Name: __________________________ Date: _____________


Carbohydrates


1.
This compound is:
A.
an aldotetrose
B.
a ketotetrose
C.
an aldohexose
D.
a ketohexose


2.
This compound is a(an):
A.
ketopentose
B.
aldopentose
C.
ketotetrose
D.
aldotetrose


3.
The following structures are:
A.
enantiomers of each other
B.
stereoisomers of each other
C.
hexoses of the L-configuration
D.
constitutional isomers


4.
When a solution of D-sorbose is tested with Benedict's reagent, a red precipitate forms because:
A.
the aldehyde group of the sugar is oxidized by copper(II) to a carboxyl group.
B.
the hemiacetal reacts with copper(II) to form an alcohol group.
C.
the sugar is converted into an aldose by copper(II).
D.
the sugar forms an insoluble copper(II) salt.


5.
Which sugar is the product of partial digestion of starch by the enzyme amylase?
A.

B.
A.
A only
B.
B only
C.
A and B
D.
Neither A nor B


6.
Which sugar is not a reducing sugar?
A.

B.
A.
A only
B.
B only
C.
Neither A nor B is a reducing sugar
D.
Both A and B are reducing sugars


7.
Which compound does not undergo mutarotation?
A.
glucose
B.
fructose
C.
sucrose
D.
lactose


8.
Which statement is not true?
A.
Most mono and disaccharides are sweet.
B.
Artificial sweeteners are generally sweeter than natural saccharides.
C.
Saccharin and cyclamates have been implicated in causing cancer.
D.
Sweetness is one of the twelve primary taste perceptions.


9.
Which of these compounds is a polysaccharide?
I sucrose
II lactose
III amylopectin
IV amylose
A.
I and II only
B.
III and IV only
C.
I, II, and III only
D.
I, III, and IV only


10.
Which of these compounds is a disaccharide?
I lactose
II sucrose
III galactose
IV amylose
A.
I and II only
B.
II and III only
C.
III and IV only
D.
I, II, and IV only


11.
This compound is a(an):
A.
α-D-glucopyranose
B.
β-D-glucopyranose
C.
α-D-glucofuranose
D.
β-L-glucopyranose


12.
Which statement is not true about glycogen?
A.
It is a copolymer of glucose and galactose.
B.
It contains α(1→4) glycosidic linkages.
C.
It contains α(1→6) glycosidic linkages.
D.
Its monosaccharide residues are all D-glucose.


13.
Which statement is true about starch?
A.
It is a copolymer of glucose and galactose.
B.
It contains β (1→4) glycosidic linkages.
C.
It occurs in plant cells as a mixture of amylose and amylopectin.
D.
In plant cells, starch is primarily amylose, which is an unbranched polymer of D-glucose.


14.
The enzymes that digest dietary carbohydrates are produced by:
I the pancreas
II intestinal cells
III the salivary glands
IV the stomach
A.
I and IV only
B.
II and III only
C.
I, II, and III only
D.
I, II, III, and IV


15.
Glycogen contains:
A.
more β(1→4) than β(1→6) glycosidic linkages
B.
more α(1→4) than α(1→6) glycosidic linkages
C.
more β(1→6) than β(1→4) glycosidic linkages
D.
more α(1→6) than α(1→4) glycosidic linkages


16.
Which saccharide is not a ketose sugar?
A.
D-ribulose
B.
D-sorbose
C.
D-talose
D.
D-fructose


17.
Which saccharide is not an aldose sugar?
A.
D-glyceraldehyde
B.
D-xylulose
C.
D-ribose
D.
D-glucose


18.
Amylose can be hydrolyzed into:
I glucose
II dextrin
III maltose
A.
I and II only
B.
I and III only
C.
II and III only
D.
I, II and III


19.
Mutarotation occurs when
A.
sucrose reacts with Benedict's reagent
B.
β-D-glucose reacts with CH3OH in an acid-catalyzed dehydration
C.
two glucose molecules form a β(1→1) linkage
D.
β-D-glucose anomer undergoes a ring opening


20.
Splenda® is a sugar blend of sucrose and sucralose that can be used for baking. If one teaspoon of Splenda contains 20 Cal (20 kcal/teaspoon) and is equivalent to two teaspoons of sucrose (16 kcal/teaspoon). How many Calories would a person who puts two teaspoons of sweetening on cereal five mornings a week save by using Splenda instead of sucrose?
A.
10 Cal/week
B.
20 Cal/week
C.
30 Cal/week
D.
60 Cal/week


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