Nutritional Biochemistry I — DU B.Sc. (Hons.) Home Science Previous Year Question Papers

1. (a) Justify the followings : (i) D-Fructose reacted with sodium amalgam formed a mixer of alcohols. (ii) Amino acids are biological buffers. (iv) Lipids are amphipathic in nature. 6. Write short note on the followings (Any three): (i) Polysaccharides of glucose. (ii) Classification of amino acids based on polarity. (iii) Coenzymes involved in oxidation-reduction reactions. List B: Pentose, Homopolysaccharide, Glucose, Triose, MUFA, Steroid, Glycolipid, Fatty acid, Nitrogenous base, Phosphatidylcholine. (b) Write the oxidation reaction of galactose under different oxidizing conditions. (c) Explain the characteristic features of B-DNA structure by labelled diagram. (5,4,6=15) BRE, SIT SET, REAT, BiE, RES (V) Vitamin C helps in collagen formation. (b) Give the structures of the followings: (ii) Dehydroascorbic acid 2. (a) Define the followings with suitable examples : (iii) Dihedral angles 5. (a) Match the biomolecules from List A with List B : List A: Glyceraldehyde, Stearic acid, Phospholipid, Oleic acid, Reducing sugar, Adenine, Cholesterol, Cerebroside, Ribose, Chitin. 4. (a) What is peptide bond? Write its salient features and also show dipeptide formation between valine and phenylalanine. (b) Arrange the following fatty acids in order from highest melting point to lowest: Arachidonic acid, Palmitic acid, Oleic acid, Myristic acid, Linoleic acid. Also give a brief explanation on this trend of melting point related to fatty acids. (c) Explain synthesis of active form of Vitamin D in our body with the help of reactions involved in it. (5,5,5=15) (b) Identify the followings : (i) One non-protein amino acid synthesized as intermediate of urea cycle. (ii) Uronic acid of glucose. (iii) The fat soluble vitamin required for carboxylation reaction. (iv) The most abundant phospholipid found in cell membrane. (v) Cyclic nucleotide working as secondary messenger. (1x5=5) 3. Differentiate between the followings : (i) Water soluble and fat soluble vitamins (ill) a-helix and B-sheets of secondary structure of proteins (iv) Essential and non-essential fatty acids (v) Epimers and Anomers (3x5=15)