Test
A2 Carbohydrates
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (11)
1Fill in the blanks to show the structural formula of glucose.
- AC
- BO
- CC
- DC
- EC
- FC
- GCH2OH
- HH
- IOH
- JOH
- KH
- LHO
- MH
- NOH
- OH
2What are the name of the covalent bonds between carbohydrate molecules?
- APeptide bond
- BGlycosidic bond
3Fill in the blanks to show which two monosaccharides each of the following disaccharides is made of.
Sucrose = [blank_start]Fructose[blank_end] + [blank_start]Glucose[blank_end]
Lactose = [blank_start]Galactose[blank_end] + [blank_start]Glucose[blank_end]
Maltose = [blank_start]Glucose[blank_end] + [blank_start]Glucose[blank_end]- AFructose
- BGlucose
- CGalactose
- DGlucose
- EGlucose
- FGlucose
4Identify the disaccharides.
- AGlucose
- BSucrose
- CStarch
- DMaltose
- EPectin
- FLactose
5Identify the polysaccharides.
- ACellulose
- BStarch
- CGlucose
- DPectin
- ELactose
- FDextrose
- GGlycogen
6Complete the word and symbol equations for photosynthesis:
[blank_start]Carbon dioxide[blank_end] + Water --> [blank_start]Glucose[blank_end] + Oxygen
[blank_start]6CO2[blank_end] + [blank_start]6H2O[blank_end] --> [blank_start]C6H12O6[blank_end] + [blank_start]6O2[blank_end]- ACarbon dioxide
- BGlucose
- C6CO2
- D6H2O
- EC6H12O6
- F6O2
7What are the two components of starch?
- AAmylose
- BAmylase
- CAmylopectin
8When starch is added to water it forms a [blank_start]suspension[blank_end].
Constant [blank_start]agitation[blank_end] is required to prevent starch molecules from sinking and [blank_start]clumping[blank_end] together.- Asuspension
- Bagitation
- Cclumping
9Fill in the blanks to explain the process of gelatinisation.
- Abreak
- Bswells
- CAmylose
- Damylopectin
- Eviscosity
- Fthickening
10Hydrolysis is also known as inversion.
- AVerdadero
- BFalso
11Hydrolysis = the breakdown of a disaccharide into two [blank_start]monosaccharides[blank_end].
eg. When [blank_start]sucrose[blank_end] is broken down into Glucose and Fructose it is known as an [blank_start]invert[blank_end] sugar.
This process occurs by either [blank_start]heating[blank_end] sucrose with an [blank_start]acid[blank_end] or by adding the enzyme [blank_start]invertase[blank_end].
Invert sugar is used in the production of jam and [blank_start]boiled sweets[blank_end], etc. because it helps to prevent [blank_start]crystallisation[blank_end] on boiling and therefore looks more aesthetically pleasing to the consumer.
- Amonosaccharides
- Bsucrose
- Cinvert
- Dheating
- Eacid
- Finvertase
- Gboiled sweets
- Hcrystallisation
Información
- Descripción
- A-Level (Macronutrients) Food Technology Test sobre A2 Carbohydrates, creado por Izzy Backhouse el 07/11/2016.
- Autor
- Izzy Backhouse
- Idioma
- English
- Visitas
- 38
- Etiquetas
- Valoración
- Aún sin valoraciones Valora este test