Given below are two statements:
Statement I: Glycogen is similar to amylose in its structure.
Statement II: Glycogen is found in yeast and fungi also.
In the light of the above statements, choose the correct answer from the options given below:
1. Statement I is correct and Statement II is incorrect.
2. Statement I is incorrect and Statement II is correct.
3. Both Statement I and Statement II are correct.
4. Both Statement I and Statement II are incorrect.
Subtopic:  Polysaccharides & their Importance |
 51%
Level 3: 35%-60%
NEET - 2024
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Sucrose on hydrolysis gives:

1. α-D-Glucose + β-D-Glucose

2. α-D-Glucose + β-D-Fructose

3. α-D-Fructose + β-D-Fructose

4. β-D-Glucose + α-D-Fructose

Subtopic:  Polysaccharides & their Importance |
 86%
Level 1: 80%+
NEET - 2020
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The reaction of concentrated sulphuric acid with carbohydrates (C12H22O11) is an example of:
1. Dehydration
2. Oxidation
3. Reduction
4. Sulphonation

Subtopic:  Polysaccharides & their Importance |
 62%
Level 2: 60%+
NEET - 2020
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Which one of the following compounds shows the presence of an intramolecular hydrogen bond?

1. H2O2

2. HCN

3. Cellulose

4. Concentrated acetic acid

Subtopic:  Polysaccharides & their Importance |
 57%
Level 3: 35%-60%
NEET - 2016
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Among the following, reducing sugar is:

1. Galactose

2. Gluconic acid

3. β-methyl galactoside

4. Sucrose

Subtopic:  Polysaccharides & their Importance |
 72%
Level 2: 60%+
AIPMT - 2002
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A compound that gives a positive Fehling solution test is: 

1. Sucrose 2. Glucose
3. Fats 4. Protein
Subtopic:  Polysaccharides & their Importance |
 87%
Level 1: 80%+
AIPMT - 2001
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Which is the correct statement among the following?

1. Starch is a polymer of α-glucose 
2. Amylose is a component of cellulose
3. Proteins are composed of only one type of amino acid
4. In the cyclic structure of fructose, there are four carbons and one oxygen atom
Subtopic:  Polysaccharides & their Importance |
 64%
Level 2: 60%+
AIPMT - 2001
Hints

The compound that does not reduce Fehling solution is:
1. Glucose
2. Fructose
3. Sucrose
4. Maltose

Subtopic:  Polysaccharides & their Importance |
 86%
Level 1: 80%+
AIPMT - 1999
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