Reducing sugars are -

The product of D-glucose with HI is:

Sucrose can be formed by:
1. α–D–galactopyranose and α–D–glucopyranose
2. α–D–glucopyranose and β–D–fructofuranose
3. β–D–galactopyranose and α–D–fructofuranose
4. α–D–galactopyranose and β–D–fructopyranose

Monosaccharides are:

$\alpha$-D-glucose and β-D-glucose are:

1. Epimers

2. Anomers

3. Functional isomers

4. Chain isomers

The term glycosidic linkage means :

D(+) glucose yields an oxime with hydroxyl amine. The structure of the oxime would be:

1.		2.
3.		4.

The incorrect statement among the following regarding glucose is:

1. Anomers

2. Epimers

3. Enantiomers

4. Diastereoisomers

The incorrect statement about carbohydrates is : 

1. Maltose is a reducing sugar.

2. They are stored in the animal body as glycogen.

3. Amylopectin constitutes about 15-20% Of starch.

4. Cellulose is composed of only $\mathrm{\beta }$-D- glucose units.