Pretend you are a teacher preparing a quiz for the text I will provide. 
            Each quiz question should follow the format below. 
            Ensure that you carefully recheck the questions and answers for accuracy. 
            The output should be a ready-to-use list of dictionaries for the Python eval function:

            [

                    "question": "WRITE THE QUESTION HERE",
                    "options": ["A) OPTION_1", "B) OPTION_2", "C) OPTION_3", "D) OPTION_4"],
                    "answer": INDEX_OF_CORRECT_ANSWER_IN_OPTIONS_LIST,
                    "explanation": "EXPLAIN WHY THE ANSWER IS CORRECT"

            ]

            Text:
             H
H ..... OH
H
OH
H
OH
CH2OH
H
O
− and −Maltose
-Glucose
Glucose
1
4
一It has a free aldehyde group (anomeric carbon), 
therefore it is:
1. It is a reducing disaccharide. 
2. It gives osazone (Rosette shaped).
3. It is a fermentable sugar.
一It is produced during digestion of starch. It is 
hydrolyzed by acids and in human intestine by maltase 
enzyme.
B) Lactose: 
It is formed of -galactose and -glucose linked by -1,4-glucosidic
linkage -galactose participates by C1 while -glucose participates by C4.
It is the milk sugar with free aldehyde making it a reducing 
disaccharide, lactosazone forming (Puff-like).
It is excreted in urine of pregnant and lactating females.
O
OH
H
H
H
OH
H
OH
CH2OH
H
O
H
OH ..... H
H ..... OH
H
OH
H
OH
CH2OH
H
− and −Lactose
-Galactose
Glucose
1
4
O
−It is the most suitable sugar for baby feeding as a sweetener 
for milk because:
1. It is the least sweet sugar so that the baby can nurse a large amount 
of mother’s milk without getting his appetite lost.  
2.  it is non-fermentable sugar, so it does not form gases and not 
cause colic to the infant.
3. It has a laxative effect and prevents constipation
4. Unabsorbed sugar is used as a food for large intestinal bacteria 
5. It is easily digested and helps absorption of the minerals of milk.
6. It is converted into lactic acid during milk souring (Yogurt 
formation).
2. Non-reducing Disaccharides:
A.Sucrose:
- It is table sugar and sugar of cane and molasses and is 
formed of -glucose linked to -fructose by --1,2-
linkage. It is a fermentable sugar.
- The 2 anomeric carbons (C1 of glucose and C2 of fructose) are 
involved in the linkage, therefore it is:
1.
Non-reducing sugar.                          
2.
Non osazone forming.
III. Polysaccharides
A. Starch:
B.  Glycogen:
C. Cellulose
III. Polysaccharides
A. Starch:
-It is the stored form of carbohydrate of plants.  
-never exists in animals. 
-It is present in cereals such as wheat and rice and tubers 
such as potatoes and sweet potatoes.
- It is in the form of starch granules. The core is amylose 
(20%) and the shell is amylopectin (80%). 
-Due to its high molecular weight it forms colloidal solution 
in hot water.
Starch granule
Amylose
Amylopectin
1. Amylose: It forms the inner part of starch granules 
and is water-soluble and gives blue color with iodine. 
Straight chain compound present in the form of a helix 
formed of a large number of -glucose units linked by 
-1,4-glucosidic bond.
2. Amylopectin: It forms the outer coat of starch granule 
and is insoluble in water. It gives red color with iodine.  
It is branched chains formed of a large number of -
glucose units linked by -1,4-glucosidic linkage along 
the branch and by -1,6-glucosidic linkage.
O
H
H
H
OH
H
OH
CH2OH
H
O
H
H
OH
H
OH
CH2OH
H
O
Amylose
1
4
n
O
O
1
4
O
H
H
H
OH
H
OH
CH2OH
H
O
H
H
OH
H
OH
CH2OH
H
O
Amylopectin
1
4
O
1
4
O
H
H
H
OH
H
OH
CH2OH
H
O
H
H
OH
H
OH
CH2OH
H
O
1
4
O
O
1
4
O
H
H
H
OH
H
OH
CH2
H
O
H
H
OH
H
OH
CH2OH
H
O
1
4
n
O
1

            Quiz: