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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 1 · 25 questions

TOPIC PRACTICE

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  1. Straight-cut DNA ends without overhangs
  2. Very long RNA ends
  3. Round protein ends
  4. Only single-stranded ends
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  1. Only in the cytoplasm
  2. At or near specific recognition sequences
  3. Only in the protein coat
  4. Only on the ribosome
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  1. Cutting the vector with a suitable restriction enzyme
  2. Boiling and destroying the vector
  3. Changing the vector into sugar
  4. Making the vector a ribosome
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  1. Synthesis
  2. Translation
  3. Cutting
  4. Evaporation
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  1. When a foreign gene is to be joined with a vector
  2. When water is to be heated
  3. When leaf color is to be changed
  4. When soil is to be filtered
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  1. It can be cut with a suitable restriction enzyme
  2. It is converted into water
  3. It is made into a leaf
  4. It is made into metal
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  1. To compare fragment sizes
  2. To measure water temperature
  3. To know leaf age
  4. To know fat taste
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  1. Joining will be difficult or inefficient
  2. Joining will always be perfect
  3. The DNA will disappear
  4. The enzyme will become sugar
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  1. Restriction enzymes
  2. Lipase
  3. Amylase
  4. Cellulase
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  1. Ligase
  2. Restriction endonuclease
  3. Polymerase
  4. Proteinase
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  1. Where protein folds
  2. Where water binds
  3. Where sugar forms
  4. DNA sequence recognized by the enzyme
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  1. A sequence read the same on both strands in opposite directions
  2. Only RNA sequence
  3. protein sequence / Protein sequence
  4. random salt pattern / Random salt pattern
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  1. Blunt ends
  2. Damaged ends
  3. Sticky ends
  4. Protein-linked ends
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  1. One strand long and the other short
  2. Only RNA end
  3. protein end / Protein end
  4. Straight DNA end without overhang
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  1. Pairing with complementary ends becomes easier
  2. DNA always gets destroyed
  3. Protein digestion increases
  4. Cell wall forms
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  1. only blunt ends / Only blunt ends
  2. sticky ends with overhangs / Sticky ends with overhangs
  3. protein fragments / Protein fragments
  4. RNA primers only
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  1. Sticky ends
  2. Cohesive ends
  3. Blunt ends
  4. Hairpin ends
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  1. Because it cuts DNA randomly at any position
  2. Because it recognizes specific sequences only in RNA
  3. Because it joins cut DNA fragments
  4. Because it cuts at a specific recognition sequence in DNA to produce the required fragments
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  1. DNA fragments
  2. protein folds / Protein folds
  3. lipid droplets / Lipid droplets
  4. starch grains / Starch grains
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  1. Centrifugation
  2. Agarose gel electrophoresis
  3. Photosynthesis
  4. Transpiration
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  1. To colour DNA
  2. To make protein starch
  3. To provide proper pH and salt conditions for the enzyme
  4. To promote cell growth
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  1. To make DNA protein
  2. To crystallize salt
  3. To melt gel
  4. To maintain proper enzyme activity
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  1. About 37 degrees Celsius
  2. About 0 degrees Celsius
  3. About 90 degrees Celsius
  4. About 150 degrees Celsius
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  1. At a random protein region
  2. At a specific recognition site
  3. On the cell membrane
  4. On a ribosome
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  1. DNA will always degrade
  2. RNA will form
  3. Protein will form
  4. Compatible ends can form

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