Class 10 Chemistry Chapter Biochemistry Notes pdf Download for Federal board 2022
Biochemistry important mcqs -> Click here
Frequently asked Important Biochemistry questions
Define carbohydrates. Describe their basic formula.
Ans. The macromolecules known as carbohydrates are polyhydroxy ketones or aldehydes. The general formula is C(HO).
What is meant by dextrose sugar?
Monosaccharides which rotate the plane polarized light clockwise are called dextrorotatory sugars or dextrose sugars e.g. Glucose, galactose and mannose
Define a peptide bond?
The bond created by removing the proton (H+) from one amino acid NH2 group and the hydroxyl (OH–) group from the carboxyl (COOH) group of another amino acid is called a peptide bond.
Peptide linkage holds two amino acids together in proteins.
How do plants create carbohydrates?
Plants produce carbohydrates through the photosynthesis process from carbon dioxide and water in the presence of sunlight and the chlorophyll pigment, which is green.
Describe the different types of carbohydrates.
The units used to classify carbohydrates are used. They are divided into the following categories:
How do monosaccharides work? How are they categorised?
The simplest sugars that cannot be hydrolyzed are monosaccharides. They are categorised as trioses, tetroses, pentoses, hexoses, and other compounds depending on how many carbon atoms there are in each of their molecules.
What exactly do glucose and fructose mean?
Fructose has an open chain structure with the general formula CeHO, whereas glucose is a pentahydroxy aldehyde.
Give examples of monosaccharide properties. Why are they referred to as reducing agents?
White crystalline crystals are what monosaccharides are. They taste sweet and are soluble in water. They are not hydrolyzable. They are known as reducing sugars because of their decreasing tendency.
How do oligosaccharides work? How are they categorised
On hydrolysis, oligosaccharides yield 2 to 9 units of monosaccharides. Accordingly, they are categorised as disaccharides, trisaccharides, tetrasaccharides, etc. based on how many units they produce after hydrolysis. The most significant oligosaccharides are sucrose-like disaccharides.
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