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Questions and Answers
Glycosides can be hydrolyzed by bases instead of acids.
Glycosides can be hydrolyzed by bases instead of acids.
False (B)
Primary metabolites are also known as food reserves.
Primary metabolites are also known as food reserves.
False (B)
Most glycosides are not bitter in taste.
Most glycosides are not bitter in taste.
False (B)
Glycosides can reduce Fehling's solution without hydrolysis.
Glycosides can reduce Fehling's solution without hydrolysis.
Glycosides are classified into two groups based on the number of sugar molecules.
Glycosides are classified into two groups based on the number of sugar molecules.
Most glycosides are colorless, solid, and volatile compounds
Most glycosides are colorless, solid, and volatile compounds
Glycosides consist of a sugar portion linked to a non-sugar part in a random manner
Glycosides consist of a sugar portion linked to a non-sugar part in a random manner
The enzyme emulsin hydrolyses most naturally occurring glycosides
The enzyme emulsin hydrolyses most naturally occurring glycosides
Glycosides can be hydrolyzed by acids but not by enzymes
Glycosides can be hydrolyzed by acids but not by enzymes
Glycosides are classified into different groups based on the nature of the glycosides
Glycosides are classified into different groups based on the nature of the glycosides
Aglycone is the sugar portion of a glycoside.
Aglycone is the sugar portion of a glycoside.
Glycosides are generally non-volatile compounds.
Glycosides are generally non-volatile compounds.
The enzyme emulsin hydrolyzes most naturally occurring glycosides.
The enzyme emulsin hydrolyzes most naturally occurring glycosides.
Glycosides are classified into three groups based on the number of sugar molecules.
Glycosides are classified into three groups based on the number of sugar molecules.
Most glycosides are bitter in taste.
Most glycosides are bitter in taste.
