NEET is the most famous and important medical entrance examination held in our country. This exam is an objective type, an offline test which includes 4 sections namely– Physics, Chemistry, Botany, and Zoology. The maximum marks that can be scored are 720 marks and have 180 questions.
About half of the paper consists of questions from Biology, as the NEET exam essentially focuses on capacitating students to go for seats in medical courses. One of the most significant and crucial sections in the NEET exam is of Biology. It comprises of theories, descriptions, discoveries, diagrams, definitions, explanations of differences, and relations. The majority of the topics covered in the NEET syllabus are from the NCERT syllabus of Class 11 & 12 and other related sources become part of the rest of the syllabus.
Clear Exam curates a list of articles selected by professionals who recommend the highly vital topics for NEET exams. The table below takes you directly to the respective topic where the in-depth article and the MCQs are available for an easy and productive learning experience. Prior to solving NEET question papers or practicing mock tests, you must ensure to study the basic concepts in NEET and practice a few sample questions related to this exam. Students will be covered for all their studies as the topics are available from basics to even the most advanced.
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Q1.
Enzymes are functional at
Solution
(d) Enzymes are thermolabile and their activity increases rapidly from 0℃-35℃. In most of the animals, the optimum temperature is between 25℃-40℃ for most of the enzymes. Many enzymes stop activity at 60℃ and are denaturated.
(d) Enzymes are thermolabile and their activity increases rapidly from 0℃-35℃. In most of the animals, the optimum temperature is between 25℃-40℃ for most of the enzymes. Many enzymes stop activity at 60℃ and are denaturated.
Q2.
Water molecules are connected by
Solution
(c) Water has structural and chemical properties that make it particularly suitable for its role in living cells. Every water molecule is capable of forming four hydrogen bond with nearby water molecules. Because of this strong attraction, a great deal of heat is separate water molecules from each other.
(c) Water has structural and chemical properties that make it particularly suitable for its role in living cells. Every water molecule is capable of forming four hydrogen bond with nearby water molecules. Because of this strong attraction, a great deal of heat is separate water molecules from each other.
Q3.
Choose the correct statement
Solution
(d) All statement are correct
(d) All statement are correct
Q4.
The physical and the chemical compositions of amino acids are essentially of the
Solution
(c) The physical and the chemical compositions of amino acids are essentially of the amino, carboxyl and R groups
(c) The physical and the chemical compositions of amino acids are essentially of the amino, carboxyl and R groups
Q5.
The bond present between two carbohydrate molecules is
Solution
(c) The covalent bond by which monosaccharide molecules link in polymerization is called a glycosidic bond. In a glycosidic linkage, the aldehyde or ketone part of one monosaccharide molecule condenses with an alcoholic group of another monosaccharide molecule, releasing a molecule of water.
(c) The covalent bond by which monosaccharide molecules link in polymerization is called a glycosidic bond. In a glycosidic linkage, the aldehyde or ketone part of one monosaccharide molecule condenses with an alcoholic group of another monosaccharide molecule, releasing a molecule of water.
Q6.
The enzyme part, which combines with non-protein part to form a functional enzyme, is known as
Solution
(c) Functional form of enzymes is known as holoenzyme. It consists of a proteins part known as apoenzyme and non-protein part called prosthetic group (coenzyme of a metal ion).
(c) Functional form of enzymes is known as holoenzyme. It consists of a proteins part known as apoenzyme and non-protein part called prosthetic group (coenzyme of a metal ion).
Q7.
Lipids are generally
I. water soluble
II. water insoluble
III. soluble in non-polar organic solvents
IV. not soluble in non-polar organic solvents
Choose the correct options
Solution
(b) Lipids are generally, water insoluble because they are non-polar. They dissolve in non-polar organic solvents, such as ether, chloroform, acetone and benzene. They disperse in water uniformly as minute droplets forming an emulsion
(b) Lipids are generally, water insoluble because they are non-polar. They dissolve in non-polar organic solvents, such as ether, chloroform, acetone and benzene. They disperse in water uniformly as minute droplets forming an emulsion
Q8.
When a metabolic disequilibrium is in effect, then only cells continue to function
How do cells avoid reaching metabolic equilibrium?
Solution
(c) When a metabolic disequilibrium is in effect, then only cells continue to functions. The cellular metabolism utilises only those reactions that are irreversible
(c) When a metabolic disequilibrium is in effect, then only cells continue to functions. The cellular metabolism utilises only those reactions that are irreversible
Q9.
Phospholipids are
Solution
(a) The phospholipid is a bipolar molecule having long fatty acid called hydrophobic tail (water hating)or non-polar end and hydrophilic (water loving) or polar end, hence it is amphipathic in nature.
(a) The phospholipid is a bipolar molecule having long fatty acid called hydrophobic tail (water hating)or non-polar end and hydrophilic (water loving) or polar end, hence it is amphipathic in nature.
Q10.
In which one of the following enzymes copper is necessarily associated as an activator?
Solution
(d) Tyrosinase is a copper containing oxides, which is widely distributed in plants and animals including human. It oxidizes tyrosine to melanin in mammal and causes the cut surfaces of many fruits and vegetables to darken.
(d) Tyrosinase is a copper containing oxides, which is widely distributed in plants and animals including human. It oxidizes tyrosine to melanin in mammal and causes the cut surfaces of many fruits and vegetables to darken.