| 1 |
When glucose and fructose combine and forms. |
- A. Starch
- B. Cellulose
- C. Sucrose
- D. None of these
|
| 2 |
General formula of carbohydrate is. |
- A. C<sub>n</sub>(H<sub>2</sub>O)<sub>6</sub>
- B. CH
- C. C<sub>n</sub>H<sub>2n</sub>
- D. C<sub>6</sub>H<sub>2n</sub>O
|
| 3 |
White viscous fluid present in an egg is. |
- A. Proten
- B. Fats
- C. Vitamin
- D. Carbohydrates.
|
| 4 |
A bound formed between two amino acids is: |
- A. Peptide linkage
- B. Covalent bound
- C. Hydrogen bound
- D. Glycosidic linkage
|
| 5 |
The most important oligosaccharide is: |
- A. Sucrose
- B. Glucose
- C. Fractose
- D. Maltose
|
| 6 |
Which one of the following is a fat soluble vitamin? |
- A. A
- B. E
- C. K
- D. All of these
|
| 7 |
Which one of these protects us against the disease; |
- A. Carbohydrates
- B. Lipids
- C. Proteins
- D. all of these
|
| 8 |
Which one of the following is not the characteristics of monosaccharide? |
- A. White crystalline solids
- B. Soluble in water
- C. Hydrolysable
- D. Reducing is nature
|
| 9 |
Alkenes are produced in large amounts by cracking of. |
- A. Natural gas
- B. Petroleum
- C. Benzene
- D. xylol
|
| 10 |
Which one of the following is crystalline solid. |
- A. Glucose
- B. Starch
- C. Cellulose
- D. Glycogen
|
