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Waxes - simple lipids.a) not containing phosphorus and nitrogen b) containing phosphorus and nitrogen c) containing carbon and nitrogen d) not containing alcohol group e) containing nitrogen and hydrogen 124. The optical characteristic does not posses: a) glycine b) triptofan c) valine d) proline e) serine 125. To the group of sulphur containing amino acid pertains: a) cistein b) triptofan c) proline d) ghistidine e) arghinine 126. To round-robin amino acid it pertains: a) tirosine b) glycine c) alanine d) metionin e) asparaghine 127. To oxiamino acids pertains: a) treonin b) leycin c) glycine d) cisteine e) proline 128. Replaced amino acid - amino acid, which: a) are synthesized in organism b) are not synthesized in organism c) sulphur containing d) round-robin e) monoaminodicarbonic 129. To the group of irreplaceable amino acid pertains: a) valine b) alanine c) asparaghine d) glycine e) serine 130. To replaced amino acid pertains: a) phenilalanine b) tirosine c) proline d) serine e) cisteine 131. To irreplaceable amino acid refers: a) methionine b) glycine c) proline d) asparaghinovic acid e) tirosine 132. Indicate the peptidic group: a) - CO - NH - b) - HSO- c) - CO - OH d) -NH4OH e) - CH3OH 133. Nucleic acids –is a: a) polymers of nucleotides b) polymers of amino acids c) polymers of nitrous bases d) polymers of carbohydrates e) polymers of fat acids 134. To ribonucleotides pertains: a) uridintriphosphate b) ribonuclease c) alcohol of dehydrogenase d) lipase e) synthesis 135. Uridintriphosphate included in: a) RNA b) fats c) ATP d) carbohydrates e) proteins 136. Sugar of malt: a) maltrose b) galactose c) lactose d) fructose e) mannose 137. NAD pertain to: a) oxidoreductases b) synthetases c) lipases d) ligases e) transferases 138. The deficient of the vitamin A causes: a) night blindness b) rickets c) increase of sugar in shelters d) scurvy e) pellagra 139. Riboflavin pertains to vitamin: a) B2 b) PP c) B1 d) B6 e) B12 140. The Ascorbic acid pertains to vitamin: a) C b) E c) PP d) B2 e) B1 141. To fat soluble vitamins pertain: a) D b) V1 c) V2 d) V6 e) Ñ 142. To fat soluble vitamin does not pertain: a) Ñ b) À c) D d) E e) K 143. The Cellulose pertains to: a) carbohydrates b) proteins c) lipids d) ferments e) vitamins 144. Glucose pertains to: a) dextrose b) pentoses c) trioses d) ferments e) proteins 145. To composition of the cellulose enters: a) B-glucose b) a-glucose c) a-ketoglutaric acid d) b-fructose e) a-fructose 146. The Animals fat contains mainly acids: a) stearinovic b) oleinic c) linoleftic d) linolenovic e) arxidic 147. The Sucrose hydrolyse under the action of ferment: a) sugar b) isomerase c) dehydrogenase d) peptidase e) lipase 148. 6-Aminopurine-is: a) adenine b) guanine c) uracil d) tirosine e) glycine 149. Ribonucleotides are split under the action of ferment to: a) ribronucleases b) desoxiribonucleases c) alcoholdehydrogenases d) piruvate of decarboxilases e) polifenoloxidases 150. The monosaccharide glucose called: a) “blood sugar” b) “fruit sugar” c) “milk sugar” d) “table sugar” e) starch 151. The Ferments, catalyzing reactions of the carrying the group, called: a) transpherases b) hydrolases c) synthetases d) ligases e) isomerases 152. The Starch pertains to: a) polysaccharides b) monosacharides c) pentoses d) gexoses e) alcohol 153. Phosphodioxiacetone pertains to: a) ketoses b) aldoses c) aldolases d) alcohol e) aldehydes 154. To aldoses pertain: a) phosphoglycerinic aldehyde b) pirograped acid c) phosphodioxi ketone d) dioxi ketone e) oxalic vinegar acid 155. On gustatory quality sweeter of the sugar: a) saccharin b) glucose c) fructose d) maltose e) sucrose 156. Noncarbohydrate part of glucosides is identified: a) aglucone b) coferment c) anoferment d) prostetic group e) oxigenase 157. The Lactose is kept in: a) milk b) honey c) starch d) cellulose e) malt 158. b-D-glucopiranose-b-D-glucopiranose pertains to: a) cellobiose b) maltose c) ribose d) desoxiribose e) sorbose 159. The disaccharide lactose is called: a) “milk sugar” b) “fruit sugar” c) “blood sugar” d) “table sugar” e) starch 160. The Cellulose consists of the remainder of the molecule: a) B-glucose b) b-fructose c) a-glucose d) a-fructose e) a-galactose 161. The Animals polysaccharides are: a) glycogen, hithine b) starch, cellulose c) pectin, slime d) dextrines, inulin, e) agar-agar dextrines 162. The disaccharide sucrose is called: a) “table sugar” b) “fruit sugar” c) “blood sugar” d) “milk sugar” e) starch 163. Triglicerides in organism are split on: a) fat acid b) provitamins c) triamino acids d) glucoproteids e) trioses 164. The deficient of the vitamin B1 (tiamin) causes the disease: a) beri-beri b) scurvy c) rickets d) pellagra e) night blindness 165. To derived purine pertains: a) guanine b) cytosine c) choline d) uracil e) timin 166. The Vitamin PP (amid nicotine acid) is formed from: a) triptofan b) valine c) leycin d) cisteine e) cistine 167. The Fragility of the blood vessels exists at defect of the vitamin: a) P b) E c) V12 d) À e) K 168. The Routines are glycosides: a) quercetine b) miricetine c) apagenine d) of the saccharin e) luteonine 169. In composition routine enters sugar: a) glucoralnose b) glucose c) sucrose d) glucopiranose e) glucofuranose 170. Digestion of protein by organism occurs under the action of ferment: a) tripsine b) lipase c) sucrose d) ligases e) transferases 171. Formation of adenilates amino acid is catalyzed by ferment: a) acil-t-RNA synthetase b) sucrose c) DNA of polimerase d) RNA of polimerase e) ligase 172. The Process of the conversion of the glucose in tissues without O2 called: a) glycolise b) glycogenolise c) glyconenase d) glucochemistry e) fermentation 173. Suration of starch is realized: a) by malt b) by sucrose c) by maltose d) by lipase e) by tremors 174. To disaccharides pertains: a) sucrose b) glucose c) rafinose d) cellulose e) ribose 175. The Disinteration of the glycogen in liver causes: a) adrenaline b) insulin c) tiroxine d) noradrenaline e) tirosine 176. To hormone of the pancreas it pertains: a) insulin b) tiroxin c) adrenalin d) noradrenalin e) stearen 177. The carbohydrates keeping in liver: a) glycogen b) adrenalin c) tiroxin d) streptomycin e) neomycin 178. The main function of carbohydrates: a) energetic b) protection c) heatsaving d) hydrolysis e) catalysis 179. Entering the insulin in blood brings about: a) to reduction sucrose b) does not change the contents a sucrose c) to increasing sucrose d) to increasing of the contents of the chloride sodium e) to hanging of the appetits 180. The Process of the disinteration of the complex join on more simple: a) catabolisms b) anabolisms c) metabolisms d) assymylisms e) dissimylisms 181. The Source product at fermentation is: a) glucoso-6-phosphate b) fructoso-6-phosphate c) phosphoglycerins aldegide d) phosphodioxiaceton e) arabinosa-6-phosphate 182. Saccharining starch is realized: a) by malt b) by yeaste c) by sucrose d) by fructose-ksilose e) by ksilose 183. Proteins are called: a) organic compounds made of amino acids b) substances containing from monosaccharides c) inorganic compounds made from oxygen and nitrogen d) organic compound which has the empirical formula Cm(H2O)n e) organic compounds made from one molecule of glycerol combined with other molecules 184. The Final product to vital activity yeast is: a) ethanol b) acetone c) sulfuric acid d) metanole e) butanole 185. In process of the alcohol fermentation formed alcohol concentration is ( in %): a) 18 b) 40 c) 35 d) 60 e) 80 186. Ribosoma consists from: a) protein and RNA b) fatty acid and DNA c) DNA and RNA d) protein and carbohydrate e)protein and lipids 187. The Vitamins were for the first time discovered by scientist: a) Lunkin b) Paster c) Mendel d) Morgan e) Svedberg 188. The Vitamins were for the first time chosen and is installed their structure: a) Funks b) Paster c) Kornberg d) Svedberg e) Danilevskiy 189. Amino acids are compose: a) proteins b) of the starch c) of the cellulose d) carbohydrate e) fat 190. A carbohydrates are: a) organic compound which has the empirical formula Cm(H2O)n b) molecules that make up DNA c) inorganic compounds made from oxygen and nitrogen d) organic compounds made of amino acids e) organic compounds made from one molecule of glycerol combined with other molecules 191. In composition DNA include: a) desoxiribose b) ribose c) maltose d) rafinose e) ribonukleotids 192. Triacilglycerides are compose: a) fat b) of the starch c) of the cellulose d) carbohydrate e) proteins 193. Joining the nitrous bases with sugar name: a) nucleotide b) nukleous c) nukleoproteyd d) nukleofyl e) nukleophosphatyd 194. Molecula of sucrose consist from: a) glucose and fructose b) starch and glyckogen c) nucleonic acids d) of amino acid e) ferment 195.Name of the bond in carbohydrates: a) glycosic bond b) peptide bond c) sulphur bonds d) double bonds e) polypeptide 196. Name of the bond in protein: a) peptide bond b) glycosic bond c) sulphur bonds d) double bonds e) oxygen 197. Lipids are: a) organic compounds made from one molecule of glycerol combined with other molecules b) molecules that make up DNA c) inorganic compounds made from oxygen and nitrogen d) organic compounds made of amino acids e) organic compound which has the empirical formula Cm(H2O)n 198. A regularly repeating local structures stabilized by hydrogen bonds in protein: a) primary structure b) secondary structure c) tertiary structure d) quaternary structure e) globular structure 199. The long protein chains there are regions in which the chains are organised into regular structures known as alpha-helixes and beta-pleated sheets: a) secondary structure b) primary structure c) tertiary structure d) quaternary structure e) globular structure 200.Two joined monosaccharides are called: a) disaccharide b) triose c) polysaccharide d) peptide e) polypeptide 201. The way the whole chain (including the secondary structures) folds itself into its final 3-dimensional shape: a) tertiary structure b) primary structure c) secondary structure d) quaternary structure e) globular structure 202. Amino acids content chemical groups: a) –NH2, -COOH b) –COOH, -NO c) =O, -OH d) –NO2, e) –SH, =O 203. Define the formula dipeptides: CH3 | NH2 - CH2 - CO - NH - CH - COOH a)glycilalanine; b)fenilalanilglicil; c)valilglicin; d)serilalanin; e)metionilserin.
Date: 2016-01-03; view: 1721
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