Questions 1201–1210 of 1235. Imported answers require independent review unless marked reviewed.

Topic practice 1235 questionsPage 121 of 124

Question 91

Open question
XL-TMCQ2 marksNeeds review
Match the following molecules in Group I with their function in Group II
Group I P. Transferrin Q. Insulin R. α-macroglobulin S. Fibronectin
Group II (i) Uptake of glucose (ii) Binds iron (iii) Substratum for cell attachment (iv) Proteinase inhibitor (v) Binds to oxygen in RBC
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Question 92

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If a heavy chain of an antibody molecule weighs 65,000 Daltons (Da) and a light chain weighs 25,000 Da, the approximate calculated weight of an IgM antibody in Da will be
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Question 93

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XL-TMCQ2 marksNeeds review
MATCH the signaling pathways in Group I with their functions in Group II, during the process of development
Group I P. Hedgehog signaling Q. Hox proteins R. Wnt signaling S. Notch signaling
Group II (i) Involved in signaling at 4-cell embryo stage in C. elegans through glp 1 expression (ii) Involves frizzled receptor on target cell membrane and establish polarity in insects (iii) Plays critical role in facial morphogenesis in vertebrates and its mutation causes cyclopia (iv) Required for T-bx transcription factor expression for vertebrate limb development
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Question 94

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XL-TNAT2 marksNeeds review
In a population which is in Hardy-Weinberg equilibrium, the frequency of the recessive genotype of a certain trait is 0.09. The percentage of individuals with heterozygous genotype is __ %

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Question 95

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XL-TNAT2 marksNeeds review
An enzyme preparation has activity of 2 Units per 20 μl, and protein concentration 0.4 mg/ml. The specific activity (Units/mg) of this enzyme will be _____

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Question 96

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XL-UMCQ1 markNeeds review
Indicate the correct group that contains a monosaccharide, a disaccharide and a trisaccharide.
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Question 97

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In which of the following products, ‘must’ is used as the substrate for fermentation?
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Question 98

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Identify the foodborne illness which is not caused by bacteria.
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Question 99

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Nutrient composition of wheat flour changes with extent of extraction from whole wheat grain. Which of the following statements is true if the extraction rate increased from 50% to 90%?
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Question 100

Open question
XL-UNAT1 markNeeds review
You have two samples of milk, one (X) with 3.8% fat and another (Y) with 0.5% fat. In order to produce a milk with 3.5% fat, 100 ml of Y should be mixed with ______ ml of X.

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