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FS-008.6 TEST - SUGAR: THE SIMPLEST OF CARBOHYDRATES

Total questions: 31

Worksheet time: 16mins

Name
Class
Date
1.
WHICH IS NOT AN ELEMENT FOUND IN CARBOHYDRATES?
a)
NITROGEN
b)
CARBON
c)
HYDROGEN
d)
OXYGEN
2.
THROUGH PHOTOSYNTHESIS, PLANTS___.
a)
CONVERT RADIANT ENERGY TO CHEMICAL ENERGY
b)
CONVERT STARCH TO SUGAR
c)
TURN WATER INTO FRUCTOSE
d)
CONVERT CHEMICAL ENERGY TO RADIANT ENERGY
3.
HYDROXYL GROUPS ARE ___.
a)
ALL OF THESE
b)
A PART OF ORGANIC ALCOHOLS
c)
FOUND IN ALL CARBOHYDRATES
d)
A HYDROGEN ATOM AND AN OXYGEN ATOM BONDED TOGETHER
4.
WHICH OF THE FOLLOWING IS AN EXAMPLE OF A MONOSACCHARIDE?
a)
GLUCOSE
b)
GALACTOSE
c)
FRUCTOSE
d)
SUCROSE
e)
MALTOSE
5.
WHICH SACCHARIDE HAS A FIVE-MEMBER RING AS THE BASE OF ITS STRUCTURE?
a)
FRUCTOSE
b)
GLUCOSE
c)
MALTOSE
d)
GALACTOSE
6.
SUGAR WITH ONLY FIVE CARBON ATOMS ARE CALLED ___.
a)
RIBOSES
b)
INVERT SUGARS
c)
MANNITOL
d)
SACCHARIN
7.
WHICH OF THE FOLLOWING CAN CAUSE HYDROLYSIS OF SUGAR?
a)
ADDITION OF AN ACID
b)
AGITATION
c)
REFRIGERATION
d)
INTERFERING AGENTS
8.
ENZYMES THAT HYDROLYZE SUGAR ARE IDENTIFIED BY THE SUFFIX ___.
a)
-ASE
b)
-OSE
c)
-OH
d)
-OL
9.
A SOLUTION THAT HOLDS MORE SOLUTE AT A GIVEN TEMPERATURE THAN NORMAL IS ___.
a)
SUPERSATURATED
b)
SATURATED
c)
A SOLID
d)
NOT POSSIBLE
10.
SUBSTANCES THAT AFFECT SUGAR CRYSTAL GROWTH ARE CALLED ___.
a)
INTERFERRING AGENTS
b)
FERMENTING AGENTS
c)
ENZYMES
d)
INVERT SUGARS
11.
TO KEEP SUGAR CRYSTALS IN CANDY SMALL, YOU COULD DO ANY OF THE FOLLOWING EXCEPT ___.
a)
COOL RAPIDLY
b)
ADD CORN SYRUP
c)
BEAT VIGOROUSLY AFTER COOLING
d)
ADD EGG WHITES OR BUTTER
12.
WHICH CANY USED RIPENING TO DEVELOP A SMOOTH TEXTURE?
a)
FONDANT
b)
CARAMELS
c)
ROCK CANDY
d)
SUCKERS
13.
THE BEIGE COLOR OF SWEETENED CONDENSED MILK IS A RESULT OF ___.
a)
CARAMELIZATION
b)
EVAPORATION
c)
HYDROLYSIS
d)
PHOTOSYNTHESIS
14.
GLYCOGEN IS ____.
a)
THE BODY'S STORE OF RESERVE GLUCOSE
b)
STORED IN THE KIDNEY'S
c)
UNAVAILABLE TO THE BODY DURING EXERCISE
d)
NOT IMPORTANT TO THE BODY
15.
THE RATIO OF SUGAR TO WATER IS DIRECTLY RELATED TO THE ___ OF THE MIXTURE.
a)
TEMPERATURE
b)
VISCOSITY
c)
THICKNESS
d)
COLOR
16.
THE PROCESS OF 2 MONOSACCHARIDES JOINING, A HYDROXYL GROUP FROM ONE AND A HYDROGEN ATOM FROM THE OTHER SEPARATE TO FORM A WATER MOLECULE
a)
CONDENSATION
b)
HYDROLYSIS
c)
EVAPORATION
d)
INTERFERRING
17.
THIS OCCURS WHEN A LARGE MOLECULE IS DIVIDED INTO SMALLER PARTS BY A SPECIFIC ENZYME AND BY ADDING WATER
a)
HYDROLYSIS
b)
CONDENSATION
c)
EVAPORATION
d)
SATURATION
18.
EXCESS CALORIES FROM SUGAR OVER WHAT THE BODY USES FOR ENERGY AND GLYCOGEN STORAGE IN THE MUSCLES ARE STORED IN THE BODY AS ___
a)
FAT
b)
PROTEIN
c)
STARCH
d)
SUGAR
19.
WHICH SACCHARIDE IS PICTURED HERE?
a)
FRUCTOSE
b)
SUCROSE
c)
GLUCOSE
d)
GALACTOSE
20.
WHICH SACCHARIDE IS PICTURED HERE?
a)
GALACTOSE
b)
LACTOSE
c)
GLUCOSE
d)
MALTOSE
21.
WHICH SACCHARIDE IS PICTURED BELOW?
a)
GLUCOSE
b)
SUCROSE
c)
FRUCTOSE
d)
LACTOSE
22.

WHICH TWO MONOSACCHARIDES JOIN TO CREATE LACTOSE?

a)

GLUCOSE + GALACTOSE

b)

GLUCOSE + GLUCOSE

c)

GLUCOSE + FRUCTOSE

d)

GLUCOSE + MALTOSE

23.

WHICH TWO MONOSACCHARIDES COMBINE TO CREATE SUCROSE?

a)

GLUCOSE + FRUCTOSE

b)

GLUCOSE + GLUCOSE

c)

GLUCOSE + GALACTOSE

d)

GLUCOSE + LACTOSE

24.

WHICH TWO MONOSACCHARIDES COMBINE TO CREATE MALTOSE?

a)

GLUCOSE + GLUCOSE

b)

GLUCOSE + GALACTOSE

c)

GLUCOSE + FRUCTOSE

d)

GLUCOSE + SUCROSE

25.

WHICH OF THE FOLLOWING WOULD BE A SOURCE OF SUGAR IN THE DIET?

a)

HONEY, MOLASSES, MAPLE SYRUP, BROWN SUGAR

b)

JAMS, JELLIES, ISOMALT, CAKES, COOKIES

c)

CANDIES, SOFT DRINKS, SWEETENED BEVERAGES

d)

ALL OF THESE

26.

WHICH FOOD SOURCE CONTAINS FRUCTOSE?

a)

HONEY

b)

TABLE SUGAR

c)

MILK

d)

GRAPES

27.

WHICH FOOD SOURCE CONTAINS GALACTOSE?

a)

ANIMALS

b)

MILK

c)

MALTED GRAINS

d)

HONEY

28.

WHICH FOOD SOURCE CONTAINS GLUCOSE?

a)

GRAPES

b)

MILK

c)

MALTED GRAINS

d)

TABLE SUGAR

29.

WHICH FOOD SOURCE CONTAINS LACTOSE?

a)

MILK

b)

ANIMALS

c)

HONEY

d)

TABLE SUGAR

30.

WHICH FOOD SOURCE CONTAINS MALTOSE

a)

MALTED GRAIN

b)

HONEY

c)

TABLE SUGAR

d)

GRAPES

31.

WHICH FOOD SOURCE CONTAINS SUCROSE?

a)

TABLE SUGAR

b)

HONEY

c)

MILK

d)

GRAPES

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