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

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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

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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