. $\rightarrow$ (3) C. $\rightarrow$ (5) D. $\rightarrow$ (1) E. $\rightarrow$ (2)
| Column I (Enzymes) |
Column II (Reactions) |
||
|---|---|---|---|
| A. | Invertase | 1. | Hydrolysis of cane sugar. |
| B. | Maltase | 2. | Hydrolysis of maltose into glucose. |
| C. | Pepsin | 3. | Hydrolysis of protein into peptides. |
| D. | Urease | 4. | Decomposition of urea into NH$_3$ and CO$_2$ |
| E. | Zymase | 5. | Conversion of glucose into ethyl alcohol. |
Assertion (A) D (+) - Glucose is dextrorotatory in nature.
Reason (R) 'D' represents its dextrorotatory nature.
Assertion (A) Vitmin D can be stored in our body.
Reason (R) Vitamin D is fat soluble vitamin.