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Carbohydrates MCQs 

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1. What is the basic building block of carbohydrates?





2. Which of the following is a disaccharide?





3. Which carbohydrate is commonly known as table sugar?





4. Which polysaccharide is primarily used for energy storage in animals?





5. Which carbohydrate is a major component of plant cell walls?





6. Which monosaccharide is known as blood sugar?





7. Which carbohydrate is found in milk and dairy products?





8. What is the primary function of carbohydrates in the diet?





9. Which type of carbohydrate is considered a simple sugar?





10. What is the main difference between starch and cellulose?





11. Which enzyme is responsible for breaking down starch into maltose?





12. In which organ does carbohydrate digestion begin?





13. Which carbohydrate is used as a sweetener in many processed foods?





14. What type of carbohydrate is found in whole grains and legumes and is beneficial for digestive health?





15. Which of the following is not a carbohydrate?





16. Which carbohydrate is found in the cell walls of fungi and insects?





17. Which form of carbohydrate is stored in the liver and muscles for energy use?





18. Which type of carbohydrate cannot be digested by humans but aids in digestion?





19. Which carbohydrate is primarily found in fruits and honey?





20. Which enzyme is responsible for the digestion of lactose?





21. Which carbohydrate provides quick energy and is often used by athletes during high-intensity exercise?





22. The process by which glucose is converted into energy in cells is called:





23. Which carbohydrate is commonly used as a food thickener and is derived from seaweed?





24. Which of the following carbohydrates is a major storage form of glucose in plants?





25. What is the primary function of fiber in the diet?





26. Which carbohydrate is often added to foods as a bulking agent or to provide texture?





27. The term “complex carbohydrates” refers to:





28. Which carbohydrate is known for its use as a gel-forming agent in jellies and jams?





29. What is the primary difference between starch and cellulose in terms of human digestion?





30. Which carbohydrate is a component of nucleic acids and plays a role in cellular energy transfer?





31. What type of carbohydrate is commonly found in beans, lentils, and other legumes?





32. Which carbohydrate is associated with causing spikes in blood glucose levels due to its rapid digestion and absorption?





33. The presence of which carbohydrate in the diet is most likely to lead to increased blood glucose levels?





34. Which carbohydrate source is often recommended for sustained energy release throughout the day?





35. Which of the following carbohydrates is classified as a non-nutritive sweetener?





36. Which carbohydrate is the primary source of energy for the brain under normal conditions?





37. Which of the following is an example of a high-fiber carbohydrate source?





38. Which carbohydrate can be found in a variety of fruits and is known for its sweet taste?





39. Which form of carbohydrate is most commonly used in the production of alcoholic beverages?





40. What term describes the process by which carbohydrates are broken down into glucose for energy?





41. Which enzyme breaks down maltose into two glucose molecules?





42. Which type of carbohydrate is known to provide the most lasting energy release due to its complex structure?





43. Which carbohydrate is primarily found in nuts and seeds and can help provide sustained energy?





44. Which carbohydrate is utilized by the body to maintain blood sugar levels during periods of fasting?





45. Which carbohydrate is known for its role in providing structural support in plant cells?





46. The term “low glycemic index” refers to carbohydrates that:





47. Which carbohydrate is often used as a source of quick energy during intense physical activity?





48. Which carbohydrate source is best for long-term energy due to its complex structure and slow digestion?





49. Which of the following is a dietary recommendation for individuals with diabetes concerning carbohydrates?





50. Which type of carbohydrate is often used in the food industry as a thickening agent or stabilizer in various products?





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