Carbohydrates and Biomolecules

This option is correct because monellin is a sweet protein, which was discovered in 1969 in the fruit of the West African shrub known as serendipity berry (Dioscoreophyllum cumminsii) and it was first reported as a carbohydrate.

This option is correct because curculin is a sweet protein that was discovered and isolated in 1990 from the fruit of Curculigo latifolia. It has sweetness value is 550. Mabinlins are sweet-tasting proteins extracted from the seed of Mabinlang (Capparis masaikai Levl.). Mabinlin has the sweetness value of 100.

This option is wrong because alitame and sucralose are not broken down by the body and are non-caloric.

This option is correct because miraculin is a natural sugar substitute, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry is also known as the miracle fruit.

This option is correct because sucralose is trichloro derivative of sucrose. Its appearance and taste are like sugar. It is stable at cooking temperature.

Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aminosuccinic acid/phenylalanine dipeptide.

This option is correct because NutraSweet (aspartame) is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages.

This option is correct because acesulfame-K is a synthetic compound that acts as a synergist with other sweeteners. Its sweetness value is 200.

Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose, not only by glucose.

In solutions, the open-chain form of glucose (either D- or L-) exists in equilibrium with several cyclic isomers, each containing a ring of carbons closed by one oxygen atom. In aqueous solution, however, glucose exists as pyranose for more than 99%. The open-chain form is limited to about 0.25% and furanose exists in negligible amounts.

Sucrose is an organic compound commonly known as table sugar and sometimes called as saccharose. The molecule is a disaccharide composed of the monosaccharides; glucose and fructose with the molecular formula C₁₂H₂₂O₁₁.

The ratio of hydrogen to oxygen in a carbohydrate is 2 : 1.

Cellulose is an organic compound with the formula (C₆H₁₀O₅)_n and it is a polysaccharide sugar.

Ribose is a major component of nucleic acids.

Starch and glycogen both are ways of storing glucose, the energy source for the most cells. They both are polymers of glucose, produced by repeated condensation reactions between glucose molecules. When the glucose is needed, they can be broken down by hydrolysis reactions to release the glucose.