BT404 Food Biotechnology Quiz-03 For Mid Term And Final Term Virtual University Of Pakistan

BT404 Food Biotechnology Quiz-03 For Mid Term And Final Term Virtual University Of Pakistan

Topic-Oligosaccharides

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21. Oligosaccharides contains ___________ sugar units
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1. 2-10
2. 4-12
3. 3-9
4. 5-15

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22. Oligosaccharides are __________
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1. Water insoluble
2. Water soluble
3. Water resistant
4. None of these

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23. The most significant types of oligosaccharide occurring in foods are _______, which are formed by the _________
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1. Monosaccharides, condensation
2. Disaccharides, contraction
3. Polysaccharides, Complection
4. Disaccharides, Condensation

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24. A _________ is that between the hemiacetal group of a saccharide and the hydroxyl group of another compound,
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1. Glycosidic bond
2. Hydrogenic bond
3. Polyeidic bond
4. None Of These

You Must have to Read this Also:

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25. Disaccharides can be
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1. homogeneous
2. heterogeneous
3. Both a & b
4. None Of these

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26. Disaccharides fall into_______ types..
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1. 3
2. 4
3. 7
4. 2

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27. __________in which the monosaccharide units are joined by a glyosidic bond formed be-tween their reducing groups
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1. Reducing sugars
2. Disaccharides
3. Non-reducing sugars
4. None Of these

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28. Reducing sugars in which the glyosidic bond links the ­­­________ of one monosaccharide unit
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1. Hydroxyl group
2. Carboxyl group
3. Reducing group
4. Non-reducing group

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29. The disaccharides, sucrose, trehalas and lactose are found__________ in nature
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1. Dependent
2. Independent
3. Free
4. Linked

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30. ­­­­___________is the substance known commonly in households as sugar and is found in many plant fruits and saps
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1. Maltose
2. Lactose
3. Sucrose
4. Both b & c

You Must have to Read this Also:

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