Carbs

Question 1

What is the structural component of plant cell walls?

Answer 1

Cellulose

Question 2

What process links monosaccharides to form disaccharides?

Answer 2

Condensation

Question 2

What is the sweetest natural sugar found in fruits?

Answer 2

Fructose

Question 3

What is the storage form of glucose in animals?

Answer 3

Glycogen

Question 4

What type of polysaccharide is more resistant to digestion?

Answer 4

Amylose

Question 5

What type of fiber is easily fermented by intestinal bacteria?

Answer 5

Soluble fiber

Question 6

What enzyme hydrolyzes amylose in the mouth?

Answer 6

Salivary amylose

Question 7

What enzyme breaks down carbohydrates in the small intestine?

Answer 7

Pancreatic amylase

Question 8

Disaccharides broken down into?

Answer 8

Glucose
Fructose
Galactose

Question 9

Glucose + Glucose =

Answer 9

Maltose

Question 10

Glucose + Fructose =

Answer 10

Sucrose

Question 11

Glucose + Galactose =

Answer 11

Lactose

Question 12

This occur in all plants and animals and are essential to life.

Answer 12

Carbohydrates

Question 13

What are the types of carbohydrates based on structure?

Answer 13

Monosaccharides, oligosaccharides, and polysaccharides

Question 14

It contains single type of monosaccharides. Starch, Dextrin, Glycogen, Cellulose, and Insulin are _________

Answer 14

Homopolysaccharides

Question 15

This contains two or more type of monosaccharides

Answer 15

Heteropolysaccharides

Question 16

Functions of Carbohydrate

Answer 16

• Provide energy
• Maintain blood glucose
• Spare protein
• Prevents ketosis

Question 17

Goal for blood glucose is _____ mg/dl

Answer 17

70 - 100

Question 18

Deficiency of lactase, the enzyme that digest lactose

Answer 18

Lactose Intolerance

Question 19

This refers to the measured upward rise, peaks, and falls of blood glucose following consumption of high-carbohydrate food

Answer 19

Glycemic index

Question 20

This adjust GI by taking into account the amount of carbohydrate consumed in a typical serving of food

Answer 20

Glycemic Load

Question 21

This test is given by reducing sugars. The formation of RED PRECIPITATE confirms the presence of reducing sugars.

Answer 21

Fehling’s Test

Question 22

This test is used to determine the presence of carbohydrates or sugars in the substance.

Answer 22

Molisch’s Test

Question 23

This test is to detect the presence of complex carbohydrates. The yellow-orange iodine will turn blue-black as it reacts with starch and the iodine solution will show no reaction with simple carbohydrates or sugars.

Answer 23

Iodine Test

Question 24

This test is used to test for simple carbohydrates. It also allows us to detect the presence of sugars with a free aldehyde or ketone group.

Answer 24

Benedict’s Test

Question 25

This test is a qualitative laboratory test used to distinguish between an aldehyde and a ketone.

Answer 25

Tollen’s Test

Question 26

This test is used to detect the presence of monosaccharide (reducing) sugars in solution.

Answer 26

Barfoed’s Test

Question 27

Test that is a color reaction specific for ketoses.

Answer 27

Seliwanoff’s Test

Question 28

This is used to distinguish between pentoses and hexoses.

Answer 28

Bial’s Test

Question 29

A test where the ketoses and aldoses react with phenylhydrazine to produce a phenylhydrazone which further reacts with another two molecules of phenylhydrazine to yield osazone.

Answer 29

Osazone Test

Question 30

Flower-shaped crystals are produced by _________

Answer 30

maltose