Classification of Essential Elements

Q. Leghaemoglobin is produced in response to

1. respiration
2. fatty acid oxidation
3. photosynthesis
4. nitrogen fixation

Q. The product(s) of reaction catalyzed by nitrogenase in root nodules of leguminous plant is / are

1. ammonia and oxygen
2. ammonia and hydrogen
3. ammonia only
4. nitrate only

Q. Match Lis I with List II

	List I		List II
(a)	Protein	(i)	C=C double bonds
(b)	Unsaturated fatty acid	(ii)	Phosphodiester bonds
(c)	Nucleic acid	(iii)	Glycosidic bonds
(d)	Polysaccharide	(iv)	Peptide bonds

1. (a) - (iv), (b) - (iii), (c) - (i), (d) - (ii)
2. (a) - (iv), (b) - (i), (c) - (ii), (d) - (iii)
3. (a) - (i), (b) - (iv), (c) - (iii), (d) - (ii)
4. (a) - (ii), (b) - (i), (c) - (iv), (d) - (iii)

Q.

How 16 ATP is utilized in nitrogen fixation?

Q. How many elements are essential for plant growth and development?

1. 17
2. 60
3. 7
4. 10

Q. Any mineral ion concentration in tissues that reduces the dry weight of tissues by about 10 percent is considered as

1. critical concentration
2. toxic concentration
3. beneficial concentration
4. transition concentration

Q. The activator of enzyme nitrogenase is

1. Mo
2. Co
3. Se
4. Cu

Q.

Answer the following questions: Which part of the plant do we eat in the following vegetables?

Spinach, cauliflower, sweet potato, ginger, cabbage, onion, tomato, potato, carrot, capsicum.

Q. Select the correct option:
i. Some essential elements can activate or inhibit enzymes.
ii. Some essential elements can change osmotic potential of a cell.
iii. All essential elements are components of energy related compounds.

1. All statements are correct
2. Only iii is incorrect
3. Only ii is incorrect
4. Both i & iii are correct

Q.

What can you not mix with peptides?

Q. Which among the following is a vitamin?

1. Catalase
2. Ferredoxin
3. Cytochrome
4. Thiamine

Q. Select the beneficial element with respect to mineral nutrition in plants

1. Zinc
2. Potassium
3. Sodium
4. Calcium

Q. How many elements have been discovered so far?

1. 60
2. less than 100
3. 50
4. more than 100

Q. Amino acids like methionine and cysteine contain

1. Zn
2. S
3. B
4. Cl

Q.

______ elements are naturally occurring and ______ elements are artificially made.

1. 118, 26

2. 26, 92

3. 92, 26

4. 92, 118

Q. Amino acids like methionine and cysteine contain

1. Zn
2. S
3. B
4. Cl

Q. Cysteine and methionine are

1. sulphur containing proteins
2. sulphur containing amino acids
3. disaccharides
4. enzymes

Q.

All the following amino acids are essential except:

1. Cysteine

2. Threonine

3. Alanine

4. Lysine

Q. Which among the following is not a main component of the biomacromolecules?

1. Carbon
2. Magnesium
3. Hydrogen
4. Nitrogen

Q.

Nitrogenase enzyme converts

1. Nitrate into nitrite

2. Ammonia into nitrate and nitrite

3. Nitrate and nitrite into nitrogen

4. Atmospheric nitrogen into ammonia

Q.

The enzyme responsible for the reduction of molecular nitrogen to the level of ammonia in the leguminous root nodule is

1. nitrogenase

2. nitrate reductase

3. all of these

4. nitrite reductase

Q. Enzyme required for nitrogen fixation is

1. nitrogenase
2. transaminase
3. transferase
4. nitroreductase

Q. How many elements have been discovered so far?

1. 60
2. less than 100
3. 50
4. more than 100

Q. Which one of the following is not a micronutrient.

1. Copper
2. Zinc
3. Molybdenum
4. Phosphorus

Q. The activator of enzyme nitrogenase is

1. Mo
2. Co
3. Se
4. Cu

Q. Match the following categories of elements on the basis of their function:

1. Ca, K
2. Mg, Zn
3. Mg, P
4. C, H, O, N

Q. Select the beneficial element with respect to mineral nutrition in plants

1. Zinc
2. Potassium
3. Sodium
4. Calcium

Q. Nitrogenase:

1. Catalyses conversion of N${}_2$ to ammonia
2. Activity is seen in nodules of cereals
3. Is a Cu-Fe protein
4. Fixes nitrogen in presence of oxygen

Q. Which among the following is a vitamin?

1. Ferredoxin
2. Cytochrome
3. Thiamine
4. Catalase

Q. Cysteine and methionine are

1. sulphur containing proteins
2. sulphur containing amino acids
3. enzymes
4. disaccharides