PYQ Vault

SSC CGL Biology · Biochemistry

Carbohydrates, Pigments and Proteins

Starch, glycogen, pectin and the sugars with their sources, the plant and algal pigments SSC names, and essential amino acids and milk protein.

Why this matters

Eleven questions in the bank: five from the 2023 shifts, four from the 2024 shifts and two from the 2025 shifts, seven of them MODERATE. Most ask another name or a source, so the two tables are what to learn.

Concept 1 of 2: Carbohydrates and energy molecules

Plants store sugar as starch and animals as glycogen. Each sugar has a typical source, and SSC asks the source or a second name.

Definition

Stores and fibres:

  • Starch (amylum): the plant store, in cereals, potatoes, tubers.
  • Glycogen: the animal store, in liver and muscle.
  • Cellulose: plant structure; an insoluble fibre, like lignin.
  • Pectin: a soluble fibre of fruit walls, built from galacturonic acid; used to thicken jams and jellies.

Sugars: maltose in germinating grains, fructose in fruits such as grapes, lactose in milk, sucrose for transport in plants.

Energy molecules: glucose (fuel), NADH (carrier) and ATP (currency). DNA carries genes, not energy.

SubstanceFact
AmylumAnother name for starchQ
PectinThickener; galacturonic acidQ
Starch is not inEgg yolkQ
Odd one among ATP, glucose, NADHDNAQ
Practise this conceptself-check · 3 quick reps

The same idea in a real exam question:

SSC CGL · 2025 · Tier I, 14 Sep 2025, Shift 3 · Q40Easy

Example 1 · Biochemistry · Carbohydrates, Pigments and Proteins

Which biomolecule acts as the primary energy storage in animals?

Starch is for plants

Starch is the plant store. The animal store is glycogen, and an egg yolk holds almost no starch.

Concept 2 of 2: Pigments, amino acids and milk protein

A few pigments and proteins come up by name. Learn where each pigment is found and which amino acids the body cannot make.

Definition

Pigments:

  • Anthocyanins: water-soluble phenolic pigments of pomegranate, brinjal, black carrot and red cabbage.
  • Fucoxanthin: the brown pigment of brown seaweed and diatoms.
  • Betalains colour beetroot; astaxanthin colours salmon and shrimp.

Proteins:

  • Essential amino acids (nine) must come from food: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine.
  • Lysine helps absorb calcium and builds collagen.
  • Casein is about 80% of the protein in cow's milk; the rest is whey.
NameFact
AnthocyaninsPomegranate, red cabbageQ
FucoxanthinBrown seaweedQ
ValineEssential amino acidQ
LysineCalcium absorption, collagenQ
Practise this conceptself-check · 3 quick reps

The same idea in a real exam question:

SSC CGL · 2024 · Tier I, 19 Sep 2024, Shift 3 · Q29Easy

Example 2 · Biochemistry · Carbohydrates, Pigments and Proteins

Which is the most important protein component in milk, both quantitatively and nutritionally, that accounts for about 80% of the total protein in bovine milk?

Betalains are not phenolic

The phenolic pigment of red cabbage and pomegranate is anthocyanin. Betalains contain nitrogen and colour beetroot.

Summary — formulas & gotchas at a glance

A revision cheat-sheet for the formulas and gotchas above. Click any concept name to jump back to its full explanation.

Reference tables (2)

Carbohydrates and energy molecules4 rows
SubstanceFact
AmylumAnother name for starchQ
PectinThickener; galacturonic acidQ
Starch is not inEgg yolkQ
Odd one among ATP, glucose, NADHDNAQ
Pigments, amino acids and milk protein4 rows
NameFact
AnthocyaninsPomegranate, red cabbageQ
FucoxanthinBrown seaweedQ
ValineEssential amino acidQ
LysineCalcium absorption, collagenQ

Watch out for (2)

Test yourself on a real paper

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