B. Disaccharides

c. Sucrose

Table sugar.

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

b. Glucose + Fructose

• component: glu (a1-B2) fructose

Components of sucrose.

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

c. α1→β2

Glycosidic linkage of sucrose.

a. α(1→4)
b. β(1→4)
c. α1→β2
d. β(1→6)

a. Sugar cane (Saccharum officinarum)

Source of sucrose.

a. Sugar cane
b. Barley
c. Cow's milk
d. Corn

a. Sugar beet (Beta vulgaris)

Source of sucrose.

a. Sugar beet
b. Rice
c. Wheat
d. Potato

a. Sugar maple (Acer saccharum)

Source of sucrose.

a. Sugar maple
b. Barley
c. Corn
d. Coconut

b. Molasses

Dark, syrupy, liquid mixture left behind after isolating/purifying crystals from a solution.

a. Honey
b. Molasses
c. Syrup
d. Caramel

a. Demulcent

Pharmaceutical use of sucrose.

a. Demulcent
b. Cathartic
c. Expectorant
d. Emetic

d. Comparison of sweetness

Pharmaceutical use of sucrose.

a. Emetic
b. Cathartic
c. Expectorant
d. Comparison of sweetness

b. Sweetening agent

• sugar + drug na bitter

Pharmaceutical use of sucrose to mask the bitter taste of drugs.

a. Flavoring agent
b. Sweetening agent
c. Buffering agent
d. Suspending agent

a. 85% w/v

• pa-check kung w/v or w/w

Sucrose concentration in syrup.

a. 85% w/v
b. 95% w/w
c. 85% w/w
d. 95% w/v

b. Self-preserving

Property of syrup containing 85% w/v sucrose.

a. Hygroscopic
b. Self-preserving
c. Effervescent
d. Volatile

b. Coating agent

Pharmaceutical use of sucrose in sugar-coated tablets.

a. Binding agent
b. Coating agent
c. Lubricant
d. Disintegrant

b. Maltose

Malt sugar.

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

c. Maltose

• fermented grains

Product of diastatic fermentation.

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

c. Diastase

Enzyme that converts starch into maltose.

a. Lactase
b. Maltase
c. Diastase
d. Invertase

c. Glucose + Glucose

Components of maltose.

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

c. α(1→4)

Glycosidic linkage of maltose.

a. β(1→4)
b. α(1→6)
c. α(1→4)
d. β(1→6)

a. Sugar in beer

Common use of maltose.

a. Sugar in beer
b. Infant formula
c. Artificial sweetener
d. Intravenous fluid

d. Barley (Hordeum vulgare)

Source of maltose.

a. Sugar cane
b. Cow's milk
c. Sugar beet
d. Barley

c. Lactose

Milk sugar.

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

b. Cow's milk (Bos taurus)

Source of lactose.

a. Sugar cane
b. Cow's milk
c. Barley
d. Sugar beet

c. Galactose + Glucose

Components of lactose.

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

b. β(1→4)

Glycosidic linkage of lactose.

a. α(1→4)
b. β(1→4)
c. α1→β2
d. β(1→6)

b. Whey

Liquid portion obtained after treatment of milk with rennin.

a. Cream
b. Whey
c. Butter
d. Casein

c. Coagulum

Solid portion obtained after treatment of milk with rennin.

a. Whey
b. Lactose
c. Coagulum
d. Butter

b. Butter

Solid product obtained after churning cow's milk.

a. Whey
b. Butter
c. Buttermilk
d. Skimmed milk

c. Buttermilk

Liquid product obtained after churning cow's milk.

a. Whey
b. Skimmed milk
c. Buttermilk
d. Cheese

b. Fat globules

Major component of butter.

a. Lactose
b. Fat globules
c. Casein
d. Whey proteins

b. Buttermilk

• andito sa residual fat ang lasa (skimmed milk ang walng lasa)

Milk product with residual fat.

a. Whole milk
b. Buttermilk
c. Skimmed milk
d. Whey

d. Skimmed milk

• walang lasa dahil naalis kasama ng residual fat

Milk product with fat removed.

a. Whole milk
b. Buttermilk
c. Whey
d. Skimmed milk

c. Lactose

Milk carbohydrate present in whey.

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

b. Cheese

Product formed after fermentation of the coagulum.

a. Butter
b. Cheese
c. Yogurt
d. Whey

c. Lactulose

Disaccharide produced by alkaline rearrangement of lactose.

a. Maltose
b. Cellobiose
c. Lactulose
d. Sucrose

b. Galactose + Fructose

Components of lactulose.

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

d. α1→4

Glycosidic linkage of lactulose.

a. α(1→4)
b. β(1→4)
c. α(1→6)
d. α1→4

b. Stimulant laxative

Pharmacologic use of lactulose.

a. Antidiarrheal
b. Stimulant laxative
c. Osmotic laxative
d. Bulk-forming laxative

b. Acetic acid

Acid produced from lactulose in the stomach.

a. Hydrochloric acid
b. Acetic acid
c. Sulfuric acid
d. Carbonic acid

b. Lactic acid

Acid produced from lactulose.

a. Acetic acid
b. Lactic acid
c. Citric acid
d. Oxalic acid

c. Colon

Site irritated by acetic acid and lactic acid to produce the laxative effect.

a. Stomach
b. Small intestine
c. Colon
d. Duodenum

b. Laxative effect

Lactulose produced irritation in the colon.

a. Antidiarrheal effect
b. Laxative effect
c. Antacid effect
d. Carminative effect

c. Cellobiose

Disaccharide composed of glucose and glucose linked by β(1→4).

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

c. Glucose + Glucose

Components of cellobiose.

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

b. β(1→4)

Glycosidic linkage of cellobiose.

a. α(1→4)
b. β(1→4)
c. α1→β2
d. β(1→6)

c. Cellobiose

Disaccharide obtained from cellulose.

a. Maltose
b. Lactose
c. Cellobiose
d. Trehalose

Cellobiose and Maltose difference