Carbohydrates

Question 1

Source of starch

Answer 1

Cassava (Manihot esculenta) / Potato (Solanum tuberosum

Question 2

Energy storage polysaccharide in plants

Answer 2

Starch

Question 3

T OR F

Starch is slightly soluble in water

Answer 3

True

Question 4

Isolation technique of starch

Answer 4

Selective dissolution (addition of H2O)

Question 5

Visible result in successful isolation of starch

Answer 5

appears as white powder/solid that settled at the bottom of the container.

Question 6

Polysaccharides can be classified into ____ or ____ depending on the monosaccharide unit that makes up a polysaccharide.

Answer 6

homoglycan or heteroglycan

Question 7

classification wherein polysaccharide present in the structure is the same all throughout

Answer 7

homoglycan

Question 8

classification wherein polysaccharides that are made up of two or more saccharide units

Answer 8

heteroglycan

Question 9

T OR F

Polysaccharide is made up of linear portions all throughout

Answer 9

FALSE

Made up of linear and branched portions

Question 10

T OR F

Starch is made up of A homoglycan mixture of 3 polysaccharides

Answer 10

FALSE

A homoglycan mixture of 2 polysaccharides:

Question 11

What are the homoglycan polysaccharides present in the starch

Answer 11

Amylose and Amylopectin

Question 12

linear homoglycan of glucose connected by α1,4 linkages

Answer 12

Amylose

linkages are flexible allowing the chain to coil (like a telephone cord)

Question 13

T OR F

I2 will be trapped in the branched structure of amylopectin

Answer 13

FALSE

I2 can be trapped in the coil of amylose to give purple color

Question 14

general test for the presence of starch

Answer 14

iodine

Question 15

branched homoglycan w/approx. 1 in 25 glucose linked in both α1-4 & α1-6 fashion

Answer 15

amylopectin

Question 16

linear part =

branched part =

Answer 16

linear part = α1-4

branched part = α1-6

Question 17

Glycogen source

Answer 17

Chicken liver (Gallus gallus domesticus)

Question 18

4 Isolation Technique of glycogen

Answer 18

Homogenization / Lysis
10% TCA (Trichloroacetic acid)
95% EtOH (Ethanol)
NaCl

Question 19

T OR F

Glycogen is homoglycan

Answer 19

TRUE

Question 20

Glycogen is made up of

Answer 20

glucose

Question 21

Glycogen consist of what linkage/s

Answer 21

a 1-4 linkage and a 1-6 linkage

Question 22

T OR F

Glycogen is branched but it is less branched than the amylopectin of starch

Answer 22

FALSE

Glycogen is more branched than amylopectin of starch

Question 23

Branch points of

amylopectin of starch:

Glycogen:

Answer 23

amylopectin of starch: every 1 in 25 units

Glycogen: every 1 in 10 units