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 geography australia - location, political divisions and physical features australia australia australia - geographical features

White sugar, brown sugar, castor sugar, syrup and treacle are different types of ___________.

  1. raw sugar

  2. refined sugar

  3. sugarcane

  4. Both a and b
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Refined sugar,

Refined sugar comes from sugar cane or sugar beets, which are processed to extract the sugar. It is typically found as sucrose, which is the combination of glucose and fructose. We use white and brown sugars to sweeten cakes and cookies, coffee, cereal and even fruit.

Multiple choice chemistry biochemistry enzymes and hormones hormones coordination in human beings- chemical control

The enzyme that is not associated in the preparation of $C _{2}H _{5}OH$ from starch is:

  1. maltase

  2. diastase

  3. invertase

  4. zymase
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Starch is hydrolyzed to Maltose by an enzyme called diastase
Maltase converts Maltose to Glucose
Zymase converts Glucose to ethanol.
So the enzyme that is not associated in the preparation of ${C} _{2}{H} _{5}OH$ from starch is invertase
Multiple choice zoology structure of chromosome, cell cycle and cell division structure of dna nucleic acid heredity and inheritance

Sugar found in DNA is

  1. Dextrose

  2. Levulose

  3. Glucose

  4. Deoxyribose
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
DNA has deoxyribose sugar while RNA has ribose sugar. The deoxyribose sugar has hydrogen at second carbon while the ribose sugar has the hydroxyl group at the second carbon of the hexose ring. Ribose sugar is a monosaccharide which has five carbon atom. C$ _5$H$ _{10}$O$ _5$ is the chemical formula of ribose and it is a pentose sugar. 
So, the correct answer is option D.
Multiple choice botany the world of microbes bacteria - introduction, shape and structure bacteria: types and structure bacteria; benefits and harmful effects non cellular organism : virus world of virus

The bacterial cell wall is made up of 

  1. Cellulose

  2. Hemicellulose

  3. Cellulose and hemicellulose

  4. Peptidoglycan

  5. Glycogen
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Peptidoglycans (or mucopeptide or glycopeptide or murein) are the structural elements of almost all bacterial cell walls. They constitute as much as 95% of the cell wall in some Gram positive bacteria to as little as 5 to 10% in Gram negative bacteria. Peptidoglycans are made up of a polysaccharide backbone consisting of alternating muramic acid and glucose amine residues in equal amounts.

Multiple choice botany option b: biotechnology and bioinformatics gram staining microbiology: organisms in industry cell wall and cell membrane

Bacterial cell wall is composed of peptidoglycan, a complex of oligosaccharides and proteins.        The oligosaccharide component consist of _________

  1. Linear chain of alternating NAG and NAM linked by ${\alpha}$ (1 -4) linkage
  2. Linear chains of alternating NAG and NAM linked by ${\beta}$ (1-4) linkage.
  3. Linear chain of glucose linked by $4{\beta}$ (1-4) linkage.
  4. Linear chain of glucose linked by ${\alpha}$ (1-4) linkage
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

The oligosaccharide component of bacterial cell wall consists of linear chains of alternating NAG and NAM linked by ${\beta}$ (1-4)linkage.

Multiple choice botany option b: biotechnology and bioinformatics gram staining microbiology: organisms in industry cell wall and cell membrane

Glycocalyx is

  1. Glycoproteins and glycolipids

  2. Oligosaccharide part of glycolipids and glycoproteins

  3. Lipid and protein parts of glycolipids and glycoproteins

  4. Mucopolysaccharides attached to cell wall.
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
  • Glycocalyx or pericellular matrix is a carbohydrate-enriched coating of glycoprotein and a glycolipid that covers the cell membranes of few bacteria, epithelial cells and other cells. 
  • It is mainly used in the recognition of the cell (distinguish between healthy and diseased cells) and also regulates the endothelial vascular tissues.
  • So, the correct answer is 'Oligosaccharide part of glycolipids and glycoproteins'.
Multiple choice botany option b: biotechnology and bioinformatics gram staining microbiology: organisms in industry cell wall and cell membrane

The term glycocalyx is used for

  1. Cell wall of bacteria

  2. Bacterial cell glyco-engineered to possess N-glycosylated proteins

  3. A layer surrounding cell wall of bacteria

  4. A layer present between cell wall and cell membrane of bacteria
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
  • Glycocalyx or pericellular matrix is a carbohydrate-enriched coating of glycoprotein and a glycolipid that covers the cell membranes of few bacteria, epithelial cells and other cells. 
  • It is mainly used in the recognition of the cell (distinguish between healthy and diseased cells) and also regulates the endothelial vascular tissues.
  • So, the correct answer is 'A layer present between cell wall and membrane of bacteria'.
Multiple choice biology coordination in life processes experiments on digestive enzymes role of receptors in the mouth types of teeth

If you chew on a piece of bread long enough, it will begin to taste sweet because

  1. maltase is breaking down maltose

  2. lipases are forming fatty acids

  3. amylase is breaking down starches to disaccharides

  4. disaccharides are forming glucose.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

When you chew a piece of bread long enough, it will begin to taste sweet because amylase breaks down the starch to disaccharides.  

So the correct option is C.

Multiple choice chemistry chemical kinetics dependence of reaction rate on concentration of reactants order of reactions factors influencing rate of a reaction

The inversion of cane sugar to produce glucose and fructose is represented by the reaction
     ${ C } _{ 12 }{ H } _{ 22 }{ O } _{ 11 }+{ H } _{ 2 }O\quad \xrightarrow { { H }^{ + } } { C } _{ 6 }{ H } _{ 12 }{ O } _{ 6 }+{ C } _{ 6 }{ H } _{ 12 }{ O } _{ 6 }$
The reaction is:

  1. second order

  2. unimolecular

  3. pseudo uni-molecular

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

Inversion of Cane Sugar to produce glucose and fructose is a Pseudo uni-molecular Reaction.

Here the rate of reaction is made first order by changing the concentration of sucrose ($C _{12}H _{22}O _{11}$).

Multiple choice zoology endocrine system and chemical co-ordination mechanism of hormone action coordination in human beings- chemical control endocrine system in humans

Choose the correct answer from the alternatives given.
Glucose ($C _6H _{12}O _6$) can exist as both an open chain form and a dosed ring form Earlier, it was thought that glucose occurs in the closed ring form What possible  difference between these forms would give scientists a clue that the open chain form was not present

  1. Only open chain forms can undergo condensation, which does not occur with glucose

  2. An open chain presents ends with functional groups (in this case aldehyde), and glucose failed to undergo typical aldehyde reactions, a phenomenon that could be explained by having no end functional group in a ring structure

  3. Because glucose is solid at room temperature, it must have saturated hydrocarbon chains

  4. Glucose could not be denatured so it must be a tight chain
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Glucose (C$ _{6}$H$ _{12}$O$ _{6}$) is the essential constituent of human blood and is a simple sugar component of carbohydrates. It exists in both the open chain structure and closed cyclic ring form. The open chain structure has a straight chain of six carbon atoms with the presence of an aldehyde group at its end but it fails to undergo aldehydic reactions. This is because the glucose ring is not very stable and can be easily broken by strong reagents like HCN to give the intermediate aldehyde form which reacts with them just like an aldehyde. But weak reagents like NH$ _{3}$ are unable to open the chain and cannot react with it. This explains the inability of glucose to form aldehyde and ammonia. So, the correct option is "an open chain present ends with functional groups (in this case aldehyde), and glucose failed to undergo typical aldehyde reactions, a phenomenon that could be explained by having no end functional group in a ring structure".