Question 31 Question 32 Lactose intolerance is the inability to Question 33 Orga
ID: 274953 • Letter: Q
Question
Question 31
Question 32
Lactose intolerance is the inability to
Question 33
Organic compounds
Question 34
Which of the following is an amino group?
Question 35
Which of the following statements about dehydration reactions is false?
Question 36
The results of dehydration reactions can be reversed by
Question 37
Many names for sugars end in the suffix
Question 38
A disaccharide forms when
Question 39
Which of the following lists contains only polysaccharides?
Question 40
The storage form of carbohydrates is ________ in animals and ________ in plants.
Chlorine is filling its third electron shell.Explanation / Answer
Answer:
31). Figure is not available to answer
32). Digest lactose
Explanation:
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products
33). always contain carbon
Explanation:
Organic compound, any of a large class of chemical compounds in which one or more atoms of carbon are covalently linked to atoms of other elements, most commonly hydrogen, oxygen, or nitrogen.
34). –NH2
Explanation:
-CO= Cabonyl group
-OH = Hydroxyl group
-COOH = Carboxyl group
35). Animal digestive systems utilize this process to break down food.
36). Hydrolysis
Explanation:
The results of dehydration reactions can be reversed by a hydrolysis reaction and digestion.
37). –ose
Explanation:
-Ose is a suffix used in chemical terminology to form the names of sugars and other carbohydrates ( amylose; fructose; hexose; lactose).
38). two monosaccharides join by dehydration reactions.
Explanation:
Disaccharides are formed when two monosaccharides join together by the dehydration synthesis reaction resulting in a glycosidic bond between the two monosaccharide molecules.
39). cellulose, starch, and glycogen
Explanation:
Fructose is a monosaccharide. Amino acid is a monomer of proteins. Sucrose is a disaccharide of glucose and fructose.
40). glycogen; starch
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