1) What bond does a Triglyceride contain a) Peptide b) Ester c) Glycosidic 2) A sample is tested with Benedicts solution and turns blue. This means: a) Non reducing sugars present b) Reducing sugars present c) No sugars present d) Reducing and non reducing sugars present e) No reducing sugars present f) No non reducing sugars present 3) What bond is present in Protein chains a) Peptide b) Ester c) Glycosidic 4) Which of these is a part of the test for proteins a) Add Biuret's Reagent b) Boil in Hydrochloric acid c) Mix with Ethanol d) Heat with Biuret's Reagent e) Heat with Benedicts Solution f) Add a drop of Iodine in Potassium Iodide 5) Which of these is a part of the test for Reducing sugars a) Neutralise the solution with sodium hydrogencarbonate b) Mix with Ethanol c) Boil in Hydrochloric acid d) Heat with Biuret's Reagent e) Heat with Benedicts Solution f) Add a drop of iodine in Potassium iodide 6) Which of these is a part of the test for Non reducing sugars a) Boil in Hydrochloric acid b) Crush the sample c) Mix with ethanol d) Add iodine in Potassium iodide e) Heat with Biuret's Reagent 7) Maltose = ? + ? a) Glucose + Galactose b) Glucose + Fructose c) Glucose + Glucose 8) Lactose = ? + ? a) Glucose + Fructose b) Glucose + Galactose c) Glucose + Glucose 9) Sucrose = ? + ? a) Glucose + Fructose b) Glucose + Galactose c) Glucose + Glucose 10) Sucrose, Maltose and Lactose are all examples of: a) Monosaccharides b) Disaccharides c) Polypeptides d) Triglycerides e) reducing sugars 11) What kind of reaction converts a disaccharide to a monosaccharide a) Condensation b) Hydrolysis c) Thermal Decomposition

Biochemicals

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