[PHARMACOGNOSY] Carbohydates and Related Compounds

a. Carbohydrates

Polyhydric aldehyde or ketone alcohols that contain C, H, and O

a. Carbohydrates

b. Lipids

c. Nucleic acid

d. Proteins

a. [Cn(H₂O)]n

General formula for carbohydrates.

a. [Cn(H₂O)]n
b. [Cn(H₂O₂)]n
c. [C(H₂O)]n
d. [C₂n(H₂O)]n

d. Carbohydrates

First products of photosynthesis.

a. Proteins
b. Lipids
c. Nucleic acids
d. Carbohydrates

e. None

• Structural

• Energy

• Regulatory

• Defense

Function of carbohydrates except:

a. Structural

b. Energy

c. Regulatory

d. Defense

e. None

c. Starch

Carbohydrate that provides energy storage in plants.

a. Glycogen
b. Cellulose
c. Starch
d. Chitin

c. Glycogen

Carbohydrate that provides energy storage in animals.

a. Starch
b. Cellulose
c. Glycogen
d. Chitin

c. Biologically active

Cell components such as glycoproteins are classified as:

a. Energy storage
b. Structural component
c. Biologically active
d. Transport

• Transport

• Regulatory

• Immune response

Biologically active functions of carbohydrates include:

a. Transport, regulatory, immune response
b. Energy storage, structural support, catalysis
c. Photosynthesis, respiration, digestion
d. Replication, transcription, translation

c. Chitin

Structural component of fungi and crustaceans.

a. Cellulose
b. Peptidoglycan
c. Chitin
d. Glycogen

b. Cellulose

Structural component of plants.

a. Chitin
b. Cellulose
c. Peptidoglycan
d. Glycogen

c. Peptidoglycan

Structural component of bacteria.

a. Cellulose
b. Chitin
c. Peptidoglycan
d. Glycogen

d. Both a and b

• N-acetylglucosamine (NAG)

• N-acetylmuramic acid (NAM)

Peptidoglycan is composed of:

a. N-acetylglucosamine (NAG)

b. N-acetylmuramic acid (NAM)

c. N-acetylmannosamine

d. Both a and b

b. Sugars

Classification of carbohydrates that include:

• Monosaccharides

• Disaccharides

• Oligosaccharides.

a. Polysaccharides

b. Sugars

c. Heteroglycans

d. Homoglycans

b. Homoglycans

Polysaccharides that contain only one type of sugar unit.

a. Heteroglycans

b. Homoglycans

c. Oligosaccharides

d. Disaccharides

d. All of the above

• Starch

• Cellulose

• Inulin

Example of Homoglycans include:

a. Starch

b. Cellulose

c. Inulin

d. All of the above

c. Glucose units

Starch is classified as a homoglycan because it yields:

a. Fructose units
b. Galactose units
c. Glucose units
d. Sucrose units

b. Glucosan

Starch is also known as:

a. Fructosan
b. Glucosan
c. Galactosan
d. Mannosan

a. Fructose units

Cellulose is classified as a homoglycan because it yields:

a. Fructose units
b. Glucose units
c. Galactose units
d. Mannose units

c. Fructose units

Inulin is a homoglycan that yields:

a. Glucose units
b. Galactose units
c. Fructose units
d. Sucrose units

d. Heteroglycans

Polysaccharides that contain different types of sugar units.

a. Homoglycans
b. Monosaccharides
c. Disaccharides
d. Heteroglycans

d. All of the above

• Gum

• Mucilages

• Glycosides

Examples of heteroglycans include:

a. Gum

b. Mucilages

c. Glycosides

d. All of the above

d. Monosaccharides

Simplest carbohydrate units.

a. Disaccharides
b. Oligosaccharides
c. Polysaccharides
d. Monosaccharides

b. Reducing sugars

All monosaccharides are:

a. Non-reducing sugars
b. Reducing sugars
c. Complex carbohydrates
d. Heteroglycans

b. Monosaccharides

Cannot be hydrolyzed to simple sugars.

a. Disaccharides
b. Monosaccharides
c. Oligosaccharides
d. Polysaccharides

b. Monosaccharides

______ give a positive result with Benedict's and Barfoed's tests, producing Brick red precipitate

a. Disaccharides
b. Monosaccharides
c. Oligosaccharides
d. Polysaccharides

c. Brick red precipitate

Monosaccharides give a positive result with Benedict's and Barfoed's tests, producing:

a. Blue precipitate
b. Yellow precipitate
c. Brick red precipitate
d. Green precipitate

d. Both a and b

• Number of carbons in the backbone

• Functional group present (aldose or ketose)

Monosaccharides are classified based on the:

a. Number of carbons in the backbone

b. Functional group present (aldose or ketose)

c. Molecular weight
d. Both a and b

b. Aldoses

Monosaccharides with an aldehyde functional group are called:

a. Ketoses

b. Aldoses

c. Glycosides

d. Polysaccharides

b. Ketoses

Monosaccharides with a ketone functional group are called:

a. Aldoses

b. Ketoses

c. Glycogens

d. Starches

Example of Monosaccharides along with their Structure:

Xylose (Wood Sugar)

Example of Pentoses (5C)

• Glucose (Physiologic Sugar)

• Dextrose (D-Glucose)

• Galactose (Brain Sugar)

• Fructose (Levulose)

Example of Hexoses (6C) include [4]

c. Pentose

5-carbon sugar.

a. Hexose
b. Tetrose
c. Pentose
d. Triose

b. Xylose

Wood sugar.

a. Glucose
b. Xylose
c. Fructose
d. Ribose

c. Xylose

Aldehyde sugar obtained from boiling corn cobs or straw.

a. Ribose
b. Arabinose
c. Xylose
d. Lyxose

c. Xylose

Diagnostic aid for intestinal malabsorption (absorbed but not metabolized).

a. Glucose
b. Fructose
c. Xylose
d. Sucrose

c. Hexose

6-carbon sugar.

a. Pentose
b. Tetrose
c. Hexose
d. Triose

b. Hexoses

Most important monosaccharides.

a. Pentoses
b. Hexoses
c. Disaccharides
d. Polysaccharides

c. Glucose (Physiologic sugar)

Also known as “Physiologic sugar”

a. Fructose
b. Galactose
c. Glucose
d. Sucrose

b. Glucose (Physiologic sugar)

Aldohexose with an aldehyde group at C1.

a. Fructose
b. Glucose
c. Ribose
d. Xylose

b. Glucose (Physiologic sugar)

Reducing sugar as determined by Benedict's test.

a. Sucrose
b. Glucose
c. Starch
d. Cellulose

c. Linear and cyclic (boat/chair)

Glucose (physiologic sugar) occurs as _____

a. Linear only
b. Cyclic only
c. Linear and cyclic (boat/chair)
d. Branched only

b. β-D-Glucose

Most important and most abundant form of glucose.

a. α-D-Glucose
b. β-D-Glucose
c. L-Glucose
d. D-Fructose

d. All of the above

• Blood sugar

• Grape sugar

• Physiologic sugar

Synonym for D-glucose (Dextrose)

a. Blood sugar
b. Grape sugar
c. Physiologic sugar
d. All of the above

c. D-glucose (Dextrose)

Rigorously purified glucose

a. Dextrose excipient
b. Liquid glucose
c. D-glucose (Dextrose)
d. Sucrose

c. D-glucose (Dextrose)

Used as a source of nutrient given parenterally.

a. Dextrose excipient
b. Liquid glucose
c. D-glucose (Dextrose)
d. Sucrose

b. Liquid glucose

Syrupy, colorless, tastes sweet, obtained from incomplete hydrolysis of starch.

a. Dextrose excipient

b. Liquid glucose

c. β-D-Glucose

d. Sucrose

b. Dextrose excipient

Crystalline glucose

a. Liquid glucose

b. Dextrose excipient

c. Fructose

d. Sucrose

b. Dextrose excipient

Used as a sweetening agent

a. Liquid glucose

b. Dextrose excipient

c. Fructose

d. Sucrose

b. Dextrose excipient

Used in oral glucose tolerance test (OGTT) with 75g glucose given to a fasted patient.

a. Liquid glucose

b. Dextrose excipient

c. Fructose

d. Sucrose

b. 75g

The oral glucose tolerance test (OGTT) uses how many grams of glucose given to a fasted patient?

a. 50g
b. 75g
c. 100g
d. 150g

c. Galactose

Brain sugar.

a. Glucose
b. Fructose
c. Galactose
d. Sucrose

c. Galactose

Aldohexose that is a C4 epimer of glucose.

a. Fructose
b. Mannose
c. Galactose
d. Ribose

b. Lactose

Galactose is found in milk as part of:

a. Glucose
b. Lactose
c. Sucrose
d. Maltose

b. Galactosides

Galactose is found in neuronal fibers as:

a. Glycoproteins
b. Galactosides
c. Glycolipids
d. Glucans

b. Galactosides

Found in Neuronal fibers

a. Glycoproteins
b. Galactosides
c. Glycolipids
d. Glucans

c. Mucic acid test

Test for galactose that produces mucic acid crystals.

a. Benedict's test
b. Barfoed's test
c. Mucic acid test
d. Seliwanoff's test

a. Gaucher's Disease

Deficiency of β-glucocerebrosidase leads to the accumulation of glucosyl ceramide in organs.

a. Gaucher's Disease
b. Galactosemia
c. Tay-Sachs Disease
d. Niemann-Pick Disease

b. Galactosemia

Accumulation of galactose levels in the blood.

a. Gaucher's disease
b. Galactosemia
c. Lactose intolerance
d. Diabetes mellitus

c. Fructose

Sweetest monosaccharide with a bitter aftertaste.

a. Glucose
b. Galactose
c. Fructose
d. Sucrose

c. Levulose

Fructose is also known as:

a. Blood sugar
b. Brain sugar
c. Levulose
d. Wood sugar

b. C2

Fructose has a ketone group at which carbon position?

a. C1
b. C2
c. C3
d. C4

c. Seliwanoff's test

Test for fructose that produces a pink-red or cherry red color.

a. Benedict's test
b. Barfoed's test
c. Seliwanoff's test
d. Mucic acid test

c. Fructose

Fruit sugar obtained from sweet fruits and honey.

a. Glucose
b. Galactose
c. Fructose
d. Lactose

c. Fructose

_______ is obtained from the inversion of aqueous sucrose, which produces Glucose and fructose

a. Glucose
b. Galactose
c. Fructose
d. Lactose

c. Fructose

Used as food for Diabetes mellitus (DM) patients

a. Glucose
b. Galactose
c. Fructose
d. Lactose

c. Fructose

Used as an ingredient in infant feeding formula

a. Glucose
b. Galactose
c. Fructose
d. Lactose

c. High fructose sweeteners

Obtained from the isomerization of glucose from Streptomyces spp.

a. High glucose sweeteners
b. High sucrose sweeteners
c. High fructose sweeteners
d. High lactose sweeteners

b. Fructose injection

Less commonly used than glucose/dextrose.

a. Dextrose injection
b. Fructose injection
c. Lactose injection
d. Sucrose injection

d. Honey

Contraindicated in infant patients due to increased risk of Clostridium botulinum (infant botulism).

a. Sucrose
b. Fructose
c. Glucose
d. Honey

b. Disaccharides

Composed of 2 monosaccharide units joined by a glycosidic bond.

a. Monosaccharides

b. Disaccharides

c. Oligosaccharides

d. Polysaccharides

b. Glycosidic bond

Disaccharides are composed of 2 monosaccharide units joined by a ______

a. Peptide bond
b. Glycosidic bond
c. Ester bond
d. Hydrogen bond

b. Disaccharides

Formed via dehydration synthesis.

a. Monosaccharides
b. Disaccharides
c. Pentoses
d. Hexoses

a. Sucrose

Glucose + Fructose

a. Sucrose

b. Trehalose

c. Maltose

d. Lactose

e. Lactulose

e. b and c

• Trehalose

• Maltose

Glucose + Glucose

a. Sucrose

b. Trehalose

c. Maltose

d. Lactose

e. b and c

d. Lactose

Glucose + Galactose

a. Sucrose

b. Trehalose

c. Maltose

d. Lactose

e. Lactulose

e. Lactulose

Fructose + Galactose

a. Sucrose

b. Trehalose

c. Maltose

d. Lactose

e. Lactulose

a. α(1,2).

Sucrose

a. α(1,2)

b. α(1,1)

c. α(1,4)

d. β(1,4)

b. α(1,1)

Trehalose

a. α(1,2)

b. α(1,1)

c. α(1,4)

d. β(1,4)

c. α(1,4)

Maltose

a. α(1,2)

b. α(1,1)

c. α(1,4)

d. β(1,4)

d. β(1,4)

Lactose

a. α(1,2)

b. α(1,1)

c. α(1,4)

d. β(1,4)

d. β(1,4)

Lactulose

a. α(1,2)

b. α(1,1)

c. α(1,4)

d. β(1,4)

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