
Carbohydrates: Structure and Classification Quiz
Authored by Shelby Thompson
Biology
University

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77 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following best defines a carbohydrate?
A molecule that contains only carbon and hydrogen
A polyhydroxy aldehyde or ketone (and their derivatives)
A compound made only of proteins
A molecule that contains only nitrogen and oxygen
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of a polyhydroxy compound?
A molecule with only one hydroxyl group
A molecule with several hydroxyl (-OH) groups
A molecule with no hydroxyl groups
A molecule with only carboxyl groups
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the structural difference between an aldehyde and a ketone group in carbohydrates?
Aldehyde has a carbonyl group at the end of the carbon chain, ketone has it in the middle
Both have carbonyl groups at the end of the chain
Ketone has a hydroxyl group at the end, aldehyde does not
Aldehyde has no oxygen atoms, ketone does
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a correct example of an aldose and a ketose, respectively?
Glyceraldehyde and dihydroxyacetone
Glucose and fructose
Sucrose and lactose
Galactose and mannose
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT an objective for students studying carbohydrates in this material?
Define the term carbohydrate
Compare and contrast glucose, fructose, and galactose
Describe the process of protein synthesis
Demonstrate knowledge of the structure and composition of disaccharides
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to understand the difference between D and L isomers of carbohydrates?
Because only D isomers are primarily found in the human body
Because L isomers are always toxic
Because D isomers are only found in plants
Because L isomers are the only ones that can be digested
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following best describes monosaccharides?
Complex sugars
Simple sugars
Non-reducing sugars
Polysaccharides
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