Chem 221 - Biochemistry for Science Majors » Fall 2021 » L12 Carbohydrates Part 2 of 2
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Question #1
Structural analogue of starch is
A.
sucrose
B.
glycogen
C.
cellulose
Question #2
Hydrolysis of cellulose yields:
A.
galactose
B.
starch
C.
sucrose
D.
fructose
E.
glucose
Question #3
A condensation reaction is when water is added to form a molecule.
A.
TRUE
B.
FALSE
Question #4
Hydrolysis of sucrose yields:
A.
glucose and fructose
B.
glucose
C.
galactose and fructose
D.
galactose and glucose
Question #5
Cellulose in found in
A.
animals
B.
plants
C.
both plants and animals
Question #6
Glycogen is found in
A.
Both plants and animals
B.
Animals
C.
Plants
Question #7
How many water molecules are released when sucrose is made from its monomers?
A.
3
B.
4
C.
0
D.
2
E.
1
Question #8
How many water molecules are released when lactose is made from its monomers?
A.
0
B.
4
C.
3
D.
1
E.
2
Question #9
How many water molecules are needed to hydrolyze 50 molecules of sucrose?
A.
100
B.
51
C.
49
D.
50
Question #10
Starch and glycogen are both polymers of:
A.
beta-d-glucose
B.
alpha-d-glucose
C.
glucose1-phosphate
D.
sucrose
E.
fructose
Question #11
A positive Benedict’s test is NOT given by
A.
Maltose
B.
Glucose
C.
Sucrose
D.
Lactose
Question #12
Humans are unable to digest
A.
cellulose
B.
complex carbohydrates
C.
denatured proteins
D.
starch
Question #13
Hydrolysis of lactose yields
A.
glucose and fructose
B.
glucose
C.
galactose and fructose
D.
galactose and glucose
Question #14
Storage polysaccharide made by animals is
A.
amylopectin
B.
cellulose
C.
collagen
D.
glycogen
Question #15
Which of the following is not a disaccharide?
A.
None of these
B.
Amylose
C.
Lactose
D.
sucrose
Question #16
What is the molecular formula of sucrose?
A.
C12H20O11
B.
C10H20O10
C.
C6H12O6
D.
C12H22O11
Question #17
Glycosidic bond in sucrose is____
A.
α, α 1 – 4
B.
α, β 1 – 2
C.
β, α 1 – 4
D.
β 1 – 2
Question #18
What is the major constituent of plant cell wall?
A.
Chitin
B.
Glycogen
C.
Cellulose
D.
Starch
Question #19
What best describes amylose?
A.
Highly branched, branched sites contain alpha 1-6 glycosidic linkages
B.
Highly branched, branched sites contain beta 1-6 glycosidic linkages
C.
Unbranched linear polymer with beta 1-4 glycosidic linkages
D.
Unbranched linear polymer with alpha 1-4 glycosidic linkages
Question #20
What best describes amylopectin?
A.
Highly branched, branched sites contain alpha 1-6 glycosidic linkages
B.
Unbranched linear polymer with beta 1-4 glycosidic linkages
C.
Unbranched linear polymer with alpha 1-4 glycosidic linkages
D.
Highly branched, branched sites contain beta 1-6 glycosidic linkages
Question #21
Where is glycogen stored?
A.
In the muscle and liver
B.
In the stomach and kidney
C.
In the muscle and stomach
D.
In the kidney and liver
Question #22
In amylopectin the intervals of glucose units of each branch is
A.
40–50
B.
30–40
C.
10–20
D.
24–30
Question #23
The color of the Benedict solution in the presence of a reducing sugar is
A.
silver
B.
green
C.
brown
D.
blue
Question #24
Choose the false statement.
A.
Amylopectin is a long, unbranched linear chain
B.
As a result of the bond angles in the α glycosidic linkage, amylose and amylopectin form a spiral, much like a coiled spring.
C.
Amylose is a long, unbranched linear chain
D.
Amylase, must first break down starch into smaller sugars.
Question #25
Choose the false statement.
A.
Starch is insoluble in water at room temperature
B.
Colorimetric tests for the percentage of amylose and amylopectin are widely used.
C.
Cellulose is insoluble in water
D.
The iodine solution slips into the coil of the cellulose causing an intense blue-black color.
Question #26
Choose the false statement.
A.
Animals manufacture and store glycogen to serve as a reservoir of readily available glucose.
B.
In the muscles, glycogen is found in a much lower concentration (1% of the muscle mass), but the total amount exceeds that in liver.
C.
liver and muscles contain glycogen molecules
D.
liver and muscles contain a large amount of glucose molecule
Question #27
All disaccharides are reducing sugars.
A.
TRUE
B.
FALSE
Question #28
Choose the correct statement.
A.
disaccharides are gases
B.
monosaccharides are colored
C.
Polysaccharides are sweet
D.
Monosaccharides are solid
Question #29
Choose the correct statement.
A.
Lactose in a nonreducing sugar
B.
Lactase breaks alpha -1,4 - glycosidic bonds.
C.
Lactose is found in the milk of many mammals.
D.
Lactase is the enzyme found in the small intestine of mammals that catalyzes the breakdown of lactose into the simple sugars glucose and fructose.
Question #30
Sucrose is the sweetest sugar of naturally occurring mono and disaccharides
A.
TRUE
B.
FALSE
Question #31
Glycosidic bonds are designated alpha and gamma.
A.
TRUE
B.
FALSE
Question #32
Sucrose has a β-1,4-glycosidic bond.
A.
FALSE
B.
TRUE
Question #33
Lactose intolerant individuals have and excess of lactase.
A.
FALSE
B.
TRUE
Question #34
The end of a chain with a free aldehyde group (one not involved in a glycosidic bond) is commonly called the oxidizing end.
A.
FALSE
B.
TRUE
Question #35
In sucrose, both anomeric carbons are busy and not available for oxidation.
A.
TRUE
B.
FALSE
Question #36
Sucrose has two reducing ends.
A.
FALSE
B.
TRUE
Question #37
Adding the Benedict solution to sucrose will result in a change of color of the solution from blue to brown.
A.
TRUE
B.
FALSE
Question #38
Hydrolysis of glycosidic bond involves
A.
formation of glycosidic bonds
B.
formation of hydrogen bond
C.
breakdown of glycosidic bonds
D.
formation of ionic bond
Question #39
Which of the following foods will take longer to digest?
A.
Candy
B.
Bread
C.
Grapes
D.
Apple
Question #40
Starch is composed of
A.
amylose and iodine
B.
cellulose and amylose
C.
amylopectin and amylose
D.
amylose and glycogen
Question #41
Starch is sweet.
A.
TRUE
B.
FALSE
Question #42
The specific glycosidic bond found in cellulose forces cellulose to form a spiral, much like a coiled spring.
A.
TRUE
B.
FALSE
Question #43
A reason for the low solubility of polysaccharides is that there is molecular crowding from polymerization that decreases the ability of adjacent hydroxyl groups from interacting with water.
A.
TRUE
B.
FALSE
Question #44
Starch is produced by most plants as energy storage.
A.
FALSE
B.
TRUE
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