Carbohydrate Analysis Quiz

<p>To identify carbohydrates from other macromolecules (B)</p> Signup and view all the answers

<p>They consist of polyhydroxy aldehydes or ketones. (A)</p> Signup and view all the answers

<p>They can contain more than nine monosaccharide units. (B)</p> Signup and view all the answers

<p>It serves as a primary energy source. (D)</p> Signup and view all the answers

<p>Reducing sugars can act as reducing agents due to the free anomeric carbon. (B)</p> Signup and view all the answers

<p>It groups carbohydrates as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. (A)</p> Signup and view all the answers

<p>Benedict's test (A)</p> Signup and view all the answers

<p>(CH2O)n (A)</p> Signup and view all the answers

<p>They contain only one sugar unit. (D)</p> Signup and view all the answers

<p>Hydrolysis (B)</p> Signup and view all the answers

<p>Lactose is an example of a reducing sugar due to its exposed carbonyl group. (D)</p> Signup and view all the answers

<p>Polysaccharides form colloidal solutions in water. (C)</p> Signup and view all the answers

<p>Barfoed’s Test (B)</p> Signup and view all the answers

<p>Blue-black (D)</p> Signup and view all the answers

<p>All carbohydrates can be identified using this test. (D)</p> Signup and view all the answers

<p>They have no exposed carbonyl groups available for reduction. (B)</p> Signup and view all the answers

<p>Pentose monosaccharides (C)</p> Signup and view all the answers

<p>Reducing monosaccharides (B)</p> Signup and view all the answers

<p>It is used to detect the presence of reducing sugars. (C)</p> Signup and view all the answers

<p>They can react with oxidizing agents. (D)</p> Signup and view all the answers

<p>A bluish or green product (D)</p> Signup and view all the answers

<p>Aldoses and ketoses (C)</p> Signup and view all the answers

<p>Cherry red (C)</p> Signup and view all the answers

<p>Orcinol (A)</p> Signup and view all the answers

<p>High blood sugar (C)</p> Signup and view all the answers

<p>Identify reducing sugars (A)</p> Signup and view all the answers

<p>Aldoses reacting slowly (B)</p> Signup and view all the answers

<p>Reducing sugars (D)</p> Signup and view all the answers

<p>Monosaccharides react faster than disaccharides (D)</p> Signup and view all the answers

<p>To distinguish between aldoses and ketoses (C)</p> Signup and view all the answers

<p>Concentrated sulfuric acid and α-naphthol (B)</p> Signup and view all the answers

<p>A purple ring at the interface (B)</p> Signup and view all the answers

<p>Reducing sugars (D)</p> Signup and view all the answers

<p>Formation of a reddish precipitate (C)</p> Signup and view all the answers

<p>Monosaccharides react quickly, disaccharides react slowly (D)</p> Signup and view all the answers

<p>Oxidize reducing sugars to carboxylic acids (C)</p> Signup and view all the answers

<p>Sucrose (A)</p> Signup and view all the answers

<p>Formation of a colored ring (C)</p> Signup and view all the answers

<p>To allow time for carbohydrates to dehydrate (A)</p> Signup and view all the answers

Polyhydroxy aldehydes or ketones, commonly with the formula (CH2O)n, used as a source of energy for the body.

Simple sugars containing one monosaccharide unit. Examples are glucose and fructose.

Complex sugars containing two monosaccharide units. Examples are sucrose and lactose.

Complex sugars containing 3-9 monosaccharide units.

Complex sugars containing more than 9 monosaccharide units. Examples are starch and cellulose.

The process of breaking down complex carbohydrates into smaller sugar units.

Sugars that can act as reducing agents. They have a free anomeric carbon that can react.

Sugars that do not have a free anomeric carbon and cannot act as reducing agents.

A test that uses Molisch's reagent to identify the presence of carbohydrates in a sample.

A test that distinguishes between aldoses and ketoses. It detects the presence of ketoses.

A test that uses Benedict's reagent to identify reducing sugars, which have a free anomeric carbon that can react.

Sugars that have a free anomeric carbon and can act as reducing agents.

Sugars that do not have a free anomeric carbon and cannot act as reducing agents.

A test that uses Barfoed's reagent to identify the presence of reducing sugars, specifically differentiating between monosaccharides (which react quickly) and disaccharides (which react more slowly).

A carbohydrate with a single sugar unit, such as glucose or fructose.

A carbohydrate with two sugar units, such as sucrose or lactose.

The process of breaking down complex carbohydrates into smaller sugar units, typically by adding water.

The chemical reaction that causes a change in the structure of a sugar molecule, often involving the rearrangement of atoms.

Disaccharides like lactose have an exposed carbonyl group, making them reducing sugars, while others like sucrose don't have an exposed carbonyl and are non-reducing.

Polysaccharides, like starch, are not reducing sugars because their glucose units are linked together and don't expose a free aldehyde or ketone group for reduction reactions to occur.

Monosaccharides and disaccharides can be dissolved in water due to their polar properties. Water, being a polar molecule, readily interacts with their polar groups.

Polysaccharides are large molecules with high molecular weight, making them less soluble in water. Instead of fully dissolving, they form colloidal solutions, where they are dispersed but not fully dissolved.

The iodine test uses the property of polyiodide ions to form colored adsorption complexes with starch, dextrin, or glycogen due to the presence of glucose residues. This distinguishes these polysaccharides from monosaccharides and disaccharides.

The iodine test can distinguish between polysaccharides like starch, dextrin, and glycogen, which turn blue-black, violet, or reddish-brown, respectively, from monosaccharides and disaccharides, which remain colorless.

Molisch's test is a general test for the presence of carbohydrates. It uses a specific reagent to detect the presence of carbohydrates in a sample, regardless of their specific type.

Benedict's test is used specifically to detect reducing sugars. It relies on the reducing property of these sugars to react with the Benedict's reagent and produce a colored precipitate, indicating their presence.

Barfoed's test, another test for reducing sugars, differentiates between monosaccharides and disaccharides based on reaction speed. Monosaccharides react quickly, while disaccharides react more slowly, resulting in a visible difference.

In Benedict's test, a color change from blue to red indicates the presence of reducing sugars.

Barfoed's test differentiates between monosaccharides and disaccharides by their reaction speed. Monosaccharides react quickly, leading to a red precipitate, while disaccharides react more slowly.

Seliwanoff's test helps distinguish between aldoses and ketoses. A red color indicates the presence of a ketose.

Molisch's test identifies the presence of carbohydrates by using Molisch's reagent.

A reducing sugar is a sugar that can act as a reducing agent. It has a free anomeric carbon that can react, leading to a change in the Benedict's reagent.

A chemical test that uses Bial's reagent to differentiate between pentose and hexose monosaccharides. It detects the presence of pentoses, which react to produce a bluish or green product.

A chemical test that uses Seliwanoff's reagent (resorcinol and HCl) to distinguish between aldoses and ketoses. It detects the presence of ketoses, which react quickly to produce a cherry red product.

Glucose test strips are used to measure the amount of glucose (sugar) in a person's urine. They are helpful for monitoring glucose levels in individuals with diabetes.

Benedict's test is a chemical test that utilizes Benedict's reagent to detect the presence of reducing sugars. Reducing sugars react to form a colored precipitate, ranging from green to red.

Monosaccharide reducing sugars react quickly in tests like Barfoed's test, while disaccharide reducing sugars react much slower.

A chemical test that uses Barfoed's reagent to differentiate between monosaccharides and disaccharides. It detects the presence of monosaccharides, which react quickly to produce a red precipitate.