Question

ПОМОГИТЕ СДЕЛАТЬ ЗАДАНИЕ Task 1. Fill in the gaps using the words in the box. [Molecules, carbohydrates, polysaccharides, cornstarch, monosaccharides, enzymes, sucrose, soluble] 1. The... are a very important class of compounds from a physiological stand- point, because so many of our important foodstuffs belong to this class. 2. Carbohydrates with general formula CHO. are known as.... 3. A polysaccharide is formed from an indefinite number of... of hexose combined together with loss of water. 4. The most valuable of... is starch, the cheapest and most plentiful of our foodstuffs. 5. Monosaccharides as a class is a term used for decomposition brought about by the lower organisms through the which they contain. 6. Most of the dentrose (or glucose) on the market is prepared from... by hydrolysis in the presence of acids. 7. By far the most important disaccharide is.... often called cane or beet sugar according to the source from which it is obtained. 8. Lactose is not so... as many other sugars and at low temperatures its solubilityis very slight.

Answer 1

Ответ:

1. The **carbohydrates** are a very important class of compounds from a physiological standpoint, because so many of our important foodstuffs belong to this class.

2. Carbohydrates with general formula CHO are known as **molecules**.

3. A **polysaccharide** is formed from an indefinite number of **monosaccharides** of hexose combined together with loss of water.

4. The most valuable of **carbohydrates** is starch, the cheapest and most plentiful of our foodstuffs.

5. **Enzymes** as a class is a term used for decomposition brought about by the lower organisms through which they contain.

6. Most of the dentrose (or glucose) on the market is prepared from **cornstarch** by hydrolysis in the presence of acids.

7. By far the most important disaccharide is **sucrose**, often called cane or beet sugar according to the source from which it is obtained.

8. Lactose is not so **soluble** as many other sugars and at low temperatures its solubility is very slight.

Answer 2

Certainly! Here are the filled-in gaps using the words from the box:

1. The carbohydrates are a very important class of compounds from a physiological standpoint because so many of our important foodstuffs belong to this class.
2. Carbohydrates with the general formula CHO are known as monosaccharides.
3. A polysaccharide is formed from an indefinite number of molecules of hexose combined together with the loss of water.
4. The most valuable of polysaccharides is starch, the cheapest and most plentiful of our foodstuffs.
5. Enzymes as a class is a term used for decomposition brought about by the lower organisms through the molecules they contain.
6. Most of the dextrose (or glucose) on the market is prepared from cornstarch by hydrolysis in the presence of acids.
7. By far the most important disaccharide is sucrose, often called cane or beet sugar according to the source from which it is obtained.
8. Lactose is not so soluble as many other sugars, and at low temperatures, its solubility is very slight.