Question 1

Milk that has been treated with a commercially available lactase preparation undergoes which of the following changes?

Accepted Answer

Lactase breaks down lactose into glucose and galactose, which are sweeter than lactose, thus increasing the sweetness of the milk.

Question 2

Which of the following is a byproduct of the condensation of two molecules of glucose?

Accepted Answer

When two glucose molecules undergo condensation, a water molecule is released as a byproduct.

Question 3

What component accounts for the usually sweet taste of fruits?

Accepted Answer

Fruits are typically sweet due to the presence of simple sugars such as fructose, glucose, and sucrose.

Question 4

Which of the following is NOT a common dietary source of carbohydrate?

Accepted Answer

Glycogen is not a common dietary source of carbohydrate; it is a form of energy storage in animals.

Question 5

Which of the following is known as fruit sugar or levulose?

Accepted Answer

Fructose is commonly referred to as fruit sugar or levulose. It is a simple sugar found in many plants.

Question 6

In which of the following are ample amounts of carbohydrates almost always found?

Accepted Answer

Carbohydrates are primarily found in plant foods such as fruits, vegetables, grains, and legumes.

Question 7

What is the composition of sucrose?

Accepted Answer

Sucrose is a disaccharide composed of one glucose unit and one fructose unit.

Question 8

How many carbon atoms are found in most common dietary monosaccharides?

Accepted Answer

Most common dietary monosaccharides, such as glucose, fructose, and galactose, contain 6 carbon atoms.

Question 9

What is the reaction that links two monosaccharides together?

Accepted Answer

Condensation is the reaction that links two monosaccharides together, forming a disaccharide and releasing a molecule of water.

Question 10

Which of the following carbohydrates is present in only very small amounts in single form in the diet?

Accepted Answer

Galactose is typically found in the diet as part of the disaccharide lactose, rather than in its free form.

Question 11

Which of the following is NOT an atom type found in a glucose molecule?

Accepted Answer

Glucose is composed of carbon, hydrogen, and oxygen atoms, but it does not contain nitrogen.

Question 12

What is the sweetest-tasting simple carbohydrate in the diet?

Accepted Answer

Fructose is the sweetest-tasting simple carbohydrate in the diet. It is about 1.7 times sweeter than sucrose, which is itself about 1.5 times sweeter than glucose.

Question 13

The chemical reaction by which starch is split into monosaccharides is termed

Accepted Answer

Hydrolysis is the chemical reaction that involves the breaking down of a compound by adding water, which is how starch is split into monosaccharides.

Question 14

Which of the following is NOT a simple carbohydrate?

Accepted Answer

Starch is a complex carbohydrate.

Question 15

What is the composition of maltose?

Accepted Answer

Maltose is a disaccharide composed of two glucose units linked together.

Question 16

Which of the following is NOT a source of dietary carbohydrates?

Accepted Answer

Fish is not a source of dietary carbohydrates.

Question 17

What type of nutrient is starch?

Accepted Answer

Starch is a complex carbohydrate, which is made up of long chains of glucose molecules.

Question 18

Which of the following is NOT a characteristic of glucose?

Accepted Answer

Glucose is less sweet than sucrose. Sucrose is a disaccharide composed of glucose and fructose, and fructose is the component that is sweeter than glucose.

Question 19

Common table sugar is typically extracted from sugarcane and

Accepted Answer

Common table sugar is typically extracted from sugarcane and sugar beets, both of which are high in sucrose content.

Question 20

Which of the following is known as blood sugar or dextrose?

Accepted Answer

Glucose is commonly referred to as blood sugar or dextrose, as it is the primary sugar found in the blood and is used by the body for energy.

Quiz 4: The Carbohydrates: Sugars, starches, and Fibers