Question # 1

Denaturing of protein is caused by.

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Heating

Changing pH

Both of them

None of these

Tetra saccharides are classified under.

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Monosaccharides.

Oligosaccharides

Polysaccharides

All of them

Number of vitamins in vitamin B complex is.

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10

8

6

12

Which one of the following cannot by hydrolyzed?

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Polysacchrides

Monosacchrides

Oligosacchrides

All of these

Which of the following is tasteless?

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Starch

glucose

Fructose

Sucrose

Monosaccharides consist of:

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2 to 6 carbon atoms

3 to 9 carbon atoms

4 to 10 carbon atoms

10 to 15 carbon atoms

The most important oligosaccharide is:

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Sucrose

Glucose

Fractose

Maltose

Triglycerides are fatty acids.

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Unsaturated

Saturated

Both of them

None of them

White viscous fluid present in an egg is.

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Proten

Fats

Vitamin

Carbohydrates.

The body reactions are catalized by.

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Amino acids

Lipids

Enzymes

Fatty acids

Which one of the following is not the characteristics of monosaccharide?

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White crystalline solids

Soluble in water

Hydrolysable

Reducing is nature

Monosaccharides are crystalline solids

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Grey

Crimson

Silver

White

Lactose and maltose are;

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monosaccharides

disaccharides

trisaccharides

tetrasaccharides

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