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) С

142. To fat soluble vitamin does not pertain:

a) С

b) А

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) А

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 C_m(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 C_m(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 C_m(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: 636