[PCOG] Part 2 - Carbohydrates

a. Carbohydrates

Polyhydric aldehyde or ketone alcohols that contain C, H, and O [Cn(H2O)n)

a. Carbohydrates

b. Lipids

c. Nucleic acid

d. Proteins

e. None

Function of carbohydrates except:

a. Structural

b. Energy

c. Regulatory

d. Defense

e. None

c. Oligosaccharides

Have 3-10 sugar units.

a. Monosaccharides

b. Disaccharides

c. Oligosaccharides

d. Polysaccharides

d. Polysaccharides

Have more than 10 sugar units.

a. Monosaccharides

b. Disaccharides

c. Oligosaccharides

d. Polysaccharides

b. OH

Oxidation of carbonyl compound result to:

a. COOH

b. OH

c. ROOR

d. RCHO

f. All

Reduction:

a. Removal of O

b. Addition of H

c. Removal of double bond

d. a and b

e. b and c

f. All

a. -onic acid

Oxidation of C1 of carbohydrates will produce what type of acid?

a. -onic acid

b. -uronic acid

c. -aric acid

d. a and b

e. b and c

f. All

b. -uronic acid

Oxidation of C6 of carbohydrates will produce which acid?

a. -onic acid

b. -uronic acid

c. -aric acid

d. a and b

e. b and c

f. All

c. -aric acid

Oxidation of C1 and C6 of carbohydrates will produce which acid?

a. -onic acid

b. -uronic acid

c. -aric acid

d. a and b

e. b and c

f. All

a. Glucose

Product of reduction of sugars are "-itols".

Sorbitol is a product of reduction of which of the following?

a. Glucose

b. Ethanol

c. Fructose

d. Galactose

f. All

True about about monosaccharides

a. Simplest carbohydrates

b. Cannot be hydrolyzed into simple sugars

c. Positive in Benedict's and Barfoed's test as brick red precipitate

d. a and b

e. b and c

f. All

INSERT ALDOSE VS. KETOSE

INSERT ALDOSE VS. KETOSE

b. Ether bond

Glycosidic bond is a:

a. Ester bond

b. Ether bond

c. Amide bond

d. Single hydrogen bond

a. Anomeric alcohol group

Sugars are consider reducing if they don't have this group.

a. Anomeric alcohol group

b. Electron withdrawing group

c. Carbonyl group

d. Formyl group

d. a and b - Sucrose and Trehalose are not reducing sugar

Sugar without anomeric OH group.

a. Sucrose

b. Trehalose

c. Glucose

d. a and b

e. All

f. None

The following are non reducing sugars except:

a. Stachyose

b. Sucrose

c. Verbascose

d. Trehalose

e. Raffinose

f. None

a. -onic acid

Oxidation of reducing sugar result to:

a. -onic acid

b. -uronic acid

c. -aric acid

d. a and b

e. b and c

f. All

d. 4

How many carbon of erythrose?

a. 1

b. 2

c. 3

d. 4

b. I, II

Triose:

I. Glyceraldehyde

II. Dihydroxyacetone

III. Erythrose

IV. Erythrulose

V. Threose

a. I, II, III, IV

b. I, II

c. III, IV, V

d. II, III, IV

e. I, V

c. III, IV, V

Tetrose:

I. Glyceraldehyde

II. Dihydroxyacetone

III. Erythrose

IV. Erythrulose

V. Threose

a. I, II, III, IV

b. I, II

c. III, IV, V

d. II, III, IV

e. I, V

e. None

Pentose except:

a. Arabinose

b. Xylose

c. Ribose

d. Ribulose

e. None

e. None

Hexose except:

a. Dextrose

b. Levulose

c. Galactose

d. Manose

e. None

a. Sedoheptulose

An example of heptose.

a. Sedoheptulose

b. D-glycerol-D-mannoctulose

c. Galactose

d. Arabinose

b. D-glycerol-D-mannoctulose

Monosaccharide present in avocado.

a. Sedoheptulose

b. D-glycerol-D-mannoctulose

c. Galactose

d. Arabinose

e. Neuraminic acid

e. Neuraminic acid/Sialic acid

Nonose:

a. Sedoheptulose

b. D-glycerol-D-mannoctulose

c. Galactose

d. Arabinose

e. Neuraminic acid/Sialic acid

a. Aldopentose

Xylose is a

a. Aldopentose

b. Aldohexose

c. Ketopentose

d. Ketohexose

b. Xylose

Wood sugar.

a. Glucose

b. Xylose

c. Fructose

d. Methanol

b. Xylose

Obtained from boiling corn cobs and straw.

a. Glucose

b. Xylose

c. Fructose

d. Methanol

c. Xylose

Diagnostic aid for intestinal malabsorption wherein they are absorbed but not metabolized.

a. Glucose

b. Lactose

c. Xylose

d. Galactose

e. None

Other name of glucose except:

a. Blood sugar

b. Grape sugar

c. Physiologic sugar

d. Dextrose sugar

e. None

b. Aldohexose

Glucose is a

a. Aldopentose

b. Aldohexose

c. Ketohpentose

d. Ketohexose

a. B-D-glucopyranose

Cyclic structure of glucose that is the most stable as it has low steric hindrance.

a. B-D-glucopyranose

b. a-D-glucopyranose

c. Both are equally stable

d. Both are unstable

b. Parenteral preparation

Glucose rigorously purified and serving as nutrient (4kcal/g) is used in

a. Oral preparation

b. Parenteral preparation

c. Sweeting agents

d. All

e. All

Isotonic parenteral

a. NSS

b. Glucose

c. Lactated Ringer

d. a and b

e. all

b. Pharmaceutical necessity

Glucose that undergone less rigorous purification

a. Parenteral preparation

b. Pharmaceutical necessity

c. Liquid glucose

d. Dextrose excipient

c. Liquid glucose

Glucose is syrupy liquid which is almost colorless, sweet, which is from incomplete hydrolysis of starch.

a. Parenteral preparation

b. Pharmaceutical necessity

c. Liquid glucose

d. Dextrose excipient

d. Dextrose excipient

Crystalline glucose used in oral glucose tolerance test (OGTT) for diagnosis of diabetes.

a. Parenteral preparation

b. Pharmaceutical necessity

c. Liquid glucose

d. Dextrose excipient

f. All

True about fructose.

a. Fruit sugar or levulose

b. Ketohexose

c. The sweetest monosaccharide

d. Positive result in the Seliwanoff's test as pink/red

e. Obtained form the inversion of sucrose solution

f. All

b. Fructose

Sucrose = Fructose (levorotatory) + Glucose (dextrorotatory)

Inverted sugar produced from hydrolysis of sucrose.

a. Glucose

b. Fructose

c. Galactose

d. a and b

e. b and c

a. Streptomyces

High fructose sweetener is formed from isomerization of glucose by

a. Streptomyces

b. Pseudomonas

c. Lactobacillus

d. Listeria

b. Fructose

Sweetener added to food for diabetic patient and formula given to infants as it has lower caloric value.

a. Glucose

b. Fructose

c. Galactose

d. Manose

c. Galactose

Also known as the brain sugar.

a. Glucose

b. Fructose

c. Galactose

d. Maltose

c. Galactose

C4 epimer of glucose.

a. Mannose

b. Fructose

c. Galactose

d. Maltose

a. Mannose

C2 epimer of glucose.

a. Mannose

b. Fructose

c. Galactose

d. Maltose

c. Galactose

Gaucher's disease is deficiency in B-Glucocerebrosidase which lead to high levels of this monosaccharide in the brain.

a. Glucose

b. Fructose

c. Galactose

d. Maltose

c. Galactose

Positive in Mucic acid and Phenyl hydralazine test as crystal formation or osazone crystals.

a. Glucose

b. Fructose

c. Galactose

d. Maltose

d. Galactaric acid

Only aric acid insoluble in water

a. Glyceric acid

b. Glucacaric acid

c. Xylaric acid

d. Galactaric acid

c. Mannose

The following are disaccharides except:

a. Sucrose

b. Lactose

c. Mannose

d. Maltose

e. None

True about sucrose except:

a. Known as table sugar

b. Glucose + fructose in a1-2 glycosidic bond

c. Non-reducing sugar

d. Exist in molasses

e. None

f. All

Correctly paired sources of sucrose include:

a. Sugar cane: Saccharum officinarum

b. Sugar beet: Beta vulgaris

c. Sugar maple: Acer saccharum

d. a and b

e. b and c

f. All

e. None

Uses of sucrose except:

a. Demulcent

b. Sweetening agent

c. Coating agent

d. Preservative at 65% w/w

e. None

b. 65% w/w

Sucrose is preservative at what concentration?

a. 55% w/w

b. 65% w/w

c. 75% w/w

d. 85% w/w

b. Cossettes

Cut slivers of the roots of the sugar beets.

a. Molasses

b. Cossettes

c. Pulp

d. Rossettes

a. Molasses

Residual dark colored syrup that comes after the complete crystallization of sucrose in solution.

a. Molasses

b. Cossettes

c. Pulp

d. Rossettes

a. Molasses

Preparation where disaccharides are in their free state.

a. Molasses

b. Cossettes

c. Pulp

d. Rossettes

e. None

True about maltose except:

a. Known as malt sugar

b. Glucose + glucose in a1-4 glycosidic bond

c. Reducing sugar

d. Major degradation product of starch

e. None

e. None

True about lactose except:

a. Milk sugar

b. Glucose + Galactose in b1-4 glycosidic bond

c. Present in the making of cheese

d. Abundant in whey

e. None

a. Lactulose

A semi-synthetic sugar produced from alkaline rearrangement of lactose.

a. Lactulose

b. Levulose

c. Cellulose

d. Sucrose

a. Lactulose

Hydrolyzed and converted to lactic acid and acetic acid causing catharsis.

a. Lactulose

b. Levulose

c. Lactose

d. Sucrose

a. a1-2 glycosidic bond

Sucrose is glucose + fructose in:

a. a1-2 glycosidic bond

b. a1-4 glycosidic bond

c. b1-2 glycosidic bond

d. b1-4 glycosidic bond

b. a1-4 glycosidic bond

Maltose is glucose + glucose in:

a. a1-2 glycosidic bond

b. a1-4 glycosidic bond

c. b1-2 glycosidic bond

d. b1-4 glycosidic bond

d. b1-4 glycosidic bond

Lactose is glucose + galactose in:

a. a1-2 glycosidic bond

b. a1-4 glycosidic bond

c. b1-2 glycosidic bond

d. b1-4 glycosidic bondf

a. Buttermilk

Product of churning of milk.

a. Buttermilk

b. Skimmed milk

c. Both

d. None

d. a and b

Standing of cream will produce:

a. Butter

b. Butter milk

c. Skimmed milk

d. a and b

e. b and c

f. All

a. Butter

Unified fat globules from cream.

a. Butter

b. Butter milk

c. Skimmed milk

d. Cheese

e. Whey

b. Butter milk

Liquid separating from butter.

a. Butter

b. Butter milk

c. Skimmed milk

d. Cheese

e. Whey

c. Skimmed milk

Left after cream separation.

a. Butter

b. Butter milk

c. Skimmed milk

d. Cheese

e. Whey

e. All

Reacting skimmed milk with renin or renet will produce:

a. Whey

b. Curd

c. Cheese

d. a and b

e. All

b. Curd

Coagulated portion when reacting skimmed milk with renin or renet.

a. Whey

b. Curd

c. Cheese

a. Whey

Liquid portion when reacting skimmed milk with renin or renet.

a. Whey

b. Curd

c. Cheese

c. Cheese

Formed by treatment of curd.

a. Whey

b. Curd

c. Cheese

a. Kumis

Fermented milk drink.

a. Kumis

b. Condensed milk

c. Evaporated milk

d. Skimmed milk

b. Condensed milk

Milk that has been pasteurized and evaporated.

a. Kumis

b. Condensed milk

c. Evaporated milk

d. Skimmed milk

c. Evaporated milk

Unsweetened pasteurized and evaporated milk.

a. Kumis

b. Condensed milk

c. Evaporated milk

d. Skimmed milk

e. None

Products of oxidative metabolism except:

a. Cherry juice

b. Citric acid

c. Tartaric acid

d. Lactic acid

e. None

e. None

True about cherry juice except:

a. Prunus cerasus

b. From Rosaceae family

c. Contains pectin and >1% malic acid

d. Used in making cherry syrup

e. None

a. Direct permanganometry

Assay of cherry juice for malic acid contents is through:

a. Direct permanganometry

b. Indirect permanganometry

c. Iodometry

d. Iodimetry

a. Rosaceae

Family known to contain cyanogenic glycosides.

a. Rosaceae

b. Lamiaceae

c. Poaceae

d. Bromeliaceae

a. True

Plant acids can be used as acidulants in effervescent formulation and in buffers.

a. True

b. False

a. Citric acid

Known as tricarboxylic acid sourced from lemon which when used alone, result to sticky granules.

a. Citric acid

b. Tartaric acid

c. Cherry juice

d. Acetic acid

b. Tartaric acid

A dicarboxylic acid which when used alone, result to dry granules.

a. Citric acid

b. Tartaric acid

c. Cherry juice

d. Acetic acid

b. Tartaric acid

By product of wine industry, present in making refrigerant drinks.

a. Citric acid

b. Tartaric acid

c. Cherry juice

d. Acetic acid

a. Denige test

Test uses to identify which is citric acid or tartaric acid.

a. Denige test

b. Molisch test

c. Fenton test

d. Moore's test

b. Carmine red with white precipitate

Citric acid in Denige test.

a. Emerald green without white precipitate

b. Carmine red with white precipitate

c. Emerald green with white precipitate

d. Carmine red without precipitate

a. Emerald green without white precipitate

Tartaric acid in Denige test.

a. Emerald green without white precipitate

b. Carmine red with white precipitate

c. Emerald green with white precipitate

d. Carmine red without precipitate

a. Lactic acid

Acidulant in infant formula.

a. Lactic acid

b. Fumaric acid

c. Galactaric acid

d. Citric acid

b. Fumaric adid

Plant acid more known for its used in Fe fumarate.

a. Lactic acid

b. Fumaric acid

c. Galactaric acid

d. Citric acid

a. Fe fumarate

Superior stability and well tolerated.

a. Fe fumarate

b. Fe gluconate

c. Fe sulfate

a. Fe fumarate

33% Fe

a. Fe fumarate

b. Fe gluconate

c. Fe sulfate

b. Fe gluconate

10-14% Fe

a. Fe fumarate

b. Fe gluconate

c. Fe sulfate

c. Fe sulfate

31% Fe

a. Fe fumarate

b. Fe gluconate

c. Fe sulfate

c. Fe sulfate

Most economical Fe preparation.

a. Fe fumarate

b. Fe gluconate

c. Fe sulfate

f. All

Product of reductive metabolism:

a. Alcohol

b. Mannitol

c. Sorbitol

d. a and b

e. b and c

f. All

a. Alcohol

Product of glucose fermentation.

a. Alcohol

b. Mannitol

c. Sorbitol

c. Brandy

Distillation from wine.

a. Ethanol

b. Diluted alcohol

c. Brandy

d. Whisky

e. Rum

d. Whisky

Malted grain.

a. Ethanol

b. Diluted alcohol

c. Brandy

d. Whisky

e. Rum

e. Rum

From fermentation of molasses.

a. Ethanol

b. Diluted alcohol

c. Brandy

d. Whisky

e. Rum

c. 40-55%

Distillation of fermentation product will result to this concentration of alcohol.

a. 20-35%

b. 30-45%

c. 40-55%

d. 50-65%

d. 40-70%

Concentration of alcohol for antiseptic property

a. 10-30%

b. 20-40%

c. 30-60%

d. 40-70%

a. Alcohol, USP

95% v/v alcohol at 15.56°C

a. Alcohol, USP

b. Denatured alcohol

c. Absolute alcohol

d. Methanol