15 Questions
Most glycosides are bitter in taste.
True
Glycosides can be hydrolyzed by acids but not enzymes.
False
Glycosides consist of a sugar portion linked to a non-sugar part in a particular way.
True
Glycosides are classified into different groups based on the number of sugar molecules and the linkage between the sugar and aglycone.
True
Glycosides reduce Fehling’s solution even before hydrolysis.
False
Most glycosides are volatile in nature.
False
Glycosides can be hydrolyzed by the enzyme emulsin.
True
Glycosides are always crystalline in nature.
False
Monoglycosides have only one sugar molecule.
True
Primary glycosides are classified based on the nature of the glycosides.
True
Aglycone is the non-sugar part of a glycoside?
True
Glycosides can be hydrolyzed by both acids and enzymes?
True
Most glycosides are volatile in nature?
False
Glycosides are always crystalline in nature?
False
Tertiary glycosides have three sugar molecules?
True
Test your knowledge on the ergastic cell contents of medicinal plants in Lecture 11. Learn about primary metabolites, secondary metabolites, food reserves, metabolism by-products, and various compounds such as carbohydrates, alkaloids, proteins, volatile oils, lipids, tannins, and glycosides.
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