Question 1

Which of these statements about carbohydrates is correct ?

Accepted Answer

A)  Carbohydrates contain both a carboxyl and an amine group. 
B)  Carbohydrates contain a phosphate backbone with sugar groups. 
C)  Carbohydrates release more energy per gram than any other biomolecule. 
D)  Carbohydrates are polyhydroxy aldehydes or ketones, or their derivatives. 
E)  Carbohydrates are formed when a carboxylic acid reacts with glycerol in an acidic environment. 
A)  Carbohydrates contain both a carboxyl and an amine group. 
B)  Carbohydrates contain a phosphate backbone with sugar groups. 
C)  Carbohydrates release more energy per gram than any other biomolecule. 
D)  Carbohydrates are polyhydroxy aldehydes or ketones, or their derivatives. 
E)  Carbohydrates are formed when a carboxylic acid reacts with glycerol in an acidic environment.

Question 2

Triglycerides are formed from a combination of:

Accepted Answer

A)  glycerol and steroid molecules. 
B)  glucose and steroid molecules. 
C)  fatty acid and glucose molecules. 
D)  steroid and fatty acid molecules. 
E)  glycerol and fatty acid molecules. 
A)  glycerol and steroid molecules. 
B)  glucose and steroid molecules. 
C)  fatty acid and glucose molecules. 
D)  steroid and fatty acid molecules. 
E)  glycerol and fatty acid molecules.

Question 3

Choose the correct complementary DNA strand for GCTATAC.

Accepted Answer

A)  ATCGCGC 
B)  CGATATG 
C)  TUBCGCU 
D)  UTCGCGT 
E)  GCTATAC 
A)  ATCGCGC 
B)  CGATATG 
C)  TUBCGCU 
D)  UTCGCGT 
E)  GCTATAC

Question 4

Chains of amino acids with 50 units or fewer are called _____.

Accepted Answer

A)  polysaccharides 
B)  polypeptides 
C)  proteins 
D)  polyamides 
E)  polyamines 
A)  polysaccharides 
B)  polypeptides 
C)  proteins 
D)  polyamides 
E)  polyamines

Question 5

Which of these proteins is responsible for muscle contraction?

Accepted Answer

A)  Lysosome 
B)  Insulin 
C)  Actin 
D)  Hemoglobin 
E)  Keratin 
A)  Lysosome 
B)  Insulin 
C)  Actin 
D)  Hemoglobin 
E)  Keratin

Question 6

Which of these substances is used in recombinant DNA technology to cut DNA at specific locations in the nucleotide sequence?

Accepted Answer

A)  mRNA 
B)  Codon 
C)  Ribosome 
D)  Restriction enzyme 
E)  Lysozyme 
A)  mRNA 
B)  Codon 
C)  Ribosome 
D)  Restriction enzyme 
E)  Lysozyme

Question 7

Which of these forces hold the secondary structure of a protein together?

Accepted Answer

A)  Ionic bonds 
B)  Hydrogen bonds 
C)  Disulfide linkages 
D)  Peptide bonds 
E)  Phosphate-sugar residues 
A)  Ionic bonds 
B)  Hydrogen bonds 
C)  Disulfide linkages 
D)  Peptide bonds 
E)  Phosphate-sugar residues

Question 8

Which of these property/ properties is /are true for cellulose but not for starch?
I. It consists of a long chain of glucose molecules.
II. Its monosaccharide units are connected by beta linkages.
III. The neighboring monosaccharides form hydrogen bonds.
IV. Its polysaccharides are   easily broken down by enzymes in the body.

Accepted Answer

A)  II only 
B)  I and III 
C)  II and III 
D)  III and IV 
E)  II, III, and IV 
A)  II only 
B)  I and III 
C)  II and III 
D)  III and IV 
E)  II, III, and IV

Question 9

Nucleic acids are long, chainlike molecules composed of regular repeating _____.

Accepted Answer

A)  nucleotides 
B)  amino acids 
C)  monosaccharides 
D)  proteins 
E)  fatty acids 
A)  nucleotides 
B)  amino acids 
C)  monosaccharides 
D)  proteins 
E)  fatty acids

Question 10

Which of these molecules is/are   the primary means for long-term energy storage?

Accepted Answer

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

Question 11

Which of these act as the blueprints for proteins?

Accepted Answer

A)  Lipids 
B)  Nucleic acids 
C)  Carbohydrates 
D)  Vitamins 
E)  Fats 
A)  Lipids 
B)  Nucleic acids 
C)  Carbohydrates 
D)  Vitamins 
E)  Fats

Which of these statements about carbohydrates is correct ?

Triglycerides are formed from a combination of:

Choose the correct complementary DNA strand for GCTATAC.

Chains of amino acids with 50 units or fewer are called _____.

Which of these proteins is responsible for muscle contraction?

Which of these substances is used in recombinant DNA technology to cut DNA at specific locations in the nucleotide sequence?

Which of these forces hold the secondary structure of a protein together?

Nucleic acids are long, chainlike molecules composed of regular repeating _____.

Which of these molecules is/are the primary means for long-term energy storage?

Which of these act as the blueprints for proteins?

Molecular Reasons

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Organic Chemistry

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Nuclear Chemistry

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Energy for Tomorrow: Solar and Other Renewable Energy Sources

The Air Around Us

The Liquids and Solids Around Us: Especially Water

Acids and Bases: the Molecules Responsible for Sour and Bitter

Oxidation and Reduction

The Chemistry of Household Products

Drugs and Medicine: Healing, Helping, and Hurting

The Chemistry of Food

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Exam 16: Biochemistry and Biotechnology

Which of these statements about carbohydrates is correct ?

Triglycerides are formed from a combination of:

Choose the correct complementary DNA strand for GCTATAC.

Chains of amino acids with 50 units or fewer are called _____.

Which of these proteins is responsible for muscle contraction?

Which of these substances is used in recombinant DNA technology to cut DNA at specific locations in the nucleotide sequence?

Which of these forces hold the secondary structure of a protein together?

Nucleic acids are long, chainlike molecules composed of regular repeating _____.

Which of these molecules is/are the primary means for long-term energy storage?

Which of these act as the blueprints for proteins?

Molecular Reasons

The Chemists Toolbox

Atoms and Elements

Molecules, Compounds, and Chemical Reactions

Chemical Bonding

Organic Chemistry

Light and Color

Nuclear Chemistry

Energy for Today

Energy for Tomorrow: Solar and Other Renewable Energy Sources

The Air Around Us

The Liquids and Solids Around Us: Especially Water

Acids and Bases: the Molecules Responsible for Sour and Bitter

Oxidation and Reduction

The Chemistry of Household Products

Drugs and Medicine: Healing, Helping, and Hurting

The Chemistry of Food

Nanotechnology Online Only

Filters