Ergastic Cell Contents and Medicinal Plants Lecture 11 Quiz
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Questions and Answers

Glycosides can be hydrolyzed by bases instead of acids.

False

Primary metabolites are also known as food reserves.

False

Most glycosides are not bitter in taste.

False

Glycosides can reduce Fehling's solution without hydrolysis.

<p>False</p> Signup and view all the answers

Glycosides are classified into two groups based on the number of sugar molecules.

<p>False</p> Signup and view all the answers

Most glycosides are colorless, solid, and volatile compounds

<p>False</p> Signup and view all the answers

Glycosides consist of a sugar portion linked to a non-sugar part in a random manner

<p>False</p> Signup and view all the answers

The enzyme emulsin hydrolyses most naturally occurring glycosides

<p>True</p> Signup and view all the answers

Glycosides can be hydrolyzed by acids but not by enzymes

<p>False</p> Signup and view all the answers

Glycosides are classified into different groups based on the nature of the glycosides

<p>True</p> Signup and view all the answers

Aglycone is the sugar portion of a glycoside.

<p>False</p> Signup and view all the answers

Glycosides are generally non-volatile compounds.

<p>True</p> Signup and view all the answers

The enzyme emulsin hydrolyzes most naturally occurring glycosides.

<p>True</p> Signup and view all the answers

Glycosides are classified into three groups based on the number of sugar molecules.

<p>True</p> Signup and view all the answers

Most glycosides are bitter in taste.

<p>True</p> Signup and view all the answers

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