Performance Meter
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The total number of chair conformations possible for 1,2-dimethylcyclohexane is _____.
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The major product formed in the following reaction is (ignore product stereochemistry)
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The major product formed in the following reaction is
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Hydrolysis of a peptide involves cleavage of the bond between the atoms
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| Gene/enzyme | Commercial use |
| P. Bt gene | i. Golden rice |
Q. β-carotene biosynthetic genes | ii. insect resistance |
| R. ACC deaminase | iii. herbicide resistance |
| S. EPSP synthase | iv. fruit ripening |
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The net yield of NADH in the Embden-Meyerhof pathway in E. coli is________.
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| Group I | Group II |
| (P) Cell membrane | (I) Nutrient transport |
| (Q) Purple membrane | (II) Photosynthesis |
| (R) Cisternae | (III) Active transport |
| (S) Outer membrane | (IV) Protein glycosylation |
| (V) Light-driven proton transport |
QUESTION ID:85
| Group I | Group II |
| (P) Nalidixic acid | (I) RNA polymerase |
| (Q) Tetracycline | (II) DNA gyrase |
| (R) Erythromycin | (III) DNA polymerase |
| (S) Rifampin | (IV) 50S ribosomal subunit |
| (V) Aminoacyl tRNA |
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Given below is the list of animals and their respective characteristics.
| Animals | Characteristics |
| I. Sea anemone | i. Three pairs of jointed legs |
| II. Bluefly | ii. Diploblastic acoelomate |
| III. Starfish | iii. Collar cells |
| IV. Sponge | iv. Tube feet |
Which ONE of the following represents the correct match?
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| Column I | Column II |
| P. Clostridium botulinum | 1. Fish |
| Q. Salmonella spp. | 2. Cooked starch foods |
| R. Vibrio parahaemolyticus | 3. Meat, egg and poultry |
| S. Bacillus cereus | 4. Canned foods |
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| Column I | Column II |
| P. Amylase | 1. Conversion of sucrose to glucose and fructose |
| Q. Invertase | 2. Softening of dough |
| R. Phosphatase | 3. Effectiveness of pasteurization |
| S. Protease | 4. Conversion of starch to maltose |
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| Column I | Column II |
| P. Enrichment | 1. Overcome the deficiency of nutrients by mixing of two plant sources |
| Q. Fortification | 2. Overcome the deficiency of nutrients from a synthetic source |
| R. Supplementation | 3. Restoration of nutrients which are lost during processing |
| S. Complementation | 4. Addition of nutrients which may or may not originally be present |
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| Column I | Column II |
| P. Milk | 1. Colloidal |
| Q. Butter | 2. Solution |
| R. Lactose | 3. Water in oil emulsion |
| S. Casein | 4. Oil in water emulsion |
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