Question 1

Lipids are

Accepted Answer

A)   insoluble in water.
B)   important for energy storage.
C)   hydrophobic.
D)   important constituents of biological membranes.
E)   All of the above

Question 2

There are a number of functional groups in biological molecules. Which of the following statements about their presence in different classes of molecules is most accurate?

Accepted Answer

A)   Hydroxyl groups are only present in carbohydrates.
B)   Aldehyde groups are common in proteins.
C)   Amino groups may be found in modified carbohydrates as well as in proteins.
D)   Carboxyl groups are found only in small molecules.
E)   Sulfhydryl groups are common in fats.

Question 3

During the formation of a peptide linkage, a(n)  _______ is formed.

Accepted Answer

A)   molecule of water
B)   disulfide bridge
C)   hydrophobic bond
D)   hydrophilic bond
E)   ionic bond

Question 4

The R groups of amino acids located on the surface of protein molecules in the interior of biological membranes would be

Accepted Answer

A)   hydrophobic.
B)   hydrophilic.
C)   polar.
D)   able to form disulfide.
E)   electrically charged.

Question 5

Which of the following statements related to protein structure is false?

Accepted Answer

A)   Chaperones may assist in folding proteins.
B)   Most of the interactions that stabilize folded proteins are covalent.
C)    α\alphaα -Helical and  β\betaβ -sheets are common secondary structures in proteins.
D)   Proper folding is essential to the function of a protein.
E)   Some proteins contain more than one polypeptide chain.

Question 6

Amino acids can be classified by the

Accepted Answer

A)   number of monosaccharides they contain.
B)   number of carbon-carbon double bonds in their fatty acids.
C)   number of peptide bonds they can form.
D)   number of disulfide bridges they can form.
E)   characteristics of their side chains, or "R" groups.

Question 7

Starch and glycogen, which are both polysaccharides, differ in their functions in that starch is _______, whereas glycogen _______.

Accepted Answer

A)   the main component for plant structural support; is an energy source for animals
B)   a structural material found in plants and animals; forms external skeletons in animals
C)   the principle energy storage compound of plants; is the main energy storage of animals
D)   a temporary compound used to store glucose; is a highly stable compound that stores complex lipids
E)   is the main energy storage of animals; a temporary compound used to store glucose

Question 8

Where would the leucine side chain most likely be found in a protein dissolved in water?

Accepted Answer

A)   In the interior of the protein in contact with nonpolar side chains
B)   In the interior of the protein in contact with polar side chains
C)   On the exterior of the protein
D)   In the interior of the protein in contact with water
E)   Either on the interior or exterior of the protein

Question 9

The fluidity and melting point of fatty acids are partially determined by the number of _______ bonds.

Accepted Answer

unsaturate...

Question 10

The quaternary structure of a protein

Accepted Answer

A)   consists of four subunits-hence the name quaternary.
B)   is unrelated to the function of the protein.
C)   may be either alpha or beta.
D)   depends on covalent bonding among the subunits.
E)   depends on the primary structures of the subunits.

Question 11

You have isolated an unidentified liquid from a sample of beans. You add the liquid to a beaker of water and shake vigorously. After a few minutes, the water and the other liquid separate into two layers. To which class of large biological molecules does the unknown liquid most likely belong?

Accepted Answer

A)   Carbohydrates
B)   Lipids
C)   Proteins
D)   Enzymes
E)   Nucleic acids

Question 12

Enzymes are

Accepted Answer

A)   DNA.
B)   lipids.
C)   carbohydrates.
D)   proteins.
E)   amino acids.

Question 13

All amino acids have a hydrogen atom, an amino group, and a _______ group.

Accepted Answer

The answer of All amino acids have a hydrogen atom,...

Question 14

Dietary guidelines encourage people to stay away from saturated fats. What is meant by the term "saturated fat"? Why is this type of fat of more concern than unsaturated fats in the diet? What is the structural difference between saturated and unsaturated fats?

Accepted Answer

Saturated fats contain only single bonds...

Question 15

The monomers that make up polymeric carbohydrates like starch are called

Accepted Answer

A)   nucleotides.
B)   trisaccharides.
C)   monosaccharides.
D)   nucleosides.
E)   fatty acids.

Question 16

Cholesterol is soluble in ether, an organic solvent, but it is not soluble in water. Based on this information, to which class of biological macromolecules does cholesterol belong?

Accepted Answer

A)   Nucleic acids
B)   Carbohydrates
C)   Proteins
D)   Enzymes
E)   Lipids

Question 17

The side chain of leucine is a hydrocarbon. In a folded protein, where would you expect to find leucine?

Accepted Answer

A)   In the interior of a cytoplasmic enzyme
B)   On the exterior of a protein embedded in a membrane
C)   On the exterior of a cytoplasmic enzyme
D)   Both a and b
E)   Both a and c

Question 18

Why does a starchy food, like bread, become hard and stale when it dries out?

Accepted Answer

A)   Cellulose molecules aggregate in the absence of water.
B)   In the absence of water, unbranched starch forms hydrogen bonds between polysaccharides, which then aggregate.
C)   The release of carbon dioxide causes the bread to harden.
D)   Water and heat cause the polysaccharide chains to bind together.
E)   Mold growth interferes with  α\alphaα  linkages, causing the bread to harden.

Question 19

Unsaturated fatty acids do not pack together due to

Accepted Answer

A)   kinks in the hydrocarbon-chain ribozymes.
B)   glycosidic linkage proteases.
C)   peptide-bond chaperonins.
D)   disulfide bridges.
E)   van der Waals-force triglycerides.

Question 20

Maltose and lactose are similar in that they both are

Accepted Answer

A)   simple sugars.
B)   amino acids.
C)   insoluble in water.
D)   disaccharides.
E)   hexoses.

Exam 3: Proteins, Carbohydrates, and Lipids

Enzymes are

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The monomers that make up polymeric carbohydrates like starch are called

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All amino acids have a hydrogen atom, an amino group, and a _______ group.

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The quaternary structure of a protein

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The side chain of leucine is a hydrocarbon. In a folded protein, where would you expect to find leucine?

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The fluidity and melting point of fatty acids are partially determined by the number of _______ bonds.

Correct Answerverifiedunsaturate...View AnswerShow Answer

You have isolated an unidentified liquid from a sample of beans. You add the liquid to a beaker of water and shake vigorously. After a few minutes, the water and the other liquid separate into two layers. To which class of large biological molecules does the unknown liquid most likely belong?

Correct AnswerverifiedShow Answer

Starch and glycogen, which are both polysaccharides, differ in their functions in that starch is _______, whereas glycogen _______.

Correct AnswerverifiedShow Answer

Lipids are

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Where would the leucine side chain most likely be found in a protein dissolved in water?

Correct AnswerverifiedShow Answer

There are a number of functional groups in biological molecules. Which of the following statements about their presence in different classes of molecules is most accurate?

Correct AnswerverifiedShow Answer

Unsaturated fatty acids do not pack together due to

Correct AnswerverifiedShow Answer

Maltose and lactose are similar in that they both are

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During the formation of a peptide linkage, a(n) _______ is formed.

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Dietary guidelines encourage people to stay away from saturated fats. What is meant by the term "saturated fat"? Why is this type of fat of more concern than unsaturated fats in the diet? What is the structural difference between saturated and unsaturated fats?

Correct AnswerverifiedSaturated fats contain only single bonds...View AnswerShow Answer

Which of the following statements related to protein structure is false?

Correct AnswerverifiedShow Answer

Amino acids can be classified by the

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Why does a starchy food, like bread, become hard and stale when it dries out?

Correct AnswerverifiedShow Answer

Cholesterol is soluble in ether, an organic solvent, but it is not soluble in water. Based on this information, to which class of biological macromolecules does cholesterol belong?

Correct AnswerverifiedShow Answer

The R groups of amino acids located on the surface of protein molecules in the interior of biological membranes would be

Correct AnswerverifiedShow Answer

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unsaturate...
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Starch and glycogen, which are both polysaccharides, differ in their functions in that starch is _, whereas glycogen _.

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Saturated fats contain only single bonds...
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