In both DNA and RNA, heterocyclic base and phosphate ester linkages are at
respectively of the sugar molecule
respectively of the sugar molecule
respectively of the sugar molecule
C.
The melting points and solubility of water of amino acids are generally higher than that of the corresponding halo acids. Explain.
Where does the water present in the egg go after the boiling the egg?
What products would be formed when a nucleotide from DNA containing thymine is hydrolysed?
When RNA is hydrolysed, there is no relationship among the quantities of different bases obtained. What does this fact suggest about the structure of RNA?
Give one example each of (i) Reducing sugar and (ii) Non-reducing sugar.
Name the anomers of glucose.
State two characteristics of monosaccharides.
Mock Test Series
