Choose A if both statements are TRUE Choose B if both statements are FALSE Choose C if Statement I is TRUE and Statement II is FALSE Choose D if Statement I is FALSE and Statement Il is TRUE Statement I. Condensation is the process of breaking down a disaccharide unit to 2 monosaccharide units. Statement II: Hydrolysis is the process of forming a disaccharide unit from 2 monosaccharide units. D B.
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- A student performed Benedict's reagent test on an monosaccharide. As she added Benedict's reagent to the sample, the reagent color changed from blue to brick red. Question 7 options: This test indicated that the monosaccharide does contain a chiral carbon. This test indicated that the monosaccharide sample is not a reducing sugar. This test indicated that the monosaccharide does not contain a chiral carbon. This test indicated that the monosaccharide sample is a reducing sugar.The following disaccharide contains 1._________ glycosidic bond and it is 2._____________sugar.A disaccharide is composed of two monosaccharides connected by a glycosidic bond. Select one: a. False b. True
- The following is true for the hetero-polysaccharide, except: Hyaluronic acid is an examples They can be branched or unbranched Different sugar units attached together Same type of sugar units attached togetherDefine the following terms: a. sugar b. glucose c. monosaccharideThe above monosaccharides (glucose and galactose) are held together in the disaccharide lactose by: disulfide bonds ether bonds glycosidic bonds ester bonds peptide bonds
- Galactose is: Select one: a. All answers are correct b. Monosaccharide c. Composed of lactose and glucose d. DisaccharideSucrose is composed of a molecule of glucose and a molecules of fructose. What type of carbohydrate is sucrose? Group of answer choices a, polysaccharide b, disaccharide c, monosaccharide d, fruit sugarFrom the choices below, identify those that constitute polysaccharides. (There may be more than one correct answer. Select all that apply.) 1. glucose 2. lactose 3. glycogen 4. cellulose 5. sucrose