Reducing and Non-reducing Sugars Quiz

Which of the following is a characteristic of reducing sugars?

• They can form glycosidic bonds

• They cannot be oxidized

• They can reduce Fehling's or Benedict's solution

• They lack a free aldehyde or ketone group

What is the main structural difference between reducing and non-reducing sugars?

• The presence of a peptide bond

• The number of carbon atoms

• The availability of a free anomeric carbon

• The type of monosaccharides present

Which of the following is an example of a non-reducing sugar?

• Glucose

• Fructose

• Sucrose

• Maltose

In a glycosidic bond, which functional groups are involved in the linkage?

• Amino and carboxyl groups

• Hydroxyl groups

• Phosphate groups

• Sulfhydryl groups

What type of reaction forms a glycosidic bond?

• Hydrolysis

• Oxidation

• Condensation

• Reduction

Which of the following sugars would give a positive result in Benedict's test?

• Sucrose

• Lactose

• Trehalose

• Raffinose

What is the role of the anomeric carbon in sugar chemistry?

• It determines the sugar's melting point

• It is involved in glycosidic bond formation

• It affects the sugar's solubility in water

• It determines the sugar's optical activity

Which type of linkage is found in the glycosidic bond of sucrose?

• α(1→4)

• β(1→4)

• α(1→2)

• β(1→6)

What happens to the reducing property of glucose when it forms a glycosidic bond through its anomeric carbon?

• It becomes a stronger reducing agent

• It loses its reducing property

• Its reducing property remains unchanged

• It becomes a non-specific reducing agent

Which of the following is true about the glycosidic bond in maltose?

• It involves a β(1→4) linkage

• It makes maltose a non-reducing sugar

• It connects the anomeric carbon of one glucose to the 4th carbon of another

• It is formed between two fructose units

Tags

NGSS.HS-PS1-4