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    Long Ans - Type

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    Long Ans - Type

    Uploaded by

    gautammandaviciredit18
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    1. LONG ANS.TYPE

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    Long Ans - Type

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    of 7

    LONG ANSWER TYPE QUESTION

    14.1 What are monosaccharides ?

    Ans. Monosaccharides are carbohydrates Which cannot be hydrolysed


    to smaller molecules.

    Their general formula is (CH2O)n Where n=3-7 These are of two types:
    Those which contain

    an aldehyde group (-CHO) are called aldoses and those which contain a
    keto (C=O) group are

    called ketoses.

    They are further classified as trioses , tetroses ,pentoses , hexoses and


    heptoses according as

    they contain 3,4,5,6, and 7 carbon atoms respectively. For example.

    14.2 What are reducing sugars?

    Ans. Carbohydrates which reduces Fehling’s solution to red precipitate


    of Cu2O or Tollen’s

    reagent to metallic Ag are called reducing sugars. All monosaccharides


    (both aldoses and

    ketoses) and disaccharides except sucrose are reducing sugars. Thus, D


    – (+) – glucose, D-(-)-

    fructose, D – (+) – maltose and D – (+) – lactose are reducing sugars.


    14.3 Write two main functions of carbohydrates in plants.

    Ans. Two major functions of carbohydrates in plants are following

    (a)Structural material for plant cell walls: The polysaccharide cellulose


    acts as the chief

    structural material of the plant cell walls.

    (b)Reserve food material: The polysaccharide starch is the major


    reserve food material in the

    plants. It is stored in seeds and act as the reserve food material for the
    tiny plant till it is

    capable of making its own food by photosynthesis.

    14.4 Classify the following into monosaccharides and disaccharides.


    Ribose, 2-

    deoxyribose, maltose, galactose, fructose and lactose.

    Ans. Monosaccharides: Ribose, 2-deoxyribose, galactose and fructose.


    Disaccharides:

    Maltose and lactose.

    14.5 What do you understand by the term glycosidic linkage?

    Ans. The ethereal or oxide linkage through which two monosaccharide


    units are joined
    together by the loss of a water molecule to form a molecule of
    disaccharide is called the

    glycosidic linkage. The glycosidic linkage in maltose molecule is shown


    below:

    14.6 What is glycogen? How is it different from starch?

    Ans. Glycogen is a condensation polymer of α-D glucose. Starch is not a


    single compound but

    is a mixture of two components—a water-soluble component called


    amylase (15- 20%) and

    water insoluble component amylopectin (80 – 85%). Amylose is a linear


    polymer of α – D –

    glucose. But both glycogen and amylopectin are branched polymers of


    α – D – glucose; father

    glycogen is more highly branched than amylopectin as amylopectin


    chains consists of 20 – 25

    glucose units, glycogen chains consist of 10 – 14 glucose units.

    Material downloaded from myCBSEguide.com. 5 / 13

    14.7 What are the hydrolysis products of (i) sucrose, and (ii) lactose?
    Ans. Both sucrose and lactose are disaccharides. Sucrose on hydrolysis
    gives one molecule

    each of glucose and fructose but lactose on hydrolysis gives one


    molecule each of glucose and

    galactose.

    14.8 What is the basic structural difference between starch and


    cellulose?

    Ans. Starch consists of amylose and amylopectin. Amylose is a linear


    polymer of α-D-glucose

    while cellulose is a linear polymer of β -D- glucose. In amylose, C -1 of


    one glucose unit is

    connected to C – 4 of the other through α-glycosidic linkage. However,


    in cellulose, C – 1 of

    one glucose unit is connected to C-4 of the other through β – glycosidic


    linkage. Amylopectin

    on the other hand has highly branched structure.

    Material downloaded from myCBSEguide.com. 6 / 13

    14.9 What happens when D-glucose is treated with the following


    reagents.

    (i)HI (ii) Bromine water (iii) HNO3


    14.10 Enumerate the reactions of D-glucose which cannot be explained
    by its open chain structure.

    Ans. (a) D (+) – glucose does not undergo certain characteristic


    reactions of aldehydes, e.g.,

    glucose does not form NaHSO3 addition product.

    (b)Glucose reacts with NH2OH to form an oxime but glucose


    pentaacetate does not. This

    implies that the aldehydic group is absent in glucose pentaacetate.

    (c)D – (+) – glucose exists in two stereoisomeric forms, i.e., α -glucose


    and β-glucose.

    (d)Both α – D – glucose and β – D – glucose undergo mutarotation in


    aqueous solution.

    Although the crystalline forms of α- and β -D (+) – glucose are quite


    stable in aqueous solution but each form slowly changes into an
    equilibrium mixture of both.

    (e)D (+) – glucose forms two isomeric methyl glucosides. Aldehydes


    normally react with two moles of methanol per mole of the aldehyde to
    form an acetal but D (+) – glucose when treated with methanol in
    presence of dry HCl gas, reacts with only one mole of methanol per
    mole of glucose to form a mixture of two methyl D – glucosides i. e.,
    methyl – α – D –glucoside (melting point 43 8 K, specific rotation +158°)
    and methyl – β – D – glucoside (melting point 308 K, specific rotation –
    33°).
    14.11 What are essential and non-essential amino acids? Give two
    examples of each type.

    Ans. α-Amino acids which are needed for good health and proper
    growth of human beings but are not synthesized by the human body
    are called- essential amino acids. For example, valine, leucine,
    phenylalanine, etc. On the other hand, α-amino acids which are needed
    for health and growth of human beings and are synthesized by the
    human body are called non-essential amino acids. For example, glycine,
    alanine, aspartic acid etc.

    14.12 Define the following as related to proteins:

    (i) Peptide linkage

    (ii) Primary structure

    (iii) Denaturation

    Ans. (i) Peptide bond: Proteins are condensation polymers of α-amino


    acids in which the same or different α-amino acids are joined by
    peptide bonds. Chemically, a peptide bond is an amide linkage formed
    between – COOH group of one α-amino acid and -NH-, group of the
    other α-amino acid by loss of a molecule of water. For example,

    (ii) Primary structure: Proteins may contain one or more polypeptide


    chains. Each polypeptide chain has a large number of α-amino acids
    which are linked to one another in a specific manner. The specific
    sequence in which the various amino acids present in a protein linked
    to one another is called its primary structure. Any change in the
    sequence of α-amino acids creates a different protein.
    (iii) Denaturation: Each protein in the biological system has a unique
    three-dimensional structure and has specific biological activity. This is
    called native form of a protein. When a protein in its native form is
    subjected to a physical change such as change in temperature or
    chemical change like change in pH, etc., hydrogen bonds gets broken.
    As a result, soluble forms of proteins such as globular proteins undergo
    coagulation or precipitation to give fibrous proteins which are insoluble
    in water. This coagulation also results in loss of biological activity of the
    proteins and this loss in biological activity, is called denaturation. One
    of the examples of denaturation of proteins is the coagulation of egg
    white when an egg is boiled.

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