1. draw the structures (linear and cyclical) of the common carbohydrates. 2. draw the structure of the DNA/RNA nucleotides 3.write the averages for UV absorption for both nucleus acids and proteins 4. write the difference between nucleotide and nucleoside
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- (i) Write the name of two monosaccharides obtained on hydrolysis of lactose sugar.(ii) Why Vitamin C cannot be stored in our body?(iii) What is the difference between a nucleoside ’ and nucleotide?8. When digesting a complex carbohydrate, water is added and, a simple sugar is obtained through which process? * A. Condensation B. Dehydration C. Hydrolysis D. Esterification1. Draw three (3) carbohydrate-containing samples that you can find in your house or community. Identify the specific name of carbohydrate present in each of your example.
- 4. List three foods in which most of the calories are contained in carbohydrates. 5. Why would you not expect sucrose (disaccharide) to test positive in Benedict’s test?1. Describe the physical properties of the isolated gluten. What does it look like (i.e., color, structure)? How does it feel like (i.e., texture)? Color Structure Texture 2. What is the purpose of kneading? 3. What is the test for the presence of starch? 4. What proteins comprise gluten? 5. What makes dough elastic and firm?1. Explain why some natural starches are chemically modified. 2. What is birefringence? What does its presence or absence tell you about the starch? 3. new premium creamy salad dressing contains 70 % fat. How can you test if it is an oil-in-water or water-in-oil emulsion
- 1. Define and give there functions a. Carbohydrates b.polysaccharides2. a. What ingredient(s) necessary to white chocolate does this product have? b. Why is this product labeled as “white chocolate style” instead of being simply labeled as “White chocolate”?hoose the reagents that help unfold the protein molecules into same shape and charge density. a. beta-mercaptoethanol (β-ME) b. poly-acrylamide c. TEMED d. sodium-dodecyl-sulfate (SDS)
- 1. What is the physiological significance of branching in polysaccharides? 2. Discuss briefly the cause of lactose intolerance. 3. Why humans do not have the capacity to digest cellobiose or cellulose? 4. What is the difference between a carbohydrate and sugar?1. Which of these disaccharides are 'reducing'?1. what is the reason why lactose is considered to have the least sweet taste from all other kinds of carbohydrates? 2. Why monosaccharides have the sweetest taste from all carbohydrates ? 3. Why polysaccharides have the least sweet from all other carbohydrates?