Reducing and nonreducing sugars

1. What classifies carbohydrates into reducing and nonreducing sugars?

• 1. The number of carbon atoms

• 1. The presence of aldehyde or ketone groups

• 1. The color of the sugar

• 1. The sweetness of the sugar

1. What defines a reducing sugar?

• 1. It contains a free aldehyde or ketone group.

• 1. It has a high sweetness level

• 1. It is a liquid at room temperature

• 1. It is found in fruits and vegetables

1. In a redox reaction involving reducing sugar, what does the free aldehyde or ketone group act as?

• 1. An oxidizing agent

• 1. A catalyst

• 1. A reducing agent

• 1. A solvent

1. What characterizes a redox (oxidation-reduction) reaction?

• 1. Transfer of electrons between molecules

• 1. Transfer of protons between molecules

• 1. Formation of new chemical bonds

• 1. Production of heat and light

1. In a redox reaction, what is the molecule that donates electrons called? a) An oxidizing agent b) A reducing agent c) A catalyst d) A solvent

• 1. An oxidizing agent

• 1. A reducing agent

• 1. A catalys

• 1. A solvent

1. What is the molecule that receives electrons in a redox reaction called?

• 1. A reducing agent

• 1. An oxidizing agent

• 1. A catalyst

• 1. An enzyme

1. Why can't nonreducing sugars donate electrons?

• 1. They contain too many double bonds

• 1. They lack free aldehyde or ketone groups.

• 1. They are too sweet.

• 1. They are too reactive.

1. What is the purpose of Benedict's test in carbohydrate analysis? a) To measure the sweetness of carbohydrates b) To identify the number of carbon atoms in carbohydrates c) To determine the color of carbohydrates d) To differentiate between reducing and nonreducing sugars

• 1. To measure the sweetness of carbohydrates

• 1. To identify the number of carbon atoms in carbohydrates

• 1. To determine the color of carbohydrates

• 1. To differentiate between reducing and nonreducing sugars

1. What is the composition of Benedict's solution?

• 1. Sodium chloride and citric acid

• 1. Sodium carbonate, sodium citrate, and copper sulfate pentahydrate

• 1. Sodium hydroxide and copper oxide

• 1. Water and sugar

1. Why does Benedict's solution change color when heated with reducing sugars?

• 1. The solution evaporates

• 1. Copper (II) ions are reduced to copper (I) ions.

• 1. The solution becomes more acidic.

• 1. Sodium carbonate decomposes.