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Biochemistry Lab Quiz

Total questions: 49

Worksheet time: 27mins

Name
Class
Date
1.

In Benedict's test ___ colour precipitate was obtained with reducing sugars

a)

Violet

b)

Red

c)

Orange

d)

Purple

2.

___ test indicates the absence of monosaccharides

a)

Barfoed's

b)

Fehling's

c)

Molisch's

d)

Selivanoff's

3.

Phenyl hydrazine test yield ___ shaped crystal for Galactose

a)

Rod

b)

Cylinder

c)

Petal

d)

Round

4.

In Selivanoff's test, if there is no characteristic change it indicates the

a)

Absence of ketose sugar

b)

Presence of ketose sugar

c)

Absence of monosaccaride

d)

Presence of monosaccaride

5.

In Fehling's test for maltose, ___ colour precipitate was obtained

a)

Violet

b)

Orange

c)

Red

d)

Reddish brown

6.

In Molisch's test, (test solution + Molisch's reagent + ____) is added

a)

Con. Sulphuric acid

b)

Dil. Sulphuric acid

c)

Con. Hydrochloric acid

d)

Dil. Hydrochloric acid

7.

In phenyl hydrazine test, yellow sunflower shaped crystal indicates the ___

a)

Absence of maltose

b)

Absence of ketose sugar

c)

Presence of ketose sugar

d)

Presence of maltose

8.

In Molisch's test, violet ring indicates the presence of

a)

Ketose sugar

b)

Carbohydrate

c)

Reducing sugar

d)

Monosaccharide

9.

___ test is used to identify reducing sugar

a)

Barfoed's

b)

Fehling's

c)

Selivanoff's

d)

Osazone

10.

Which test would indicate the presence or absence of starch in a sample?

a)

Barium Chloride Test

b)

Biuret Solution Test

c)

Iodine Test

d)

Glucose Test

11.

Which among the following carbohydrates will give blue color at the end of Benedict's test?

a)

Glucose

b)

Galactose

c)

Lactose

d)

Sucrose

12.

Which is a non-reducing sugar?

a)

Maltose

b)

Sucrose

c)

Lactose

d)

None of the above

13.

Reducing sugars are differentiated from non-reducing sugars

a)

Iodine test

b)

Molisch's test

c)

Seliwanoff's test

d)

Benedict's test

14.

The general test for detection of cabohydrates is

a)

Iodine test

b)

Molisch's test

c)

Barfoed's test

d)

Osazone test

15.

Olive oil is tested with iodine.

What result is to be expected?

a)

Iodine turns from yellow to dark blue

b)

Iodine turns from dark blue to yellow

c)

Iodine turns from yellow to purple

d)

Iodine remains yellow

16.

What is the reagent to test for reducing sugars?

a)

Bial's reagent

b)

Iodine

c)

DNS reagent

d)

Biuret reagent

17.

Which of the following sugars will not test positive in Molisch's test?

a)

Triose

b)

pentose

c)

ketohexose

d)

aldohexose

18.

Fructose tests positive in Fehling's test as it is a/an

a)

ketohexose

b)

alpha- hydroxy ketohexose

c)

aldohexose

d)

pentose

19.

Which one of the following will test negative for Iodine test?

a)

glycogen

b)

starch

c)

cellulose

d)

amylose

20.

Which part of starch is responsible for testing positive in Iodine test?

a)

Amylose

b)

Amylopectin

21.

Rochelle's salt is used in which of the following solutions?

a)

Fehling's

b)

Benedict's

c)

Seliwanoff's

d)

Molisch's

22.

What is the role played by sodium bicarbonate in Benedict's solution?

a)

Chelate copper sulfate

b)

Maintain pH

c)

Supply carbon dioxide

d)

An additive

23.

Copper sulfate is an ingredient of

a)

Molisch's Reagent

b)

Benedict's Reagent

c)

Seliwanoff's reagent

d)

Iodine solution

24.

After performing Benedict's test, which colour in the resulting solution corresponds to the highest concentration of reducing sugar present?

a)

Light blue

b)

Green

c)

Orange

d)

Red

25.

Which one of the following is present in Seliwanoff's reagent?

a)

Conc Sulfuric acid

b)

Conc Nitric acid

c)

5N Hydrochloric acid

d)

Conc Hydrochloric acid

26.

The copper sulfate in Fehling's solution specifically reacts to reducing sugars as

a)

it is in a chelate form with Rochelle's salt

b)

it can interact with free aldehyde groups only

c)

it can not act with other reducing groups

d)

all of these

27.

The red coloured precipitate formed in Fehling's test is due to the presence of

a)

Rochelle's Salt

b)

cuprous oxide

c)

cupric oxide

d)

copper sulphate

28.

------------ method estimates the amount of total sugar in the sample

a)

Nelson Somogyi method

b)

Lane Eynon method

c)

Anthrone method

d)

Munson and Walker method

29.

The color of the positive result for Iodine test

a)

Blue - black

b)

Yellow - orange

c)

Pink

d)

Reddish-violet

30.

The following are the sugars that formed brick red precipitate during Barfoed test, EXCEPT:

a)

Sucrose

b)

Lactose

c)

Glucose

d)

Fructose

31.

The following are the sugars that formed needle shaped or broomstick crystals during Osazone test, EXCEPT:

a)

Galactose

b)

Xylose

c)

Glucose

d)

Fructose

32.

Primary element found in every Fehling's reagent

a)

Iron

b)

Copper

c)

Sulfur

d)

Magnesium

33.

This test will give blue green colored complex as the positive result for the presence of pentoses.

a)

Bial's orcinol test

b)

Fehling's Test

c)

Seliwanoff's Test

d)

Barfoed Test

34.

When preparing a blank for spectrophotometer, how do you choose the correct liquid?

a)

Use the same liquid that is mixed with your substance of interest.

b)

Use ethanol for proteins and water for starches.

c)

Use distilled water whenever possible.

d)

Use methanol whenever it is available.

35.

What are some steps to follow when preparing a standard curve?

a)

Measure several samples of known dilution at one specific wavelength and plot their absorbance on a graph vs. concentration. Then add a line of best fit.

b)

Measure two samples of known dilution at one specific wavelength and plot their absorbance on a graph vs. concentration. Then add a line of best fit.

c)

Measure several samples of known dilution at many wavelengths and plot their absorbance on a graph vs. concentration. Then add a line of best fit.

d)

Measure several samples of known dilution and then use a line of best fit to determine their wavelength.

36.

In spectrophotometer, the amount of light absorbed by a sample is called

a)

Absorbance

b)

Transmittance

c)

Hue

d)

Saturation

37.

Q. chromatography separates the mixture of dyes on the basis of their ----------------------------

a)

solubility

b)

boiling point

c)

boiling point

d)

boiling point

38.

A substance is soluble if it can be dissolved.

In paper chromatography, the most soluble solute _____________________ .

a)

travels furthest away from the start point

b)

does not move from the start point

c)

stays closest to the start point

d)

can be found in the middle of the chromatogram

39.

What is chromatography?

a)

A way to see pretty colors

b)

A form of distillation

c)

A laboratory technique used to separate a mixture.

40.

In chromatography, the stationary phase can be ___________ supported on a solid.

a)

Solid or liquid

b)

Liquid or gas

c)

Solid only

d)

Liquid only

41.

The Rf value for the red component is

a)

0.3

b)

0.7

c)

10

d)

7

42.

The presence of more than one spot on the TLC plate shows that____

a)

the Rf value is higher than it should be

b)

the solvent used was too dilute

c)

impurities are present

d)

too much solvent was used

43.

Thin layer chromatography is

a)

partition chromatography

b)

electrical mobility of ionic species

c)

adsorption chromatography

d)

none of the above

44.

the number of milligrams of potassium hydroxide required to neutralize the free fatty acids in 1 g of the substance

a)

Acid value

b)

Iodine value

c)

Saponification value

45.

the number of milligrams of potassium hydroxide required to neutralize the free fatty acids and saponify the esters contained in 1 g of the substance

a)

Saponification value

b)

Acid value

c)

Iodine value

46.

It indicates the degree of unsaturation.

a)

Iodine value

b)

Saponification value

c)

Acid value

47.
  1. What is electrophoresis?

a)
  1. a. The study of electrical properties of food

b)
  1. b. The separation of charged molecules based on their mobility in an electric field

c)
  1. c. The measurement of electrical conductivity in food samples

d)
  1. d. The production of electricity using food as a fuel source

48.
  1. Which of the following is true about polyacrylamide gel electrophoresis (PAGE)?

a)
  1. a. It is used to separate proteins based on size and charge

b)
  1. b. It is exclusively used for DNA analysis

c)
  1. c. It requires the use of agarose gel as a matrix

d)
  1. d. It is used for the separation of lipids

49.
  1. What is the purpose of sodium dodecyl sulfate (SDS) in SDS-PAGE?

a)
  1. a. To denature proteins

b)
  1. b. To enhance protein binding to the gel matrix

c)
  1. c. To visualize protein bands

d)
  1. d. To neutralize the charge of proteins