BSc Biochemistry Sem II 2016 17 2016-17 Bio Chem Biochem I R Question Paper - Mumbai University | munotes

Questions asked in this paper

• (2) Figures to the right indicate Full Marks

1. Q1 (A) Define and explain: 10 marks
   • (i) Nucleotide
   • (ii) EFA
   • (iv) Nutrition
   • (B) State true or false giving reason : 10
   • (i) The base composition of DNA is same in different species
   • (ii) The smaller subunit of prokaryotic ribosome consists of 18S rRNA
   • (iii) Calorie is a unit of heat
   • (v) Ceramide is made up of sphingosine and fatty acids
2. Q2 Answer the following (any four) : 20 marks
   • (i) Define fatty acids and discuss the classification of unsaturated fatty acids
   • (ii) Write a note on functions of lipids
   • (iii) Explain following reactions of fats :
   • (b) Action of heat on glycerol
   • (iv) Elaborate on Bloor's classification of lipids
   • (v) Draw the structure of :
   • (a) Arachidic acid
   • (b) Palmitoleic acid
   • (vi) Explain and give the significance of :
   • (a) Saponification value
   • (b) Iodine Number
   • (vii) Write a note on occurance and biochemical significance of cholesterol
   • (viii) With suitable examples discuss derived lipids
   • Q.P. Code : 05387
3. Q3 Elaborate on any four : 20 marks
   • (i) Structure of DNA
   • (iii) Purines and pyrimidines
   • (iv) Structure of tRNA Different forms of DNA
4. Q4 Discuss the following (any four) : 20 marks
   • (i) Biochemical significance of lipids
   • (ii) Significance of BMR in clinical diagnosis (tv) "Proteins are nutritionally significant to human subjects". Discuss
   • (v) Define BMI. How is it calculated? A subject has a BMI between 16.0-18.5 Is he overweight?
   • (vi) What is balanced diet?
   • (vii) Explain the role of carbohydrates in daily diet
   • (viii) Explain SDA
5. Q5 Attempt the following (any four) : 20 marks
   • (i) Give the structures of :
   • (ii) Define TAG and discuss their properties
   • (iii) Give the structures of :
   • (a) Guanine (b) Thymine (tv) Write a note on base pairing in DNA
   • (v) Explain the use of the following in nutrition :
   • (vi) Mr. Gaikwad consumes a diet made up of 15 g of protein, 20 g of carbohydrate and 15 g of lipid. He is a 45 year old post master. Calculate the calorific value of his diet and suggest two methods of improving it if

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