Deck 4: Overview of Carbohydrates

Question 1

Gums are produced from:

A) Bacteria
B) Plant exudates
C) Seaweed
D) Seeds
E) All of the above

Answer 1

E

Question 2

The number of carbon atoms outside the ring of a ketose is

A) 1
B) 2
C) 3
D) 4
E) None of these.

Answer 2

B

Question 3

The building block of pectic substances is:

A) Sucrose
B) Glucose
C) Fructose
D) Galactose
E) Cellulose

Answer 3

D

Question 4

An example of a simple sugar is:

A) Cellulose
B) Glucose
C) Pectin
D) Starch
E) All of the above.

Question 5

The straight-chain fraction of starch is:

A) Dextrin
B) Dextran
C) Amylopectin
D) Amylose
E) None of these

Question 6

The number of carbon atoms outside the ring in an aldose is:

A) 1
B) 2
C) 3
D) 4
E) None of these

Question 7

The building block of inulin is

A) Sucrose
B) Glucose
C) Fructose
D) Galactose
E) Cellulose

Question 8

Dextrins are formed during

A) Gelatinization
B) Milling
C) Dry heating
D) Heating in water
E) Coagulation.

Question 9

The branched chain fraction of starch is:

A) Dextrin
B) Dextran
C) Amylopectin
D) Amylose
E) None of these

Question 10

The number of carbon atoms in a pentose is

A) 4
B) 5
C) 6
D) 7
E) None of these

Question 11

A carbohydrate made up of three to ten monosaccharides is called a

A) Dextrin
B) Disaccharide
C) Monosaccharide
D) Oligosaccharide
E) Polysaccharide.

Question 12

Sucrose is comprised of

A) 2 molecules of glucose
B) Glucose and lactose
C) Galactose and glucose
D) Glucose and fructose
E) Galactose and fructose

Question 13

Which of the following is NOT considered a simple sugar?

A) Monosaccharide
B) Disaccharide
C) Polysaccharide
D) Glucose
E) Hexose

Question 14

The animal storage form of carbohydrate is

A) Amylopectin
B) Cellulose
C) Glycogen
D) Pectin
E) Starch

Question 15

Amylose is composed of

A) Glucose
B) Glucose and lactose
C) Galactose and glucose
D) Glucose and fructose
E) Galactose and fructose

Question 16

One of the building blocks of most gums is:

A) Sucrose
B) Glucose
C) Fructose
D) Galactose
E) Cellulose

Question 17

Dextrins are composed of

A) Glucose
B) Glucose and lactose
C) Galactose and glucaose
D) Glucose and fructose
E) Galactose and fructose

Question 18

Starch is composed of

A) Glucose
B) Glucose and lactose
C) Galactose and glucose
D) Glucose and fructose
E) Galactose and fructose

Question 19

Amylopectin is composed of

A) Glucose
B) Glucose and lactose
C) Galactose
D) Glucose and fructose
E) Galactose and fructose

Question 20

The linkage of cellulose is:

A) α-glucosidic
B) β -glucosidic
C) α-galactosidic
D) β-galactosidic
E) None of these.

Question 21

T or F Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.

Question 22

Sucrose is the most common monosaccharide in the majority of the carbohydrates.

Question 23

Starch is made up of amylose and dextrins.

Question 24

Dextrins have limited thickening ability.

Question 25

A breakdown product of polysaccharides, characterized by shorter chain length, is amylose.

Question 26

Some polysaccharide gums can be used as fat replacers.

Question 27

Mono- and disaccharides are sweeter than polysaccharides

Question 28

Carbohydrates with alpha linkages are not digested by humans as easily as are beta linkages.

Question 29

Small carbohydrate molecules are more soluble than very large molecules.

Question 30

Hexoses are the only sugars found in foods.