Course 1
Topic: CARBOHYDRATES
Option 1
B) C 6 H 12 O 2; d) C 6 H 12 O 6.
2. Disaccharides include:
A) fructose c) sucrose;
B) starch; d) ribose.
A) glucose; c) cellulose;
B) lactose; d) starch.
A) starch, glucose; c) galactose, maltose;
B) fructose, sucrose; d) deoxyribose, glucose.
5. Equation
Hv, chlorophyll
6CO 2 + 6H 2 O C 6 H 12 O 6 + 6O 2 + Q
describes the process:
A) hydrolysis; c) burning;
B) photosynthesis; d) hydration.
6. From the given terms: 1) aldehyde alcohol, 2) keto alcohol, 3) pentose, 4) hexose, 5) monosaccharide, 6) disaccharide - glucose characterizes:
A) 2, 4, 6; b) 1, 4, 5; c) 1, 3, 5; d) 2, 4, 5.
7. When a glucose solution is heated with copper (II) hydroxide, the following is formed:
A) bright blue solution;
B) red precipitate;
B) gas
D) silver coating on the walls of the test tube.
8. The product of glucose hydrogenation is:
A) glucoside; c) sorbitol;
B) xylitol; d) dynamite.
9. In the chain of transformations
I II
Starch Glucose Gluconic acid
B) hydrolysis and oxidation; d) fermentation and hydrolysis.
10. Does not undergo hydrolysis:
A) glucose; c) maltose;
B) sucrose; d) lactose.
11. During the hydrolysis of sucrose, the following are formed:
A) fructose and ribose; c) glucose;
B) fructose and glucose; d) fructose.
12. Glucose unlike sucrose:
A) does not dissolve in water
C) has the properties of an aldehyde;
D) is a natural carbohydrate.
13. Starch macromolecules consist of residues:
A) glucose; c) sucrose;
B) ribose; d) fructose.
14. In nature, starch is formed in the process:
A) hydrolysis; c) photosynthesis;
B) fermentation; d) polymerization.
15. Complete hydrolysis of cellulose produces:
A) glucose and fructose; c) glucose;
B) fructose; d) maltose.
16. To obtain glucose, starch is subjected to:
A) oxidation; c) nitriding;
B) fermentation; d) hydrolysis.
17. Pyroxylin used for the production of smokeless powder is:
A) cellulose triacetate; c) cellulose dinitrate;
B) cellulose trinitrate; d) cellulose mononitrate.
18. Cellulose triacetate is used to obtain:
A) acetate fiber; b) paper; c) ethanol; d) glue.
Department of pre-professional training
General educational discipline "Chemistry"
Course 1
Topic: CARBOHYDRATES
Option 2
1. A carbohydrate is: a substance whose formula is:
A) C 5 H 10 O; c) C 12 H 22 O 11;
B) C 6 H 12 O 2; d) C 6 H 12.
2. Disaccharides include:
A) glucose; c) cellulose;
B) lactose; d) ribose.
3. Hydrolysis undergoes:
A) glucose; c) cellulose;
B) ribose; d) fructose.
4. Monosaccharides are both substances of the pair:
A) starch, glucose;
B) fructose, ribose;
B) galactose, maltose;
D) deoxyribose, cellulose.
5. Glucose in nature is formed in the process:
A) hydrolysis; c) decomposition;
B) hydration; d) photosynthesis.
6. From the given terms: 1) polyhydric alcohol, 2) pentose, 3) hexose, 4) aldehyde, 5) disaccharide, 6) monosaccharide - glucose is characterized by:
A) 2, 4, 6; b) 1, 4, 5; c) 1, 3, 4, 6; d) 2, 4, 5, 6.
7. When a glucose solution is heated with an ammonia solution of silver oxide, the following is formed:
B) gas; d) silver plaque on the walls of the test tube.
8. The sum of the coefficients in the reaction equation for the alcoholic fermentation of glucose is:
A) 5; b) 4; at 3; d) 2.
9. Fructose is:
A) aldehyde alcohol; c) keto alcohol;
B) polyhydric alcohol; d) hydroxy acid.
10. Hydrolysis undergoes:
A) glucose; c) maltose;
B) fructose; d) ribose.
11. During the hydrolysis of sucrose, the following is formed:
A) one monosaccharide; c) three monosaccharides;
B) two monosaccharides; d) ethyl alcohol.
12. Sucrose, unlike glucose:
A) dissolves in water
B) has the properties of a polyhydric alcohol;
B) is a crystalline substance;
D) does not give a "silver mirror" reaction.
13. Cellulose macromolecules:
A) branched;
B) branched and linear;
C) linear and elongated;
D) linear and rolled into a ball.
14. An intermediate product of starch hydrolysis is:
A) glucose; c) fructose;
B) sucrose; d) maltose.
15. The presence of starch can be determined using a reagent whose formula is:
A) H 2 SO 4; b) Br 2 ; c) I 2 ; d) FeCl 3 .
A) ethanol; c) esters;
B) lactic acid; d) dextrins.
17. Acetate fiber obtained by chemical modification of cellulose is called:
A) natural c) synthetic;
B) artificial; d) natural.
18. Ethanol obtained by the chain of transformations
Cellulose Glucose Ethanol
called:
A) food c) synthetic;
B) hydrolysis; d) artificial.
Department of pre-professional training
General educational discipline "Chemistry"
Course 1
Topic: CARBOHYDRATES
Option 3
1. A carbohydrate is not a substance whose formula is:
A) fructose c) maltose;
B) ribose; d) mimosa.
2. Polysaccharides include:
A) glucose; c) cellulose;
B) lactose; d) deoxyribose.
3. Does not undergo hydrolysis:
A) fructose c) fiber;
B) starch; d) sucrose.
4. Molecular formula of glucose:
A) (C 6 H 10 O 5) n; c) C 12 H 22 O;
5. Glucose is:
A) grape sugar c) berry sugar;
B) fruit sugar; d) just sugar.
6. The term does not apply to glucose:
A) monosaccharide; c) ketospirite;
B) hectose; d) aldehydespirite.
7. A glucose solution can be distinguished from a fructose solution using the following reagent:
A) copper hydroxide (II); c) copper sulfate (II);
B) sodium hydroxide; d) sulfuric acid.
8. Sorbitol receive:
A) glucose oxidation;
B) alcoholic fermentation of glucose;
B) hydrogenation of glucose;
D) lactic acid fermentation of glucose.
9. In the chain of transformations
I II
Starch Glucose Ethyl alcohol
processes I and II are respectively called:
A) oxidation and hydrogenation; c) hydrolysis and hydrogenation;
B) hydration and oxidation; d) hydrolysis and fermentation
10. Hydrolysis undergoes:
A) glycerin; b) lactose; c) fructose; d) deoxyribose.
11. When heated, both substances of the pair interact with copper (II) hydroxide:
A) acetaldehyde and glucose; c) glucose and sucrose;
B) sucrose and formaldehyde; d) fructose and maltose.
12. In the chain of transformations
I II
Sucrose Glucose Ethyl alcohol
processes I and II are respectively called:
A) oxidation and hydrogenation;
B) hydration and oxidation;
C) hydrolysis and fermentation;
D) hydrolysis and hydrogenation.
13. Starch molecules:
A) only branched; c) branched and linear;
B) linear and elongated; d) linear and rolled into a ball.
14. The product of complete hydrolysis of starch is:
A) glucose; b) sucrose; c) fructose; d) maltose.
15. Cellulose unlike starch:
a) does not undergo hydrolysis; c) has no smell;
b) does not dissolve in hot water; d) is not a natural polymer.
16. Starch is not used to obtain:
A) dextrins; b) paper; c) ethanol; d) glue.
17. The main carbohydrate of food is:
A) cellulose; b) ribose; c) starch; d) maltose.
18. Cellulose trinitrate is used in the production of:
A) glue c) smokeless powder;
B) acetate fiber; d) ethanol.
Department of pre-professional training
General educational discipline "Chemistry"
Course 1
Topic: CARBOHYDRATES
Option 4
1. A carbohydrate is not:
A) (C 6 H 10 O 5) n; c) C 12 H 22 O 11;
B) C 6 H 13 OH; d) C 6 H 12 O 6.
2. Monosaccharides include:
A) sucrose; c) cellulose;
B) lactose; d) fructose.
3. Both substances of the pair undergo hydrolysis:
A) glucose, sucrose;
B) fructose starch;
C) fiber, sucrose;
D) ribose, deoxyribose.
4. The molecular formula of glucose can be represented as:
A) C 12 (H 2 O) 11; c) C 6 (H 2 O) 6;
B) (C 6 H 10 O 5) n; d) C 5 (H 2 O) 5.
5. "Blood sugar" is a synonym for:
A) fructose c) sucrose;
B) glucose; d) starch.
6. Glucose is:
A) hydroxy acid;
B) kenoalcohol;
B) an amino acid
D) aldehyde alcohol.
7. A certain substance with copper (II) hydroxide forms a bright blue solution, and upon further heating, a red precipitate. This substance is:
A) formaldehyde c) glycerin;
B) fructose; d) glucose.
8. Fructose Unlike Glucose:
A) soluble in water
B) much sweeter;
B) does not occur in nature
D) with copper (II) hydroxide forms a bright blue solution.
9. In the chain of transformations
I II
Glucose Ethyl alcohol Acetic aldehyde
processes I and II are respectively called:
A) oxidation and hydrogenation; c) fermentation and oxidation;
B) hydration and oxidation; d) hydrolysis and fermentation.
10. Hydrolysis is not subjected to:
A) fats c) disaccharides;
B) esters; d) alcohols.
11. When a sucrose solution interacts with copper (II) hydroxide, the following is formed:
A) bright blue solution; c) red precipitate;
B) white precipitate; d) copper coating on the walls of the test tube.
12. Invert sugar is called:
A) sucrose c) lactose;
B) glucose; d) a mixture of glucose and fructose.
13. A synonym for cellulose is:
A) viscose b) sucrose; c) fiber; d) starch.
14. In the chain of transformations
Starch X Gluconic acid
substance X is:
A) sucrose; b) fructose; c) glucose; d) cellulose.
15. A solution of starch from a solution of soap can be distinguished using a solution:
A) alkalis; c) sulfuric acid;
B) iodine; d) iron (III) chloride.
16. Nutrient for herbivores, unlike humans, is:
A) starch b) glucose; c) cellulose; d) sucrose.
17. Starch is processed to obtain:
A) glucose; b) molasses; c) dextrins; d) all answers are correct.
18. The common property underlying the processing of starch and cellulose is:
A) decomposition without air access; c) esterification;
B) combustion c) hydrolysis.
1. Which of the compounds is a polysaccharide?
A) cellulose
B) raffinose
B) trehalose
2. Which of the compounds does not have reducing properties?
A) starch
B) lactose
B) maltose
3. Which of the polysaccharides is animal starch?
A) glycogen
B) fiber
B) inulin
4. Which of the polysaccharides at acid hydrolysis makes glucose?
B) cellulose
B) inulin
5. From which polysaccharide is edible ethyl alcohol obtained
A) fiber
B) starch
B) glycogen
Questions for self-control on the topic "Polysaccharides"
1. How are polysaccharides classified according to biological functions?
2. Which group of (homo- or hetero-) polysaccharides does cellulose belong to?
3. How do pentosans differ in structure from hexosans?
4. Arrange in ascending order (according to the degree of branching of the molecule) the following polysaccharides: amylopectin, glycogen, amylose.
5. What substances are formed on different stages starch hydrolysis?
Answers to test tasks on the topic "Polysaccharides"
1-A); 2-A); 3-A); 4-B); 5 B)
Test on the topic "Carbohydrates"
1. Which of the compounds is an aldose?
A) sorbitol
B) galactose
B) cellulose
2. Which compound is ketose?
A) fructose
B) lactose
B) glycogen
3. Which of the compounds is a monose?
A) glucose
B) maltose
B) trehalose
4. Which of the compounds is a pentose?
A) amylose
B) xylose
B) fructose
5. Which of the compounds is a hexose?
A) xylose
B) cellulose
B) mannose
6. Which of the compounds is biose?
A) fructose
B) raffinose
B) trehalose
7. Which of the compounds is a reducing disaccharide?
A) lactose
B) amylopectin
B) cellulose
8. Which compound is a non-reducing disaccharide?
A) sucrose
B) maltose
B) mannose
9. Which compound is a trisaccharide?
A) ribose
B) xylose
B) raffinose
10. Which compound is poliosis?
A) glucose
B) cellulose
B) maltose
Questions for self-control on the topic "Carbohydrates"
1. Write the reactions characterizing the methods for obtaining monosaccharides.
2. Is optical isomerism possible for xylose? Justify the answer.
3. Write the structural formula of 2-deoxy-b-D-ribofuranose.
4. Get fructose from glucose.
5. What products can be obtained from the fermentation of glucose?
6. Does 4-O-(a-D-glucopyranosyl)-a-D-glucopyranose undergo mutarotation? Justify the answer.
7. Obtain a non-reducing disaccharide from b-D-glucopyranose.
8. Does lactose have reducing properties or not? Justify the answer.
9. Write the alkylation and acylation reactions for raffinose.
10. What products are obtained (at different stages) during the hydrolysis of cellulose?
Answers to test tasks on the topic "Carbohydrates"
1-B); 2-A); 3-A); 4-B); 5-B); 6-B); 7-A); 8-A); 9-B); 10-B)
LIPIDS
Lipids are substances widely distributed in nature and are a complex mixture of organic compounds.
Being an obligatory part of every cell, lipids, together with carbohydrates and proteins, form the bulk organic matter all living organisms.
Lipids perform a variety of functions.
They play an important role in the formation and aging of the body, in the activity of its defense mechanisms.
Being the most important component of food, lipids largely determine its nutritional value and taste.
The role of lipids is also exceptionally great in various processes of food technology. Spoilage (rancidity) of products is primarily associated with a change in their lipid composition.
Lipids can be produced and contained in plants, in animal organisms, and also in some microorganisms.
In microorganisms (active "creators" of lipids), their content can reach 20-50% of the biomass.
In plants, lipids accumulate mainly in fruits and seeds (see table).
Test " CARBOHYDRATES"
1 option
1. Carbohydrates include substances with general formula
1) C x H y O z 2) C n (H 2 O) m 3) C n H 2n O 2 4) C n H 2n+2 O
2. Monosaccharides containing five carbon atoms are called
3. The most common hexose monosaccharide
1) glucose 2) fructose 3) ribose 4) sucrose
4. With the complete hydrolysis of polysaccharides, most often formed
1) fructose 2) glucose 3) ribose 4) galactose
5. The main function of glucose in animal and human cells
1) supply of nutrients 3) transmission of hereditary information
2) building material 4) energy source
6.
the name "grape sugar" is
7. According to its chemical structure, glucose is
8. With an ammonia solution of silver oxide, glucose reacts in the form
1) α -cyclic form 3)β -cyclic form
2) linear (aldehyde) form 4) mixturesα- and β -cyclic forms
9. A bright blue solution is formed when glucose reacts with
1) Ag 2 O / NH 3 2) Cu (OH) 2 3) H 2 / Ni 4) CH 3 COOH
10. Alcoholic fermentation of glucose produces
11. White amorphous powder, insoluble in cold water, in hot forms
colloid solution(paste) is
12. In plant cells, starch performs the function
13. The content of amylopectin in starch is
1) 10-20% 2) 30-40% 3) 50-60% 4) 80-90%
14. The end product of starch hydrolysis is
1) maltose 2) fructose 3) glucose 4) galactose
15. With complete oxidation, 1 mol of starch is released C O 2 in quantity
1) 6 mol 2) 6 n mol 3) 12 mol 4) 12 n mol
16. The general formula of cellulose, with the release of free OH groups
1) [C 6 H 7 O 2 (OH) 3] n 2) [C 6 H 8 O 3 (OH) 2] n 3) [C 6 H 9 O 4 (OH)] n 4) [C 6 H 6 O(OH) 4 ] n
17. To distinguish glucose from fructose, use
1) H 2 /Ni 2) Ag 2 O/NH 3 3) C 2 H 5 OH/H + 4) CH 3 COOH
18. The product of glucose reduction with hydrogen on a nickel catalyst
is
19. Determine substance B in the following transformation scheme:
Glucose A B C
1) sodium acetate 2) ethanal 3) ethyl acetate 4) ethylene
20. During lactic acid fermentation, 160 g of glucose received lactic acid with
with a yield of 85%, Determine the mass of lactic acid obtained
1) 116 g 2) 126 g 3) 136 g 4) 146 g
Test " CARBOHYDRATES"
Option 2
1. The carbohydrate is a substance
1) CH 2 O 2) C 2 H 4 O 2 3) C 5 H 10 O 5 4) C 6 H 6 O
2. Monosaccharides containing six carbon atoms are called
1) hexoses 2) pentoses 3) tetroses 4) trioses
3. To disaccharides not applicable
4. Does not apply to polysaccharides
1) starch 2) glycogen 3) cellulose 4) sucrose
5. RNA and DNA containing ribose and deoxyribose residues perform the function
6. Colorless crystalline substance, highly soluble in water,
the name "fruit sugar" is
1) sucrose 2) glucose 3) fructose 4) starch
7. Glucose isomer - fructose - is
1) acid 2) ester 3) aldehyde alcohol 4) keto alcohol
8. The product of glucose reduction with hydrogen on a nickel catalyst
is
1) gluconic acid 2) sorbitol 3) lactic acid 4) fructose
9. The maximum number of molecules of acetic acid with which it can react
glucose in the formation of an ester, equal to
1) one 2) two 3) three 4) five
10. During lactic acid fermentation, glucose is formed
1) CH 3 COOH 2) C 2 H 5 OH 3) CH 3 CHOHCOOH 4) CH 3 CH 2 CH 2 COOH
11. Solid fibrous substance, insoluble in water
1) cellulose 2) sucrose 3) starch 4) maltose
12. In plant cells, cellulose performs the function
1) transfer of hereditary information 3) construction and structural
2) a supply of nutrients 4) a catalyst for biological processes
13. Dissolves in hot water
1) amylose 2) amylopectin 3) starch 4) cellulose
14. The general formula of cellulose, with the release of free Oh -groups
1) [ C 6 H 7 O 2 (OH) 3 ] n 2) [ C 6 H 8 O 3 (OH) 2 ] n 3) [ C 6 H 9 O 4 (OH)] n 4) [ C 6 H 6 O(OH) 4 ] n
15. The explosive substance "pyroxylin" is
1) trinitrocellulose 2) di- and triacetylcellulose
3) mononitrocellulose 4) triacetyl starch
16. General formula of polysaccharides formed by glucose
1) (CH 2 O) n 2) (C 2 H 4 O 2) n 3) (C 6 H 10 O 5) n 4) (C 6 H 6 O) n
17. Milk sugar is a disaccharide
1) sucrose 2) maltose 3) lactose 4) galactose
18. The product of glucose oxidation with an ammonia solution of silver oxide is
1) gluconic acid 2) sorbitol 3) lactic acid 4) fructose
cellulose A B C
1) glucose 2) butadiene-1,3 3) ethylene 4) ethanol
20. When 126 g of glucose interacts with an excess of ammonia solution of oxide
silver, a metal precipitate weighing 113.4 g was obtained. Determine the yield of products
percentage reactions.
1) 80 2) 75 3) 70 4) 60
Test " CARBOHYDRATES"
3 option
According to the ability of carbohydrates to hydrolyze, it is not distinguished lie group
1) monosaccharides 2) disaccharides 3) trisaccharides 4) polysaccharides
2. Pentose, which is part of RNA, is called
3. Dietary sugar is a disaccharide
1) sucrose 2) maltose 3) lactose 4) galactose
4. The general formula of polysaccharides formed by glucose
1) (CH 2 O) n 2) (C 6 H 12 O 6) n 3) (C 6 H 10 O 5) n 4) (C 6 H 6 O) n
5. For plant cells, cellulose performs the function
1) supply of nutrients 3) transmission of hereditary information
2) building material 4) energy source
6. The end products of glucose oxidation in the human body are
1) CO 2 and H 2 O 2) CO 2 and H 2 3) CO 2 and H 2 O 2 4) CO and H 2 O
7. In solution, glucose exists in the form
1) one cyclicα -forms 3) two linear forms
2) two cyclic and one linear form 4) one linear form
8. The product of glucose oxidation with an ammonia solution of silver oxide is
1) gluconic acid 2) sorbitol 3) lactic acid 4) fructose
9. The formation of a bright blue solution as a result of the interaction of glucose with C u (HE) 2
is proof of the presence of glucose in the molecule
1) aldehyde group 3) keto group
2) two or more hydroxo groups 4) one hydroxo group
10. In diabetes, it is used as a sugar substitute.
11. The largest amount of starch (up to 80%) is contained
1) potatoes 2) wheat 3) rice 4) corn
12. Shorter starch macromolecules with a linear structure,
called
13. Starch is a macromolecule, the structural unit of which is residues
1) αβ -cyclic form of glucose
14. In each structural unit of the cellulose molecule, the number of free
hydroxo group is equal to:
1) 1 2) 2 3) 3 4) 4
15. During the synthesis of 0.5 mol of starch in the leaves of plants, oxygen is released into
quantity
1) 6 mol 2) 6 n mol 3) 3 mol 4) 3 n mol
16. Substance belongs to carbohydrates
1) CH 2 O 2) C 2 H 4 O 2 3) C 5 H 10 O 5 4) C 6 H 6 O
17. To distinguish starch from cellulose use
1) Ag 2 O / NH 3 2) I 2 solution 3) C u (OH) 2 4) HN0 3
18. Products of the interaction of glucose with copper hydroxide ( II ) when heated
are
1) sorbitol and Cu 2 O 3) lactic acid and Cu 2 O
2) gluconic acid and Cu 2 O 4) fructose and C u
19. Determine substance B in the following transformation scheme:
starch A B C
1) glucose 2) ethanol 3) ethanal 4) acetic acid
20. Glucose was oxidized with an ammonia solution of silver oxide, thus obtaining 32.4 g
draft. Determine the mass of hexahydric alcohol that can be obtained from the same
amount of glucose, if the yield of reaction products is quantitative.
1) 27.3 g 2) 29.3 g 3) 31.3 g 4) 33.3 g
Test " CARBOHYDRATES"
4 option
Carbohydrates that are not hydrolyzed are called
1) monosaccharides 2) disaccharides 3) trisaccharides 4) polysaccharides
2. Pentose, which is part of DNA, is called
1) glucose 2) fructose 3) ribose 4) deoxyribose
3. Malt sugar is a disaccharide
1) sucrose 2) maltose 3) lactose 4) galactose
4. Sweet taste is used as a benchmark for sweetness
1) fructose 2) glucose 3) sucrose 4) galactose
5. Starch, glycogen and sucrose perform the function
1) supply of nutrients 3) transmission of hereditary information
2) building material 4) energy source
6. The energy requirement of living organisms is largely
provided by oxidation
1) sucrose 2) glucose 3) fructose 4) ribose
7. Of the three forms of existence of glucose in solution, the maximum content (about
67%) falls on
1) β -cyclic form 3) linear (aldehyde) form
2) a -cyclic form 4) mixture of linear andα -cyclic forms
8. The products of the interaction of glucose with copper hydroxide ( II ) when heated
are
1) sorbitol and C u 2 O 3) lactic acid and C u 2 O
2) gluconic acid and Cu 2 O 4) fructose and C u
9. To distinguish glucose from fructose, use
1) H 2 / Ni 2) Ag 2 O / NH 3 3) C 2 H 5 OH / H + 4) CH 3 COOH
10. In the manufacture of mirrors and Christmas decorations, it is used
1) fructose 2) starch 3) glucose 4) sorbitol
11. The largest amount of cellulose (up to 95%) is found in fibers
1) wood 2) cotton 3) linen 4) hemp
12. A part of starch with a dissolved molecular structure is called
13. Cellulose is a macromolecule, the structural unit of which is residues
1) α -cyclic form of glucose 3)β -cyclic form of glucose
2) linear form of glucose 4) linear form of fructose
14. When an ester is formed with a cellulose molecule, the maximum
react
1) Z n C 2 H 5 OH 2) 3 n CH 3 COOH 3) 2 n C 2 H 5 OH 4) 2 n CH 3 COOH
15. Rayon is a recycled product
1) trinitrocellulose 3) mononitrocellulose
2) di- and triacetylcellulose 4) triacetyl starch
16. Carbohydrates include substances with the general formula
1) B C
1) sorbitol 2) ethanol 3) ethanal 4) acetic acid
20. The mass fraction of cellulose in wood is 50%. What mass of alcohol
be obtained by hydrolysis of 100 kg of sawdust and fermentation of the resulting glucose,
if the yield of ethanol during fermentation is 75%?
1) 15.3 kg 2) 17.3 kg 3) 19.3 kg 4) 21.3 kg
Answers
1 option
1) 2;
2) 2;
3) 1;
4) 2;
5) 4;
6) 2;
7) 3;
8) 2;
9) 2;
10) 2;
11) 3;
12) 2;
13) 4;
14) 3;
15) 2;
16) 1;
17) 2;
18) 2;
19) 1;
20) 3;
Option 2
1) 3;
2) 1;
3) 4;
4) 4;
5) 3;
6) 3;
7) 4;
8) 2;
9) 4;
10) 3;
11) 1;
12) 3;
13) 1;
14) 1;
15) 1;
16) 3;
17) 3;
18) 1;
19) 2;
20) 2;
3 option
1) 3;
2) 3;
3) 1;
4) 3;
5) 2;
6) 1;
7) 2;
8) 1;
9) 2;
10) 4;
11) 3;
12) 2;
13) 1;
14) 3;
15) 4;
16) 3;
17) 2;
18) 2;
19) 3;
20) 1;
4 option
1) 1;
2) 4;
3) 2;
4) 2;
5) 1;
6) 2;
7) 1;
8) 2;
9) 2;
10) 3;
11) 2;
12) 3;
13) 3;
14) 2;
15) 2;
16) 2;
17) 1;
18) 2;
Final test on the topic "Carbohydrates. Lipids" (with answers).
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"Test on the topic "Carbohydrates. Lipids". UMK V.V. Pasechnik»
Test on the topic “Carbohydrates. Lipids".
1 option
1. Which of the following substances are monosaccharides? 1. Starch 5. Sucrose
2. Glycogen 6. Maltose
3. Glucose 7. Lactose
4. Deoxyribose 8. Cellulose
2. Which of the following are polysaccharides?
1. Starch 5. Sucrose
2. Glycogen 6. Maltose
3. Glucose 7. Lactose
4. Deoxyribose 8. Cellulose
3. Which of the following substances are disaccharides?
1. Starch 5. Sucrose
2. Glycogen 6. Maltose
3. Glucose 7. Lactose
4. Deoxyribose 8. Cellulose
4. What monosaccharide residues are included in the DNA macromolecule?
1. Riboses 3. Glucoses
2. Deoxyribose 4. Fructose
5. What functions do carbohydrates perform?
1. Structural 3. Catalytic
2. Energy 4. Many are hormones
5.Storage
6. With the complete combustion of 1 g of a substance, 38.9 kJ of energy was released. What substance burned?
1. Carbohydrates 3. Fats
2. Either carbohydrates or lipids 4. Not carbohydrates, not lipids
7. What substances form lipids?
1. Fats 3. Waxes
2. Phospholipids 4. Lipids
8. What functions form lipids?
1. Structural 3. Heat-insulating
2. Energy 4. Some are hormones
5. Reserve
9. What compounds in relation to water are lipids?
1. Hydrophilic 2. Hydrophobic
10. What polysaccharides are characteristic of a plant cell?
1. Cellulose 3. Glycogen
2. Starch 4. Chitin
11. What polysaccharides are characteristic of an animal cell?
1. Cellulose 3. Glycogen
2. Starch 4. Chitin
12. What are fat soluble in?
1. In water 3. Ether
2. Acetone 4. Gasoline
13. How much energy is released when 1g of fat is broken down?