Biology ยท 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

What are the three kinds of food molecules?

  1. Starch, Carbohydrates, Glucose

  2. Enzyme, catalyst, Fat

  3. Carbohydrates, proteins, fat

  4. Rice, potatoes, pasta
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

The three primary macronutrients (food molecules) required by the body are carbohydrates, proteins, and fats.

Multiple choice

The monomer for carbohydrates is called a

  1. monosaccharide

  2. polysaccharide

  3. amino acid

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

Carbohydrates are polymers made of repeating units called monosaccharides, such as glucose. Amino acids form proteins, and nucleotides form nucleic acids.

Multiple choice

Which factor does not affect the ability of starch to thicken?

  1. The size of crystals formed from a solution.

  2. The PH level of the food.

  3. The proportion of amylose and amylopectin molecules.

  4. The serving temperature.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The size of crystals formed from a solution is not a factor in the thickening power of starch. PH level, amylose/amylopectin ratio, and temperature all significantly impact starch gelatinization and thickening.

Multiple choice

Syneresis is more likely to occur _____.

  1. when a starch mixture is cooled too rapidly

  2. when there is a high level of amylopectin

  3. when there is extreme retrogradation

  4. when thee is little or no retrogradation
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Syneresis is the expulsion of liquid from a gel, which occurs when the starch molecules bond too tightly together during retrogradation. Extreme retrogradation leads to this contraction and water release.

Multiple choice

Which of the following is not a function of complex carbohydrates?

  1. bind batters to foods during deep frying

  2. brown breads and baked goods

  3. stabilize ice cream

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

Browning in breads and baked goods is primarily caused by the Maillard reaction (between amino acids and reducing sugars) or caramelization, not by complex carbohydrates themselves.

Multiple choice

Pectins are _______.

  1. called sugar acids

  2. derived from sugar

  3. found naturally in plant cells

  4. All the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Pectins are naturally occurring polysaccharides found in plant cell walls, and they are chemically related to sugar acids (galacturonic acid).

Multiple choice

Pectin is _________.

  1. an artificial additive

  2. found naturally in many fruits

  3. made in a lab

  4. used in baked goods
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Pectin is a natural polysaccharide found in the cell walls of many fruits, particularly citrus and apples.