BT605 MIDTERM SOLVED PAPERS

BT605 MIDTERM SOLVED PAPERS
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Bioethics, Biosafety, And Biosecurity:

The most important types of oligosaccharides found in foods are disaccharides that form condensation (ie, water is eliminated) of two monosaccharide units to form a glycosidic bond. A glycosidic bond is a bond between the hemiacetal group of a saccharide and the hydroxyl group of another compound, which may or may not itself be a carbohydrate.

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BT605 MIDTERM SOLVED PAPERS
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BT605 MIDTERM PAST PAPERS:

Disaccharides can be homogeneous or heterogeneous and fall into two types: Non-reducing sugars in which the monosaccharide units are linked by a glycosidic bond formed between their reducing groups (eg sucrose and trehalose).

BT605 MIDTERM PAST PAPERS BY MOAAZ :

This further inhibits binding to other carbohydrate units Reducing sugars in which a glycosidic bond connects the reducing group of one monosaccharide unit to the non-reducing alcoholic hydroxyl of the second monosaccharide
unit (e.g. lactose and maltose).

BT605 MIDTERM SOLVED PAPERS:

Of the disaccharides, sucrose, trehalose, and lactose occur freely in nature, while the others are found as glycosides (in which the sugar group is attached via its anomeric carbon to another group, e.g. by a phenolic group, via an O-glycosidic bond) or as building blocks for polysaccharides (such as maltose in starch) that can be released by hydrolysis. Probably the three most important disaccharides in food are sucrose, lactose, and maltose.

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