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Q. No.Which of the glycosidic linkages between galactose and glucose is present in lactose?
1. C-1 of galactose and C-4 of glucose
2. C-1 of glucose and C-6 of galactose
3. C-1 of glucose and C-4 of galactose
4. C-1 of galactose and C-6 of glucose
Subtopic: Polysaccharides & their Importance |
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Subtopic: Polysaccharides & their Importance |
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Level 2: 60%+
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Given below are two statements:
In the light of the above statements, choose the most appropriate answer from the options given below:
| Statement I: | Maltose is formed by C1-C4 glycosidic linkage between two αD(+) glucose units that are reducing sugar. |
| Statement II: | Maltose is formed by C1-C6 glycosidic linkage between two αD(+) glucose & βD(+) glucose. |
In the light of the above statements, choose the most appropriate answer from the options given below:
| 1. | Both Statement I and Statement II are correct. |
| 2. | Both Statement I and Statement II are Incorrect. |
| 3. | Statement I is correct but Statement II is incorrect. |
| 4. | Statement I is incorrect but Statement II is correct. |
Subtopic: Polysaccharides & their Importance |
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Given below are two statements.
In light of the above statements, choose the correct answer from the options given below.
| Assertion (A): | Amylose is a water-insoluble component. |
| Reason (R): | Amylose is a long linear molecule with more than 200 glucose units. |
| 1. | Both (A) and (R) are True and (R) is the correct explanation for (A). |
| 2. | Both (A) and (R) are True but (R) is not the correct explanation for (A). |
| 3. | (A) is True but (R) is False. |
| 4. | (A) is False but (R) is True. |
Subtopic: Polysaccharides & their Importance |
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Level 2: 60%+
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Match the compounds in Column-I with their corresponding relationships in Column-II and then choose the correct option from the given choices:
| Column-I (Compounds) | Column-II (Relation) | ||
| (i) | \(\alpha\text -\)Glucose and \(\alpha\text{-}\)Galactose |
(a) | Homologues |
| (ii) | \(\alpha\text -\)Glucose and \(\alpha\text -\)Fructose |
(b) | Epimer |
| (iii) | \(\alpha\text -\)Glucose and \(\beta\text{-}\)Glucose |
(c) | Anomer |
| (iv) | \(\alpha\text{-}\)Ribose and \(\alpha\text{-}\)Glucose |
(d) | Functional isomers |
| 1. | \(\text { (i) } \rightarrow \text { (b); (ii) } \rightarrow \text { (d); (iii) } \rightarrow \text { (a), (iv) } \rightarrow \text { (c) }\) |
| 2. | \(\text { (i) } \rightarrow \text { (b); (ii) } \rightarrow \text { (d); (iii) } \rightarrow \text { (c), (iv) } \rightarrow \text { (a) }\) |
| 3. | \(\text { (i) } \rightarrow \text { (d); (ii) } \rightarrow \text { (b); (iii) } \rightarrow \text { (c), (iv) } \rightarrow \text { (a) }\) |
| 4. | \(\text { (i) } \rightarrow \text { (a); (ii) } \rightarrow \text { (c); (iii) } \rightarrow \text { (d), (iv) } \rightarrow \text { (b) }\) |
Subtopic: Polysaccharides & their Importance |
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Which of the following conversions occur during acidic hydrolysis?
Choose the correct answer from the options given below:
1. (C), (D) and (E) only
2. (A), (B) and (C) only
3. (B), (C) and (E) only
4. (B), (C) and (D) only
| (A) | Starch gives galactose. |
| (B) | Cane sugar gives equal amounts of glucose and fructose. |
| (C) | Milk sugar gives glucose and galactose. |
| (D) | Amylopectin gives glucose and fructose. |
| (E) | Amylose gives only glucose. |
1. (C), (D) and (E) only
2. (A), (B) and (C) only
3. (B), (C) and (E) only
4. (B), (C) and (D) only
Subtopic: Polysaccharides & their Importance |
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Match the saccharides in List-I with their corresponding glycosidic linkages in List-II:
Choose the correct answer from the options given below :
1. (A)-(III), (B)-(I), (C)-(IV), (D)-(II)
2. (A)-(IV), (B)-(II), (C)-(I), (D)-(III)
3. (A)-(II), (B)-(IV), (C)-(III), (D)-(I)
4. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
| List-I (Saccharides) |
List-II (Glycosidic linkages found) |
||
| (A) | Sucrose | (I) | \(\alpha\) 1 - 4 |
| (B) | Maltose | (II) | \(\alpha\) 1 – 4 and \(\alpha\) 1 – 6 |
| (C) | Lactose | (III) | \(\alpha\) 1 – \(\beta\) 2 |
| (D) | Amylopectin | (IV) | \(\beta\) 1 – 4 |
Choose the correct answer from the options given below :
1. (A)-(III), (B)-(I), (C)-(IV), (D)-(II)
2. (A)-(IV), (B)-(II), (C)-(I), (D)-(III)
3. (A)-(II), (B)-(IV), (C)-(III), (D)-(I)
4. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
Subtopic: Polysaccharides & their Importance |
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Compound 'A' on hydrolysis gives compound 'B', which on reaction with \(Br_2 \) water forms gluconic acid.
'A' originally has
\(\beta\)- glycosidic linkages. Determine compound 'A':
1. Starch
2. Cellulose
3. Amylose
4. Amylopectin
'A' originally has
\(\beta\)- glycosidic linkages. Determine compound 'A':
1. Starch
2. Cellulose
3. Amylose
4. Amylopectin
Subtopic: Polysaccharides & their Importance |
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Level 2: 60%+
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Given below are two statements.
In light of the above statements, choose the correct answer from the options given below.
| Assertion (A): | Amylose is a water-insoluble component. |
| Reason (R): | Amylose is a long linear molecule with more than 200 glucose units. |
In light of the above statements, choose the correct answer from the options given below.
| 1. | Both (A) and (R) are True, and (R) is the correct explanation for (A). |
| 2. | Both (A) and (R) are True, but (R) is not the correct explanation for (A). |
| 3. | (A) is True, but (R) is False. |
| 4. | (A) is False, but (R) is True. |
Subtopic: Polysaccharides & their Importance |
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Level 3: 35%-60%
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Hydrolysis of sucrose gives:
1. \(\alpha \)-D-(+)-Glucose and \(\alpha \)-D-(-)-Fructose
2. \(\alpha \)-D-(+)-Glucose and \(\beta\)-D-(–)-Fructose
3. \(\alpha \)-D-(–)-Glucose and \(\beta\)-D-(–)-Fructose
4. \(\alpha \)-D-(–)-Glucose and \(\alpha \)-D-(+)-Fructose
1. \(\alpha \)-D-(+)-Glucose and \(\alpha \)-D-(-)-Fructose
2. \(\alpha \)-D-(+)-Glucose and \(\beta\)-D-(–)-Fructose
3. \(\alpha \)-D-(–)-Glucose and \(\beta\)-D-(–)-Fructose
4. \(\alpha \)-D-(–)-Glucose and \(\alpha \)-D-(+)-Fructose
Subtopic: Polysaccharides & their Importance |
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Level 1: 80%+
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