Pre-Test for Properties and Reaction of Starch

What is the chemical formula of starch?

• NaCl

• CO2

• (C6H10O5)n

• H2O

What are the two main components of starch?

• sucrose and lactose

• amylose and amylopectin

• glucose and fructose

• cellulose and hemicellulose

How does iodine test indicate the presence of starch?

• Iodine test indicates the presence of starch by turning red

• Iodine test indicates the presence of starch by producing a foul odor

• Iodine test indicates the presence of starch by causing a fizzing reaction

• Iodine test indicates the presence of starch by turning a dark blue-black color.

What type of reaction occurs when starch is hydrolyzed?

• Hydrolysis reaction

• Combustion reaction

• Polymerization reaction

• Oxidation reaction

What are the products of the hydrolysis of starch?

• Maltose, maltotriose, and glucose

• Galactose, xylose, and arabinose

• Cellulose, amylose, and amylopectin

• Fructose, sucrose, and lactose

What is the role of amylase in the digestion of starch?

• Amylase has no role in the digestion of starch

• Amylase helps in the digestion of starch by breaking it down into simpler sugars.

• Amylase converts starch into proteins instead of simpler sugars

• Amylase inhibits the digestion of starch by preventing it from breaking down

How does the structure of starch differ from that of cellulose?

• Starch and cellulose have the same structure

• Starch is made of protein, while cellulose is made of carbohydrates

• Starch is found in animal cells, while cellulose is found in plant cells

• Starch has a branched structure, while cellulose has a linear structure.

What are the main sources of starch in the diet?

• Chicken, beef, fish, and pork

• Apples, bananas, oranges, and grapes

• Carrots, broccoli, spinach, and lettuce

• Potatoes, rice, wheat, and corn

What are the industrial uses of starch?

• Paper production, textiles, adhesives, and food thickening

• Electronics manufacturing

• Fuel production

• Construction materials

How does the gelatinization of starch affect its properties?

• Gelatinization of starch makes it less suitable for thickening sauces

• Gelatinization of starch has no effect on its ability to form gels

• Gelatinization of starch increases its viscosity, digestibility, and ability to form gels.

• Gelatinization of starch decreases its viscosity and digestibility