Practice Questions for Sugar Production and Processing
Technology (Chem4355)
1. The phenomenon of mutarotation is not exhibited by
A. (–) Fructose B. (+) Lactose C. (+) Maltose D. (+) Sucrose
2. Invert sugar is produced on hydrolysis of
A. fructose B. dextrose C. sucrose D. glucose
table sugar mean sucrose
3. Which of the following is used as table sugar?
A. Disaccharide of D-glucose B. D-glucose
C. Monosaccharide D. Disaccharide of D-glucose and D-fructose
4. Sucrose is non-reducing sugar due to
A. presence of α-hydroxy keto group
B. its conversion to invert sugar
C. the linkage between both the anomeric carbon atoms
D. equal amount of D(+) glucose and D(–) fructose
5. Sucrose on hydrolysis yields
A. two glucose molecules B. glucose and fructose
C. glucose and lactose D. glucose and galactose
6. Lime defication of cane juice is used to remove
A.soluble impurities B.suspended matter
C.insoluble impurities D. all of the above
7. Which of the following statements regarding the reducing ability of a sugar is wrong?
A. The aldehyde group of a saccharide is responsible for its reducing properties.
B. Ketoses are not reducing sugars because they are not aldehydes.
C. D-Glucose in predominantly in a cyclic hemiacetal form but it is a reducing sugar
through the acyclic form with which the hemiacetal is in equilibrium.
D. A methyl glucoside is not a reducing sugar.
8. For the generalized carbohydrate formulae CnH2mOm, n and m for sucrose are
A) n=12 and m=10 B) n=10 and m=11
C) n=12 and m=11 D) n=10 and m=10
9. Which carbon becomes the anomeric carbon of glucose in its pyranose form?
A) C1 B) C2 C) C5 D) C6
10. Imbibition technique is used for cane juice to be
A. decolorized B. purified C. concentrate D. extracted
11. Defication process is used for cane juice to be
A.. decolorized B. purified C. concentrate D. extracted
12. The scum, clear juice and mud layers are formed in
A. meliter B. vacuum pan C. clarifier D. none
13. Concentrating cane juice gives a semi solid mass called
A. massecuite B. raw sugar C. mother liquor D. affinate
14. The separation of sugar crystals from mother liquor is known as
A.. Centrifugation B. Affination C. Defecation D. crystallization
15. The coating of molasses film and coloring of matter are removed by
A. centrifugation B. affination C. defecation D. sulphitation
16. Which of the following is a monosaccharide?
A. sucrose B. glucose C. lactose D. maltose
17. The bond that links two monosaccharides of a disaccharide is called __________
bond.
A. ionic B. hydrogen C. acidi D. None of these
18. Which of the carbon atoms in the following compound are chiral carbon atoms?
A. carbons 2 & 4 B. carbons 2 ,3, & 4
C. carbons 2 ,3, 4, & 5 D. all carbons
19. Sugar crystals are separated from molasses by:
A. boiling the mixture under a vacuum
B. spinning the mixture in a centrifuge
C. adding lime to the mixture
D. using a strainer
20. The procedure of precipitation of calcium carbonate from juice is known as
A. Sulphitation B. Phosphatation C. Carbonation D. Defecation
21. The procedure of addition of crystals of sugar to concentrated syrup is known as
A. Sulphitation B. Carbonation C. Defecation D. Seeding
22. A compound containing asymmetric carbon atom is characterized by:
A. Isomerism B. optically activity C. A and B D. none
23. The screened juice is treated with lime for which purpose?
A. Increase the pH B. Coagulating the colloidal impurities C. Crystalize the sucrose
D. A & B
24. Fructose can be classified as a(n)
A. ketopentose B. aldohexose C. aldopentose D. None
25. Ca (OH)2 convert soluble cane juice into insoluble salts of
A. Proteins B. Waxes C. Chlorophyll D. Organic acids
26. The procedure of addition of phosphoric acid and lime to hot juice is known as
A. Phosphatation B. Filtration C. Defecation D. Sulphitaion
27. The procedure of SO2 to heated lime juice is known as
A. Defecation B. Sulphitation C. Phosphatation D. Filtration
28. Sugar crystals impregnated with thick syrup/molasses is known as
A. Molasses B. Massecuite C. Raw sugar D. None of these
29. The sugar obtained from centrifugation is known as
A. Raw sugar B. Refined sugar C. Massecuite D. Molasses
30. The major carbohydrate of sugarcane is
A. Fructose B. Sucrose C. Glucose D. Maltose
31.Treatment of sugar cane juice with lime is known as
A. Washing B. Affination C. Defecation D. Steeping
32. Fibrous matter expelled from the last pressure mill is called __________
A. Bagasse B. Clarified juice C. Molasses D. Massecuite
33. Which evaporator is used to concentrate the clarified juice obtained in extraction of
sugarcane to produce white crystalline sugar?
A. Open pan evaporators B. Multiple effect evaporators
C. Vacuum evaporators D. Agitating film evaporators
34. When the linear form of glucose cyclizes ________ is formed.
A. anhydride B. lactone C. hemiacetal D. glycoside
35. When two carbohydrates are epimers
A. they differ in length by one carbon atom.
B. one is an aldose and the other a ketose.
C. they differ only in the configuration around one carbon atom.
D. one is a pyranose and the other a furanose
36. How is the raw sugar extracted from the sugar cane? In the right order.
A. Shredded, crushed, boiled, granular sugar
B. Shredded, crushed, heated, crystalized, raw sucrose
C. Crushed, shredded, liquefied, boiled, raw sucrose
D. None of the above
37. What is the scientific name for 'sugar cane?
A. Sugar Cane B. Saccharum Officinarum L.
C. Mandragora Officinarum D. Alpinia officinarum
38. _____ is not a disaccharide
A. Maltose B. Galactose C. Sucrose D. lactose
39. The general formula of carbohydrates is
A. Cx(H2O)y B. Cx(H2)yO C. Cx(H2O)y + 2 D. Cx – 1 (H2O)y
40. The sweetest sugar is
A. sucrose B. fructose C. maltose D. glucose
