Biochemistry Viva Questions of Sir HANEEF AND GH Sarwar Made by DR ISHFAQUE ALI - Watermark
Biochemistry Viva Questions of Sir HANEEF AND GH Sarwar Made by DR ISHFAQUE ALI - Watermark
Medical Conditions
9. Iron deficiency: Can cause anemia, fatigue, and impaired
cognitive function.
10. Vitamin E: Important for antioxidant functions, skin health, and
immune function.
11. Antioxidant vitamin: Vitamins C and E.
12. Vitamin B9 dietary source: Leafy greens, legumes, and fortified
cereals.
13. Vitamin B12 dietary source: Animal products, fortified plant-
based milk, and cereals.
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Pernicious: autoimmune condition where b12 isn’t absorbed by body due to lack of intrinsic
factor
17. Fructose and function: A simple sugar that serves as a primary
source of energy for cells.
18. Polysaccharide: A complex carbohydrate composed of multiple
sugar units.
19. Cellulose: A polysaccharide that provides structural support in
plant cell walls.
20. Levorotatory: Describes a molecule that rotates plane-polarized
light to the left. Dextrototatoty rotate the plane polarise light to right
Medical Conditions
21. Vitamin B12 deficiency: Can cause megaloblastic anemia,
fatigue, and neurological symptoms.
Sugar cane , sugar beet , fruits
22. Sucrose present in: Table sugar, honey, and many foods.
23. Honey presence: Contains sucrose, glucose, and fructose.
Immunology
24. Secretion antibody: Immunoglobulins (IgA, IgG, IgM, IgE, IgD)
secreted by B cells to neutralize pathogens.
25. Vitamin deficiency and disease: Various vitamin deficiencies can
cause diseases, such as scurvy (vitamin C), rickets (vitamin D), and
beriberi (thiamine).
Cardiovascular Diseases
26. Examples: Atherosclerosis, hypertension, coronary artery disease,
heart failure.
Polysaccharides
29. What are polysaccharides: Complex carbohydrates composed
of multiple sugar units.
30. Classification of polysaccharides: Homopolysaccharides (e.g.,
starch) and heteropolysaccharides (e.g., glycoproteins).
Genetics
31. Point mutation and types: A point mutation is a single nucleotide
change in DNA, which can be classified into missense, nonsense,
and silent mutations.
Hemoglobin
32. Number of chains in globin: 2 alpha chains and 2 beta chains.
Proteins
33. Compound protein: A protein composed of multiple polypeptide
chains, often with non-protein prosthetic groups.
"Proteins are the most abundant macromolecules in living cells, composed of carbon,
hydrogen, oxygen, nitrogen, and sometimes sulfur, made up of one or more long chains of
amino acids linked by peptide bonds."
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Lipoproteins
34. Function of lipoprotein: Transport lipids in the bloodstream.
Vitamin D
35. Concentration of vitamin D: Important for bone health and
immune function.
Prostaglandins
40. Carbon atoms in prostaglandin: Typically 20-carbon fatty acids.
"Prostaglandins are bioactive lipids that act like hormones and regulate various bodily
functions such as inflammation, blood flow, and muscle contractions."Prostaglandins
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are a group of lipid compounds derived from arachidonic acid, a type of fatty acid.
They act as local hormones
Folic Acid
41. Folic acid in pregnancy which trimester: Important throughout
pregnancy, particularly during the first trimester
CA level
CA level refers to the Calcium level in the blood.
It’s varies slightly depends on age
In adults : 8.5 to 10.5 mg/dl
Inulin
Inulin is a type of fructan that serves as a prebiotic, promoting gut
health.
RBC
RBC stands for Red Blood Cell.
Oncotic pressure
Oncotic pressure is the pressure exerted by proteins in blood plasma
to maintain fluid balance.
Osmotic pressure
Osmotic pressure is the pressure required to prevent the flow of
solvent molecules through a semipermeable membrane.
Plasma Proteins
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Glycogen is a branched polysaccharide made up of glucose units linked primarily by a
(1 4) glycosidic bonds and a (1 6) bonds at the branch points. It serves as the primary
storage form of glucose in animals and humans.
Plasma proteins are proteins present in blood plasma, including
albumin, globulins, and fibrinogen.
Glycogen
Glycogen is a complex carbohydrate stored in the liver and muscles.
ETC
ETC stands for Electron Transport Chain, a series of protein complexes
in the mitochondrial inner membrane that generate ATP.
Antioxidant Vitamins
Antioxidant vitamins include Vitamins C and E, which protect cells
from oxidative damage.
Tuberculosis
Tuberculosis is a bacterial infection caused by Mycobacterium
tuberculosis that primarily affects the lungs.
Deficiency of Vitamin B6
Vitamin Deficiency
Vitamin deficiency occurs when the body does not get enough of a
particular vitamin, leading to various health problems.
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Spina Bifida
1. Spina Bifida reversible or irreversible: Irreversible, but treatment
can manage symptoms and prevent complications.
*Due to deficiency Vit B9 (folic acid) during pregnancy
Vitamin D
2. Vitamin D dietary source: Fatty fish, fortified dairy products,
mushrooms, and sunlight exposure.
Spina Bifida
3. Spina bifida clincals: Symptoms include a visible opening on
the spine, muscle weakness, paralysis, and bowel/bladder
dysfunction.
Uric Acid
4. Uric acid accumulation cause: Can be caused by
overproduction of uric acid, kidney disease, or obstruction of
urine flow.
Neurotransmitters
5. Inhibitory and excitatory neurotransmitter: Inhibitory (e.g.,
GABA, glycine) reduce neuronal activity,
6. while excitatory (e.g., glutamate, aspartate) increase neuronal
activity.
Globulin
7. Concentration of globulin: Typically 2.0-3.5 grams per deciliter
(g/dL) in adults.
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Vitamin
8. Which vitamin form in flora: Vitamin K is produced by gut flora.
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Vitamins and Nutrition
9. Vitamin B6: Involved in many enzymatic reactions, including
amino acid metabolism and neurotransmitter synthesis.
10. Folic acid: Essential for fetal development during pregnancy,
particularly in the first trimester.
11. Vitamin D: Important for bone health, immune function, and
mood regulation.
12. Lipids classification: Triglycerides, phospholipids, steroids, and
waxes.
13. Protein used as drug: Insulin, growth hormone, and monoclonal
antibodies.
14. Folic acid given in which trimester: 1st trimester, specifically during
the 2nd month.
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20. Vitamins used in cancer, flu, and inflammation: Vitamins C, D,
and E, which have antioxidant and immune-modulating properties.
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30. Hb Degradation: Occurs in the spleen, where old or damaged
red blood cells are broken down.
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39. Vit B6,9,12 D deficiency: Deficiencies in these vitamins can cause
various health problems, including anemia, neurological symptoms,
and impaired immune function.
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18)mollion test=trysin
19) precursor of steriod harmone=Vitamin D
20)uronic acid doesn’t have =heprin
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Trypsion is Produced in small intestine
Activation of vit D?
Ans: Hydroxylation of 7-dehydrocholestrol in liver and kidney.
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Carbohydrate is Polyhydroxy Alcohol with potentially active carbonyl
group of ketone or aldehyde.
Classes of Nutrition
Carbohydrates, protein, lipid and Mineral Vitamin.
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Importance of quaternary structure of Proteins?
It also allows for a protein to undergo complicated conformational
changes. This has several Mechanisms. First, an individual subunit can
change shape.
Function of calcium?
Calcium is very essential in muscle contraction, oocyte activation,
building strong bones and teeth, blood Clotting, nerve impulse,
transmission, regulating heart beat and fluid balance within cells.
Some reasons
Oligosaccharides with more than 3 monosaccharide units are not
usually digested by human enzymes because:
1. *Limited enzyme specificity*
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2. :Complex glycosidic bonds*:.
3. Limited access to enzymes*:
*Oxidation of Certain Substances and Formation of Free Radicals
1. *Polyunsaturated fatty acids*:
2. *Transition metals*:
1. Isoelectric pH
The pH at which a protein or molecule has no net charge, meaning
the number of positive charges equals the number of negative
charges.
2. Zwitter ion
A molecule that contains both positive and negative charges, but
has no net charge. Amino acids are classic examples of zwitterions.
3. Saponification Number
A measure of the amount of alkali required to hydrolyze a fat or oil
into its constituent fatty acids and glycerol.
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4. Iodine Number (Iodine Value)
A measure of the amount of iodine absorbed by a fat or oil,
indicating its degree of unsaturation. Higher iodine numbers indicate
more unsaturated fatty acids.
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