Reducing sugars are -
1. | Carbohydrates that reduce Fehling’s solution and Tollen’s reagent. |
2. | Carbohydrates that reduce only Tollen’s reagent. |
3. | Carbohydrates that reduce only Fehling’s solution . |
4. | Carbohydrates that reduce HI |
The product of D-glucose with HI is:
1. | Neo-pentane | 2. | n-Hexane |
3. | Cyclohexane | 4. | Glucaric acid |
Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose
Monosaccharides are:
1. | Carbohydrates that can't be hydrolysed further to give simpler units of polyhydroxy aldehyde or ketone. |
2. | Classified on the basis of the number of carbon atoms and the functional group present in them. |
3. | The monomers of carbohydrates. |
4. | All of the above. |
-D-glucose and β-D-glucose are:
1. Epimers
2. Anomers
3. Functional isomers
4. Chain isomers
The term glycosidic linkage means :
1. | Two monosaccharide units bonded by an oxygen atom. |
2. | Two monosaccharide units bonded by a sulphur atom. |
3. | Two peptide units bonded by an oxygen atom. |
4. | Two peptide units bonded by an hydrogen atom. |
D(+) glucose yields an oxime with hydroxyl amine. The structure of the oxime would be:
1. | 2. | ||
3. | 4. |
The incorrect statement among the following regarding glucose is:
1. | It is an aldohexose. |
2. | n-Hexane is formed when glucose is heating with HI. |
3. | It is present in furanose form. |
4. | It does not give 2, 4- DNP test. |
1. Anomers
2. Epimers
3. Enantiomers
4. Diastereoisomers
The incorrect statement about carbohydrates is :
1. Maltose is a reducing sugar.
2. They are stored in the animal body as glycogen.
3. Amylopectin constitutes about 15-20% Of starch.
4. Cellulose is composed of only -D- glucose units.