Multiple choice

Match the food constituents in List - A with their nature given in List - B and select the correct answer using the codes given below.

 
List - A
List - B
P. Lactose 1. essential amino acid
Q. Histidine 2. antioxidant
R. Glutamic acid 3. non-reducing sugar
S. Sucrose 4. reducing sugar
5. non-essential amino acid

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

  2. P - 4, Q - 1, R - 2, S - 3

  3. P - 2, Q - 1, R - 5, S - 3

  4. P - 3, Q - 1, R - 2, S - 4

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

This is the correct option as this is the correct matching. A 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 and are non-reducing disaccharides since neither of the rings is capable of opening. Histidine is an α-amino acid with an imidazole functional group. It is an essential amino acid. Glutamic acid is one of the 20-22 proteinogenic amino acids. It is a non-essential amino acid.

Keep practicing — related questions