Reducing sugars are -
|1.||Carbohydrates that reduce Fehling’s solution and Tollen’s reagent.|
|2.||Carbohydrates that reduce only Tollen’s reagent.|
|3.||Carbohydrates that reduce only Fehling’s solution .|
|4.||Carbohydrates that reduce HI|
The product of D-glucose with HI is -
4. Glucaric acid
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
|1.||Carbohydrates that can't be hydrolysed further to give simpler units of polyhydroxy aldehyde or ketone.|
|2.||Classified on the basis of the number of carbon atoms and the functional group present in them.|
|3.||The monomers of carbohydrates.|
|4.||All of the above.|
-D-glucose and β-D-glucose are :
3. Functional isomers
4. Chain isomers
The term glycosidic linkage means -
1. Two monosaccharide units bonded by an oxygen atom.
2. Two monosaccharide units bonded by a sulphur atom.
3. Two peptide units bonded by an oxygen atom.
4. Two peptide units bonded by an hydrogen atom.
D(+) glucose yields an oxime with hydroxyl amine . The structure of the oxime would be:
The incorrect statement among the following regarding glucose is -
1. It is an aldohexose.
2. n-Hexane is formed when glucose is heating with HI.
3. It is present in furanose form.
4. It does not give 2, 4- DNP test.
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 -D- glucose units.