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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Determination of rate/ extent of hydrolysis of sucrose/starch

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1. What happens during the hydrolysis of sucrose?

a: Formation of protein complexes Explanation

Explanation

b: Conversion to glucose and fructose Explanation

Explanation

c: Decrease in solubility Explanation

Explanation

d: Production of starch Explanation

Explanation

2. Why is α-amylase used in starch hydrolysis?

a: To break down fats Explanation

Explanation

b: To cleave glycosidic bonds in starch Explanation

Explanation

c: To stabilize proteins Explanation

Explanation

d: To inhibit sugar production Explanation

Explanation

3. How is the extent of hydrolysis measured in this experiment?

a: By observing color change Explanation

Explanation

b: By measuring the formation of precipitates Explanation

Explanation

c: By titrating with Fehling’s solution Explanation

Explanation

d: By weighing the solution Explanation

Explanation

4. Which factor can affect the rate of enzymatic hydrolysis of starch?

a: Protein concentration Explanation

Explanation

b: Enzyme concentration and incubation time Explanation

Explanation

c: pH of the solution only Explanation

Explanation

d: Color of the starch solution Explanation

Explanation

5. What does a higher titre volume in Fehling’s test indicate?

a: Lower concentration of reducing sugars Explanation

Explanation

b: Higher concentration of reducing sugars Explanation

Explanation

c: Increased protein content Explanation

Explanation

d: Absence of sugar Explanation

Explanation

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