Tests for Carbohydrates

Q. Fehling's test is not positive in case of _________.

1. Glucose
2. Fructose
3. Lactose
4. Sucrose

Q. The brick red precipitate formed in Fehling's and Benedict's test is due to the

1. Reduction of Cu²⁺ ions to Cu⁺ ions

2. presence of sulphur ions in the reagents

3. presence of non-reducing sugars

4. Formation of Cu(I)oxide

Q. Which one of the following is a non-reducing carbohydrate?

1. Sucrose
2. Lactose
3. Ribose 5-phosphate
4. Maltose

Q. Glucose gives silver mirror as a result, with Tollen's reagent. It shows the presence of

1. An alcoholic group
2. An aldehydic group
3. An acidic group
4. A ketonic group

Q.

What is the test shown by aldehydes with Fehlings solution?

Q.

What is lactam lactim tautomerism?

Q. Which of the following is a reducing sugar?

1. Galactose
2. Gluconic acid
3. Sucrose
4. $\beta$ -methyl galactoside

Q. On heating glucose with Fehling's solution, we get a precipitate whose colour is _______.

1. Red
2. Yellow
3. White
4. Black

Q. Fehling's solution can detect ___.

1. Starch
2. Fat
3. Glucose
4. Sucrose

Q.

Sodium thiosulphate is used in photography because of its

1. Reducing behaviour

2. oxidizing behaviour

3. complex forming behaviour

4. reaction with light

Q. Which one of the following is enriched with a non-reducing sugar?

1. Grapes
2. Germinating barley grains
3. Table sugar
4. Mother's milk

Q. In which of following cases, both the compounds are examples of reducing sugars?

1. Glucose and Sucrose
2. Fructose and Maltose
3. Fructose and Sucrose
4. Sucrose and Lactose

Q. Molisch's test is done for the detection of ________.

1. Alkaloid
2. Alkyl halide
3. Carbohydrate
4. Fat

Q. Fehling's solution can detect ___.

1. Glucose
2. Sucrose
3. Starch
4. Fat

Q. Which one of these is a reducing sugar ?

1. Galactose
2. Gluconic acid
3. Sucrose
4. -methyl galactoside.

Q. The brick red precipitate formed in Fehling's and Benedict's test is due to the

1. Reduction of Cu²⁺ ions to Cu⁺ ions

2. Formation of Cu(I)oxide

3. Presence of sulphur ions in the reagents

4. Presence of non-reducing sugars

Q. Benedict’s test is conducted to confirm the presence of :

1. polysaccharides like starch
2. lipids
3. reducing sugars
4. proteins

Q. The reagent which may be used to distinguish between cane sugar and glucose solutions is :

1. $I_2$ solution
2. Baeyer's reagent
3. Both $A$ and $B$
4. Fehling's solution

Q. Which of the following statements is/are incorrect?

1. Glucose is non reducing sugar
2. Sucrose is reducing sugar
3. Maltose is non reducing sugar
4. Lactose is non reducing sugar

Q. Molisch's test is done for the detection of ________.

1. Alkyl halide
2. Carbohydrate
3. Alkaloid
4. Fat

Q. (a) Write the Haworth structure of sucrose.
(b) Sucrose is a non-reducing sugar. Why?

Q. Which one of the following is enriched with a non-reducing sugar?

1. Grapes
2. Germinating barley grains
3. Table sugar
4. Mother's milk

Q. The reducing sugar among the following is:

1. sucrose
2. starch
3. cellulose
4. glucose

Q. Benedicts reagent test is conducted to confirm the presence of

1. Proteins
2. Polysaccharides like starch
3. Reducing sugars
4. Lipids

Q. Assertion : Sucrose is a non-reducing sugar.

Reason : It has a glycosidic linkage.

1. If both assertion and reason are true but reason is not the correct explanation of the assertion.
2. If assertion is true but reason is false.
3. If the assertion and reason both are false.
4. If both assertion and reason are true and the reason is the correct explanation of the assertion.

Q. If an enzyme has been given the EC code $\mathrm{5.2.1.7}$ , it is likely to be involved in

1. Redox reaction
2. Molecular breakdown
3. Digestion
4. Isomerization

Q. Which ia a non-reducing sugar?

1. Sucrose
2. Lactose
3. Maltose
4. All of these

Q. All of the following are mucopolysaccharides except

1. Hyaluronic acid
2. Heparin
3. Both A and B
4. Cellulose

Q. Fehling's test is not positive in case of _________.

1. Lactose
2. Sucrose
3. Glucose
4. Fructose

Q. Which carbohydrate is used in silvering of mirrors ?

1. Fructose
2. Glucose
3. Sucrose
4. Starch