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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 is the main purpose of hydrolysis in the context of sucrose and starch analysis?

a: To increase the solubility of carbohydrates Explanation

Explanation

b: To break down complex carbohydrates into simpler sugars Explanation

Explanation

c: To evaporate water content Explanation

Explanation

d: To enhance protein content Explanation

Explanation

2. Which acid is commonly used for the hydrolysis of sucrose?

a: Sulphuric acid Explanation

Explanation

b: Hydrochloric acid Explanation

Explanation

c: Acetic acid Explanation

Explanation

d: Citric acid Explanation

Explanation

3. What enzyme is used in the hydrolysis of starch?

a: Lipase Explanation

Explanation

b: Protease Explanation

Explanation

c: α-Amylase Explanation

Explanation

d: Cellulase Explanation

Explanation

4. Which indicator is used for titration in Fehling’s test?

a: Phenolphthalein Explanation

Explanation

b: Methylene blue Explanation

Explanation

c: Bromothymol blue Explanation

Explanation

d: Litmus Explanation

Explanation

5. What does Fehling’s test detect in a sample?

a: Lipids Explanation

Explanation

b: Proteins Explanation

Explanation

c: Reducing sugars Explanation

Explanation

d: Starch Explanation

Explanation

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