Entrance Test For Biotechnology Page 10
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23d) Between
3 .76
a nd
4 .76
53. An
L -‐amino
a cid
w hich
i s
a lso
R -‐
a mino
a cid
i s:
a) L-‐Leucine
b) L-‐Cysteine
c) L-‐glutamic
a cid
d) L-‐Lysine
54. With
r egard
t o
e nzymes,
o ne
o f
t he
f ollowing
s tatements
i s
w rong:
a) Enzymes
l ower
t he
a ctivation
e nergy
f or
t he
r eaction
t hey
c atalyze.
b) Enzymes
a re
m ostly
p roteins,
b ut
s ome
R NAs
p ossess
c atalytic
a bility,
a s
do
s ome
a ntibodies.
c) Enzymes
a ffect
e quilibrium
o f
t he
r eaction
t hey
c atalyze.
d) Enzymes
e nhance
t he
r ate
c ompared
t o
t he
u n-‐catalyzed
r eaction.
55. One
o f
t he
f ollowing
i s
n ot
a n
e ssential
a mino
a cid
f or
h umans:
a) Valine
b) Methionine
c) Serine
d) Threonine
56. Protein
d enaturation
d oes
n ot
i nclude:
a) Loss
o f
p rimary
s tructure
b) Loss
o f
s econdary
s tructure
c) Loss
o f
t ertiary
s tructure
d) Decrease
i n
w ater
s olubility
57. An
a mino
a cid
p recursor
f or
h eme
i s:
a) Tyrosine
b) Tryptophan
c) Glycine
d) Leucine
58. The
m ost
i mportant
b uffer
i n
o ur
b lood
p lasma
i s:
a) Phosphate
b) Bicarbonate
c) Citrate
d) Histidines
59. One
o f
t he
f ollowing
v itamins
i s
n ot
o btained
f rom
p lants:
a) Vitamin
B
12
b) Vitamin
B
6
c) Vitamin
B
3
d) Vitamin
E
10
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