Consider the following statements: (1) Cutin is a fatty acid polymer (2) Starch is a fatty acid polymer (3) Sucrose is monosaccharide (4) Maltose is polymer of fructose

Consider the following statements: (1) Cutin is a fatty acid polymer (2) Starch is a fatty acid polymer (3) Sucrose is monosaccharide (4) Maltose is polymer of fructose
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Ans. ((b))
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In which of the following groups are all polysaccharides? (a) Sucrose, glucose and fructose (b) Maltose, lactose and fructose (c) Glycogen, sucrose and maltose (d) Glycogen, cellulose and starch

Description : In which of the following groups are all polysaccharides? (a) Sucrose, glucose and fructose (b) Maltose, lactose and fructose (c) Glycogen, sucrose and maltose (d) Glycogen, cellulose and starch

Last Answer : (d) Glycogen, cellulose and starch

A dissaccharide formed by 1,1-glycosidic linkage between their monosaccharide units is (A) Lactose (B) Maltose (C) Trehalose (D) Sucrose

Description : A dissaccharide formed by 1,1-glycosidic linkage between their monosaccharide units is (A) Lactose (B) Maltose (C) Trehalose (D) Sucrose

Last Answer : B

A dissaccharide formed by 1,1-glycosidic linkage between their monosaccharide units is (A) Lactose (B) Maltose (C) Trehalose (D) Sucrose

Description : A dissaccharide formed by 1,1-glycosidic linkage between their monosaccharide units is (A) Lactose (B) Maltose (C) Trehalose (D) Sucrose

Last Answer : C

The monosaccharide units are linked by 1 → 4 glycosidic linkage in (A) Maltose (B) Sucrose (C) Cellulose (D) Cellobiose

Description : The monosaccharide units are linked by 1 → 4 glycosidic linkage in (A) Maltose (B) Sucrose (C) Cellulose (D) Cellobiose

Last Answer : A

Which is a monosaccharide? (a) Sucrose (b) Maltose (c) Galactose (d) Cellulose

Description : Which is a monosaccharide? (a) Sucrose (b) Maltose (c) Galactose (d) Cellulose

Last Answer : Galactose

Which compound is a monosaccharide? w) maltose x) sucrose y) glucose z) glycogen

Description : Which compound is a monosaccharide? w) maltose x) sucrose y) glucose z) glycogen

Last Answer : ANSWER: Y -- GLUCOSE

The monosaccharide obtained by hydrolysis of starch is : (a) D-Glucose (b) Maltose (c) D-Galactose (d) D-Ribose

Description : The monosaccharide obtained by hydrolysis of starch is : (a) D-Glucose (b) Maltose (c) D-Galactose (d) D-Ribose

Last Answer : D-Glucose

Which of the following is not a monosaccharide? (a) Ribose (b) Fructose (c) Sucrose (d) Glucose

Description : Which of the following is not a monosaccharide? (a) Ribose (b) Fructose (c) Sucrose (d) Glucose

Last Answer : Sucrose

Which of the following is true about sucrose? (a) It hydrolyzes to fructose and glucose. (b) It is a reducing sugar. (c) It is a monosaccharide. (d) It undergoes mutarotation in water.

Description : Which of the following is true about sucrose? (a) It hydrolyzes to fructose and glucose. (b) It is a reducing sugar. (c) It is a monosaccharide. (d) It undergoes mutarotation in water.

Last Answer : It hydrolyzes to fructose and glucose.

Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

Description : Fructose is a ____ that is approximately 75 percent sweeter than sucrose. a. monosaccharide c. peptide b. disaccharide d. polypeptide

Last Answer : a. monosaccharide

Starch is the polymer of what monosaccharide?

Description : Starch is the polymer of what monosaccharide?

Last Answer : ANSWER: GLUCOSE

Which of the following is not reducing sugar? (A) Lactose (B) Maltose (C) Sucrose (D) Fructose

Description : Which of the following is not reducing sugar? (A) Lactose (B) Maltose (C) Sucrose (D) Fructose

Last Answer : C

Cane sugar is known as (A) Galactose (B) Sucrose (C) Fructose (D) Maltose

Description : Cane sugar is known as (A) Galactose (B) Sucrose (C) Fructose (D) Maltose

Last Answer : B

On boiling Benedict’s solution is not reduced by (A) Sucrose (B) Lactose (C) Maltose (D) Fructose

Description : On boiling Benedict’s solution is not reduced by (A) Sucrose (B) Lactose (C) Maltose (D) Fructose

Last Answer : A

On boiling Benedict’s solution is not reduced by (A) Sucrose (B) Lactose (C) Maltose (D) Fructose

Description : On boiling Benedict’s solution is not reduced by (A) Sucrose (B) Lactose (C) Maltose (D) Fructose

Last Answer : A

The major component of honey is: A. Glucose B. Maltose C. Fructose D. Sucrose

Description : The major component of honey is: A. Glucose B. Maltose C. Fructose D. Sucrose

Last Answer : ANSWER: A

Which of the following is the sweetest sugar? (1) Sucrose (2) Glucose (3) Fructose (4) Maltose

Description : Which of the following is the sweetest sugar? (1) Sucrose (2) Glucose (3) Fructose (4) Maltose

Last Answer : (3) Fructose Explanation: Sucrose has a relative sweetness of 1.0, while Splenda (Sucralose) of the same quantity is about 600 times sweeter. Fructose is the sweetest of all natural sugar types, with a ... 0.7. Of all the sugars, Lactose is the least sweet, with a relative sweetness of 0.16.

The major component of honey is - (1) glucose (2) sucrose (3) maltose (4) fructose

Description : The major component of honey is - (1) glucose (2) sucrose (3) maltose (4) fructose

Last Answer : (4) fructose Explanation: Honey is a supersaturated sugar solution with approximately 17.1 percent water. Fructose is the predominant sugar at 38.5 percent, followed by glucose at 31 percent.

Which of the following carbohydrates will not give a red precipitate of Cu2O when heated with Benedict's solution? (a) Maltose (b) Glucose(c) Sucrose(d) Fructose

Description : Which of the following carbohydrates will not give a red precipitate of Cu2O when heated with Benedict's solution? (a) Maltose (b) Glucose (c) Sucrose (d) Fructose

Last Answer : Sucrose

The sugar that yields only glucose on hydrolysis is (a) Lactose (b) Sucrose (c) Maltose (d) Fructose

Description : The sugar that yields only glucose on hydrolysis is (a) Lactose (b) Sucrose (c) Maltose (d) Fructose

Last Answer : Maltose

Common table sugar is (a) Glucose (b) Sucrose (c) Fructose (d) Maltose

Description : Common table sugar is (a) Glucose (b) Sucrose (c) Fructose (d) Maltose

Last Answer : Sucrose

____ is one of the most fermentable of all the sugars. a. Sucrose c. Fructose b. Maltose d. Glucose

Description : ____ is one of the most fermentable of all the sugars. a. Sucrose c. Fructose b. Maltose d. Glucose

Last Answer : d. Glucose

Invertase enzyme acts upon (a) Proteins (b) Maltose (c) Fructose (d) Sucrose

Description : Invertase enzyme acts upon (a) Proteins (b) Maltose (c) Fructose (d) Sucrose

Last Answer : (d) Sucrose

Which of the following is the sweetest sugar ? (1) Sucrose (2) Glucose (3) Fructose (4) Maltose

Description : Which of the following is the sweetest sugar ? (1) Sucrose (2) Glucose (3) Fructose (4) Maltose

Last Answer : Fructose

Diastase can be used for the hydrolysis can be used for the hydrolysis of (A) Sucrose (B) Starch (C) Cellulose (D) Maltose

Description : Diastase can be used for the hydrolysis can be used for the hydrolysis of (A) Sucrose (B) Starch (C) Cellulose (D) Maltose

Last Answer : Answer : B

Translocation of carbohydrate nutrients usually occurs in the form of (a) glucose (b) maltose (c) starch (d) sucrose.

Description : Translocation of carbohydrate nutrients usually occurs in the form of (a) glucose (b) maltose (c) starch (d) sucrose.

Last Answer : (d) sucrose.

Which of the following is a disaccharide? (A) Sucrose (B) Glucose (C) Starch(D) Maltose

Description : Which of the following is a disaccharide? (A) Sucrose (B) Glucose (C) Starch (D) Maltose

Last Answer : (A) Sucrose

__________ is a polysaccharide. (A) Maltose (B) Starch (C) Sucrose (D) Glucose

Description : __________ is a polysaccharide. (A) Maltose (B) Starch (C) Sucrose (D) Glucose

Last Answer : (B) Starch

Cereals are a rich source of - (1) Starch (2) Glucose (3) Fructose (4) Maltose

Description : Cereals are a rich source of - (1) Starch (2) Glucose (3) Fructose (4) Maltose

Last Answer : (1) Starch Explanation: Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an ... It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.

Cereals are a rich source of (1) Starch (2) Glucose (3) Fructose (4) Maltose

Description : Cereals are a rich source of (1) Starch (2) Glucose (3) Fructose (4) Maltose

Last Answer : Starch

Which carbohydrate is used in silvering of mirrors? (1) Fructose (2) Sucrose (3) Glucose (4) Starch

Description : Which carbohydrate is used in silvering of mirrors? (1) Fructose (2) Sucrose (3) Glucose (4) Starch

Last Answer : (3) Glucose Explanation: Glucose is used in silvering of mirror as a reducing agent. Aldehydes such as glucose reduce Ag+ (aq) ions to metallic silver. They themselves are oxidised to carboxylate ions.

Which carbohydrate is used in silvering of mirrors ? (1) Fructose (2) Sucrose (3) Glucose (4) Starch

Description : Which carbohydrate is used in silvering of mirrors ? (1) Fructose (2) Sucrose (3) Glucose (4) Starch

Last Answer : Glucose

Glycogen is a polymer of (a) galactose (b) glucose (c) fructose (d) sucrose

Description : Glycogen is a polymer of (a) galactose (b) glucose (c) fructose (d) sucrose

Last Answer : (b) glucose

.In developing plaque; the adhesive polymer produced by streptococcus mutans is synthesis from: A. Glucose B. Fructose C. Sucrose D. Lactose E. Amylose

Description : .In developing plaque; the adhesive polymer produced by streptococcus mutans is synthesis from: A. Glucose B. Fructose C. Sucrose D. Lactose E. Amylose

Last Answer : C. Sucrose

Select the correct match of the digested products in humans given in column I with their absorption site and mechanism in column II. Column I Column II (a) Glycerol, fatty acids Duodenum, move as chylomicrons (b) Cholesterol, maltose Large intestine, active absorption (c) Glycine, glucose Small intestine, active absorption (d) Fructose, Na+ Small intestine, passive absorption

Description : Select the correct match of the digested products in humans given in column I with their absorption site and mechanism in column II. Column I Column II (a) Glycerol, fatty acids Duodenum, ... , glucose Small intestine, active absorption (d) Fructose, Na+ Small intestine, passive absorption

Last Answer : (c) Glycine, glucose Small intestine, active absorption

Which of the following statements is false about an aldohexose? (a) It is a monosaccharide. (b) It contains a potential aldehyde group(c) α-D-Glucopyranose is an aldohexose. (d) Fructose is an aldohexose.

Description : Which of the following statements is false about an aldohexose? (a) It is a monosaccharide. (b) It contains a potential aldehyde group. (c) α-D-Glucopyranose is an aldohexose. (d) Fructose is an aldohexose

Last Answer : Fructose is an aldohexose

Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies fats into smaller droplets. Teeth breakup large insoluble molecules into smaller soluble molecules which statements are correct? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Description : Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies ... ? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Last Answer : (a) 1 and 2

Consider the following statements: (1) Copper is present in cytochrome oxidane (2) Pantothenic acid is precursor of co-enzyme-A (3) Thiamine prohosphate is the prosthetic group in decarboxylases (4) Zinc is present in RNA and DNA polymerases

Description : Consider the following statements: (1) Copper is present in cytochrome oxidane (2) Pantothenic acid is precursor of co-enzyme-A (3) Thiamine prohosphate is the prosthetic group in decarboxylases (4) Zinc is present in RNA and DNA polymerases

Last Answer : Ans. ((b))

Sucrose is a (A) Monosaccharide (B) Disaccharide (C) Polysaccharide (D) None of these

Description : Sucrose is a (A) Monosaccharide (B) Disaccharide (C) Polysaccharide (D) None of these

Last Answer : (B) Disaccharide

Sucrose, ordinary table sugar, may be classified as a: w) Monosaccharide x) Disaccharide y) Polysaccharide z) Oligosaccharide

Description : Sucrose, ordinary table sugar, may be classified as a: w) Monosaccharide x) Disaccharide y) Polysaccharide z) Oligosaccharide

Last Answer : ANSWER: X -- DISACCHARIDE 

Which is a basic unit of a sugar molecule monosaccharide amino acid fatty acid nucleotide?

Description : Which is a basic unit of a sugar molecule monosaccharide amino acid fatty acid nucleotide?

Last Answer : Monosaccharide

The smallest monosaccharide having furanose ring structure is (A) Erythrose (B) Ribose (C) Glucose (D) Fructose

Description : The smallest monosaccharide having furanose ring structure is (A) Erythrose (B) Ribose (C) Glucose (D) Fructose

Last Answer : B

An L-isomer of monosaccharide formed in human body is (A) L-fructose (B) L-Erythrose (C) L-Xylose (D) L-Xylulose

Description : An L-isomer of monosaccharide formed in human body is (A) L-fructose (B) L-Erythrose (C) L-Xylose (D) L-Xylulose

Last Answer : D

Which one of the following statements is true regarding digestion and absorption of food in humans? (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions like Na+. (b) Chylomicrons are small lipoprotein particles that are transported from intestine into blood capillaries. (c) About 60% of starch is hydrolysed by salivary amylase in our mouth. (d) Oxyntic cells in our stomach secrete the proenzyme pepsinogen.

Description : Which one of the following statements is true regarding digestion and absorption of food in humans? (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions ... amylase in our mouth. (d) Oxyntic cells in our stomach secrete the proenzyme pepsinogen.

Last Answer : (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions like Na

Starch is a (A) Polysaccharide (B) Monosaccharide (C) Disaccharide (D) None of these

Description : Starch is a (A) Polysaccharide (B) Monosaccharide (C) Disaccharide (D) None of these

Last Answer : A

The first stable product of photosynthesis is – (1) Starch (2) Sucrose (3) Phosphoglyceric acid (4) Glucose

Description : The first stable product of photosynthesis is – (1) Starch (2) Sucrose (3) Phosphoglyceric acid (4) Glucose

Last Answer : (3) Phosphoglyceric acid Explanation: The first product of photosynthesis is a three-carbon compound called phosphoglyceric acid and phosphoglyceraldehyde. Almost immediately, two of these join to ... photosynthesis not three-carbon but four-carbon compounds- oxalacetic, malic, and aspartic acids.

The first stable product of photosynthesis is (1) Starch (2) Sucrose (3) Phosphoglyceric acid (4) Glucose

Description : The first stable product of photosynthesis is (1) Starch (2) Sucrose (3) Phosphoglyceric acid (4) Glucose

Last Answer : Phosphoglyceric acid

Pyrenoids are the centers for formation of: (a) Proteins (b) enzymes (c) Fat (d) Starch

Description : Pyrenoids are the centers for formation of: (a) Proteins (b) enzymes (c) Fat (d) Starch

Last Answer : Ans. ((d))

Floridean starch is found in: (a) Chlorophyceae (b) Myxophyceae (c) Phaeophyceae (d) Rhodophyceae

Description : Floridean starch is found in: (a) Chlorophyceae (b) Myxophyceae (c) Phaeophyceae (d) Rhodophyceae

Last Answer : Ans. ((d))

In cereals, the layer containing specialized cells filled with starch are called

Description : In cereals, the layer containing specialized cells filled with starch are called

Last Answer : In cereals, the layer containing specialized cells filled with starch are called – Aleuron layer