Biology · Chemistry

Carbohydrates and Biomolecules

1,073 Questions

Carbohydrates and biomolecules questions test your understanding of sugars, monosaccharides, and metabolic substrates. The topic covers food transportation in plants and the biochemical properties of sweeteners. Practicing these questions builds a strong foundation for exam preparation.

Disaccharides and monosaccharidesArtificial sweetenersGlycogen storagePlant food transportGlycoprotein hormones

Carbohydrates and Biomolecules Questions

Multiple choice

Glycosaminoglycan hyaluronic acid contains:

  1. glucuronic acid and N- acetylglucosamine

  2. amylose and amylopectin

  3. α1-4 linked glucose

  4. n-acetyl-D-glucosamine

  5. glucose in β1-4 glycosidic linkages
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Glycosaminoglycan hyaluronic acid contains glucoronic acid and N-acetylglucosamine.

Multiple choice

Why glucose molecules are not stored in monomeric form?

  1. Glucose changes the pH of cytoplasmic fluid.

  2. Glucose cannot be dissolved in cytoplasmic fluid.

  3. Glucose molecule increases the osmolarity of the cell.

  4. Glucose molecule decreases the osmolarity of the cell.

  5. Glucose molecules degrade rapidly.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Glucose molecules dissolve in the cytoplasmic fluid, and thereby the osmolarity of the cytoplasmic fluid increases prohibitively.

Multiple choice

Which of the following is a mannose - binding lectin?

Lectins are carbohydrate-binding proteins that are highly specific for sugar moieties, particularly, the high specificity of plant lectins for foreign glycoconjugates. Lectins serve a wide variety of cell-cell recognition, signalling and adhesion processes and intracellular  targeting of newly syntheisized proteins. Most lectins do not possess enzymatic activity and are not produced naturally by the immune system. They may bind to a soluble carbohydrate or to a carbohydrate moiety that is a part of aglycoproteinor glycolipid. They typically agglutinate certain animal cells and/or precipitate glycoconjugates.

  1. Peanut agglutinin

  2. Wheat germ agglutinin

  3. Concanavalin A

  4. Jacalin

  5. Elderberry lectin
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

It is the first lectin to be purified on a large scale, recognizes hydrolytic enzymes containing mannose-6-phosphate, and targets these proteins for delivery to the lysosome. 

Multiple choice

With reference to diabetes, which among the following means levulose?

  1. Fructose

  2. Common sugar

  3. Galactose

  4. None of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Fructose is one of the sweetest of all sugars and is combined with glucose to make sucrose, galactose or common table sugar. An older common name for fructose is levulose, after its levorotatory property of rotating plane polarized light to the left (in contrast to glucose which is dextrorotatory).

Multiple choice

Match the following carbohydrates with their use in the food processing:

 
P. High amylose starch 1. White sauces in cook freeze operations
Q. Pectin 2. Edible film for wrapping candies
R. Starch phosphates 3. As humectant in confectionary
S. Glucose 4. Setting agent in jams and jellies

  1. P – 1, Q – 2, R – 4, S – 3

  2. P – 2, Q – 4, R – 1, S – 3

  3. P – 3, Q – 1, R – 2, S – 4

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

High amylose starch (P-1) for sauces, Pectin (Q-4) for jams, Starch phosphates (R-2) for films, Glucose (S-3) as humectant.

Multiple choice

Aerated sugar (sugar in the air) is...

  1. Carcinogenic

  2. Flamable

  3. Isotopic

  4. Buoyant
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Finely powdered sugar suspended in air creates a dust explosion hazard, making it highly flammable. This is a known risk in industrial food processing.

Multiple choice botany photosynthesis types of chlorophyll pigments photosynthetic pigments

Reserve food material in plants is in form is _______.

  1. Cellulose

  2. Starch

  3. Pectin

  4. Sucrose
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Plants is the kingdom of organisms that possess chlorophyll. They synthesis their food by the process called photosynthesis. Starch is synthesized during the process of photosynthesis and stored as reserved food material.

Multiple choice

C6H12O6 stands for what?

  1. glucose

  2. fructose

  3. air

  4. water
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

C6H12O6 is the chemical formula for glucose, a simple sugar produced by plants during photosynthesis.

Multiple choice

What is a plant's food?

  1. fructose

  2. glucose

  3. sugar

  4. Nutrasweet
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Plants produce glucose, which is a type of sugar, to serve as their primary energy source.

Multiple choice factors affecting respiration living organisms and energy production life processes in living organisms- part 1 respiration biology

The raw materials needed for respiration are

  1. Glucose and $O _2$.
  2. Glucose and $CO _2$.

  3. Glucose and carbon.

  4. Glucose and sucrose.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Respiration is a process in which glucose is oxidised to release carbon dioxide, water and energy in the presence or absence of oxygen by a multistep reaction.

So, the correct answer is 'Glucose and O$ _2$'.

Multiple choice evs food components simple test for nutrients test for nutrients protein and its function energy from different food components nutrients and foodstuffs

Which carbohydrate gives red colour when iodine solution is added to it?

  1. Starch

  2. Glycogen

  3. Dextrin

  4. Insulin
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Iodine test is used to distinguish between the presence of starch and glycogen and other saccharides.
When starch solution is treated with iodine, it gives a blue color. The blue color develops because of the trapping of iodine in the helical coils of amylose. When this test solution is heated, the color disappears due to disruption of the helical coils of amylose and the color reappears upon cooling, due to the reformation of helical coils. Glycogen however gives red color with iodine.
Therefore, the correct answer is option B.

Multiple choice evs food components simple test for nutrients test for nutrients protein and its function energy from different food components nutrients and foodstuffs

Choose the correct answer from the alternatives given.
If an animal needed to store energy for long-term use, but not be encumbered with the weight of extra.tissue, which is the best molecule for storage?

  1. Fructose and glucose in the form of honey

  2. High-calorie fat molecules

  3. Complex cellulose molecules

  4. Glycogen with extensive side branches of glucose
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

If an animal needed to store energy for long-term use, but not be encumbered with the weight of extra tissue, then high-calorie fat molecules are the best molecules for storage. So, the correct answer is "high-calorie fat molecules".

Multiple choice chemistry chemical reactions of organic compounds uses of alcohols commercially important alcohols - ethanol some commercially important alcohols commercially important alcohols - methanol methanol

Glucose or fructose is converted into $C _2H _5OH$ in the presence of: 

  1. invertase

  2. diastase

  3. maltase

  4. zymase
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Alcoholic fermentation converts one mole of sucrose into two moles of ethyl alchohol, also known as ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. The overall chemical reaction for fermentation of alcohol is as follow:

 $C _6H _{12}O _6+ Zymase\rightarrow 2 C _2H _5OH + 22CO _2$