Home
Class 12
CHEMISTRY
Why polysaccharides are called non-sugar...

Why polysaccharides are called non-sugars?

A

They yield large number of monosaccharide on hydrolysis

B

They are not sweet in taste

C

They are reducing sugars

D

They are non-reducing sugars

Text Solution

Verified by Experts

The correct Answer is:
B
Polysaccharide are not sweet in taste so they are also called non-sugars.
Promotional Banner

Topper's Solved these Questions

  • BIOMOLECULES

    MHTCET PREVIOUS YEAR PAPERS AND PRACTICE PAPERS|Exercise EXERCISE 2|60 Videos

  • BIOMOLECULES

    MHTCET PREVIOUS YEAR PAPERS AND PRACTICE PAPERS|Exercise MHT CET CORNER|24 Videos

  • BASIC PRINCIPLES AND TECHNIQUES IN ORGANIC CHEMISTRY

    MHTCET PREVIOUS YEAR PAPERS AND PRACTICE PAPERS|Exercise EXERCISE 2|20 Videos

  • CHEMICAL KINETICS

    MHTCET PREVIOUS YEAR PAPERS AND PRACTICE PAPERS|Exercise MHT CET CORNER|20 Videos

Similar Questions

Explore conceptually related problems

Assertion : Polysaccharides are called non-sugars. Reason : Carbohydrates which yield a large number of monosaccharide units on hydrolysis are called polysaccharides.

Why smooth muscles are called non-striated muscles?

Read the following statements and identify the correct ones regarding polysaccharides. 1. Polysaccharides are made of many sugars joined together . 2. Cellulose is a polysaccharide made of less than 10 monomeric units . 3. Polysaccharides are found as a part of the acid insoluble pellet. 4. In a polysaccharide chain, thee right end is called reducing end and the left end is called non-reducing end .

$ Proteins, polysaccharides and nucleic acid are the macromolecules of a cell. ! DNA contains Ribose Sugar.

In disaccharides, if reducing groups of monosaccharides i.e. aldehydic or ketonic groups are bonded, these are non-reducing sugars. Which of the following disaccharides is a non-reducing sugar ?

What will the formula of a polysaccharide formed by the condensation of 60 ribose sugar units.

A : Dextrins are intermediate polysaccharides formed during hydrolysis of starch into sugar. R : Ascorbic acid is a sugar derivative.