Test
1: Carbohydrates (Quiz)
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (22)
1Organic compounds are...
- AMade up of molecules with only carbon and hydrogen
- BMade up of molecules containing only carbon, hydrogen and oxygen
- CMade up of molecules with many carbon atoms
- DMade up of molecules made with very few carbon atoms
2Carbohydrates are inorganic compounds made up of carbon, hydrogen and oxygen
- AVerdadero
- BFalso
3Monosaccharides have the general formula [blank_start](CH2O)n[blank_end]. Their names are determined by the number of [blank_start]carbon[blank_end] atoms in the molecule. For example, a [blank_start]triose[blank_end] sugar has 3 carbon atoms.
- A(CH2O)n
- B(C2H2O)n
- C(CHO4)n
- Dcarbon
- Ehydrogen
- Foxygen
- Gtriose
- Hhexose
- Ipentose
4All hexose sugars have the formula C6H12O6
- AVerdadero
- BFalso
5A monosaccharide is
- AAn individual sugar molecule
- BMany sugar molecules
- C2 sugar molecules
6Label the two isomers of a glucose molecule
- AAlpha
- BGamma
- CBeta
- DSigma
7Tick the boxes that contain the main functions of monosaccharides
- AA source of energy in respiration
- BBuilding blocks for larger molecules
- CIntermediates in reactions
- DConstituents of nucleotides
- EA product of respiration
- FA metabolite
- Gstorage of carbohydrates
8Disaccharides are composed of two monosaccharide units bonded together by a glycogenic bond
- AVerdadero
- BFalso
9Is this a condensation or hydrolysis reaction?
- Acondensation
- Bhydrolysis
10Complete the table using the options below
- Aglucose
- Bin germinating seeds
- Cstorage in plant roots
- Dglucose + galactose
- Eglucose + maltose
- Fmammalian milk
11To test for a reducing sugar:
1. Mix equal volumes of [blank_start]Benedict's reagent[blank_end] and sample solution
2. Heat to at least [blank_start]70[blank_end] degrees C
3. If a [blank_start]reducing[blank_end] sugar is present, the solution will turn from [blank_start]blue[blank_end] to a [blank_start]red[blank_end] precipitae- ABenedict's reagent
- Biodine solution
- Cuniversal indicator
- D70
- E40
- F60
- G110
- Hreducing
- Inon-reducing
- Jsimple
- Kblue
- Lorange
- Mpurple
- Nred
- Ored
- Pblue
- Qorange
- Rwhite
12All monosaccharides are reducing sugars
- AVerdadero
- BFalso
13The test for a non-reducing sugar is:
- AAdd hydrochloric acid to sample and heat. Add benedict's reagent and heat again. Colour change from blue to white precipitate
- BAdd hydrochloric acid to sample and heat. Add benedict's reagent and heat again. Colour change from blue to red precipitate
- CAdd hydrochloric acid to sample and heat. Add alkali. Add benedict's reagent and heat again. Colour change from blue to white precipitate
- DAdd hydrochloric acid to sample and heat. Add alkali. Add benedict's reagent and heat again. Colour change from blue to red precipitate
14You can test for [blank_start]sucrose[blank_end] by adding sucrase enzymes to the sample. These enzymes [blank_start]hydrolyse[blank_end] sucrose into glucose and [blank_start]glucose[blank_end]. Adding [blank_start]benedicts reagent[blank_end] will show if sucrose is present and the approximate concentration of the solution.
- Asucrose
- Bmaltose
- Chydrolyse
- Dcondense
- Eglucose
- Ffructose
- Gbenedicts reagent
- Hiodine solution
15Polysaccharides are formed from 5 monosaccharides
- AVerdadero
- BFalso
16Glucose causes a change in water potential in cells. This is avoided by converting glucose to starch for storage. How does this help the plant? (tick the boxes containing the correct answers)
- AStarch is insoluble - it has no osmotic effect
- BStarch cannot diffuse out of the cell
- CStarch is a compact molecule and can be stored in small spaces
- DStarch carries a lot of energy in C-C and C-H bonds
- EStarch is unreactive and therefore won't combine with other molecules
17Starch is made of [blank_start]alpha[blank_end]-glucose molecules bonded together in two different ways, forming [blank_start]amylose[blank_end] and amylopectin.
-Amylose is linear and [blank_start]unbranched[blank_end] with 1-[blank_start]4[blank_end] glycosidic bonds. It coils to form a [blank_start]helix[blank_end]
-Amylopectin has chains of 1-[blank_start]4[blank_end] glycosidic bonds. It also has branches which are joined to the 1-4 chain by 1-[blank_start]6[blank_end] glycosidic bonds. Amylopectin is a [blank_start]branched[blank_end] molecule- Aalpha
- Bbeta
- Camylose
- Damylase
- Eunbranched
- Fbranched
- G4
- H3
- I2
- J5
- K6
- Lhelix
- Mcyclic molecule
- Nclump
- O4
- P6
- Q3
- R6
- S4
- Tbranched
- Ulinear
18You can test for starch by adding iodine solution. The colour change will be orange/brown to blue/purple
- AVerdadero
- BFalso
19The main storage product in animals is [blank_start]glycogen[blank_end]. It has a1-4 and a1-6 glycosidic bonds making it similar to [blank_start]amylopectin[blank_end], however it has shorter 1-4 chains making it more [blank_start]branched[blank_end].
- Aglycogen
- Bchitin
- Cstarch
- Dcellulose
- Eamylopectin
- Famylose
- Gbranched
- Hlinear
20Cellulose is a structural polysaccharide. It is an important component of [blank_start]cell walls[blank_end] in plants. Cellulose is made up of [blank_start]beta[blank_end]-glucose monomers joined by beta-1-[blank_start]4[blank_end]-glycosidic bonds. The beta link rotates each monosaccharide by [blank_start]180[blank_end] degrees. [blank_start]Hydrogen[blank_end] bonds form between the OH groups on adjacent molecules in parallel chains giving strength. When cellulose molcules become cross linked bundles called microfibrils form. Microfibrilis bundle up to form [blank_start]fibres[blank_end].
- Acell walls
- Bcell membranes
- Cbeta
- Dalpha
- E4
- F6
- G180
- H120
- I90
- JHydrogen
- Kglycosidic
- Lfibres
- Mfibrils
21Chitin is a polysaccharide found in the exoskeletons of insects and the cell walls of fungi
- AVerdadero
- BFalso
22Label this diagram of a chitin molecule
- Abeta 1-4 glycosidic bond
- Balpha 1-4 glycosidic bond
- Cbeta 1-6 glycosidic bond
- DAcetylamine group
- Enitrile group
Información
- Descripción
- (Core Concepts) Biology Test sobre 1: Carbohydrates (Quiz), creado por Joy Pidsley el 28/05/2017.
- Autor
- Joy Pidsley
- Idioma
- English
- Visitas
- 107
- Etiquetas
- Valoración
- 5,0 de 5 · 1 valoración Valora este test