Carbohydrates Review

All polysaccharides have a branched structure.

• TRUE

• FALSE

Galactose is formed through condensation reaction.

• TRUE

• FALSE

Starches with a branched structure are called ___.

• Amylopectin

• granules

• polymers

• polysaccharides

Tags

NGSS.MS-PS1-1

Why does the breading stick to the food when deep fried or baked?

• the gluten in the flour

• the sugar in the flour

• the starches in the flour

• all of the above

A simple sugar's properties result from ____.

• The degree of crystallization.

• They type of plant that produced it.

• How atoms are arranged in its molecues

• It's ratio of amylose to amylopectin

Tags

NGSS.MS-PS1-1

Many of the functions of sugars result from their ability to ____.

• change shape

• turn brown

• attract water

• none of the above

Tags

NGSS.MS-LS1-7

When choosing a sugar as a sweetener, food technologists must consider that ___.

• some sugars are sweeter than others

• temperature affects the sweetness of some sugars

• different people may perceive sweetness in different ways

• all of these are correct

Plants produce simple carbohydrates by the process of ____.

• hydrolysis

• photosynthesis

• glycolysis

• mitosis

Tags

NGSS.MS-LS1-6

What process produces a high-carbon form of sugar that is used in making candy and turns the sugars brown?

• caramelization

• syneresis

• crystallization

• retrogradation

What is the chemical term for a sugar that consists of one molecule?

• carbohydrate

• disaccharide

• monosaccharide

• polysaccharide

Tags

NGSS.MS-PS1-1