Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Which of the following foods is NOT high in glucose?

Grapes

Corn syrup

Honey

Table sugar (sucrose)

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Verified step by step guidance

Step 1: Understand the composition of glucose and its role in foods. Glucose is a simple sugar (monosaccharide) that is commonly found in many foods, either in its free form or as part of larger carbohydrate molecules.

Step 2: Analyze the glucose content in each food item listed. Grapes contain glucose as a natural sugar. Corn syrup is primarily composed of glucose, often in the form of high-fructose corn syrup. Honey contains glucose and fructose as its main sugars.

Step 3: Examine the composition of table sugar (sucrose). Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, meaning it is not purely glucose.

Step 4: Compare the glucose content of table sugar (sucrose) with the other foods. While sucrose contains glucose, it is not considered 'high in glucose' because it is a disaccharide and not predominantly composed of free glucose.

Step 5: Conclude that table sugar (sucrose) is the correct answer because it is not high in free glucose compared to the other options, which contain significant amounts of glucose in its free form.