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Subjects

Biotechnology

Cutting of DNA

In Class 11 Biotechnology, this topic explains how DNA is cut during the processes of recombinant DNA technology. Students learn the role of restriction endonucleases, how these enzymes identify specific recognition sequences, and how they cleave DNA to produce sticky or blunt ends. The topic also connects these cuts with the joining of DNA fragments by DNA ligase, helping students understand how a desired gene and a vector are prepared for recombinant DNA formation.

Easy · Level 11 · 25 questions

TOPIC PRACTICE

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Up to 25 questions from this page. Select your focus, then start.

25 questions

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  1. positive electrode / Positive electrode
  2. negative electrode / Negative electrode
  3. no electrode / No electrode
  4. both equally always / Both equally always
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  1. To estimate the size of DNA fragments
  2. To make an enzyme
  3. To cut DNA
  4. To stain proteins
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  1. Incomplete digestion or an incorrect clone
  2. It proves that the result is perfect
  3. The DNA has automatically become protein
  4. A control is unnecessary
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  1. Loading too little DNA
  2. Running the gel for too long
  3. Loading an appropriate amount of DNA
  4. Selecting the correct restriction enzyme
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  1. Partial digestion or star activity
  2. no DNA sample / No DNA sample
  3. only water / Only water
  4. no gel / No gel
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  1. Degraded DNA
  2. Perfectly intact DNA
  3. No DNA migration in the gel
  4. The enzyme not being a protein
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  1. Good DNA quality and proper digestion
  2. protein-only sample / Protein-only sample
  3. no DNA / No DNA
  4. water contamination only / Water contamination only
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  1. Phenol ethanol or salt carryover
  2. DNA label
  3. tube shape / Tube shape
  4. gel photograph / Gel photograph
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  1. To keep enzyme and DNA amount correct
  2. To color DNA
  3. To make protein
  4. To remove buffer
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  1. To understand enzyme activity amount
  2. To see DNA color
  3. To taste gel
  4. To make water pH always zero
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  1. Partial digestion
  2. Complete digestion
  3. Star activity
  4. DNA ligation
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  1. Star activity, i.e. cleavage at non-specific sites
  2. Complete failure of DNA cleavage
  3. Spontaneous ligation of DNA
  4. PCR amplification of DNA
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  1. To keep enzyme activity best
  2. To make DNA invisible
  3. To solidify water
  4. To make protein starch
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  1. To maintain an optimal pH for the restriction enzyme's structure and activity
  2. To convert DNA into protein
  3. To dissolve the agarose gel
  4. To colour DNA fragments
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  1. To prevent unwanted DNA degradation
  2. To stain DNA
  3. To make enzyme protein
  4. To melt agar
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  1. To reduce contamination and sample mix-up
  2. To make DNA form a protein
  3. To add colour to the enzyme
  4. To heat the agarose gel
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  1. Clear labelling and lane map
  2. Removing all labels
  3. Using same tube
  4. random loading / Random loading
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  1. enzyme buffer time temperature expected bands observed bands / Enzyme buffer time temperature expected bands observed bands
  2. water taste only / Water taste only
  3. student height only / Student height only
  4. tube color only / Tube color only
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  1. To confirm final clone sequence
  2. To store enzyme
  3. To solidify gel
  4. To make water DNA
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  1. Restriction digest creates compatible DNA ends, which DNA ligase joins
  2. Restriction digest joins DNA ends, whereas ligase cuts them
  3. Ligation only adds new nucleotides during DNA replication
  4. Restriction digest and ligation both copy the DNA sequence
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  1. Ligation or recombinant DNA formation
  2. photosynthesis / Photosynthesis
  3. transpiration / Transpiration
  4. protein digestion only / Protein digestion only
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  1. To obtain compatible ends
  2. To destroy both
  3. To make protein
  4. To remove RNA
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  1. To keep essential elements like origin and marker
  2. To make DNA protein
  3. To make enzyme RNA
  4. To dissolve gel
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  1. To preserve the function of the desired gene
  2. To preserve the colour of the enzyme
  3. To preserve the taste of water
  4. To preserve the smell of agar
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  1. Expected DNA band pattern on gel
  2. Smell of enzyme
  3. Color of tube
  4. Taste of water

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