- 1(current)
Q. No.Inulin is a:
1. Disaccharide containing two galactose
2. Disaccharide containing fructose and galactose
3. Polymer of fructose
4. Polysaccharide used in microbial culture
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Sugars are technically called carbohydrates, referring to the fact that their formulae are only multiples of C(H2O). Hexose therefore has six carbons, twelve hydrogen and six oxygen atoms. Glucose is a hexose. Choose from among the following another hexose.
| 1. | Fructose | 2. | Erythrose |
| 3. | Ribulose | 4. | Ribose |
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| A | B | C | D | |
| 1. | Reducing end | Non reducing end | α [1→4] linkage | α [1→6] linkage |
| 2. | Non reducing end | Reducing end | α [1→4] linkage | α [1→6] linkage |
| 3. | Reducing end | Non reducing end | α [1→6] linkage | α [1→4] linkage |
| 4. | Non reducing end | Reducing end | α [1→6] linkage | α [1→4] linkage |
| Statement I: | Iodine test can detect the presence of starch but not of cellulose in a given sample. |
| Statement II: | Starch forms helical secondary structure and can hold iodine molecules while cellulose does not contain complex helices and hence cannot hold iodine. |
| 1. | Both Statement I and Statement II are correct and Statement II correctly explains Statement I |
| 2. | Both Statement I and Statement II are correct but Statement II does not correctly explain Statement I |
| 3. | Statement I is correct but Statement II is incorrect |
| 4. | Statement I is incorrect but Statement II is correct |
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Formation of glycosidic bond represents:
| 1. Dehydration | 2. Hydrolysis |
| 3. Dehydrogenation | 4. Isomerization |
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Cellulose, the most important constituent of plant cell wall, is made of
| 1. | Unbranched chain of glucose molecules linked by α 1, 4 glycosidic bond |
| 2. | Branched chain of glucose molecules linked by β 1, 4 glycosidic bond in straight chain and β 1, 6 glycosidic bond at the site of branching |
| 3. | Unbranched chain of glucose molecules linked by β 1, 4 glycosidic bond |
| 4. | Branched chain of glucose molecules linked by α 1, 6 glycosidic bond at the site of branching |
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Q. No.
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