1. Open-ended: Describe the process and significance of the Maillard reaction in carbohydrate chemistry. Answer: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. It is significant in carbohydrate chemistry because it affects the flavor, color, and nutritional value of foods. 2. Fill-in-the-blank: Glycogen phosphorylase catalyzes the breakdown of glycogen into _______. Answer: Glucose-1-phosphate. This enzyme's action is essential for glycogenolysis, which mobilizes glucose reserves during energy demand. 3. True/False: Sucrose is a reducing sugar. Answer: False. Sucrose is a non-reducing sugar because it has an acetal bond that prevents the free aldehyde or ketone group necessary for the reducing action. 4. Which of the following polysaccharides is not a dietary fiber? A) Cellulose B) Chitin C) Glycogen D) Pectin Answer: C) Glycogen. Unlike the other options, glycogen is stored in animal cells as an energy reserve and is not considered a dietary fiber. 5. Open-ended: Explain the role of carbohydrates in cell-cell recognition. Answer: Carbohydrates on the cell surface, often in the form of glycoproteins or glycolipids, are crucial for cell-cell recognition. They interact with specific receptors on other cells, facilitating cellular communication and signaling.