0. Given are the four characteristics regarding carbohydrate? (1) Storage (2) Structural framework (3) Transport Materials (4) Functional role in plants Which of the above is true: a) Only (2), (3) and (4) are true b) All are true c) Only (1) and (2) are true d) Only (1), (2) and (4) are true

Which of the following is the major function of carbohydrates? 1. structural framework 2. storage 3. energy production *1 point2 only1 onlyOption 53 only1 & 3 only

Which of the following statements about carbohydrates is correct? A) Glyceraldehyde is a monosaccharide containing three carbon atoms B) All carbohydrates contain carbon, oxygen, hydrogen, and nitrogen C) Carbohydrates in plant organisms have only a structural function D) Ribose and deoxyribose are six-carbon sugars E) Galactose is a disaccharide formed by the union of a glucose and a lactose molecule

Quiz #2: STAAR Review5 of 125 of 12 Items05:51 / 18:00QuestionSTAAR 2019 Q#40A table of four types of carbohydrates is shown.Type of Carbohydrates DescriptionCellulose Major components of plant cell wallsChitin Major component of fungal cell walls and arthropod exoskeletons.Glycogen Stored in liver and muscle cells, broken down to glucose when blood glucose levels decreases.Starch Stored in plant roots and seeds, provides food for seeds to germinate or for animal consumptionWhich list correctly matches the function to the types of carbohydrates?ResponsesEnergy:  glycogen and starchStructure:  cellulose and chitinEnergy:  glycogen and starch Structure:  cellulose and chitinEnergy:  cellulose and chitinStructure:  glycogen and starchEnergy:  cellulose and chitin Structure:  glycogen and starchEnergy:  chitin and glycogenStructure:  cellulose and starchEnergy:  chitin and glycogen Structure:  cellulose and starchEnergy:  cellulose and starchStructure:  chitin and glycogenEnergy:  cellulose and starch Structure:  chitin and glycogen

4a.     Write short note with example on the following types of carbohydrate (i) monosaccharaides (ii) polysaccharides (iii) oligosaccharides                   ---------- 6marks           b.   Explain the role of water in digestion …………………………………………………………………………………..4marks           5a. Justify the study of measurement and accuracy in food preparation in not less than 15lines ………………………….5marks             b. Explain first class protein and give two (2) examples?

explain carbohydrates