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Food -Chemicals of life

Total questions: 24

Worksheet time: 19mins

Name
Class
Date
1.

What is the test for glucose (reducing sugar)?

a)

Benedict’s reagent

b)

Biuret Reagent

c)

Sudan III

d)

Hydrochloric acid

2.

Which of the following is not a reducing sugars?

a)

Glucose

b)

Fructose

c)

Galactose

d)

Sucrose

3.

Which colour confirms little reducing sugars when a food substance with Benedict's solution is heated?

a)

Red

b)

Green

c)

Blue

d)

Orange

4.

What is the formula of monosaccharide

a)

C12H12O24

b)

C6H12O6

c)

CHO

d)

C12H22O11

5.

Which of the following is not a carbohydrate?

a)

Polysaccharides

b)

Monosaccharides

c)

Proteins

d)

Disaccharides

6.

Which of the following is not true about monosaccharides?

a)

They are sweet tasting

b)

They readily dissolve in water

c)

They are crystallisable

d)

They are non reducing sugars

7.

Which of the following is not a polysaccharide?

a)

Starch

b)

Glycogen

c)

Chitin

d)

Sucrose

8.

Which observation is made when a food substance contains lipids and has been tested using grease spot test?

a)

A permanent translucent spot formed

b)

A white emulsion formed

c)

A colourless solution formed

d)

No colour change

9.

Which reagents are used to test for proteins?

a)

Sodium hydroxide solution and copper (II) sulphate solution

b)

Ethanol

c)

Filter paper

d)

Iodine solution

10.

Which of the following is not a function of proteins?

a)

Source of energy

b)

Metabolic regulators

c)

Heat insulator

d)

Structural function

11.

Which colour indicates that proteins are present in a food substance when tested?

a)

Blue black

b)

White emulsion

c)

Purple

d)

Green to yellow to orange and finally brown

12.
When two monomers or more of monosaccharides combine they form a molecule called a _______________.
a)
Polysaccharide
b)
Lipid
c)
Nucleic acid
d)
Protein
13.
A function of a lipid is________________.
a)
Short term energy
b)
Energy storage
c)
Structures and enzymes
d)
Hereditary information 
14.
An example of lipids is ________________.
a)
Pasta
b)
Chicken
c)
Oils
d)
DNA and RNA 
15.
An example of a carbohydrate is ___________________.
a)
Butter
b)
Cheese
c)
Steak
d)
Bread
16.
Proteins are made up of long chains of ________________.
a)
Amino Acids
b)
Lipids
c)
Saccharides
d)
Polysaccharides 
17.
A(n) _______________ is a protein that speeds up that rate of a chemical reaction.
a)
Muscle 
b)
Ketone
c)
Alpha helix
d)
Enzyme 
18.
__________________ may be fats, oils, or waxes. 
a)
Lipids
b)
Carbohydrates
c)
Proteins
d)
Nucleic Acids 
19.
A ______________ is a polymer consisting of a chain of amino acids
a)
Disaccharide
b)
Protein
c)
Monosaccharide
d)
Glycerol 
20.
This molecule is found in cell membranes forming a bilayer
a)
Protein
b)
Phospolipid
c)
Carbohydrate 
d)
Nucleic acid 
21.
Proteins are used for _________________.
a)
Energy storage
b)
Structures and enzymes
c)
Energy supply
d)
Information storage
22.
Energy for living things is provided by __________________.
a)
Fats
b)
Proteins
c)
Carbohydrates
d)
Lipids
23.
What is a building block in the formation of carbohydrates?
a)
Glycerol
b)
Monosaccharides
c)
Amino Acids
d)
Dipeptide 
24.
Starch is a ___________ because it is made of many sugars sub units
a)
monosaccarhides 
b)
Disaccarhides
c)
Polysaccharides
d)
Protein 

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