Its high time now [3]
(Some NCERT + HOTS Qn(s))
BIOMOLECULES
1)Where does, the water present in the egg, go after boiling the egg?
2) Name a water soluble vitamin which is a powerful antioxidant.
3) Fructose contains a keto group, but still it reduces Tollens reagent. Why?
4) Under what conditions does each protein take a shape that is energetically most
stable. Explain.
5) Why is cellulose in our diet not nourishing but is nourishing in grazing animals ?
6) Amino acids have relatively higher melting point as compared to corresponding
halo acids. Why?
7)Glucose and fructose give the same osazone. Why? Explain.
8)When RNA is hydrolysed, there is no relationship among the quantities of different bases obtained.
Wht does this suggest about the RNA structure?
391)Egg becomes denatured on heating na...protein structure breaks down to primary. Something to do with that...
2) Ascorbic acid, Vitamin C :D:D
3) Fructose tautomerises to an ene-diol, which tautomerises to aldehyde form which responds to tollen's reagent
4) Cellulose is a polymer of amylose and amylopectin na? We don't have the necessary enzymes to break one of those down, isliye hum ghaas nahi khaate hain.
131)Arrey par paani kahaan gaya ? Denaturation mainly disturbs the H-bonds, wht does it do here?
2) It is an antioxidant, kyon?
133) Yeah, tht is wht i was thinking....similarly fr 7) naa ?
4) Accha they eat cellulose, we don't,,, i was thinking ki... :D ... (ghaas charne hi gaya tha dimaag :D)
39Antioxidant functions : As a water-soluble antioxidant, vitamin C is in a unique position to "scavenge" aqueous peroxyl radicals before these destructive substances have a chance to damage the lipids. It works along with vitamin E, a fat-soluble antioxidant, and the enzyme glutathione peroxidase to stop free radical chain reactions.
Source : http://www.garynull.com/Documents/vitaminc.htm
I have to reread this chapter....main p,d,f-block khatam kar raha tha recently :D
Adding to above, Vitamin C probably inhibits the peroxy radical's chain reactions by reacting with them itself, and creating a stable or hindered radical which cannot proceed in further reaction.