A key precursor in the synthesis of aromatic amino acids (tryptophan, tyrosine and phenylalanine) is ________.

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#Question id: 27306

#XL - U Food Technology

Malting process allows malt amylase and proteinases to degrade starch and protein to

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#Question id: 27307

#XL - U Food Technology

______ is the important vitamin used to produce Baker’s yeast. 

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#Question id: 27308

#XL - U Food Technology

Match the biomolecules in Column I with the types of bond of in Column II

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#Question id: 27309

#XL - T Zoology

In RNA, nucleotides are joined by which type of bond?

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#Question id: 27310

#XL - T Zoology

Which type of sugar is present in RNA?

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#Question id: 27311

#XL - T Zoology

The presence of 2’-hydroxyls in the RNA backbone prevents RNA from adopting a-