Quiz
A2 Carbohydrates
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Perguntas do quiz (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.
- AVerdadeiro
- 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
Informações
- Descrição
- A-Level Food Technology (Macronutrients) Quiz sobre A2 Carbohydrates, criado por Izzy Backhouse em 07-11-2016.
- Autor
- Izzy Backhouse
- Idioma
- English
- Visualizações
- 38
- Etiquetas
- Avaliação
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