Starch

Q. Which of the following is called animal starch?

1. Glycogen
2. Lactose
3. Glucose
4. Carbohydrate

Q.

QUESTION 14.3

Write two main functions of carbohydrates in plants.

Q.

The most abundant chemical in living organisms could be:

1. Protein

2. Water

3. Sugar

4. Nucleic acid

Q.

What is Starch? Write a short note.

Q.

Which of the following polymer is stored in the liver of animals?
(a) Amylose (b) Cellulose (c) Amylopectin (d) Glycogen

Q.

A few drops of iodine fell on Pahelis socks and a few drops on her teachers saree while experimenting with iodine in the lab. The saree got a blue-black spot where iodine fell while the colour of the socks did not change. Give the potential reason for this statement.

Q.

What is the basic structural difference between starch and cellulose?

Q.

What is the basic structural difference between starch and cellulose?

Q.

Amylose is a polymer of

1. β - D - Glucose
2. β - D - glucopyranose
3. α - D - glucopyranose
4. β - fructose

Q.

The correct statements among the following are

A) The minimum number of carbon atoms present in a monosaccharide is 6

B) Among glucose, Lactose, Maltose and Sucrose, non reducing sugar is sucrose

C) In amylopectin of starch, branched chain are due to 1, 4 - linkages

D) In cellulose, β - D - glucose units are joined by 1, 4 - glycosidic linkages

1. B, D

2. B, C, D

3. A, B, C, D

4. C, D

Q. Which of following statement(s) about starch is/are true?

1. Starch consist of two components, they are amylose and amylopectin.
2. Amylose is the water insoluble component which consitutes
   80-85% of starch.
3. Amylopectin is a water soluble component which constitutes 15-20% of starch
4. In starch, $\alpha$-D-glucose units are linked by 1, 4 -glycosidic linkages

Q.

Write two main functions of carbohydrates in plants.

Q.

Is glucose a starch?

Q. The difference between amylose and amylopectin is

<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--> NEET 2018

1. Amylose is made up of glucose and galactose
2. Amylopectin have $1\to 4\alpha$ -linkage and $1\to 6\alpha$ -linkage
3. Amylose have $1\to 4\alpha$ -linkage and $1\to 6\beta$ -linkage
4. Amylopectin have $1\to 4\alpha$ -linkage and $1\to 6\beta$ -linkage

Q.

The compound which gives red colour with Fehling's solution?

1. Glucose

2. Cellulose

3. Benzaldehyde

4. Cane sugar

Q. Write a short note on starch:

Q. Hydrolysis of starch involves the use of the enzyme:

1. maltase
2. zymase
3. invertase
4. diastase

Q. Amylopectin is a polymer of:

1. $\beta$ -D-fructose
2. $\alpha$ -D-fructose
3. $\alpha$ -D-glucose
4. $\beta$-D-glucose

Q. Iodine gives blue colour with:

1. glucose
2. lactose
3. starch
4. heparin

Q. Baking powder is more commonly used to make cakes or bread "rise". Filler in baking powder is:

1. $Ca(H_{2}P{O}_4{)}_2$
2. $NaHC{O}_3$
3. starch
4. $NaAl(S{O}_4{)}_2$

Q. Mention the difference between amylose and amylopectin.

Q. The difference between amylose and amylopectin is :

1. Amlyopectin have $1\to 4\alpha -$ linkage and $1\to 6\beta -$ linkage
2. Amlyopectin have $1\to 4\alpha -$ linkage and $1\to 6\alpha -$ linkage
3. Amylose is made up of glucose and galactose
4. Amylose have $1\to 4\alpha -$ linkage and $1\to 6\beta -$ linkage

Q. Starch is composed of amylose and ________ .

1. amylopectin
2. maltose
3. glycogen
4. none of the above

Q. Which component of starch is a branched polymer of $\alpha$-glucose and insoluble in water?

Q. Which of the following statement(s) is/are correct?
I. Starch is almost insoluble in cold water but relatively more soluble in boiling water.
II. Starch solution gives blue colour with $I_2$ solution in cold.
III. Starch is a reducing sugar.
IV. Starch forms osazone.

1. III and IV
2. I and II
3. II and III
4. I and IV

Q. Which of the following carbohydrates develop blue colour on treatment with iodine solution?

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

Q. Starch is used to test even the small amounts of:

1. sucrose in aqueous solution
2. glucose in aqueous solution
3. $I_2$ in aqueous solution
4. maltose in aqueous solution

Q. Which one of the following statements about starch is correct?

1. It occurs in the cell walls of plants
2. It gives a red orange precipitate on boiling with Fehlings solution
3. It is a disaccharide
4. It is present in roots and seeds of plants

Q. Why does starch form a thick paste when it is boiled with water?

1. 0

Q. The ultimate product of hydrolysis of starch is :

1. None of these
2. glucose
3. sucrose
4. fructose