Question 1

The group of biological molecules that are most diverse in function is

Accepted Answer

A)  lipids. 
B)  carbohydrates. 
C)  proteins. 
D)  nucleic acids. 
A)  lipids. 
B)  carbohydrates. 
C)  proteins. 
D)  nucleic acids.

Question 2

Prions are known to cause

Accepted Answer

A)  herpes. 
B)  mad cow disease. 
C)  sickle cell anemia. 
D)  the common cold. 
A)  herpes. 
B)  mad cow disease. 
C)  sickle cell anemia. 
D)  the common cold.

Question 3

What property of phospholipids makes them important in cell membranes?

Accepted Answer

A)  They are part of DNA. 
B)  They are found only in animals. 
C)  They contain nucleic acids. 
D)  They have a polar end and a nonpolar end. 
E)  They are an important energy carrier molecule. 
A)  They are part of DNA. 
B)  They are found only in animals. 
C)  They contain nucleic acids. 
D)  They have a polar end and a nonpolar end. 
E)  They are an important energy carrier molecule.

Question 4

An example of a structural polysaccharide is

Accepted Answer

A)  glycogen. 
B)  glucose. 
C)  starch. 
D)  cellulose. 
E)  maltose. 
A)  glycogen. 
B)  glucose. 
C)  starch. 
D)  cellulose. 
E)  maltose.

Question 5

The fat substitute Olestra contains a sucrose backbone with six to eight fatty acids attached. How is this different from a naturally occurring fat?

Accepted Answer

A)  Naturally occurring fats contain a glycerol and three fatty acids. 
B)  It isn't; Olestra and natural fats have the same structure, just different tastes. 
C)  Naturally occurring fats contain a sucrose backbone and three fatty acid chains. 
D)  Naturally occurring fats contain a glycerol, two fatty acids, and a phosphate group. 
A)  Naturally occurring fats contain a glycerol and three fatty acids. 
B)  It isn't; Olestra and natural fats have the same structure, just different tastes. 
C)  Naturally occurring fats contain a sucrose backbone and three fatty acid chains. 
D)  Naturally occurring fats contain a glycerol, two fatty acids, and a phosphate group.

Question 6

Functional groups determine the characteristics and chemical reactivity of organic molecules.

Accepted Answer

A) True 
 B)False

Question 7

New government regulations require that foods containing trans fats be labeled appropriately. A trans fat is formed when food manufacturers turn liquid oils into solid fats by adding hydrogen to vegetable oils. This hydrogenation process produces a solid fat because adding the hydrogen

Accepted Answer

A)  allows the fatty acid chains to pack together more tightly. 
B)  allows fats to form tertiary and quaternary structures. 
C)  forms a wax molecule. 
D)  causes a phospholipid to form. 
A)  allows the fatty acid chains to pack together more tightly. 
B)  allows fats to form tertiary and quaternary structures. 
C)  forms a wax molecule. 
D)  causes a phospholipid to form.

Question 8

Lard is a solid fat at room temperature. What does this tell you about the triglycerides in lard?

Accepted Answer

A)  The fats in lard are mostly phospholipids. 
B)  Lard is composed of unsaturated fats. 
C)  The fats in lard are not organic molecules. 
D)  Lard is composed of saturated fats. 
A)  The fats in lard are mostly phospholipids. 
B)  Lard is composed of unsaturated fats. 
C)  The fats in lard are not organic molecules. 
D)  Lard is composed of saturated fats.

Question 9

As shown in this figure, the top triglyceride (a) has , whereas the bottom triglyceride (b) has _.

Accepted Answer

A)  no double bonds and is saturated; double and/or triple bonds and is unsaturated 
B)  double bonds and is saturated; no double and/or triple bonds and is unsaturated 
C)  no double bonds and is unsaturated; double and/or triple bonds and is saturated 
D)  double bonds and is unsaturated; no double and/or triple bonds and is saturated 
A)  no double bonds and is saturated; double and/or triple bonds and is unsaturated 
B)  double bonds and is saturated; no double and/or triple bonds and is unsaturated 
C)  no double bonds and is unsaturated; double and/or triple bonds and is saturated 
D)  double bonds and is unsaturated; no double and/or triple bonds and is saturated

Question 10

The specific function of a protein is determined by the

Accepted Answer

A)  hydrophilic head attached to the hydrophobic tail. 
B)  exact sequence of amino acids. 
C)  number of peptide bonds it contains. 
D)  number of disulfide bonds. 
E)  fatty acids that are joined together in the polypeptide. 
A)  hydrophilic head attached to the hydrophobic tail. 
B)  exact sequence of amino acids. 
C)  number of peptide bonds it contains. 
D)  number of disulfide bonds. 
E)  fatty acids that are joined together in the polypeptide.

Question 11

Important biological molecules that have a carbon backbone bonded to hydrogen atoms are considered to be
.

Accepted Answer

The answer of Important biological molecules that have a carbon...

Question 12

Adenosine triphosphate (ATP) is an example of a(n)

Accepted Answer

A)  protein. 
B)  carbohydrate. 
C)  nucleotide. 
D)  lipid. 
E)  inorganic molecule. 
A)  protein. 
B)  carbohydrate. 
C)  nucleotide. 
D)  lipid. 
E)  inorganic molecule.

Question 13

All of the following lipids or lipid components are hydrophobic EXCEPT

Accepted Answer

A)  unsaturated fats. 
B)  fatty acid tails. 
C)  fatty acid heads. 
D)  waxes. 
E)  saturated fats. 
A)  unsaturated fats. 
B)  fatty acid tails. 
C)  fatty acid heads. 
D)  waxes. 
E)  saturated fats.

Question 14

Imagine that you have isolated a mysterious liquid from a sample of food. 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 biological molecules does the unknown liquid most likely belong?

Accepted Answer

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

Question 15

Which molecule is a disaccharide?

Accepted Answer

A)  Glucose 
B)  Lactose 
C)  Water 
D)  Fructose 
A)  Glucose 
B)  Lactose 
C)  Water 
D)  Fructose

Question 16

Which of the following categories includes monosaccharide monomers?

Accepted Answer

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

Question 17

Dehydration synthesis involves the removal of a hydrogen ion and a hydroxyl ion. What happens next?

Accepted Answer

A)  The hydrogen ion becomes an isotope. 
B)  The hydrogen and hydroxyl ions combine to form water. 
C)  A polysaccharide is released from a monosaccharide. 
D)  A large polymer is split apart into small monomers. 
A)  The hydrogen ion becomes an isotope. 
B)  The hydrogen and hydroxyl ions combine to form water. 
C)  A polysaccharide is released from a monosaccharide. 
D)  A large polymer is split apart into small monomers.

Question 18

Fatty acids that contain double- bonded carbon atoms are called .

Accepted Answer

The answer of Fatty acids that contain double- bonded carbon...

Question 19

Suppose you have discovered a new virus and have isolated its nucleic acids. What feature could you look for to determine whether the nucleic acids of this virus are RNA or DNA?

Accepted Answer

A)  If it is RNA, there will be no adenine. 
B)  If is RNA, it will contain deoxyribose. 
C)  If it is RNA, it will contain ribose. 
D)  If it is DNA, the virus will not contain proteins. 
A)  If it is RNA, there will be no adenine. 
B)  If is RNA, it will contain deoxyribose. 
C)  If it is RNA, it will contain ribose. 
D)  If it is DNA, the virus will not contain proteins.

Question 20

Which type of lipid is most important in biological membranes?

Accepted Answer

A)  Wax 
B)  Fat 
C)  Phospholipid 
D)  Steroid 
E)  Oil 
A)  Wax 
B)  Fat 
C)  Phospholipid 
D)  Steroid 
E)  Oil

Exam 3: Biological Molecules

The group of biological molecules that are most diverse in function is

Prions are known to cause

What property of phospholipids makes them important in cell membranes?

An example of a structural polysaccharide is

The fat substitute Olestra contains a sucrose backbone with six to eight fatty acids attached. How is this different from a naturally occurring fat?

Functional groups determine the characteristics and chemical reactivity of organic molecules.

New government regulations require that foods containing trans fats be labeled appropriately. A trans fat is formed when food manufacturers turn liquid oils into solid fats by adding hydrogen to vegetable oils. This hydrogenation process produces a solid fat because adding the hydrogen

Lard is a solid fat at room temperature. What does this tell you about the triglycerides in lard?

As shown in this figure, the top triglyceride (a) has , whereas the bottom triglyceride (b) has _.

The specific function of a protein is determined by the

Important biological molecules that have a carbon backbone bonded to hydrogen atoms are considered to be .

Adenosine triphosphate (ATP) is an example of a(n)

All of the following lipids or lipid components are hydrophobic EXCEPT

Imagine that you have isolated a mysterious liquid from a sample of food. 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 biological molecules does the unknown liquid most likely belong?

Which molecule is a disaccharide?

Which of the following categories includes monosaccharide monomers?

Dehydration synthesis involves the removal of a hydrogen ion and a hydroxyl ion. What happens next?

Fatty acids that contain double- bonded carbon atoms are called .

Suppose you have discovered a new virus and have isolated its nucleic acids. What feature could you look for to determine whether the nucleic acids of this virus are RNA or DNA?

Which type of lipid is most important in biological membranes?

An Introduction to Life on Earth

Atoms, Molecules, and Life

Cell Structure and Function

Cell Membrane Structure and Function

Energy Flow in the Life of a Cell

Capturing Solar Energy: Photosynthesis

Harvesting Energy: Glycolysis and Cellular Respiration

Cellular Reproduction

Meiosis: the Basis of Sexual Reproduction

Patterns of Inheritance

Dna: the Molecule of Heredity

Gene Expression and Regulation

Biotechnology

Principles of Evolution

How Populations Evolve

The Origin of Species

The History of Life

Systematics: Seeking Order Amid Diversity

The Diversity of Prokaryotes and Viruses

The Diversity of Protists

The Diversity of Plants

The Diversity of Fungi

Animal Diversity I: Invertebrates

Animal Diversity II: Vertebrates

Animal Behavior

Population Growth and Regulation

Community Interactions

Energy Flow and Nutrient Cycling in Ecosystems

Earths Diverse Ecosystems

Conserving Earths Biodiversity

Homeostasis and the Organization of the Animal Body

Circulation

Respiration

Nutrition and Digestion

The Urinary System

Defenses Against Disease

Chemical Control of the Animal Body: the Endocrine System

The Nervous System

The Senses

Action and Support: the Muscles and Skeleton

Animal Reproduction

Animal Development

Plant Anatomy and Nutrient Transport

Plant Reproduction and Development

Plant Responses to the Environment

Filters