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:
            -galactose & β-D-fructose linked together by β-  (1→4) 
glycosidic bond. 

It can't 
be digested by human or animal enzymes. 

It’s used in the treatment of constipation (due to the laxative &  osmotic 
action of lactulose) treatment of hepatic encephalopathy  (elimination of 
NH3) & acts as a prebiotic. 

Formed by 2 molecules of α-D-glucose linked together by 

α-(1→1) glycosidic bond, so it’s non-reducing sugar. 

It’s synthesized by fungi & plants & some animals. 

Used in organ protection solution for organ transplants. 
5) 
Trehalose 
Polysaccharides 
They are polymers of ˃10 units of monosaccharides. 
They’re classified into homo & hetero polysaccharides. 
 
a) Homopolysaccharides: 
They are the polysaccharides that consist of 1 type of 
monosaccharide units  
(Starch, Glycogen, Cellulose, Inulin). 
1) Starch 
• It’s the most important food source of CHO for human. 
• Produced by all green plants (Potatoes, wheat & rice). 
• It consist of 2 polysaccharides amylose & amylopectin. 
1) Starch 
a.
Amylose: about 15-20% of starch & composed of long 
tight  helices, unbranched chains of D-glucose residues 
that are  linked to each other by α-(1→4) gly bond. 
b.
Amylopectin: about 80-85 % of starch, it’s a branched 
polymer of D-glucose residues containing both α-(1→4) & α-
(1→6) gly bonds 
(α-(1→6) branch points occur every 20-25 glucose residues & 
prevent helix formation) 
 
Properties of starch 
1.
It’s a white, tasteless & odorless powder. 
2.
Insoluble in cold water. 
3.
Gives blue color with iodine test. 
O  
H  
H  
H  
O H  
H  
C H 2 O H  
H   
O H  
O  
H  
H  
O H  
H  
C H 2 O H  
H  
O H  
O  
A m y l o p e c t i n  
1  
4  
O  
1  4  
O  
H  
H  
H  
O H  
H  
2  
C H  O H  
H   
O H  
O  
H  
H  
O H  
H  
C H 2 O H  
H  
O H  
O  
1  
4  
O  
O  
1  
4  
O  
H  
H  
H  
O H  
H  
H   
O H  
O  
H  
O H  
H  
C H 2 O H  
H  
O H  
H  
1  
4  
n  
O  
1  
4  
O  
CH62 
O  
Amylose 
2) Glycogen (animal 
starch) 
The major form of animals storage polysaccharide. 
Found mainly in the liver (represent ≈10% of liver mass) & 
skeletal muscle (about 1-2% of muscle mass). 
Similar to amylopectin, but it has many branched points &  short 
branches 
It gives red color with iodine test. 
3) 
Cellulose 

It’s the most abundant of CHO & organic substances on earth. 

About 33 % of plant matter is cellulose. 

A polymer of linear nonbranching β-D-glucose, linked by β-(1→4) gly  
bonds. 

There’re no enzymes in human or animals that are able to hydrolyzed  the -
(1→4) gly bond of cellulose but some animals can hydrolyze  cellulose to 
obtain glucose by some bacteria (has cellulase enzyme)  present in their gut. 
2) Insoluble in water & most organic solvent 
1) Tasteless & odorless 
3) Structural material of plant         4) Gives no color with Iodine test 
Properties of cellulose 
4) Inulin 
A polymer of D-fructose linked together by -(2→1)-gly 
bonds 
Found in of onion, garlic & roots of some plants. 
It’s used to measure

            Quiz: