15 Questions
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.
False
Glycosides are classified into two groups based on the number of sugar molecules.
False
Most glycosides are colorless, solid, and volatile compounds
False
Glycosides consist of a sugar portion linked to a non-sugar part in a random manner
False
The enzyme emulsin hydrolyses most naturally occurring glycosides
True
Glycosides can be hydrolyzed by acids but not by enzymes
False
Glycosides are classified into different groups based on the nature of the glycosides
True
Aglycone is the sugar portion of a glycoside.
False
Glycosides are generally non-volatile compounds.
True
The enzyme emulsin hydrolyzes most naturally occurring glycosides.
True
Glycosides are classified into three groups based on the number of sugar molecules.
True
Most glycosides are bitter in taste.
True
Test your knowledge about the ergastic cell contents of medicinal plants with a focus on primary and secondary metabolites such as food reserves, carbohydrates, alkaloids, volatile oils, and more. Explore the concept of glycosides and their organic compounds of plant origin.
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