Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

PPC D > pt 2 > Flashcards

pt 2 Flashcards

1
Q

simplest does not occur free in nature.

A

Dioses (hydroxyacetaldehyde)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

usually in the form of phosphate esters.

A

Trioses (glyceraldehyde and dihydroxyacetone)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

not found in the free state.

A

tetroses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

occur commonly in nature, usually as products of hydrolysis of hemicellulose, gums and mucilages.

A

pentoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

most important monosaccharides found in plants, first detectable sugars synthesized by plants and forms units from which most polysaccharides are constructed.

A

hexoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

found in sweet fruits, honey, and invert sugar.

A

D-Fructose (Levulose) D-Glucose (Dextrose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

important in the glucose metabolism of animals and in the photosynthesis processes of plants.

A

Heptoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Only disaccharide that occurs abundantly in free state in plants (fruit juices, sugar cane, sugar beet and sap of certain maples). It yield sugar – with epimolecular quantities of glucose and fructose.

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

seldom occur in free state. Produced in large quantities by hydrolysis of starch during the germination of barley and other grains.

A

Maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

milk sugar, hydrolyzed into glucose and galactose.

A

Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Sucrose Common Name, Source, Scientific Name, Uses

A

Sugar/Saccharum, Sugar Cane, Saccharum officinarum/Beta vulgaris

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Is usually obtained by the hydrolysis of starch Source: Grapes and other fruits

A

Dextrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Dextrose Source and Scientific Name and Family

A

Grapes and other Fruits, Vitis vinifera, Vitaceae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

crystalline dextrose monohydrate that has undergone less rigorous purification.

A

Dextrose excipient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

purified mixture of saccharides (not less than 93% dextrose) prepared by controlled enzymatic hydrolysis of starch.

A

Dextrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

product of incomplete hydrolysis of starch.
• Colorless or yellowish, thick syrup liquid that is nearly odorless and taste sweet.

A

Liquid Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Fruit Sugar
 Obtained by the inversion of aqueous solutions of sucrose and the
subsequent separation of fructose from glucose.

A

Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Milk Sugar
 Crystallized from whey
 Impure crystals are redissolved in water, decolorized with charcoal, and recrystallized.

A

Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

 Semi-synthetic sugar prepared by alkaline rearrangement of lactose.
 Yields lactose and galactose upon hydrolysis.

A

Lactulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

White, opaque liquid that is an emulsion of minute fat globules suspended in a solution of casein, albumin, lactose and inorganic salts.

A

Cow’s Milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Milk/Dairy products Formed when fat globules in milk unite.

A

Butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Liquid left after fat globules unite.

A

Butter milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Milk left after separation of cream.

A

Skimmed Milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Formed when skimmed milk is treated with renin.

A

Coagulum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Produced when coagulum is treated.

A

Cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Liquid separated from the coagulum.

A

Whey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Wood Sugar
A pentose obtained by boiling corn cobs, straw or similar materials with dilute acid to hydrolyze the xylan polymer.

28
Q

Classification of Polysaccharides

A

Complex Polysaccharides
Homoglycans
Gums and Mucilages
Algal Gelling Agents

29
Q

Usually hydrolyzed to a component Hexose and are therefore called Hexosans,

A

Complex Polysaccharides

30
Q

yields glucose (glycosan/glucan)

31
Q

yields fructose (fructosan/fructan)

32
Q

forms the primary cell wall in plants

33
Q

high molecular weight polysaccharides but are considerably more soluble and more easily hydrolyzed.

A

Hemicellulose

34
Q

Natural plant hydrocolloids that may be classified as anionic or nonionic polysaccharides or salts of polysaccharides.

A

Gums and Mucilages

35
Q

Dispersion of gum in water.

36
Q

General term for group of polysaccharides present in the primary cell wall of all seed-bearing plants acts as an intercellular cementing material together with cellulose and hemicellulose.

37
Q

Elevation of plants, maritime climate

38
Q

Amount and intensity of light

A

Day-Length and Radiation Characteristics

39
Q

Humidity, Water-holding properties of soil

40
Q

Major factors controlling the development and metabolism of plants

A

Temperature

41
Q

Most abundant organic molecules in nature.

 First product formed in photosynthesis.

A

CARBOHYDRATES

42
Q

Emperical formula for simpler carbohydrates

43
Q

Functions of Carbohydrates

A

Storage form of energy in the body.
 Serves as structural component of many organisms.
 Ingredient in food and beverage industries.
 Excipients in pharmaceutical formulations.
 Pharmacologic effect.

44
Q

Number of aldohexose, ketohexose, isomers, and free state

A

16 possible aldohexose, 8 ketohexoses
48 isomers (alpha and beta forms)
2 occur in the free state:

45
Q

Monosaccharide with 3 carbon atoms

A

Trioses (Glyceraldehyde)

46
Q

Monosaccharide with 4 carbon atoms

A

Tetroses (Erythrose)

47
Q

Monosaccharide with 5 carbon atoms

A

Pentoses (Ribose)

48
Q

Monosaccharide with 6 carbon atoms

A

Hexoses (Glucose)

49
Q

Monosaccharide with 7 carbon atoms

A

Heptoses (Sedoheptulose)

50
Q

Monosaccharide with 8 carbon atoms

A

Nonoses (Neuraminic Acid)

51
Q

sugar beets sliced into small, limp silvers

52
Q

it rises on top of sugar cane and removed

53
Q

Sugar Cane is filtered and decolorized with ____

A

Sulfur dioxide

54
Q

Sugar cane is crushed between ___

A

Iron rollers

55
Q

Sugar cane is neutralized by boiling it with ___

56
Q

Uses of Dextrose

A

Nutrient
Dextrose injection
Alcohol and Dextrose injection
Dextrose and NaCl injection

57
Q

Uses of fructose

A

Food for Diabetic Patient
Contained in infant feeding formula
Ingredient of fructose injection and sodium chloride injectiob

58
Q

Uses of lactose

A

Tablet diluent
Nutrient in infant’s food
Establishes intestinal microflora

59
Q

Use of Lactulose

60
Q

Algal Gelling Agents

A

Agar
Alginic Acid

61
Q

Chemically defined as substances belonging to the carbohydrates group that is ketonic or aldehydic substitution product of a polyhydroxy alcohol.

A

Monosaccharide

62
Q

compounds that cannot be hydrolyzed to simple sugars.

A

Saccharides (Sugar)

63
Q

Examples of Saccharides

A

Monosaccharides
Disaccharides
Trisaccharides
Tetrasaccharides
Oligosaccharides

64
Q

Examples of Polysaccharides

A

Inulin
Starch
Cellulose

65
Q

These sugars contain from 3 to 9 carbon atoms, but those with 5 and 6 carbon atoms ( Pentoses C5H10O5, Hexoses C6H12O6)

A

Monosaccharides

66
Q

Examples of Disaccharides

A

Sucrose
Maltose
Lactose

PPC D (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions