Carbohydrate Structure and Function

Carbohydrate Structure and Function

Assessment

Interactive Video

Biology, Science, Chemistry

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

This video tutorial introduces the different forms of carbohydrates, focusing on their classifications: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The instructor explains the characteristics and examples of each type, such as glucose, fructose, sucrose, and starch. The video aims to provide a foundational understanding of carbohydrates, preparing viewers for more detailed discussions in future lessons.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the four main classifications of carbohydrates discussed in the tutorial?

Sugars, Starches, Fibers, Proteins

Monosaccharides, Disaccharides, Oligosaccharides, Polysaccharides

Simple, Complex, Fibrous, Non-fibrous

Lipids, Proteins, Nucleic Acids, Carbohydrates

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a characteristic of monosaccharides?

They are composed of two monosaccharides.

They consist of three to seven carbon atoms.

They are usually more than ten monosaccharides.

They are long chains of monosaccharides.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the chemical formula of glucose, a common monosaccharide?

C3H6O3

C12H22O11

C5H10O5

C6H12O6

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How is a disaccharide formed?

By combining two monosaccharides

By combining three monosaccharides

By combining a monosaccharide and a polysaccharide

By combining two polysaccharides

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is an example of a disaccharide?

Starch

Sucrose

Fructose

Glucose

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the typical range of monosaccharides in oligosaccharides?

20 to 30

10 to 20

2 to 10

1 to 2

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are oligosaccharides considered less common?

They have a very specific range of monosaccharides.

They are not found in nature.

They are usually found in proteins.

They are only found in plants.

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