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1
Q

Sugar units in oligosaccharides

A

3-10

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2
Q

5 oliggosaccharides

A

Maltotriose, dextrins, gentianose, raffinose, stachyose

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3
Q

Products of partial hydrolysis (amylas, glucosidase)

A

Limitng dextrin

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4
Q

Browning of bread

A

Limiting dextrin

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5
Q

Inhibit post-prandial increase in glucose levels

A

Alpha- glucosidase inhibitors

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6
Q

Product is dextrin instead of glucose

A

Acarbose, miglitol

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7
Q

Adverse effects of a-glucosidase inhib

A

Flatulence, HEPATOXICITY

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8
Q

2glucose + fructose

A

Gentianose

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9
Q

Glucose+galactose+fructose

A

Raffinose

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10
Q

Glucose+2galactose+fructose

A

Stachyose

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11
Q

Aldehyde + mild oxidizing agent (fehling’s/nesslers) plus nessler’s rgt

A

First group will be COOH, -onic acid, K2HgI4

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12
Q

Aldehyde + enzymes/oxidases

A

Terminal group will be COOH, -uronic acid

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13
Q

Aldehyde+ strong oxidizing agent

A

-aric acid, first and last grp COOH

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14
Q

Scientific name of cherry

A

Prunus cerasus, Rosaceae

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15
Q

Contains pectin, main cause of incompatibilities especially when added to preparations containing alcohol

A

Cherry juice

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16
Q

Remedy for incompatibilities of pectin

A

0.1% benzioc acid and leave for 1 week

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17
Q

Constituent of cherry juice

A

Malic acid

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18
Q

Used to mask the taste of SOUR drugs

A

Cherry juice

19
Q

Aliphatic organic acids with not more that 6 carbon and 2 or 3 carboxyl groups

A

Plant acids

20
Q

Developed to neutralize excess basic ions in controlling enzyme activity in the protoplasm

A

Plant acids

21
Q

Isolated from lemon juice by Scheele in 1784

& scientific name

A

Citric acid ; citrus limin , rutaceae

22
Q

Acidulate in effervescent preparations; buffer system

As raphides

A

Citric acid

23
Q

Acidulant in infant feeding formula

A

Lactic acid

24
Q

By product of wine industry

A

Tartaric acid

25
Q

Substitute for citric acid in buffers, grapes, pineapple, tomato

A

Tartaric acid

26
Q

Scientific names of

  1. Grapes
  2. Tomatoes
  3. Pineapples
A
  1. Vitis vinifera
  2. Solanum lycopersicum
  3. Ananas comosus
27
Q

Found in ants, volatile poison

A

Formic acid

28
Q

Precursor of fatty acids/lipids; vinegar

A

Acetic acid

29
Q

Very insoluble, as calcium salts

A

Oxalic acid

30
Q

Acid in balimbing & kamias (scientific names)

A

Oxalic acid; Averrhoa carambola, A. bilimbi

31
Q

Present in onions; makes it resistant to attacks of a certain fungus

A

Protocatechuic acid

32
Q

Unripe fruits; free acids in apples and pears

Scientific names of apples and pears

A

Malic acid

Malus domestica
Pyrus calleryana

33
Q

Dehydrated form of citric acid

A

Aconitic acid

34
Q

Precursor from aromatic compounds

A

Shikimic acid

35
Q

Vit c; water sol

A

Ascorbic acid

36
Q

Product of fermentation

A

Alcohl ethanol

37
Q

Percent of ethanol by volume at 15.56*C

38
Q

Undergo the process of distillation to concentrate the alcohol content to 40-55%

Brandy-
Whiskey
Rum

A
  • wine
  • malted grain
  • Molasses
39
Q

2 Oxidative metab

A

Cherry juice and plant acids

40
Q

Products if reductive metab

A

Sorbitol and mannitol

41
Q

Cns depressant

A

Alcohol; diluted at 48.4-49.5% ethanol at 15.56*C

42
Q

From manna & osmotic diuretic and osmotic laxative

Scientific name of manna

A

Mannitol & Franxinus ornus, Oleaceae

43
Q

From the berries of mountain ash (scientific name)

Taste half as sweet as sucrose

Not absorbed in oral ingestion; used in the manufacture of toothpastes and chewing gums

A

Sorbitol; Sorbus aucuparia, Rosaceae

PCOG CARBS 3 (4 decks)

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