pt 2

Question 1

simplest does not occur free in nature.

Answer 1

Dioses (hydroxyacetaldehyde)

Question 2

usually in the form of phosphate esters.

Answer 2

Trioses (glyceraldehyde and dihydroxyacetone)

Question 3

not found in the free state.

Answer 3

tetroses

Question 4

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

Answer 4

pentoses

Question 5

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

Answer 5

hexoses

Question 6

found in sweet fruits, honey, and invert sugar.

Answer 6

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

Question 7

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

Answer 7

Heptoses

Question 8

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.

Answer 8

Sucrose

Question 9

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

Answer 9

Maltose

Question 10

milk sugar, hydrolyzed into glucose and galactose.

Answer 10

Lactose

Question 11

Sucrose Common Name, Source, Scientific Name, Uses

Answer 11

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

Question 12

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

Answer 12

Dextrose

Question 13

Dextrose Source and Scientific Name and Family

Answer 13

Grapes and other Fruits, Vitis vinifera, Vitaceae

Question 14

crystalline dextrose monohydrate that has undergone less rigorous purification.

Answer 14

Dextrose excipient

Question 15

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

Answer 15

Dextrates

Question 16

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

Answer 16

Liquid Glucose

Question 17

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

Answer 17

Fructose

Question 18

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

Answer 18

Lactose

Question 19

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

Answer 19

Lactulose

Question 20

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

Answer 20

Cow’s Milk

Question 21

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

Answer 21

Butter

Question 22

Liquid left after fat globules unite.

Answer 22

Butter milk

Question 23

Milk left after separation of cream.

Answer 23

Skimmed Milk

Question 24

Formed when skimmed milk is treated with renin.

Answer 24

Coagulum

Question 25

Produced when coagulum is treated.

Answer 25

Cheese

Question 26

Liquid separated from the coagulum.

Answer 26

Whey

Question 27

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

Answer 27

Xylose

Question 28

Classification of Polysaccharides

Answer 28

Complex Polysaccharides Homoglycans Gums and Mucilages Algal Gelling Agents

Question 29

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

Answer 29

Complex Polysaccharides

Question 30

yields glucose (glycosan/glucan)

Answer 30

Starch

Question 31

yields fructose (fructosan/fructan)

Answer 31

Inulin

Question 32

forms the primary cell wall in plants

Answer 32

Cellulose

Question 33

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

Answer 33

Hemicellulose

Question 34

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

Answer 34

Gums and Mucilages

Question 35

Dispersion of gum in water.

Answer 35

Mucilage

Question 36

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.

Answer 36

Pectin

Question 37

Elevation of plants, maritime climate

Answer 37

Altitude

Question 38

Amount and intensity of light

Answer 38

Day-Length and Radiation Characteristics

Question 39

Humidity, Water-holding properties of soil

Answer 39

Rainfall

Question 40

Major factors controlling the development and metabolism of plants

Answer 40

Temperature

Question 41

Most abundant organic molecules in nature.  First product formed in photosynthesis.

Answer 41

CARBOHYDRATES

Question 42

Emperical formula for simpler carbohydrates

Answer 42

(CH2O)N

Question 43

Functions of Carbohydrates

Answer 43

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.

Question 44

Number of aldohexose, ketohexose, isomers, and free state

Answer 44

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

Question 45

Monosaccharide with 3 carbon atoms

Answer 45

Trioses (Glyceraldehyde)

Question 46

Monosaccharide with 4 carbon atoms

Answer 46

Tetroses (Erythrose)

Question 47

Monosaccharide with 5 carbon atoms

Answer 47

Pentoses (Ribose)

Question 48

Monosaccharide with 6 carbon atoms

Answer 48

Hexoses (Glucose)

Question 49

Monosaccharide with 7 carbon atoms

Answer 49

Heptoses (Sedoheptulose)

Question 50

Monosaccharide with 8 carbon atoms

Answer 50

Nonoses (Neuraminic Acid)

Question 51

sugar beets sliced into small, limp silvers

Answer 51

COSETTES

Question 52

it rises on top of sugar cane and removed

Answer 52

ALBUMIN

Question 53

Sugar Cane is filtered and decolorized with ____

Answer 53

Sulfur dioxide

Question 54

Sugar cane is crushed between ___

Answer 54

Iron rollers

Question 55

Sugar cane is neutralized by boiling it with ___

Answer 55

Lime

Question 56

Uses of Dextrose

Answer 56

Nutrient Dextrose injection Alcohol and Dextrose injection Dextrose and NaCl injection

Question 57

Uses of fructose

Answer 57

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

Question 58

Uses of lactose

Answer 58

Tablet diluent Nutrient in infant’s food Establishes intestinal microflora

Question 59

Use of Lactulose

Answer 59

Laxative

Question 60

Algal Gelling Agents

Answer 60

Agar Alginic Acid

Question 61

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

Answer 61

Monosaccharide

Question 62

compounds that cannot be hydrolyzed to simple sugars.

Answer 62

Saccharides (Sugar)

Question 63

Examples of Saccharides

Answer 63

Monosaccharides Disaccharides Trisaccharides Tetrasaccharides Oligosaccharides

Question 64

Examples of Polysaccharides

Answer 64

Inulin Starch Cellulose

Question 65

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

Answer 65

Monosaccharides

Question 66

Examples of Disaccharides

Answer 66

Sucrose Maltose Lactose