CARBOHYDRATES

1. Composition of Molisch reagent is

a) Alpha napthol + sulphuric acid
b) Beta napthol + sulphuric acid
c) Naphthylamine + sulphuric acid
d) Phenol + sulphuric acid

a
Ans : a
2. Chemical test used for identification of carbohydrates:

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a) Ninhydrin b) Molisch
c) Borntrager d) Baljet
Ans: b
3.
a) Tragacanthin
c) Alginic acid
b) Bassorin
ha
Important chemical constituent of Algin is:

d) Alginic ester
Zp
Ans: c
4. Important chemical constituent honey is:
a) Glucose b) Fructose
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c) Maltose d) Invert sugar

Ans: d
At

5. Pectin is used in the pharmaceutical industries as:

a) Adsorbent b) Demulcent
c) Emulsifying agent d) Suspending agent
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Ans: a
6. Liquid glucose is obtained by:
a) Partial hydrolysis of glucose
b) Partial hydrolysis of starch
c) Complete hydrolysis of starch
d) Complete hydrolysis of glucose
Ana: b

CARBOHYDRATES 1
7. The biological source for Indian gum is:
a) Cyamopsis tetragonoglobules b) Astragalus gamifer
c) Acacia Arabica d) Acacia Senegal
Ans : c
8. When Indian gum is treated with ruthenium red’ it shows:
a) Pink colour b) Red colour
c) Blue d) No colour change

a
Ans: d
9. When Indian gum is treated with hydrogen peroxide and benzidine in alcohol; is

rm
shows blue colour due to:
a) Hydrolyase enzyme b) Oxidase enzyme
c) Reductase enzyme d) Invertase enzyme
Ans: b
ha
o Zp
At
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CARBOHYDRATES 2
1. The mostly used adulterant for Indian gum is:
a) Acacia Senegal gum
b) Gum from Astragalus gummifer
c) Gum ghatti from anogeissus latifolia
d) Guar gum
Ans: c
2. Synonym for Guar gum:

a
a) Jaguar gum b) Acacia
c) Gum acacia d) Gum Arabica

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Ans: a
3. When guar gum is treated with about 2% solution of lead acetate; it shows:
a) Pink colour b) Blue colour

4.
c) Yellow colour
Ans: d
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d) No colour change

Artificial invert sugar is an adulterant for honey and it is detected by the test:
a) Tollen’s b) Ninhydrine
Zp
c) Baljet test d) Fiehe’s test
And: d
5. The water soluble portion of tragacanth is known as:
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a) Tragacanthin b) Bassorin
c) Galctouronic acid d) D-galctopyranose
At

Ans: a
6. Pectin is used in the treatment of:
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a) Ulcer b) Hypertension
c) Angina d) Diarrhoea
Ans: d
7. Biological source for Isapgol:
a) Plantago ovata b) Aegle marmelos
c) Giladinium amansii d) Condrus cripsus
Ans: a
8. Which test is used for the purity of Isapgol?
a) Barfoed test b) Millon’s test

CARBOHYDRATES 3
 c) Molisch test d) Swelling factor
Ans: d
9. When Isapgol is treated with rhuthenium red, it shows colour:
a) Blue b) Yellow
c) Pink c) Green
Ans: c
10. Isapgol seeds are adulterated with:
a) Plantago purshii b) Plantago lanciolata
c) Plantago aristala d) Plantago pysllium

a
Ans: b

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11. Ager is used as:
a) Binder b) Disintigrant
c) Emulsifying agent d) Preservative
Ans: c
12. Amylum is the synonym for:
a) Tragacanth
ha
b) Starch
c) Inulin d) Locust bean
Zp
Ans: b
13. Rice starch is of size:
a) 2-12 micron b) 14-17 micron
o

c) 17-20 micron d) 20-25 micron

Ans: a
At

14. Wheat starch is of size:

a) 0.1 to 1 micron b) 2 to 3 micron
c) 3 to 5 micron d) 5 to 50 micron
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Ans: d
15. The size of potato starch varies from:
a) 30 to 100 micron b) 100 to 130 micron
c) 130 to 10 micron d) 160 to 180 micron
Ans: a
16. Starch contains amylase and amylopectin in the proportion:
a) 1:2 b) 1:1
c) 1:3 d) 2:1
Ans: a
CARBOHYDRATES 4
17. The test, which is not used for identification of carbohydrates:
a) Molisch test b) Osazone formation test
c) Ninhydrin test d) Resorcinol test
Ans: c
18. Keller kiliani test is used for identification of:
a) Fructose b) Maltose
c) Deoxy sugar d) Glucose

a
Ans: c
19. The synonym of Lactose is:

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a) Milk sugar b) Butter sugar
c) Crystalline sugar d) Pure sugar
Ans: a

ha
o Zp
At
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CARBOHYDRATES 5
 7
CHOOSE THE CORRECT PAIRS:

1. Name Biological source

a) Carageennan i) Acacia Arabica
b) Acacia ii) Chondrus crispus
c) Agar iii) Gelidium amansii
d) Gum ghatti iv) Anogeissus latifolia
Ans: a) ii b) i. c) iii d) iv

a
2. Carbohydrates Biological source
a) Tragacanth i) Cyamopsis tetragonolobus

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b) Guar gum ii) Astragulus gummifer
c) Psyllium iii) Plantago ovata
d) Isapgol iv) Plantago psyllium

3.
Ans:
Name
a) Honey
a) ii b) i. c) iv

i)
ha
d) iii
Biological source
Oryza sativa
b) Starch ii) Citrus limonis
Zp
c) Pectin iii) Apis species
d) Gum karaya iv) Sterculia urens
Ans: a) iii b) i. c) ii d) iv
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4. Starch Size
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a) Rice i) 2 to 110 um
b) Potato ii) 2 to 45 um
c) Wheat iii) 2 to 10 um
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d) Maize iv) 10 to 30 um
Ans: a) iii b) i. c) ii d) iv

5. A Source
a) Wheat i) Zea mays Oryza
b) Maize ii) sativum Triticum
c) Rice iii) sativum solanum
d) Potato iv) tuberosum
Ans: a) iii b) i. c) ii d) iv

CARBOHYDRATES 7