Multiple choice

Match the food constituents in List - A with their nature given in List - B.

List - A
List - B
P. Maltose 1. Chelate
Q. Ascorbic acid 2. Amino acid
R. Chlorophyll 3. Reducing sugar
S. Sucrose 4. Antioxidant
5. Non reducing sugar

  1. P - 5, Q - 4, R - 1, S - 3

  2. P - 5, Q - 2, R - 4, S - 3

  3. P - 3, Q - 4, R - 1, S - 5

  4. P - 3, Q - 4, R - 2, S - 5

  5. P - 3, Q - 2, R - 1, S - 4
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Sugar is classified as a reducing sugar only if it has an open-chain form with an aldehyde group or a free hemiacetal group. Reducing monosaccharides include glucose, glyceraldehyde and galactose. Many disaccharides, like lactose and maltose, also have a reducing form, as one of the two units may have an open-chain form with an aldehyde group. However, sucrose is a disaccharide in which the anomeric carbons of the two units are linked together, are non-reducing disaccharides, since neither of the rings is capable of opening. Ascorbic acid is a very good antioxidant agent. Chlorophyll is present in all green plants and algae and is responsible for the photosynthesis. It is a chlorin pigment, which is structurally similar to and produced through the same metabolic pathway as other porphyrin pigments, such as heme. At the centre of the chlorine ring is a magnesium ion.

Keep practicing — related questions