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Food Science > Carbs > Flashcards

Carbs Flashcards

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1
Q

What type of sugar contains a free carbonyl group on an anomeric carbon?

A

Reducing sugar

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2
Q

What is in equilibrium with an open aldehyde?

A

Hemiacetal group

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3
Q

What is a non reducing sugar?

A

A mono and disaccharide that lacks a hemiacetal.

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4
Q

What is another definition for a non-reducing sugar in terms of polysaccharides?

A

When a polysaccharides ratio of hemiacetals to acetal linkages is very low

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5
Q

What is a special ketone sugar?

A

Fructose

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6
Q

What disaccharides are reducing sugars?

A

Maltose and lactose

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7
Q

What disaccharides are non-reducing sugars?

A

Sucrose

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8
Q

What are three ways that we can test reducing sugar?

A

Benedict test, Fehling’s test and Tollens’ test

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9
Q

Which which solution has a longer shelflife than Fehling’s solution?

A

Benedict solution

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10
Q

What is a plant polysaccharide for storage form of energy?

A

Starch

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11
Q

Which cereal grains are carbohydrates?

A

Wheat, corn and rice

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12
Q

True or false. Vegetables, roots and tubers are common carbohydrates in the human diet.

A

True

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13
Q

What legumes are the most common carbohydrates in the human diet?

A

Soybeans or garbanzo beans

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14
Q

What fruit is a good source of carbohydrates?

A

Bananas

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15
Q

What makes approximately 1/4 of starch?

A

Amylose

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16
Q

What is a long linear chain of d- glucose connected by alpha 1, 4 glycosidic linkages?

A

Amylose

17
Q

What makes up approximately 3/4 of a starch granule?

A

Amylopectin

18
Q

True or false. Amylopectin is highly branched and consist of alpha 1,4 and1,6 linkages

A

True

19
Q

How can you test the presence of starch?

A

Iodine test

20
Q

What is the principle of the iodine test?

A

Triiodine interacts with alpha amylose helix and forms a large complex. This complex absorbs light and reflects the blue light only.

21
Q

Which nutrient is poisonous in high doses?

A

Iodine

22
Q

Which component of starch is responsible for gel formation?

A

Amylose

23
Q

Which component of starch is responsible for the viscosity?

A

Amylopectin

24
Q

What color complex forms when Amylose reacts with iodine?

A

Blue/ black

25
Q

What color complex forms when amylopectin reacts with iodine?

A

Red/brown

Food Science (14 decks)

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