MCQ Biochemistry Test with Answers

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 Ans : a 2. Chemical test used for identification of carbohydrates: a) Ninhydrin b) Molisch c) Borntrager d) Baljet Ans: b 3. Important chemical constituent of Algin is: a) Tragacanthin b) Bassorin c) Alginic acid d) Alginic ester Ans: c 4. Important chemical constituent honey is: a) Glucose b) Fructose c) Maltose d) Invert sugar Ans: d 5. Pectin is used in the pharmaceutical industries as: a) Adsorbent b) Demulcent c) Emulsifying agent d) Suspending agent 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 Ans: d 9. When Indian gum is treated with hydrogen peroxide and benzidine in alcohol; is shows blue colour due to: a) Hydrolyase enzyme c) Reductase enzyme b) Oxidase enzyme d) Invertase enzyme Ans: b 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) Jaguar gum b) Acacia c) Gum acacia d) Gum Arabica Ans: a 3. When guar gum is treated with about 2% solution of lead acetate; it shows: a) Pink colour b) Blue colour c) Yellow colour d) No colour change Ans: d 4. Artificial invert sugar is an adulterant for honey and it is detected by the test: a) Tollen’s b) Ninhydrine c) Baljet test d) Fiehe’s test And: d 5. The water soluble portion of tragacanth is known as: a) Tragacanthin b) Bassorin c) Galctouronic acid d) D-galctopyranose Ans: a 6. Pectin is used in the treatment of: 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 Ans: d 9. d) Swelling factor 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 Ans: b 11. Ager is used as: a) Binder b) Disintigrant c) Emulsifying agent d) Preservative Ans: c 12. Amylum is the synonym for: a) Tragacanth b) Starch c) Inulin d) Locust bean Ans: b 13. Rice starch is of size: a) 2-12 micron b) 14-17 micron c) 17-20 micron d) 20-25 micron Ans: a 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 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 Ans: c 19. The synonym of Lactose is: a) Milk sugar b) Butter sugar c) Crystalline sugar d) Pure sugar Ans: a 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 c) iii d) iv Ans: 2. i) Cyamopsis tetragonolobus b) Guar gum ii) Astragulus gummifer c) Psyllium iii) Plantago ovata d) Isapgol iv) Plantago psyllium c) iv d) iii a) ii b) i. Name Biological source a) Honey i) Oryza sativa b) Starch ii) Citrus limonis c) Pectin iii) Apis species d) Gum karaya iv) Sterculia urens c) ii d) iv a) iii b) i. Starch Size a) Rice i) 2 to 110 um b) Potato ii) 2 to 45 um c) Wheat iii) 2 to 10 um d) Maize iv) 10 to 30 um c) ii d) iv Ans: 5. Biological source a) Tragacanth Ans: 4. b) i. Carbohydrates Ans: 3. a) ii a) iii b) i. A Source a) Wheat i) Zea mays Oryza b) Maize ii) sativum Triticum c) Rice iii) sativum solanum d) Potato iv) tuberosum c) ii d) iv Ans: a) iii b) i. CARBOHYDRATES 7