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Life: The Science of Biology, Tenth Edition
Sadava • Hillis • Heller • Berenbaum
Chapter 3: Proteins, Carbohydrates, and Lipids
TEST FILE QUESTIONS
(By Amy Burnside)
Multiple Choice
1. Large
biological molecules that contain carbon and are held together by covalent
bonds are categorized as
2. proteins.
3. polymers.
4. nucleic
acids.
5. macromolecules.
6. monomers.
Answer: d
Textbook Reference: 3.0 Chapter Introduction
Bloom’s Category: 2. Understanding
2. In
large polymeric macromolecules, atoms are held together by _______ bonds.
3. hydrogen
4. peptide
5. disulfide
6. covalent
7. ionic
Answer: d
Textbook Reference: 3.0 Chapter Introduction
Bloom’s Category: 1. Remembering
3. All
of the following are macromolecules except for
4. RNA.
5. DNA.
6. vitamins
D, E, and K.
7. protein.
8. salt.
Answer: e
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
4. Which
of the following is not a correct monomer/polymer pairing?
5. Monosaccharide/polysaccharide
6. Amino
acid/protein
7. Cellulose/triglyceride
8. Nucleotide/nucleic
acid
9. Monosaccharide/oligosaccharide
Answer: c
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?; 3.3 What Are the Chemical Structures and Functions of
Carbohydrates?; 3.4 What Are the Chemical Structures and Functions of Lipids?
Bloom’s Category: 3. Applying
5. Amino
and carboxyl functional groups tend to form bases and acids by gaining or
losing
6. a
neutron.
7. a
proton.
8. an
electron.
9. Both
a and b
10. Both
b and c
Answer: b
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 4. Analyzing
6. Aldehydes
and ketones are very similar in that they both contain
7. phosphorus
atoms.
8. sulfur
atoms.
9. a
carbonyl group (C=O).
10. nitrogen
atoms.
11. two
“R” groups.
Answer: c
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
7. Molecules
containing a large number of hydroxyl groups are
8. basic.
9. structurally
less stable than those with fewer hydroxyls.
10. complex
macromolecules.
11. nonpolar.
12. soluble
in water.
Answer: e
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 4. Analyzing
8. An
essential functional group involved in cellular energy transfer is the _______
group.
9. phosphate
10. amino
11. sulfhydryl
12. hydroxyl
13. saccharide
Answer: a
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
9. Which
of the following statements regarding the functional groups of carbon-based
molecules is false?
10. They
determine how the molecule interacts with other molecules in the environment.
11. They
determine the shape of the molecule.
12. They
determine the specific properties of the molecule.
13. They
may have interactions with specific functional groups on the same molecule.
14. They
repel each other.
Answer: e
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 5. Evaluating
10. In
condensation reactions, the atoms that make up a water molecule are derived
from
11. oxygen.
12. one
of the reactants.
13. both
reactants.
14. carbohydrates.
15. the
enzyme.
Answer: c
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
11. Polymerization
reactions in which polysaccharides are synthesized from monosaccharides
12. require
the formation of phosphodiester bonds between the monosaccharides.
13. release
phosphate.
14. are
hydrolysis reactions.
15. depend
upon van der Waals forces to hold the monosaccharides together.
16. result
in the formation of water.
Answer: e
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?; 3.3 What Are the Chemical Structures and Functions of
Carbohydrates?
Bloom’s Category: 4. Analyzing
12. What
do polysaccharides, polypeptides, and polynucleotides have in common?
13. They
contain simple sugars.
14. They
are broken down in hydrolysis reactions.
15. They
are located in cell membranes.
16. They
contain nitrogen.
17. They
have molecular weights less than 30,000 daltons.
Answer: b
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
13. During
the formation of a peptide linkage, a(n) _______ is formed.
14. molecule
of water
15. disulfide
bridge
16. hydrophobic
bond
17. hydrophilic
bond
18. ionic
bond
Answer: a
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
14. Each
amino acid has a unique _______ group.
15. amino
16. hydroxyl
17. carboxyl
18. “R”
19. phosphate
Answer: d
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
15. Which
of the following statements about proteins is true?
16. They
are insoluble in water.
17. Some
are the structural units of glycogen.
18. Some
possess glycosidic linkages between amino acids.
19. Some
function as enzymes.
20. They
are involved in information storage.
Answer: d
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
16. All
of the following amino acids have an optical isomer except for
17. arginine.
18. cysteine.
19. alanine.
20. glycine.
21. methionine.
Answer: d
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
17. Leucine
and valine have side chains that do not interact with water; therefore, they
18. are
hydrophilic.
19. are
nonpolar.
20. have
sulfur atoms in their side chains.
21. are electrically
charged.
22. form
only left-handed isomers.
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
18. Aspartate
and glutamate can form hydrogen bonds with water because they
19. are hydrophobic.
20. have
sulfur atoms in their side chains.
21. have
electrically charged side chains.
22. are
nonpolar.
23. form
only left-handed isomers.
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
19. If
all of the cysteine residues of a protein were changed to threonines,
20. the
structure of the protein would not change because both residues have
hydrophobic properties.
21. the
protein would lose activity but the structure would remain the same.
22. the
protein would lose peptide bond formation and thus it would lose its primary
structure.
23. the
protein would lose disulfide bond formation, which would affect its tertiary
structure.
24. the
hydrogen bonds would be lost, affecting α helix and β pleated sheet formation.
Answer: d
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
20. Amino
acids can be classified by the
21. number
of monosaccharides they contain.
22. number
of carbon–carbon double bonds in their fatty acids.
23. number
of peptide bonds they can form.
24. number
of disulfide bridges they can form.
25. characteristics
of their side chains, or “R” groups.
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
21. What
type of amino acid side chains would you expect to find on the surface of a
protein embedded in a cell membrane?
22. Short
23. Hydrophobic
24. Hydrophilic
25. Charged
26. Polar,
but not charged
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
22. Which
of the following amino acids is small enough to fit into tight corners of
protein molecules?
23. Proline
24. Glycine
25. Cysteine
26. Asparagine
27. Glutamine
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
23. The
shape of a folded protein is determined by
24. its
tertiary structure.
25. the
sequence of its amino acids.
26. whether
the peptide bonds have a or b linkages.
27. the
number of peptide bonds.
28. the
base-pairing rules.
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
24. Peptide
chains have a(n) _______ and a(n) _______ end.
25. start;
stop
26. plus;
minus
27. N
terminus; C terminus
28. 5ʹ;
3ʹ
29. A; Z
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
25. Suppose
you want to construct a protein that is 50 amino acids long. What is the
theoretical number of different proteins that you could make?
26. 1050
27. 2050
28. 20 ×
50
29. 5020
30. 50 ×
50
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 3. Applying
26. How
many different types of tripeptides (molecules of three amino acids linked
together) can be synthesized from the 20 common amino acids?
27. 3
28. 20
29. 60
30. 900
31. 8,000
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and Functions
of Proteins?
Bloom’s Category: 3. Applying
27. The
amino acids of the protein keratin are arranged in a helix. This secondary
structure is stabilized by
28. covalent
bonds.
29. peptide
bonds.
30. glycosidic
linkages.
31. polar
bonds.
32. hydrogen
bonds.
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
28. A b pleated sheet
organization in a polypeptide chain is an example of _______ structure.
29. primary
30. secondary
31. tertiary
32. quaternary
33. coiled
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
29. A
protein embedded in the plasma membrane has four distinct regions of
hydrophobic residues separated by hydrophilic regions. It also has hydrophilic
C and N terminals. This protein most likely has _______ extracellular region(s)
and _______ cytoplasmic region(s).
30. two;
three
31. three;
two
32. two;
one
33. one;
two
34. Either
a or b
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 3. Applying
30. A
macromolecule that is isolated from the bone of dinosaurs and found to have
nitrogen-carbon-carbon repeats would be classified as a(n)
31. polysaccharide.
32. oligosaccharide.
33. polypeptide.
34. triglyceride.
35. lipid.
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
31. The
tertiary structure of a protein is determined by its
32. interactions
among R groups.
33. right-handed
coil.
34. size.
35. branching.
36. glycosidic
linkages.
Answer: a
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
32. Which
of the following does not contribute to the overall structure of proteins?
33. Charge
differences between R groups
34. The
formation of disulfide bonds between glycines
35. Interactions
between R groups and the environment
36. The
N—H from the peptide backbone
37. The
C=O groups from the peptide backbone
Answer: b
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
33. The
magnesium chelatase protein has quaternary structure. This means that magnesium
chelatase
34. is
composed of subunits.
35. binds
to the surface of membranes.
36. forms
part of a quadruple complex.
37. changes
over time.
38. has
four-fold symmetry.
Answer: a
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
34. An
enzyme that has become nonfunctional due to the loss of its three-dimensional
structure is said to be
35. permanently
disabled.
36. reversible.
37. denatured.
38. hydrolyzed.
39. environmentalized.
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
35. Which
of the following protein structures is destroyed by denaturation?
36. Primary
37. Secondary
38. Tertiary
39. Both
b and c
40. All
of the above
Answer: d
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
36. Which
of the following solutions is least likely to denature an enzyme?
37. Urea
38. Vinegar
39. Milk
40. Boiling
water
41. Bleach
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 5. Evaluating
37. When
an egg is exposed to extreme heat, it turns from a liquid into a solid. Even
when the egg is allowed to cool, these changes are not reversible. Which of the
following is not one of the reasons that they are irreversible?
38. Water
has been removed from the egg proteins.
39. The
hydrogen bonds and hydrophobic interactions in the egg proteins have been
broken.
40. Denatured
proteins in the egg have lost secondary and tertiary structure.
41. Denatured
proteins in the egg have aggregated due to lack of chaperone proteins in the
egg.
42. Fats
in the egg have become saturated and less fluid.
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
38. If an
amino acid involved in the ability of an enzyme to bind a substrate were
changed from a tyrosine to a phenylalanine, what would happen to the enzyme?
39. Nothing
would change because both residues have hydrophobic properties.
40. The
change in amino acid would cause disulfide bonds to form, thus increasing its
binding ability.
41. Nothing
would change because both residues have polar side chains.
42. Quaternary
structure would be affected because subunits would not be able to bind
together.
43. The
ability of the substrate to bind to the enzyme would be affected because of the
change in R groups.
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 4. Analyzing
39. If a
hydrophilic amino acid on the surface of an enzyme were changed to hydrophobic instead,
a number of results could be possible. Which of the following is not one of
these possible results?
40. The
activity of the enzyme could remain unchanged.
41. The
enzyme could alter its folding to imbed the hydrophobic region in the membrane.
42. The
function of the enzyme could be affected because it would no longer be able to
bind the correct substrate.
43. The
tertiary structure could be affected due to the interaction between the
environment and the R group
44. The
protein’s ability to form peptide bonds could be affected.
Answer: e
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 3. Applying
40. Researchers
find that removing an enzyme from a neutral pH environment and placing it in an
acidic pH environment causes a loss of activity. However, when the enzyme is
returned to its original neutral pH, its activity has doubled from its original
state. What is one possible explanation for this observation?
41. The
enzyme has refolded differently due to an absence of chaperones, and now the
active site is more available to the substrate.
42. The R
groups were chemically altered with a phosphate group from the acid, increasing
the energy of the enzyme.
43. The
temporary decrease in pH cleaved all of the disulfide bonds, giving the enzyme
more energy.
44. The
pH change increased the mobility of the enzyme, allowing it to process more
substrate.
45. None
of the above
Answer: a
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 5. Evaluating
41. When
an organism is exposed to extreme heat, _______ can help return its enzymes to
their proper functions.
42. hydrolysis
reactions
43. condensation
reactions
44. protein
chaperones
45. amino
acids
46. carbohydrates
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
42. A
type of protein that functions by helping other proteins fold correctly is
called a
43. foldzyme.
44. renaturing
protein.
45. chaperone.
46. hemoglobin.
47. denaturing
protein.
Answer: c
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
43. A
molecule with the formula C15H30O15 is a
44. hydrocarbon.
45. carbohydrate.
46. lipid.
47. protein.
48. nucleic
acid.
Answer: b
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
44. The
atoms that make up carbohydrates are
45. C, H,
and N.
46. C and
H.
47. C, H,
and P.
48. C, H,
and O.
49. C, H,
O, and N.
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
45. A
carbohydrate with 12 oxygen molecules would have _______ hydrogen molecules.
46. 6
47. 12
48. 18
49. 24
50. None
of the above; the number of hydrogen molecules cannot be determined from the
number of oxygen molecules.
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
46. What
is the difference between α-glucose and b-glucose?
47. They
have different numbers of covalent bonds.
48. They
differ in the placement of their OH and H groups.
49. They
have a different R group attached to the terminal carbon.
50. a-glucose is polar,
whereas b-glucose
is nonpolar.
51. a-glucose is a pentose,
whereas b-glucose
is a hexose.
Answer: b
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
47. Glucose
and fructose both have the formula C6H12O6, but the atoms in these two
compounds are arranged differently. Glucose and fructose are therefore
48. isomers.
49. polysaccharides.
50. stereosaccharides.
51. pentoses.
52. isotopes.
Answer: a
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
48. The
monomers that make up polymeric carbohydrates like starch are called
49. nucleotides.
50. trisaccharides.
51. monosaccharides.
52. nucleosides.
53. fatty
acids.
Answer: c
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
49. A
simple sugar with the formula C5H10O5 can be classified as a
50. hexose.
51. polysaccharide.
52. disaccharide.
53. pentose.
54. lipid.
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
50. DNA
and RNA both include
51. pentoses.
52. hexoses.
53. fructoses.
54. maltoses.
55. amyloses.
Answer: a
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
51. Lactose,
or milk sugar, is composed of one glucose unit and one galactose unit. It can
therefore be classified as a
52. disaccharide.
53. hexose.
54. pentose.
55. polysaccharide.
56. monosaccharide.
Answer: a
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
52. Maltose
and sucrose are similar in that they both are
53. simple
sugars.
54. amino
acids.
55. insoluble
in water.
56. disaccharides.
57. hexoses.
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
53. Seeds
contain dense aggregates of starch. Water is needed to
54. break
the hydrogen bonds in the starch aggregates, facilitating the seeds’ access to
energy storage.
55. break
the peptide bonds in the starch polymers in order to release more water for the
plant.
56. activate
enzymes that will dissolve the starch into its disaccharide monomers that are
used for plant growth.
57. dissolve
the starch so that it can mix with fats and create new energy compounds
utilized by the growing plant.
58. help
transport starch across membranes, allowing communication between the newly
growing plant cells.
Answer: a
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
54. Why
does a starchy food, like bread, become hard when it dries out?
55. Cellulose
molecules in the cells aggregate in the absence of water.
56. In
the absence of water, unbranched starch molecules aggregate together by forming
hydrogen bonds.
57. The
release of carbon dioxide from drying starch causes the bread to harden.
58. The
remaining water and heat cause the polysaccharide chains to bind together.
59. Mold
growth interferes with α linkages, causing the bread to harden.
Answer: b
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 4. Analyzing
55. Starch
and glycogen are different in that only one of them
56. is a
polymer of glucose.
57. contains
ribose.
58. is
made in plants.
59. is an
energy storage molecule.
60. can
be digested by humans.
Answer: c
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
56. Starch
and glycogen are similar in that they
57. both
store genetic information.
58. are
both polymers of amino acids.
59. are
both composed of fructose monomers.
60. both
contain carbon, hydrogen, and oxygen.
61. both
denature into a peptide backbone.
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
57. Starch
and glycogen, which are both polysaccharides, differ in their functions in that
starch is _______, whereas glycogen _______.
58. the
main component for plant structural support; is an energy source for animals
59. a
structural material found in plants and animals; forms external skeletons in animals
60. the
principle energy storage compound of plants; is the main energy storage of
animals
61. a
temporary compound used to store glucose; is a highly stable compound that
stores complex lipids
62. is
the main energy storage of animals; a temporary compound used to store glucose
Answer: c
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 2. Understanding
58. The
main function of cellulose, the most abundant organic compound on Earth, is
59. to
store genetic information.
60. as a
storage compound for energy in plant cells.
61. as a
storage compound for energy in animal cells.
62. as a
component of biological membranes.
63. to
provide mechanical strength to plant cell walls.
Answer: e
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
59. If
you chew a cracker long enough, it eventually tastes sweet. This is because the
amylase enzyme in your saliva is
60. breaking
down the starch into monosaccharides.
61. causing
the release of glucose from glycogen stores.
62. breaking
down the quaternary structure of the starch.
63. emulsifying
the lipids.
64. chemically
modifying your taste buds.
Answer: a
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
60. If an
unknown substance dissolves when placed in water, this substance is least
likely
61. glycogen.
62. a
starch.
63. composed
of chitin.
64. a
lipid.
65. Any
of the above
Answer: d
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 5. Evaluating
61. Chitin
is a polymer of
62. galactosamine.
63. glucose.
64. glucosamine.
65. glycine.
66. All
of the above
Answer: c
Textbook Reference: 3.3 What Are the Chemical Structures and Functions
of Carbohydrates?
Bloom’s Category: 1. Remembering
62. Lipids
are
63. insoluble
in water.
64. important
for energy storage.
65. hydrophobic.
66. important
constituents of biological membranes.
67. All
of the above
Answer: e
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
63. Oil
and water do not mix easily because _______ cause the fat molecules of the oil
to aggregate together in water.
64. van
der Waals forces
65. covalent
bonds
66. disulfide
bonds
67. ester
linkages
68. glycosidic
linkages
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
64. Which
of the following statements about fatty acids molecules is true?
65. They
contain three fats bonded to a glycerol.
66. They
are composed of hydrocarbon tails and a carboxyl group.
67. They
are carbohydrates linked to a hydrocarbon chain.
68. They
contain glycerol and a carboxyl group.
69. They
become saturated at low pH.
Answer: b
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
65. A fat
contains fatty acids and
66. glycerol.
67. a
base.
68. an
amino acid.
69. a
phosphate.
70. glucose.
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and Functions
of Lipids?
Bloom’s Category: 1. Remembering
66. Lipids
play an important role in a number of functions. Which of the following is not
one of those functions?
67. Vision
68. Energy
storage
69. Membrane
structure
70. Storing
of genetic information
71. Chemical
signaling
Answer: d
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
67. Which
of the following statements about lipids is false?
68. They
are readily soluble in water.
69. They
may help capture light energy.
70. They
release large amounts of energy when broken down.
71. They
may form two layers when mixed with water.
72. They
can act as an energy storehouse.
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
68. 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?
69. Carbohydrates
70. Lipids
71. Proteins
72. Enzymes
73. Nucleic
acids
Answer: b
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 3. Applying
69. A
molecule that has an important role in limiting what gets into and out of cells
is
70. glucose.
71. maltose.
72. phospholipid.
73. fat.
74. phosphohexose.
Answer: c
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
70. You
look at the label on a container of shortening and see the words “hydrogenated
vegetable oil.” This means that during processing, the number of carbon–carbon
double bonds in the oil was decreased and the
71. oil
now has a lower melting point.
72. oil
is now solid at room temperature.
73. fatty
acid chains now have more “kinks.”
74. oil
is now a derivative carbohydrate.
75. fatty
acid is now a triglyceride.
Answer: b
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 3. Applying
71. The
portion of a phospholipid that contains the phosphorous group has one or more
electric charges. The charged region of the molecule is
72. hydrophobic.
73. hydrophilic.
74. nonpolar.
75. unsaturated.
76. saturated.
Answer: b
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
72. Unsaturated
fatty acids do not pack together due to the _______ in their hydrocarbon
chains.
73. double
bonds
74. glycosidic
linkages
75. peptide
bonds
76. disulfide
bridges
77. van
der Waals forces
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
73. You
are given two fatlike solid substances and determine that sample A has a higher
melting point than sample B. Sample A, therefore,
74. has a
higher number of carbon–carbon double bonds.
75. has a
lower number of carbon–carbon double bonds.
76. is a
saturated fat and sample B is an unsaturated fat
77. is an
unsaturated fat and sample B is a saturated fat
78. is a
triglyceride and sample B is a simple lipid.
Answer: b
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 4. Analyzing
74. Lipids
form the barriers surrounding various compartments within an organism. Which
property of lipids makes them a good barrier?
75. Many
biologically important molecules are not soluble in lipids.
76. They
contain fatty acids.
77. They
contain glycerol.
78. They
are the basis for hormones and other signaling molecules.
79. Large
amounts of energy are released when they are broken down.
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 4. Analyzing
75. In a
biological membrane, the phospholipids are arranged with the fatty acid chains
facing the interior of the membrane. As a result, the interior of the membrane
is
76. hydrophobic.
77. hydrophilic.
78. charged.
79. polar.
80. filled
with water.
Answer: a
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
76. Molecules
that are both attracted to water and repel water are called
77. hydrophilic.
78. hydrophobic.
79. amphipathic.
80. amphoric.
81. glycosidic.
Answer: c
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
77. Cholesterol
is soluble in ether, a nonpolar organic solvent, but it is not soluble in
water. Based on this information, to which class of biological macromolecules
does cholesterol belong?
78. Nucleic
acids
79. Carbohydrates
80. Proteins
81. Enzymes
82. Lipids
Answer: e
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 3. Applying
78. Steroids
are classified as lipids because they
79. have
a ring structure similar to glucose.
80. are
amphipathic.
81. are
composed of nonpolar and hydrophobic molecules.
82. are composed
of molecules that are bound together with glycosidic linkages.
83. form a and b isomers.
Answer: c
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 2. Understanding
79. Which
of the following vitamins is excreted in urine instead of being stored in fatty
tissue in your body?
80. Vitamin
A
81. Vitamin
D
82. Vitamin
E
83. Vitamin
K
84. None
of the above
Answer: e
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 3. Applying
80. Waxes
are formed by the
81. addition
of water to fatty acids.
82. removal
of water from fatty acids.
83. combining
of fatty acids with alcohol.
84. condensing
of fatty acids with glycerol.
85. combining
of fatty acids with vitamin A.
Answer: c
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
Fill in the Blank
1. Starch
is a polymer of glucose subunits. The subunits of any polymer are called
_______.
Answer: monomers
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
2. The
functional group written as —COOH is called the _______ group.
Answer: carboxyl
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 1. Remembering
3. Due
to its six hydroxyl groups attached to its six-carbon backbone, the
carbohydrate compound inositol can be classified as a(n ) _______.
Answer: alcohol
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 2. Understanding
4. The
reaction H—A—OH + H—B—OH ®
H—A—B—OH + H2O represents a(n) _______ reaction.
Answer: condensation
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 3. Applying
5. All amino
acids have a hydrogen atom, an amino group, an R group, and a(n) _______ group.
Answer: carboxyl
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
6. In
proteins, amino acids are linked together by _______ bonds.
Answer: peptide
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
7. The
linear arrangement of amino acids in the polypeptide chain is referred to as
the _______ structure of the protein.
Answer: primary
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
8. van
der Waals forces can form between _______ side chains in proteins.
Answer: hydrophobic
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 2. Understanding
9. The
covalent bond formed between the sulfur atoms of two cysteine side chains is
called a(n) _______.
Answer: disulfide bridge
Textbook Reference: 3.2 What Are the Chemical Structures and
Functions of Proteins?
Bloom’s Category: 1. Remembering
10. Carbohydrates
made up of two simple sugars are called _______.
Answer: disaccharides
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
11. The
bonds that link sugar monomers in a starch molecule are _______ bonds.
Answer: glycosidic
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
12. Fructose
has a five-member ring like deoxyribose and ribose. However, fructose is not
classified as a pentose because it has _______ total carbon atoms.
Answer: six
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
13. In
response to low blood sugar, the body breaks down _______ stored in the liver
into monomers of _______.
Answer: glycogen; glucose
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 3. Applying
14. The
highly branched polysaccharide that stores glucose in the muscles and the liver
of animals is _______.
Answer: glycogen
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
15. Glucosamine
and galactosamine are monosaccharides in which a hydroxyl group has been
replaced by a(n) _______ group.
Answer: amino
Textbook Reference: 3.3 What Are the Chemical Structures and
Functions of Carbohydrates?
Bloom’s Category: 1. Remembering
16. A(n)
_______ linkage connects the fatty acid molecule to glycerol.
Answer: ester
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
17. Fatty
acids with more than one carbon–carbon double bond are called _______.
Answer: polyunsaturated
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
18. The
fluidity and melting point of fatty acids are partially determined by the
number of _______ bonds.
Answer: unsaturated (or carbon double)
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
19. Cholesterol
is classified as a(n) _______.
Answer: lipid (or steroid)
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
20. Vitamins
D, E, and K have a multiple-ring structure and are classified as _______.
Answer: lipids
Textbook Reference: 3.4 What Are the Chemical Structures and
Functions of Lipids?
Bloom’s Category: 1. Remembering
Diagram
1.‒2. Refer to the figure below.
1. The
molecules in the figure are
2. structural
isomers.
3. optical
isomers.
4. hydrophobic.
5. hydrophilic.
6. Both
b and d
Answer: e
Textbook Reference: 3.1 What Kinds of Molecules Characterize
Living Things?
Bloom’s Category: 4. Analyzing
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