1.
15. Why does cooking affect the B-complex vitamin content of vegetables? Which of these
statements are correct? 1. Calcium is an important trace element. 2. DNA is a polymer made
from nucleotides 3. The letters ATP stand for adenine triphosphate 4. Humans have 46 pairs of
chromosomes 5. The substrate concentration that gives a rate of Vmax/4 is equal to Km Fructose
can be classified asexoses, a monosaccharide, ans an aldose. Starch consists of two
polysaccharides known as amylose and amylopectin 6. 7. 8. Carbohydrates that are capable of
reducing copper ions in Benedict's 9. Sucrose, glucose, galactose and fructose are reducing
sugars. reagent are called reducing sugars. 10. The Carbon of secondary alcohol are more
reducing than the Carbon of primary alcohol.
Solution
15. B- complex vitamins are water soluble vitamins, they lose water on heating and get
destroyed.
1. False, calcium is major mineral.
2. True.
3. False, Adenosine triphosphate.
4. False, 23 pairs.
5. False.
6. False, Fructose is ketose.
7. True.
8. True.
9. False, sucrose is non reducing sugar.