Question 1

Which polysaccharide is an important component in the structure of many animal and fungal cells?

Accepted Answer

A)  chitin 
B)  cellulose 
C)  amylopectin 
D)  amylose 
A)  chitin 
B)  cellulose 
C)  amylopectin 
D)  amylose

Question 2

The following question is based on the 15 molecules illustrated in the figures.

Which of the following molecules is the pentose sugar found in RNA?

Accepted Answer

A)  1 
B)  6 
C)  12 
D)  13 
A)  1 
B)  6 
C)  12 
D)  13

Question 3

In a bottle of salad dressing, the vinegar separates from the oil because ________.

Accepted Answer

A)  water molecules form H-bonds with each other and exclude fat 
B)  vinegar and oil are lighter than water 
C)  water is lighter than vinegar and oil 
D)  oil is colorless, but vinegar is not 
A)  water molecules form H-bonds with each other and exclude fat 
B)  vinegar and oil are lighter than water 
C)  water is lighter than vinegar and oil 
D)  oil is colorless, but vinegar is not

Question 4

Which of the following statements about lipids is true?

Accepted Answer

A)  Lipids are not organic in nature. 
B)  Lipids don't constitute of waxes and pigments. 
C)  Lipids mix poorly with water. 
D)  Lipids are true polymers. 
A)  Lipids are not organic in nature. 
B)  Lipids don't constitute of waxes and pigments. 
C)  Lipids mix poorly with water. 
D)  Lipids are true polymers.

Question 5

Which of the following best describes glycogen?

Accepted Answer

A)  a fibrous protein that helps in maintaining cellular structure 
B)  a storage polysaccharide found in plants 
C)  has alpha 1-6 glyosidic bonds. 
D)  is formed by the hydrolysis of glucose molecules. 
A)  a fibrous protein that helps in maintaining cellular structure 
B)  a storage polysaccharide found in plants 
C)  has alpha 1-6 glyosidic bonds. 
D)  is formed by the hydrolysis of glucose molecules.

Question 6

Hemoglobin, when subjected to 40% acetonitrile at pH 10.0, loses its quaternary structure, which means the ________.

Accepted Answer

A)  four α and β polypeptides dissociate 
B)  peptide bonds between amino acids break 
C)  α and β polypeptides lose their 3-D structure 
D)  four α and β polypeptides dissociate, peptide bonds between amino acids, and α and β polypeptides lose their 3-D structure 
A)  four α and β polypeptides dissociate 
B)  peptide bonds between amino acids break 
C)  α and β polypeptides lose their 3-D structure 
D)  four α and β polypeptides dissociate, peptide bonds between amino acids, and α and β polypeptides lose their 3-D structure

Question 7

Which of the following statements correctly describes "saturated fats"?

Accepted Answer

A)  They are more common in plants than in animals. 
B)  They have multiple double bonds in the carbon chains of their fatty acids. 
C)  They are generally liquid at room temperature. 
D)  They contain more hydrogen than unsaturated fats that consist of the same number of carbon atoms. 
A)  They are more common in plants than in animals. 
B)  They have multiple double bonds in the carbon chains of their fatty acids. 
C)  They are generally liquid at room temperature. 
D)  They contain more hydrogen than unsaturated fats that consist of the same number of carbon atoms.

Question 8

The following question is based on the 15 molecules illustrated in the figures.

Which molecule is a saturated fatty acid?

Accepted Answer

A)  1 
B)  5 
C)  8 
D)  9 
A)  1 
B)  5 
C)  8 
D)  9

Question 9

During a 12-hour fast in a human, the first macromolecule to get depleted is typically ________.

Accepted Answer

A)  glucose 
B)  protein 
C)  glycogen 
D)  starch 
A)  glucose 
B)  protein 
C)  glycogen 
D)  starch

Question 10

Which of the following terms does not describe a molecule of glucose?

Accepted Answer

A)  an isomer of fructose 
B)  an aldose 
C)  a hexose 
D)  a disaccharide 
A)  an isomer of fructose 
B)  an aldose 
C)  a hexose 
D)  a disaccharide

Question 11

Use the following figure to answer the question.   What is the molecule represented by the figure above?

Accepted Answer

A)  a hexose 
B)  a pentose 
C)  fructose 
D)  maltose 
A)  a hexose 
B)  a pentose 
C)  fructose 
D)  maltose

Question 12

When nucleotides polymerize to form a nucleic acid, ________.

Accepted Answer

A)  a covalent bond forms between the sugar of one nucleotide and the phosphate of a second 
B)  a hydrogen bond forms between the sugar of one nucleotide and the phosphate of a second 
C)  covalent bonds form between the bases of two nucleotides 
D)  hydrogen bonds form between the bases of two nucleotides 
A)  a covalent bond forms between the sugar of one nucleotide and the phosphate of a second 
B)  a hydrogen bond forms between the sugar of one nucleotide and the phosphate of a second 
C)  covalent bonds form between the bases of two nucleotides 
D)  hydrogen bonds form between the bases of two nucleotides

Question 13

Which of the following best compares dehydration reactions and hydrolysis?

Accepted Answer

A)  Dehydration reactions assemble polymers; hydrolysis reactions break polymers apart. 
B)  Dehydration reactions eliminate water from membranes; hydrolysis reactions add water to membranes. 
C)  Dehydration reactions and hydrolysis reactions assemble polymers from monomers. 
D)  Hydrolysis reactions assemble polymers; dehydration reactions break polymers apart. 
A)  Dehydration reactions assemble polymers; hydrolysis reactions break polymers apart. 
B)  Dehydration reactions eliminate water from membranes; hydrolysis reactions add water to membranes. 
C)  Dehydration reactions and hydrolysis reactions assemble polymers from monomers. 
D)  Hydrolysis reactions assemble polymers; dehydration reactions break polymers apart.

Question 14

What is the role of hydrogen in the synthesis of "hardened fats" from vegetable oil?

Accepted Answer

A)  Hydrogen reduces the number of carbon-carbon double bond. 
B)  Hydrogen causes hydrolysis to occur. 
C)  Hydrogen causes cross-linking between chains. 
D)  Hydrogen increases the carbon chain length. 
A)  Hydrogen reduces the number of carbon-carbon double bond. 
B)  Hydrogen causes hydrolysis to occur. 
C)  Hydrogen causes cross-linking between chains. 
D)  Hydrogen increases the carbon chain length.

Question 15

People who are lactose intolerant cannot extract energy from milk because ________.

Accepted Answer

A)  an enzyme is not functioning correctly 
B)  lactose is too big to be digested by the enzymes 
C)  milk is fermented to a by-product, which cannot be digested 
D)  they are missing the bacteria that can digest lactose 
A)  an enzyme is not functioning correctly 
B)  lactose is too big to be digested by the enzymes 
C)  milk is fermented to a by-product, which cannot be digested 
D)  they are missing the bacteria that can digest lactose

Question 16

Use the following table to answer the question.
Absorbance at Various pH Levels
 
The table represents the results of an experiment where the effects of pH buffers on an enzyme found in saliva (amylase) were studied. A spectrophotometer set at 500 nm was used to measure absorbance at the various pH levels every 20 seconds for 2 minutes. The higher absorbance values would indicate greater enzyme activity. All experiments were conducted at the same temperature.
Which statement correctly identifies the result that the optimum pH for amylase function is 7?

Accepted Answer

A)  The pH with the lowest absorbance values would indicate the optimum pH for amylase since this pH does not affect the structure or function of the protein. 
B)  The pH with the highest absorbance values would indicate the optimum pH for amylase since this pH does not affect the structure or function of the protein. 
C)  At pH 9, the enzyme is denatured and will lose its function, but not its structure. 
D)  At pH 4, the structure of the enzyme will be altered, and the enzyme would not be able to catalyze the reaction. 
A)  The pH with the lowest absorbance values would indicate the optimum pH for amylase since this pH does not affect the structure or function of the protein. 
B)  The pH with the highest absorbance values would indicate the optimum pH for amylase since this pH does not affect the structure or function of the protein. 
C)  At pH 9, the enzyme is denatured and will lose its function, but not its structure. 
D)  At pH 4, the structure of the enzyme will be altered, and the enzyme would not be able to catalyze the reaction.

Question 17

Which of the following statements about hemoglobin is most consistent with the information in the passage?

Accepted Answer

A)  a tertiary protein with two polypeptides 
B)  a quaternary protein with two polypeptides 
C)  a tertiary protein with four polypeptides 
D)  a quaternary protein with four polypeptides 
A)  a tertiary protein with two polypeptides 
B)  a quaternary protein with two polypeptides 
C)  a tertiary protein with four polypeptides 
D)  a quaternary protein with four polypeptides

Question 18

Which of the following features of cooking oil and gasoline (hydrocarbons) identifies why the molecules are NOT amphipathic?

Accepted Answer

A)  They do not have a polar or charged region. 
B)  They do not have a nonpolar region. 
C)  They have hydrophobic and hydrophilic regions. 
D)  They are highly reduced molecules. 
A)  They do not have a polar or charged region. 
B)  They do not have a nonpolar region. 
C)  They have hydrophobic and hydrophilic regions. 
D)  They are highly reduced molecules.

Question 19

Which of the following ratios of nucleotides is constant for DNA?

Accepted Answer

A)  A + G = T + C 
B)  A + T = G + C 
C)  A + C = U + G 
D)  A + U = G + C 
A)  A + G = T + C 
B)  A + T = G + C 
C)  A + C = U + G 
D)  A + U = G + C

Question 20

Olestra is a calorie-free fat that is synthesized by reacting sucrose with fatty acids. What is the maximum number of fatty acid molecules that can crosslink with the sucrose molecule?

Accepted Answer

A)  3 
B)  6 
C)  8 
D)  10 
A)  3 
B)  6 
C)  8 
D)  10

Exam 5: Biological Macromolecules and Lipids

Which polysaccharide is an important component in the structure of many animal and fungal cells?

The following question is based on the 15 molecules illustrated in the figures. Which of the following molecules is the pentose sugar found in RNA?

In a bottle of salad dressing, the vinegar separates from the oil because ________.

Which of the following statements about lipids is true?

Which of the following best describes glycogen?

Hemoglobin, when subjected to 40% acetonitrile at pH 10.0, loses its quaternary structure, which means the ________.

Which of the following statements correctly describes "saturated fats"?

The following question is based on the 15 molecules illustrated in the figures. Which molecule is a saturated fatty acid?

During a 12-hour fast in a human, the first macromolecule to get depleted is typically ________.

Which of the following terms does not describe a molecule of glucose?

Use the following figure to answer the question. What is the molecule represented by the figure above?

When nucleotides polymerize to form a nucleic acid, ________.

Which of the following best compares dehydration reactions and hydrolysis?

What is the role of hydrogen in the synthesis of "hardened fats" from vegetable oil?

People who are lactose intolerant cannot extract energy from milk because ________.

Which of the following statements about hemoglobin is most consistent with the information in the passage?

Which of the following features of cooking oil and gasoline (hydrocarbons) identifies why the molecules are NOT amphipathic?

Which of the following ratios of nucleotides is constant for DNA?

Olestra is a calorie-free fat that is synthesized by reacting sucrose with fatty acids. What is the maximum number of fatty acid molecules that can crosslink with the sucrose molecule?

Biology and Its Themes

Atoms and Molecules

The Chemistry of Water

Carbon: the Basis of Molecular Diversity

Energy and Life

Cell Structure and Function

Cell Membranes

Cellular Signaling

Cell Respiration

Photosynthetic Processes

Mitosis

Sexual Life Cycles and Meiosis

Mendelian Genetics

Linkage and Chromosomes

Nucleic Acids and Inheritance

Expression of Genes

Control of Gene Expression

Dna Technology

The Evolution of Genomes

How Evolution Works

Phylogenetic Reconstruction

Microevolution

Species and Speciation

Macroevolution

Introduction to Viruses

Prokaryotes

The Origin and Evolution of Eukaryotes

Nonvascular and Seedless Vascular Plants

Seed Plants

Introduction to Fungi

An Introduction to Animal Diversity

Invertebrates

Vertebrates

Plant Structure and Growth

Transport in Vascular Plants

Plant Nutrition

Reproduction of Flowering Plants

Plant Signals and Behavior

The Animal Body

Chemical Signals in Animals

Animal Digestive Systems

Animal Transport Systems

Animal Excretory Systems

Animal Reproductive Systems

Development in Animals

Animal Defenses Against Infection

Electrical Signals in Animals

Neural Regulation in Animals

Sensation and Movement in Animals

An Overview of Ecology

Behavioral Ecology

Populations and Life History Traits

Biodiversity and Communities

Energy Flow and Chemical Cycling in Ecosystems

Conservation and Global Ecology

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