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TLS Online TPP Program

#Question id: 2128

The fluidity of a lipid bilayer will be increased by:

#XL - T Zoology

  1. decreasing the number of unsaturated fatty acids.

  2. increasing the length of the alkyl chains.

  3. increasing the temperature.

  4. substituting 18:0 (stearic acid) in place of 18:2 (linoleic acid).

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TLS Online TPP Program

#Question id: 27290

#XL - U Food Technology

The enzyme that hydrolyses starch to maltose is
TLS Online TPP Program

#Question id: 27291

#XL - U Food Technology

Class of carbohydrate which cannot be hydrolyzed further, is known as?
TLS Online TPP Program

#Question id: 27292

#XL - U Food Technology

Which of the following glycosidic linkage found in maltose?
TLS Online TPP Program

#Question id: 27293

#XL - U Food Technology

Which of the following is also known as invert sugar?
TLS Online TPP Program

#Question id: 27294

#XL - U Food Technology

Which of the following is major storage form of carbohydrates in human 
TLS Online TPP Program

#Question id: 27295

#XL - U Food Technology

Which of the following is example of nonreducing sugar