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Source of energy in our body is:
NET
NUST Entry Test
Chemistry
Macromolecules
Glucose is present in:
NET
NUST Entry Test
Chemistry
Macromolecules
Grape sugar or blood sugar is called to:
NET
NUST Entry Test
Chemistry
Macromolecules
Dextrose is also called:
NET
NUST Entry Test
Chemistry
Macromolecules
$C_{6}H_{12}O_{6}$ is formula of:
NET
NUST Entry Test
Chemistry
Macromolecules
Glucose and fructose are common examples of sugars:
NET
NUST Entry Test
Chemistry
Macromolecules
Hexoses and pentoses sugars are more stable as:
NET
NUST Entry Test
Chemistry
Macromolecules
In $(CH_{2}O)n$ the minimum value of n for a monosaccharide is:
NET
NUST Entry Test
Chemistry
Macromolecules
General formula of monosaccharides is :
NET
NUST Entry Test
Chemistry
Macromolecules
Cellulose and starch belongs to:
NET
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Chemistry
Macromolecules
Carbohydrates having higher molecular mass is:
NET
NUST Entry Test
Chemistry
Macromolecules
Raffinose is:
NET
NUST Entry Test
Chemistry
Macromolecules
$C_{18}H_{32}O_{16}$ is molecular formula of saccharides:
NET
NUST Entry Test
Chemistry
Macromolecules
Lactose and maltose are important sugar of class:
NET
NUST Entry Test
Chemistry
Macromolecules
Hydrolysis of disaccharides give:
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Chemistry
Macromolecules
Condensation of monosaccharides give:
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NUST Entry Test
Chemistry
Macromolecules
Glucose linkage forms when two saccharides combine:
NET
NUST Entry Test
Chemistry
Macromolecules
Sucrose is example of:
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NUST Entry Test
Chemistry
Macromolecules
Sucrose is an example of:
NET
NUST Entry Test
Chemistry
Macromolecules
Fructose, Galactose and mannose are examples of:
NET
NUST Entry Test
Chemistry
Macromolecules
Oligosaccharide is also called:
NET
NUST Entry Test
Chemistry
Macromolecules
The least sweet (sweetless) saccharide is:
NET
NUST Entry Test
Chemistry
Macromolecules
The most sweet saccharide is:
NET
NUST Entry Test
Chemistry
Macromolecules
All saccharides are hydrolysed to:
NET
NUST Entry Test
Chemistry
Macromolecules
Glyceraldehyde, glucose, fructose belong to:
NET
NUST Entry Test
Chemistry
Macromolecules
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