Question
Explain the oxidation of primary, secondary and tertiary alcohols.
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Answer
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Attempt any five of the following:
(a) Deficiency of which vitamin causes night-blindness.
(b) Give two examples of reducing sugars.
(c) Define the following terms:
i. Glycosidic linkage
ii. Native protein
(d) Write function of carbohydrates in plants.
(e) Differentiate between:
i. Peptide linkage and Glycosidic linkage
ii. Nucleoside and Nucleotide
(f) What type of linkage holds together the monomers of DNA?
(g) Write the product obtained when D-glucose reacts with H2N-OH.
(a) Deficiency of which vitamin causes night-blindness.
(b) Give two examples of reducing sugars.
(c) Define the following terms:
i. Glycosidic linkage
ii. Native protein
(d) Write function of carbohydrates in plants.
(e) Differentiate between:
i. Peptide linkage and Glycosidic linkage
ii. Nucleoside and Nucleotide
(f) What type of linkage holds together the monomers of DNA?
(g) Write the product obtained when D-glucose reacts with H2N-OH.
What are the classification of proteins on the basis of molecular shape?
(a) Why $\alpha$-hydrogen of carbonyl compound are acidic in nature?
(b) Explain aldol condensation reaction of ethanal.
→(b) Explain aldol condensation reaction of ethanal.
Three electrolytic cells A, B, C containing solutions of ZnSO4, AgNO3 and CuSO4, respectively are connected in series. A steady current of 1.5 amperes was passed through them until 1.45 g of silver deposited at the cathode of cell B. How long did the current flow? What mass of copper and zinc were deposited?
After watching a programme on TV about the presence of carcinogens (cancer causing agents) Potassium bromate and Potassium iodate in bread and other bakery products, Veena, a class XII student, decided to make others aware about the adverse effects of these carcinogens in foods. She consulted the school principal and requested him to instruct the canteen contractor to stop selling sandwiches, pizzas, burgers and other bakery products to the students. The principal took an immediate action and instructed the canteen contractor to replace the bakery products with some proteins and vitamins-rich food like fruits, salads, sprouts, etc. The decision was welcomed by the parents and students.
After reading the above passage, answer the following questions:
After reading the above passage, answer the following questions:
- What are the values (at least two) displayed by Veena?
- Which polysaccharide component of carbohydrates is commonly present in bread?
- Write the two types of secondary structures of proteins.
- Give two examples of water soluble vitamins.
- State two main differences between globular proteins and fibrous proteins.
- Based on their chemical composition, state how are lipids classified Give one example of each class.
Describe a method for the identification of primary, secondary and tertiary amines. Also write chemical equations of the reaction involved.
Describe the nucleophilic addition- elimination reactions of carbonyl compounds with reference to their reaction with the following compounds:
(i) Alcohol and thio alcohol
(ii) Ammonia and its derivatives
(i) Alcohol and thio alcohol
(ii) Ammonia and its derivatives
Explain the terms ideal and non-ideal solutions in the light of forces of interactions operating between molecules in liquid solutions.