Q.37 Match the industrial enzyme (Column I) with its application (Column II).
Column I Column II
P. Lipase 1. Maltose syrup production
Q. Ficin 2. Oil degradation
R. Amylase 3. Oligosaccharide/monosaccharide production
S. Glucosidase 4. Meat tenderization
(A) P-3; Q-4; R-2; S-1
(B) P-2; Q-4; R-1; S-3
(C) P-2; Q-3; R-1; S-4
(D) P-1; Q-2; R-4; S-3
Lipase breaks down fats for oil degradation in detergents and bioremediation. Ficin tenderizes meat by hydrolyzing proteins. Amylase produces maltose syrup from starch hydrolysis. Glucosidase yields oligosaccharides or monosaccharides from glucosidic bonds.
Correct Answer
The correct option is (B) P-2; Q-4; R-1; S-3. This matches each enzyme to its primary industrial use based on biochemical specificity.
Enzyme Applications
Lipase (P) hydrolyzes triglycerides into glycerol and fatty acids, key for oil degradation (2) in wastewater treatment and detergents.
Ficin (Q), a cysteine protease from figs, tenderizes meat (4) by breaking peptide bonds in tough proteins.
Amylase (R) liquefies starch into maltose during syrup production (1), vital in food processing.
Glucosidase (S) cleaves terminal glucosides for oligosaccharide/monosaccharide production (3), used in sugar refining.
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Option Analysis
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(A) P-3; Q-4; R-2; S-1: Incorrect, as lipase does not produce oligosaccharides (amylase or glucosidase does), and amylase fails for oil degradation.
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(B) P-2; Q-4; R-1; S-3: Correct, matching lipase to oil breakdown, ficin to tenderization, amylase to maltose syrup, and glucosidase to sugar production.
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(C) P-2; Q-3; R-1; S-4: Wrong, since ficin specializes in protein hydrolysis for meat, not oligosaccharide production.
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(D) P-1; Q-2; R-4; S-3: Flawed, with lipase mismatched to maltose syrup (amylase’s role) and amylase not used for meat tenderization.
Option P (Lipase) Q (Ficin) R (Amylase) S (Glucosidase) Status A 3 4 2 1 Incorrect B 2 4 1 3 Correct C 2 3 1 4 Incorrect D 1 2 4 3 Incorrect
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