'A'     and     'B'    constitute sucrose which is a    'C'    sugar. A, B and C in the above statement
represent
1. Glucose, fructose, reducing
2. Glucose, galactose, non-reducing
3. Galactose, glucose, reducing
4. Glucose, fructose, non-reducing

Subtopic:  Carbohydrates |
 65%
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Biomolecule which cannot be considered as a polymer is
1. RuBisCO
2. Gingelly oil
3. Glycogen
4. cellulose
Subtopic:  Lipids |
 68%
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In maltose, glycosidic bond is formed between
1. Carbon 1 of one glucose molecule and carbon 4 of second glucose bolecule
2. Carbon 2 of one glucose molecule and carbon 3 of second glucose molecule
3. Carbon 3 of one glucose molecule and carbon 4 of second glucose molecule
4. Carbon 1 of one glucose molecule and carbon 6 of second glucose molecule
Subtopic:  Carbohydrates |
 78%
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The given structure represents a monosaccharide known as

1. Ribose 
2. Glucose
3. Fructose
4. Raffinose
Subtopic:  Carbohydrates: Introduction |
 75%
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Chitin present in the exoskeletons of arthropods is 
1. Protein
2. Homo polysaccharide
3. Lipid
4. Derived  monosaccharide
 
Subtopic:  Carbohydrates: Cellulose, Chitin, Inulin & Agar |
 85%
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One of the following is correct sequence of carbohydrates in the order of increasing complexity of chemical structure
1. Sucrose, starch, oligosaccharide, maltose, troise
2. Triose, Chitin, sucrose, oligosaccharide, starch
3. Triose, glucose, maltose, oligosaccharide, starch
4. Oligosaccharide, triose, starch, sucrose, maltose
Subtopic:  Carbohydrates | Carbohydrates: Glycosidic Bond & Disaccharide |
 60%
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Glucose is stored as glycogen in
1. Pancreas 
2. Bone
3. Kidney
4. Liver
 
Subtopic:  Carbohydrates: Starch & Glycogen | Carbohydrates: Cellulose, Chitin, Inulin & Agar |
 78%
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Both in cells and extracellular fluids diabasic phosphate \((HPO^{2-}_4)\) and monobasic phosphate \((HPO^{2-}_4)\) act as acid-base buffers to maintain
1. K+ concentration of extracellular fluid
2. Naconcentration of extracellular fluid
3.  Naconcentration of cellular fluid
4. H+ concentration of cellular fluid
Subtopic:  Introduction |
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The sweetest of all naturally occurring sugar is 
1. Glucose
2. Fructose
3. Mannose
4. Galactose
Subtopic:  Carbohydrates |
 87%
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Glucose is also called
1. Dextrose
2. Corn sugar
3. Grape sugar
4. All of these
 
Subtopic:  Carbohydrates |
 60%
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