The repeat ing d isacchar ide un it in celluslose is (A) Sucrose (B) Maltose (C) Dextrose (D) Cellobiose

The repeat ing d isacchar ide un it in celluslose is (A) Sucrose (B) Maltose (C) Dextrose (D) Cellobiose
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Answer : D
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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

Yersinia enterocolitica and Y. pestis can be differentiated on the basis of which of the following tests? A.Decarboxylation of ornithine B.Fermentation of sucrose and cellobiose C.Motility at 22°C D.All of these

Description : Yersinia enterocolitica and Y. pestis can be differentiated on the basis of which of the following tests? A.Decarboxylation of ornithine B.Fermentation of sucrose and cellobiose C.Motility at 22°C D.All of these

Last Answer : D.All of these

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

Carbohydrate moiety in cerebrosides is (A) Glucose (B) Sucrose (C) Galactose (D) Maltose

Description : Carbohydrate moiety in cerebrosides is (A) Glucose (B) Sucrose (C) Galactose (D) Maltose

Last Answer : Answer : B

A dissaccharide linked by α-1-4 Glycosideic linkages is (A) Lactose (B) Sucrose (C) Cellulose (D) Maltose

Description : A dissaccharide linked by α-1-4 Glycosideic linkages is (A) Lactose (B) Sucrose (C) Cellulose (D) Maltose

Last Answer : D

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

α-Glycosidic bond is present in (A) Lactose (B) Maltose (C) Sucrose (D) All of these

Description : α-Glycosidic bond is present in (A) Lactose (B) Maltose (C) Sucrose (D) All of these

Last Answer : B

A positive Benedict’s test is not given by (A) Sucrose (B) Lactose (C) Maltose (D) Glucose

Description : A positive Benedict’s test is not given by (A) Sucrose (B) Lactose (C) Maltose (D) Glucose

Last Answer : A

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 carbohydrate of the blood group substances is (A) Sucrose (B) Fucose (C) Arabinose (D) Maltose

Description : The carbohydrate of the blood group substances is (A) Sucrose (B) Fucose (C) Arabinose (D) Maltose

Last Answer : B

The carbohydrate of the blood group substances is (A) Sucrose (B) Fucose (C) Arabinose (D) Maltose

Description : The carbohydrate of the blood group substances is (A) Sucrose (B) Fucose (C) Arabinose (D) Maltose

Last Answer : (B) Fucose

Another substance of the category of glucose, sucrose and maltose is -

Description : Another substance of the category of glucose, sucrose and maltose is -

Last Answer : Another substance of the category of glucose, sucrose and maltose is - A. Myoglobin B. Starch C. Amino acids D. Haemoglobin

How does sucrose differ from lactose and maltose?

Description : How does sucrose differ from lactose and maltose?

Last Answer : Need answer

Which sugar is obtained from grapes (a) Lactose (b) Maltose (c) Glucose (d) Sucrose

Description : Which sugar is obtained from grapes (a) Lactose (b) Maltose (c) Glucose (d) Sucrose

Last Answer : Ans: (c)

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

Description : 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

Last Answer : Ans. ((b))

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

Table sugar is (a) glucose (b) sucrose (c) maltose (d) lactose

Description : Table sugar is (a) glucose (b) sucrose (c) maltose (d) lactose

Last Answer : Ans:(b)

Which protein - sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Fenitin, Maltose (4) Albumin, Glucose

Description : Which protein - sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Fenitin, Maltose (4) Albumin, Glucose

Last Answer : (2) Casein, Lactose Explanation: Casein-Lactose protein-sugar pair is present in milk. Normal bovine milk contains 30-35 grams of protein per litre of which about 80 percent is arranged in casein micelles.

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.

'Milk Sugar' is – (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Description : 'Milk Sugar' is – (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Last Answer : (1) Lactose Explanation: Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2-8% of milk (by ... applications, both of pure lactose and lactosecontaining dairy by-products, have markedly increased since the 1960s.

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.

Sugar found in germinating seed in large amount (a) Maltose (b) Sucrose (c) Cellobiase (d) Lactose

Description : Sugar found in germinating seed in large amount (a) Maltose (b) Sucrose (c) Cellobiase (d) Lactose

Last Answer : (a) Maltose

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.

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

Which one of the following is a non - reducing carbohydrate? (a) Maltose (b) Sucrose (c) Lactose (d) Ribose 5-phosphate

Description : Which one of the following is a non - reducing carbohydrate? (a) Maltose (b) Sucrose (c) Lactose (d) Ribose 5-phosphate

Last Answer : (b) Sucrose

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

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 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

The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Description : The most common sweetener used in candies and chocolates is ____. a. glucose c. maltose b. lactose d. sucrose

Last Answer : d. 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

What carbohydrate is commonly known as milk sugar? a. Lactose. b. Sucrose. c. Maltose. d. Lactulose

Description : What carbohydrate is commonly known as milk sugar? a. Lactose. b. Sucrose. c. Maltose. d. Lactulose

Last Answer : a. Lactose.

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 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

Which of the following yields a substance other than glucose on degradation by water? w) Cellulose x) Glycogen y) Sucrose z) Maltose

Description : Which of the following yields a substance other than glucose on degradation by water? w) Cellulose x) Glycogen y) Sucrose z) Maltose

Last Answer : ANSWER: Y -- SUCROSE 

Which protein – sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Ferritin, Maltose (4) Albumin, Glucose

Description : Which protein – sugar pair is present in milk? (1) Casein, Sucrose (2) Casein, Lactose (3) Ferritin, Maltose (4) Albumin, Glucose

Last Answer : Casein, Lactose

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

‘Milk Sugar’ is (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Description : ‘Milk Sugar’ is (1) Lactose (2) Maltose (3) Galactose (4) Sucrose

Last Answer : Lactose

A carbohydrate, commonly known as dextrose is (A) Dextrin (B) D-Fructose (C) D-Glucose (D) Glycogen

Description : A carbohydrate, commonly known as dextrose is (A) Dextrin (B) D-Fructose (C) D-Glucose (D) Glycogen

Last Answer : C

The po lysacchar ide found in the exoskeleton of invertebrates is (A) Pectin (B) Chitin (C) Cellulose (D) Chondroitin sulphate

Description : The po lysacchar ide found in the exoskeleton of invertebrates is (A) Pectin (B) Chitin (C) Cellulose (D) Chondroitin sulphate

Last Answer : B

The homopo lysacchar ide used for intravenous infusion as plasma substitute is (A) Agar (B) Inulin (C) Pectin (D) Starch

Description : The homopo lysacchar ide used for intravenous infusion as plasma substitute is (A) Agar (B) Inulin (C) Pectin (D) Starch

Last Answer : A

Is Dextrose considered a good sugar?

Description : Is Dextrose considered a good sugar?

Last Answer : Dextrose is sugar. It’s neither good nor bad.

What is the strength (expressed as a percentage) of a 200 milliliter solution that contains 20 grams of dextrose?

Description : What is the strength (expressed as a percentage) of a 200 milliliter solution that contains 20 grams of dextrose?

Last Answer : The mass/mass percentage is 9.09 % (with the underlined digitsrepeating)

How many ml of 50 percent dextrose solution and how many ml of water are needed to prepare 4.5 L of a 1 percent solution?

Description : How many ml of 50 percent dextrose solution and how many ml of water are needed to prepare 4.5 L of a 1 percent solution?

Last Answer : 90 ml of dextrose and 4.41 litres of water.