Chemistry · Chapter 10 of 11

Biomolecules: BPSC & UPPCS Prelims PYQs

11 previous-year questions on Biomolecules. Each one opens to its answer and explanation.

1. 1. 70th BPSC Prelims 2024

   Which of the following vitamins are water soluble?

   1. AVitamin A
   2. BVitamin D
   3. CVitamin K
   4. DNone of these
   Answer and explanation →

2. 2. UPPSC Prelims 2023

   Which among the following is a constituent of natural silk?

   1. APotassium
   2. BMagnesium
   3. CNitrogen
   4. DPhosphorus
   Answer and explanation →

3. 3. UPPSC Prelims 2021 Asked again

   Nitrogen is NOT an essential constituent of

   1. AChlorophyll
   2. BRNA
   3. CDNA
   4. DCarbohydrate
   Answer and explanation →

4. 4. 66th BPSC Prelims 2020

   Glucose is converted to ethyl alcohol by the enzyme

   1. Amaltase
   2. Binvertase
   3. Czymase
   4. Ddiastase
   5. ENone of the above / More than one of the above
   Answer and explanation →

5. 5. 66th BPSC Prelims 2020 Asked again

   The sweetest sugar among the following is

   1. Afructose
   2. Bglucose
   3. Cmaltose
   4. Dsucrose
   5. ENone of the above / More than one of the above
   Answer and explanation →

6. 6. UPPSC Prelims 2020

   Given below are two statements, one is labelled as Assertion (A) and other as Reason (R):
   Assertion (A): Invert sugar is more sweeter than sucrose.
   Reason (R): Invert sugar is obtained by the hydrolysis of sucrose.
   Select the correct answer from the codes given below.

   1. ABoth (A) and (R) are true and (R) is the correct explanation of (A)
   2. BBoth (A) and (R) are true but (R) is not the correct explanation of (A)
   3. C(A) is true but (R) is false
   4. D(A) is false but (R) is true
   Answer and explanation →

7. 7. 65th BPSC Prelims 2019 Asked again

   What is the formula of glucose?

   1. AC12H22O11
   2. BC6H10O5
   3. CC6H12O6
   4. DC6H6O6
   5. ENone of the above / More than one of the above
   Answer and explanation →

8. 8. UPPSC Prelims 2017 Asked again

   The cause of sweet taste in fruits is:

   1. AMaltose
   2. BRibose
   3. CLactose
   4. DFructose
   Answer and explanation →

9. 9. UPPSC Prelims 2015

   Grains of Basmati rice get elongated on being cooked because of higher content of:

   1. ALysine
   2. BAmylose
   3. CSugar
   4. DOil
   Answer and explanation →

10. 10. UPPSC Prelims 2013

    Which one of the following statements is not correct regarding the amino acid, tyrosine, present in protein rich foods?

    1. AIt can help increase energy levels.
    2. BIt can cope with emotional and environmental stress.
    3. CIt can combat depression.
    4. DIt can protect against free radicals responsible for ageing.
    Answer and explanation →

11. 11. UPPSC Prelims 2012

    White colour of milk is due to the presence of

    1. ALactose
    2. BAlbumins
    3. CCarotenes
    4. DCaseins
    Answer and explanation →