Podcast
Questions and Answers
What is the characteristic feature of a pyranose?
What is the characteristic feature of a pyranose?
- It is a six-membered ring monosaccharide (correct)
- It is a five-membered ring monosaccharide
- It is a type of triose
- It is a type of heptose
What determines the degree of sweetness of various sugars?
What determines the degree of sweetness of various sugars?
- The number and arrangement of hydroxyl groups in their molecular structure (correct)
- The number and arrangement of methyl groups in their molecular structure
- The number of carbon atoms in the sugar molecule
- The type of ring structure formed by the sugar molecule
What is the name of the simplest sugar?
What is the name of the simplest sugar?
- Fructose
- Glyceraldehyde (correct)
- Glucose
- Galactose
What is the term for a five-membered ring monosaccharide?
What is the term for a five-membered ring monosaccharide?
What is the most abundant naturally-occurring carbohydrate?
What is the most abundant naturally-occurring carbohydrate?
What is the configuration assumed by pyranose sugars due to the tetrahedral nature of carbon bonds?
What is the configuration assumed by pyranose sugars due to the tetrahedral nature of carbon bonds?
What is the result of the reaction between the C1 aldehyde and C5 -OH in glucose?
What is the result of the reaction between the C1 aldehyde and C5 -OH in glucose?
What is the type of ring formed in fructose when the C2 keto group reacts with the OH on C5?
What is the type of ring formed in fructose when the C2 keto group reacts with the OH on C5?
What is the term for the two stereoisomers formed during cyclization of glucose?
What is the term for the two stereoisomers formed during cyclization of glucose?
What is the characteristic of aldehyde sugars that makes them readily oxidized?
What is the characteristic of aldehyde sugars that makes them readily oxidized?
What is the purpose of sugar alcohols in food processing?
What is the purpose of sugar alcohols in food processing?
What is the result of the reduction of sugars?
What is the result of the reduction of sugars?
What percentage of sucrose is equivalent to the sweetness of galactose?
What percentage of sucrose is equivalent to the sweetness of galactose?
What is the classification of oligosaccharides based on the number of monosaccharide units?
What is the classification of oligosaccharides based on the number of monosaccharide units?
What are the components of raffinose?
What are the components of raffinose?
What is the composition of stachyose?
What is the composition of stachyose?
What is the term for oligosaccharides that are not digestible by humans?
What is the term for oligosaccharides that are not digestible by humans?
What is verbascose composed of?
What is verbascose composed of?
Which disaccharide is derived from sweet potatoes?
Which disaccharide is derived from sweet potatoes?
What is the relative sweetness of fructose compared to sucrose?
What is the relative sweetness of fructose compared to sucrose?
Which of the following is NOT a natural source of sucrose?
Which of the following is NOT a natural source of sucrose?
What is the bond type between the monosaccharide constituents in cellobiose?
What is the bond type between the monosaccharide constituents in cellobiose?
What is the relative sweetness of lactose compared to sucrose?
What is the relative sweetness of lactose compared to sucrose?
What is the primary function of starch in plants?
What is the primary function of starch in plants?
Which of the following polysaccharides is classified based on its monosaccharide unit as galactose?
Which of the following polysaccharides is classified based on its monosaccharide unit as galactose?
What is the term for a polysaccharide chain with a straight chain of monosaccharides?
What is the term for a polysaccharide chain with a straight chain of monosaccharides?
What is the primary source of starch in our diet?
What is the primary source of starch in our diet?
What determines the functionality of polysaccharides?
What determines the functionality of polysaccharides?
What type of polysaccharide is glycogen?
What type of polysaccharide is glycogen?