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TLS Online TPP Program

#Question id: 1108

Which of the following amino acids are most frequently phosphorylated by protein kinases in the cytoplasm during signal transduction?

#XL - Q Biochemistry

  1. tyrosines

  2. glycine and histidine

  3. serine and threonine

  4. glycine and glutamic acid

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TLS Online TPP Program

#Question id: 27298

#XL - U Food Technology

Which of the following Maillard reaction product is giving nutty flavor
TLS Online TPP Program

#Question id: 27299

#XL - U Food Technology

The chemical bond that joins the monosaccharide units in a disaccharide
TLS Online TPP Program

#Question id: 27300

#XL - U Food Technology

which of the following is not a disaccharide
TLS Online TPP Program

#Question id: 27301

#XL - U Food Technology

which of the following sugar is used as humectant
TLS Online TPP Program

#Question id: 27302

#XL - U Food Technology

Fehling’s solution is used for the determination of
TLS Online TPP Program

#Question id: 27303

#XL - U Food Technology

Which of the following glycosidic linkage found in Sucrose?