Carbohydrates MCQs

1. What is the basic building block of carbohydrates?
a) Amino acids
b) Fatty acids
c) Monosaccharides
d) Nucleotides
Answer: c) Monosaccharides

2. Which of the following is a disaccharide?
a) Glucose
b) Fructose
c) Sucrose
d) Starch
Answer: c) Sucrose

3. Which carbohydrate is commonly known as table sugar?
a) Lactose
b) Maltose
c) Sucrose
d) Glucose
Answer: c) Sucrose

4. Which polysaccharide is primarily used for energy storage in animals?
a) Starch
b) Cellulose
c) Glycogen
d) Chitin
Answer: c) Glycogen

5. Which carbohydrate is a major component of plant cell walls?
a) Glycogen
b) Starch
c) Cellulose
d) Chitin
Answer: c) Cellulose

6. Which monosaccharide is known as blood sugar?
a) Galactose
b) Fructose
c) Glucose
d) Sucrose
Answer: c) Glucose

7. Which carbohydrate is found in milk and dairy products?
a) Glucose
b) Fructose
c) Lactose
d) Maltose
Answer: c) Lactose

8. What is the primary function of carbohydrates in the diet?
a) Building muscle
b) Providing energy
c) Repairing tissues
d) Enhancing vision
Answer: b) Providing energy

9. Which type of carbohydrate is considered a simple sugar?
a) Starch
b) Glycogen
c) Cellulose
d) Monosaccharide
Answer: d) Monosaccharide

10. What is the main difference between starch and cellulose?
a) Starch is a disaccharide, while cellulose is a polysaccharide.
b) Starch is digestible by humans, while cellulose is not.
c) Cellulose is found in animal tissues, while starch is found in plants.
d) Both starch and cellulose are composed of the same monomers.
Answer: b) Starch is digestible by humans, while cellulose is not.

11. Which enzyme is responsible for breaking down starch into maltose?
a) Amylase
b) Lactase
c) Sucrase
d) Lipase
Answer: a) Amylase

12. In which organ does carbohydrate digestion begin?
a) Stomach
b) Small intestine
c) Mouth
d) Liver
Answer: c) Mouth

13. Which carbohydrate is used as a sweetener in many processed foods?
a) Sucrose
b) Cellulose
c) Glycogen
d) Starch
Answer: a) Sucrose

14. What type of carbohydrate is found in whole grains and legumes and is beneficial for digestive health?
a) Simple sugars
b) Polysaccharides
c) Fiber
d) Disaccharides
Answer: c) Fiber

15. Which of the following is not a carbohydrate?
a) Glucose
b) Fructose
c) Insulin
d) Galactose
Answer: c) Insulin

16. Which carbohydrate is found in the cell walls of fungi and insects?
a) Cellulose
b) Chitin
c) Starch
d) Glycogen
Answer: b) Chitin

17. Which form of carbohydrate is stored in the liver and muscles for energy use?
a) Cellulose
b) Glycogen
c) Starch
d) Lactose
Answer: b) Glycogen

18. Which type of carbohydrate cannot be digested by humans but aids in digestion?
a) Glucose
b) Sucrose
c) Cellulose
d) Maltose
Answer: c) Cellulose

19. Which carbohydrate is primarily found in fruits and honey?
a) Galactose
b) Fructose
c) Lactose
d) Maltose
Answer: b) Fructose

20. Which enzyme is responsible for the digestion of lactose?
a) Amylase
b) Lactase
c) Sucrase
d) Maltase
Answer: b) Lactase

21. Which carbohydrate provides quick energy and is often used by athletes during high-intensity exercise?
a) Cellulose
b) Glycogen
c) Starch
d) Sucrose
Answer: b) Glycogen

22. The process by which glucose is converted into energy in cells is called:
a) Glycolysis
b) Photosynthesis
c) Fermentation
d) Hydrolysis
Answer: a) Glycolysis

23. Which carbohydrate is commonly used as a food thickener and is derived from seaweed?
a) Agar
b) Cellulose
c) Pectin
d) Chitin
Answer: a) Agar

24. Which of the following carbohydrates is a major storage form of glucose in plants?
a) Glycogen
b) Cellulose
c) Starch
d) Chitin
Answer: c) Starch

25. What is the primary function of fiber in the diet?
a) Increase caloric intake
b) Aid in digestion and prevent constipation
c) Provide immediate energy
d) Enhance protein synthesis
Answer: b) Aid in digestion and prevent constipation

26. Which carbohydrate is often added to foods as a bulking agent or to provide texture?
a) Starch
b) Sucrose
c) Glucose
d) Fructose
Answer: a) Starch

27. The term “complex carbohydrates” refers to:
a) Simple sugars like glucose and fructose
b) Polysaccharides like starch and cellulose
c) Disaccharides like sucrose and lactose
d) All types of carbohydrates
Answer: b) Polysaccharides like starch and cellulose

28. Which carbohydrate is known for its use as a gel-forming agent in jellies and jams?
a) Pectin
b) Cellulose
c) Starch
d) Glycogen
Answer: a) Pectin

29. What is the primary difference between starch and cellulose in terms of human digestion?
a) Starch is easily digestible, while cellulose is not.
b) Cellulose is easily digestible, while starch is not.
c) Both starch and cellulose are equally digestible.
d) Neither starch nor cellulose is digestible.
Answer: a) Starch is easily digestible, while cellulose is not.

30. Which carbohydrate is a component of nucleic acids and plays a role in cellular energy transfer?
a) Glucose
b) Ribose
c) Fructose
d) Sucrose
Answer: b) Ribose

31. What type of carbohydrate is commonly found in beans, lentils, and other legumes?
a) Simple sugars
b) Starch
c) Fiber
d) Glycogen
Answer: c) Fiber

32. Which carbohydrate is associated with causing spikes in blood glucose levels due to its rapid digestion and absorption?
a) Fiber
b) Complex carbohydrates
c) Simple carbohydrates
d) Cellulose
Answer: c) Simple carbohydrates

33. The presence of which carbohydrate in the diet is most likely to lead to increased blood glucose levels?
a) Fiber
b) Starch
c) Lactose
d) Sucrose
Answer: d) Sucrose

34. Which carbohydrate source is often recommended for sustained energy release throughout the day?
a) Refined sugars
b) White bread
c) Whole grains
d) Soft drinks
Answer: c) Whole grains

35. Which of the following carbohydrates is classified as a non-nutritive sweetener?
a) Aspartame
b) Sucrose
c) Lactose
d) Fructose
Answer: a) Aspartame

36. Which carbohydrate is the primary source of energy for the brain under normal conditions?
a) Protein
b) Fat
c) Glycogen
d) Glucose
Answer: d) Glucose

37. Which of the following is an example of a high-fiber carbohydrate source?
a) White rice
b) Potato chips
c) Whole wheat bread
d) Candy
Answer: c) Whole wheat bread

38. Which carbohydrate can be found in a variety of fruits and is known for its sweet taste?
a) Glucose
b) Fructose
c) Lactose
d) Maltose
Answer: b) Fructose

39. Which form of carbohydrate is most commonly used in the production of alcoholic beverages?
a) Sucrose
b) Maltose
c) Cellulose
d) Starch
Answer: d) Starch

40. What term describes the process by which carbohydrates are broken down into glucose for energy?
a) Gluconeogenesis
b) Glycogenesis
c) Glycolysis
d) Gluconeogenesis
Answer: c) Glycolysis

41. Which enzyme breaks down maltose into two glucose molecules?
a) Lactase
b) Sucrase
c) Maltase
d) Amylase
Answer: c) Maltase

42. Which type of carbohydrate is known to provide the most lasting energy release due to its complex structure?
a) Simple sugars
b) Starches
c) Disaccharides
d) Polysaccharides
Answer: d) Polysaccharides

43. Which carbohydrate is primarily found in nuts and seeds and can help provide sustained energy?
a) Cellulose
b) Starch
c) Fiber
d) Glycogen
Answer: c) Fiber

44. Which carbohydrate is utilized by the body to maintain blood sugar levels during periods of fasting?
a) Glucose
b) Glycogen
c) Sucrose
d) Cellulose
Answer: b) Glycogen

45. Which carbohydrate is known for its role in providing structural support in plant cells?
a) Starch
b) Glycogen
c) Cellulose
d) Chitin
Answer: c) Cellulose

46. The term “low glycemic index” refers to carbohydrates that:
a) Cause rapid spikes in blood glucose
b) Are rapidly absorbed and digested
c) Have a slower effect on blood glucose levels
d) Contain high amounts of fiber
Answer: c) Have a slower effect on blood glucose levels

47. Which carbohydrate is often used as a source of quick energy during intense physical activity?
a) Cellulose
b) Starch
c) Glucose
d) Fiber
Answer: c) Glucose

48. Which carbohydrate source is best for long-term energy due to its complex structure and slow digestion?
a) Honey
b) White bread
c) Oats
d) Candy
Answer: c) Oats

49. Which of the following is a dietary recommendation for individuals with diabetes concerning carbohydrates?
a) Increase intake of simple sugars
b) Focus on high-fiber and low glycemic index carbohydrates
c) Reduce intake of all carbohydrates
d) Consume carbohydrates only in the evening
Answer: b) Focus on high-fiber and low glycemic index carbohydrates

50. Which type of carbohydrate is often used in the food industry as a thickening agent or stabilizer in various products?
a) Pectin
b) Cellulose
c) Starch
d) Chitin
Answer: c) Starch

Carbohydrates MCQs

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