Campbell Biology; Tenth Edition; Chapters 5-23

What do Alzheimer's, Parkinson's, and mad cow disease have in common? a. All cause the misfolding of nucleic acids. b. All are associated with the buildup of lipids in brain cells due to faulty lysosome activity. c. All are caused by the buildup of misfolded proteins in cells. d. All are associated with plaque buildup in arteries (atherosclerosis). e. All are associated with the buildup of misfolded proteins in cells.

All are associated with the buildup of misfolded proteins in cells. These diseases and others are associated with a buildup of misfolded versions of various proteins within cells.

Enzyme molecules require a specific shape to perform their catalytic function. Which of the following might alter the shape of an enzymatic protein? a. denaturing the protein b. a change in salt concentrations or pH c. treating the protein with a chemical that breaks hydrogen bonds d. heating the protein e. All of the listed responses are correct.

All of the listed responses are correct. All of the listed responses would affect the shape and therefore the catalytic activity of the enzymatic protein.

Which of the following molecules is a monosaccharide? a. C25H43O8 b. C22H49O10N5 c. C51H98O6 d. C6H12O6 e. C45H84O8PN

C6H12O6 Monosaccharides have molecular formulas that are multiples of CH2O.

High cholesterol levels are considered a major risk factor for heart disease. If it is so bad for humans, why does the body make cholesterol in the first place? a. Cholesterol is an important constituent of nucleotides. b. Cholesterol is an important energy storage molecule. c. Cholesterol aids in the formation of amino acids that are used to build proteins. d. Cholesterol is the precursor for many important molecules such as sex hormones. e. Cholesterol is not important for humans anymore. It is a holdover from hunter-gatherer days when food was scarce.

Cholesterol is the precursor for many important molecules such as sex hormones. Cholesterol is the basis for many steroid molecules, including sex hormones.

When a protein is denatured, why does it lose its functionality? a. The protein's pH changes, and the change causes the protein to lose its functionality. b. Different amino acids are substituted into the sequence, so the protein's properties change. c. Denaturation breaks the intramolecular bonds, such as hydrogen bonds and van der Waals interactions, that hold the protein in its three-dimensional shape. Without the proper shape, the protein cannot function. d. Denaturation destroys the primary structure of the protein, and the protein breaks down to monomers. e. Denaturation breaks the covalent bonds that hold the protein in its three-dimensional shape. Without the proper shape, the protein cannot function.

Denaturation breaks the intramolecular bonds, such as hydrogen bonds and van der Waals interactions, that hold the protein in its three-dimensional shape. Without the proper shape, the protein cannot function. Denaturation disrupts secondary, tertiary, and quaternary protein structure, causing the protein to lose its form, and thus its function.

Nutritionally, saturated triacylglycerols are considered to be less healthful than unsaturated triacylglycerols. What is the difference between them? a. Saturated triacylglycerols have more double bonds than unsaturated triacylglycerols do. b. Saturated triacylglycerols are liquid at room temperature. c. Saturated triacylglycerols are fats; unsaturated triacylglycerols are carbohydrates. d. For carbon skeletons of equal length, saturated triacylglycerols have more hydrogen atoms than unsaturated triacylglycerols do. e. All of the listed responses are correct.

For carbon skeletons of equal length, saturated triacylglycerols have more hydrogen atoms than unsaturated triacylglycerols do. Saturated triacylglycerols are saturated with hydrogen atoms.

Generally, animals cannot digest (hydrolyze) the glycosidic linkages between the glucose molecules in cellulose. How then do cows get enough nutrients from eating grass? a. They have to eat a lot of grass. b. Cows and other herbivores are exceptions and make some cellulose-digesting enzymes. c. Microorganisms in their digestive tracts hydrolyze the cellulose to individual glucose units. d. The flat teeth and strong stomach of herbivores break the cellulose fibers so that the cows get enough nutrition from the cell contents. e. All of the listed responses are correct.

Microorganisms in their digestive tracts hydrolyze the cellulose to individual glucose units. Cows have digestive chambers populated by microorganisms that can produce certain hydrolytic enzymes that cows cannot. The enzymes hydrolyze (digest) the cellulose polymer into glucose monomers.

What is a distinguishing feature of most naturally occurring unsaturated fats? a. They all share four fused rings as a carbon skeleton. b. They are distinguished from other lipid forms by their chief role as components of cell membranes. c. All organisms share an equal ratio of saturated and unsaturated fatty acids. d. Nearly all naturally occurring unsaturated fats have cis double bonds. e. Most unsaturated fats have trans double bonds, causing a kink in the hydrocarbon chain wherever they occur.

Nearly all naturally occurring unsaturated fats have cis double bonds. Naturally occurring unsaturated fats, such as those found in plants and fish, are distinguished by the presence of one or more cis double bonds in their hydrocarbon chains.

Which of the following represents a specific description of a polypeptide? a. carbohydrates with a hydrogen bond holding them together b. organic monomers covalently bonded c. organic molecules linked by dehydration reactions d. amino acids linked by hydrolysis e. None of the listed responses is correct.

None of the listed responses is correct. A polypeptide is a chain of amino acids that have been linked together by dehydration reactions.

Which of the following is a true statement comparing phospholipids and triacylglycerols (fats and oils)? a. In nature, phospholipids occur in fused rings (sterol form), whereas triacylglycerols maintain a straight-chain form. b. Phospholipid molecules have a distinctly polar "head" and a distinctly nonpolar "tail," whereas triacylglycerols are predominantly nonpolar. c. Triacylglycerols may be saturated or unsaturated, but all phospholipids are saturated. d. Phospholipids are the primary storage form for fats in our bodies. e. Both molecules contain a phosphate group.

Phospholipid molecules have a distinctly polar "head" and a distinctly nonpolar "tail," whereas triacylglycerols are predominantly nonpolar. Triacylglycerols consist of three (nonpolar) fatty acid tails attached to a glycerol molecule. Phospholipids have two fatty acid tails and a hydrophilic head containing a negatively charged phosphate group.

Amylase is an enzyme that breaks down starch. Why cannot the same enzyme break down cellulose? a. The bonds between the monosaccharide monomers in cellulose are much stronger. b. The enzyme cannot attack cellulose because of its helical shape. c. The monosaccharide monomers in cellulose are bonded together differently than those in starch. d. Starch is made of glucose; cellulose is made of fructose. e. Cellulose molecules are much too large.

The monosaccharide monomers in cellulose are bonded together differently than those in starch. The glucose monomers in cellulose are bonded in a β glycosidic linkage, whereas those in starch have an α glycosidic linkage. The enzyme amylase is specific for the α glycosidic linkage.

Protein

a biologically functional molecule consisting of one or more polypeptides folded and coiled into a specific three-dimensional structure

Fatty Acid

a carboxylic acid with a long carbon chain; fatty acids vary in length and in the number and location of double bonds; three fatty acids linked to a glycerol molecule form a fat molecule, also called triacylglycerol or triglyceride

If a small droplet of triacylglycerol molecules is suspended in water, the fat molecules form a "ball of spaghetti" with no particular orientation. But if a droplet of phospholipid molecules is put in water, all the molecules point outward, toward the water. Phospholipids are forced into this orientation because phospholipids have __________. a. both a saturated fatty acid and an unsaturated fatty acid b. three fatty acid molecules, all pointing in different directions c. two fatty acid molecules pointing in different directions d. a charged or polar end and an uncharged or nonpolar end e. two charged or polar ends

a charged or polar end and an uncharged or nonpolar end The nonpolar hydrocarbon tails of phospholipids are hydrophobic—that is, they are excluded from water. The negatively charged phosphate group and its attachments form a hydrophilic head that is attracted to water.

Catalyst

a chemical agent that selectively increases the rate of a reaction without being consumed by the reaction

Amino Group

a chemical group consisting of a nitrogen atom bonded to two hydrogen atoms; can act as a base in solution, accepting a hydrogen ion and acquiring a charge of 1+

Dehydration Reaction

a chemical reaction in which two molecules become covalently bonded to each other with the removal of a water molecule

Hydrolysis

a chemical reaction that breaks bonds between two molecules by the addition of water; functions in disassembly of polymers to monomers

Alpha

a coiled region constituting one form of the secondary structure of proteins, arising from a specific pattern of hydrogen bonding between atoms of the polypeptide backbone (not the side chains)

Glycosidic Linkage

a covalent bond formed between two monosaccharides by a dehydration reaction

The peptide bond is __________. a. a covalent bond joining simple sugars together to form a polypeptide b. a covalent bond joining nucleotides together to form a nucleic acid c. a hydrogen bond joining nucleotides together to form a nucleic acid d. a hydrogen bond joining amino acids together to form a polypeptide e. a covalent bond joining amino acids together to form a polypeptide

a covalent bond joining amino acids together to form a polypeptide The specific type of covalent bond joining two amino acids is a peptide bond.

Gene

a discrete unit of hereditary information consisting of a specific nucleotide sequence in DNA (or RNA, in some viruses)

Disaccharide

a double sugar, consisting of two monosaccharides joined by a glycosidic linkage formed by a dehydration reaction

Saturated Fatty Acid

a fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that are attached to the carbon skeleton

Unsaturated Fatty Acid

a fatty acid that has one or more double bonds between carbons in the hydrocarbon tail; such bonding reduces the number of hydrogen atoms attached to the carbon skeleton

Macromolecule

a giant molecule formed by the joining of smaller molecules, usually by a dehydration reaction; polysaccharides, proteins, and nucleic acids are macromolecules

Fat

a lipid consisting of three fatty acids linked to one glycerol molecule; also called a triacylglycerol or triglyceride

Phospholipid

a lipid made up of glycerol joined to two fatty acids and a phosphate group; the hydrocarbon chains of the fatty acids act as nonpolar, hydrophobic tails, while the rest of the molecule acts as a polar, hydrophilic head; phospholipids form bilayers that function as biological membranes

Polymer

a long molecule consisting of many similar or identical monomers linked together by covalent bonds

Enzyme

a macromolecule serving as a catalyst, a chemical agent that increases the rate of a reaction without being consumed by the reaction. Most enzymes are proteins

DNA (deoxyribonucleic acid)

a nucleic acid molecule, usually a double-stranded helix, in which each polynucleotide strand consists of nucleotide monomers with a deoxyribose sugar and the nitrogenous bases adenine (A), cytosine (C), guanine (G), and thymine (T); capable of being replicated and determining the inherited structure of a cell's proteins

Deoxyribonucleic acid (DNA)

a nucleic acid molecule, usually a double-stranded helix, in which each polynucleotide strand consists of nucleotide monomers with a deoxyribose sugar and the nitrogenous bases adenine (A), cytosine (C), guanine (G), and thymine (T); capable of being replicated and determining the inherited structure of a cell's proteins

Nucleic Acid

a polymer (polynucleotide) consisting of many nucleotide monomers; serves as a blueprint for proteins and, through the actions of proteins, for all cellular activities. The two types are DNA and RNA

Polynucleotide

a polymer consisting of many nucleotide monomers in a chain; the nucleotides can be those of DNA or RNA

In a hydrolysis reaction, __________, and in this process water is __________. a. monomers are assembled to produce a polymer ... produced b. a monomer is broken up into its constituent polymers ... produced c. a polymer is broken up into its constituent monomers ... consumed d. monomers are assembled to produce a polymer ... consumed e. a polymer is broken up into its constituent monomers ... produced

a polymer is broken up into its constituent monomers ... consumed The meaning of hydrolysis is "to break with water."

Polypeptide

a polymer of many amino acids linked together by peptide bonds

Polysaccharide

a polymer of many monosaccharides, formed by dehydration reactions

Chaperonin

a protein complex that assists in the proper folding of other proteins

Sickle-Cell Disease

a recessively inherited human blood disorder in which a single nucleotide change in the β-globin gene causes hemoglobin to aggregate, changing red blood cell shape and causing multiple symptoms in afflicted individuals

Cholesterol

a steroid that forms an essential component of animal cell membranes and acts as a precursor molecule for the synthesis of other biologically important steroids, such as many hormones

Starch

a storage polysaccharide in plants, consisting entirely of glucose monomers joined by α glycosidic linkages

Disulfide Bridge

a strong covalent bond formed when the sulfur of one cysteine monomer bonds to the sulfur of another cysteine monomer

Cellulose

a structural polysaccharide of plant cell walls, consisting of glucose monomers joined by β glycosidic linkages

Chitin

a structural polysaccharide, consisting of amino sugar monomers, found in many fungal cell walls and in the exoskeletons of all arthropods

Carbohydrate

a sugar (monosaccharide) or one of its dimers (disaccharides) or polymers (polysaccharides)

X-Ray Crystallography

a technique used to study the three-dimensional structure of molecules; it depends on the diffraction of an X-ray beam by the individual atoms of a crystallized molecule

Ribonucleic Acid (RNA)

a type of nucleic acid consisting of a polynucleotide made up of nucleotide monomers with a ribose sugar and the nitrogenous bases adenine (A), cytosine (C), guanine (G), and uracil (U); usually single-stranded; functions in protein synthesis, in gene regulation, and as the genome of some viruses

Hydrophobic Interaction

a type of weak chemical interaction caused when molecules that do not mix with water coalesce to exclude water

Manufacturers make vegetable oils solid or semisolid at room temperature by __________. a. adding hydrogen atoms to the single-bonded carbon atoms of the fatty acid hydrocarbon chains b. removing hydrogen atoms and forming additional single bonds in the fatty acid hydrocarbon chains c. removing hydrogen atoms and forming additional double bonds in the fatty acid hydrocarbon chains d. adding hydrogen atoms to the fatty acid hydrocarbon chains, thereby converting carbon-carbon double bonds to single bonds e. None of the listed responses is correct.

adding hydrogen atoms to the fatty acid hydrocarbon chains, thereby converting carbon-carbon double bonds to single bonds The phrase "hydrogenated vegetable oils" found on food labels means that unsaturated fats have been synthetically converted to saturated fats by the addition of hydrogen.

Protein molecules are polymers (chains) of __________. a. fatty acid molecules b. DNA molecules c. purines and pyrimidines d. sucrose molecules e. amino acid molecules

amino acid molecules Polymers of amino acids are called polypeptides. A protein consists of one or more polypeptides folded into specific conformations.

Glycogen

an extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch

Amino Acid

an organic molecule possessing both a carboxyl and an amino group; amino acids serve as the monomers of polypeptides

Trans Fat

an unsaturated fat, formed artificially during hydrogenation of oils, containing one or more trans double bonds

Lipid

any of a group of large biological molecules, including fats, phospholipids, and steroids, that mix poorly, if at all, with water

Lipids differ from other large biological molecules in that they __________. a. are much larger b. do not contain nitrogen and phosphorus atoms c. are not truly polymers d. do not contain carbon e. do not have specific shapes

are not truly polymers Lipids are not all made of the same type of monomer. Their association as a group (fats, phospholipids, and steroids) is related to their solubility behavior.

Which of the following components of a tossed salad will pass through the human digestive tract and be digested the least? a. starch (in the croutons) b. cellulose (in the lettuce) c. sugar (in the dressing) d. oil (in the dressing) e. protein (in the bacon bits)

cellulose (in the lettuce) Cellulose contains glycosidic linkages that cannot be broken by human digestive enzymes.

Which of the following is a polymer? a. triacylglycerol, or fat b. fructose, a component of sucrose c. glucose, an energy-rich molecule d. testosterone, a steroid hormone e. cellulose, a plant cell wall component

cellulose, a plant cell wall component The polysaccharide cellulose is a major component of plant cell walls. It is a polymer composed of many glucose monomers joined together by glycosidic linkages.

Which type of protein shields a newly forming protein from cytoplasmic influences while it is folding into its functional form? a. receptor proteins b. fibrous proteins c. antibodies d. chaperonins e. enzymes

chaperonins Chaperonins shield proteins from "bad influences" (interactions with other molecules in the cytoplasm) while they are folding into their functional forms.

At a conference, the speaker's grand finale was sautéing mealworms (insect larvae) in butter and serving them to the audience. They were crunchy (like popcorn hulls) because their exoskeletons contain the polysaccharide __________. a. collagen b. palmitic acid c. glycogen d. cellulose e. chitin

chitin Chitin is the structural polysaccharide found in arthropod exoskeletons.

The type of bond that forms to join monomers (such as sugars and amino acids) into polymers (such as starch and proteins) is a(n) __________ bond. a. covalent b. van der Waals c. hydrogen d. peptide e. ionic

covalent Monomers are joined together by a dehydration reaction in which two molecules are covalently bonded to each other through the loss of a water molecule.

What is the process by which monomers are linked together to form polymers? a. protein formation b. coiling c. monomerization d. dehydration reaction e. hydrolysis

dehydration reaction When monomers are linked together to form a more complex polymer, a water molecule is removed by dehydration reactions.

Carbohydrates are used in our bodies mainly for __________. a. membrane construction b. building genetic material c. energy storage and release d. lipid storage e. structural molecules, such as hair and fingernails

energy storage and release Simple sugar molecules, stored in polysaccharides such as glycogen in animals and starch in plants, are a major energy source for cellular work.

Some lipids are formed when fatty acids are linked to glycerol. These subunits are linked together by __________. a. glycosidic linkages b. phosphodiester linkages c. ester linkages d. ionic bonds e. peptide bonds

ester linkages In making a fat, each of the three fatty acid molecules is bonded to a glycerol molecule by an ester linkage type of covalent bond.

Which of the following carbohydrate molecules has the lowest molecular mass? a. glucose b. chitin c. sucrose d. cellulose e. lactose

glucose Glucose is a monosaccharide.

A polysaccharide that is used for storing energy in human muscle and liver cells is __________. a. glycogen b. chitin c. starch d. cellulose e. glucose

glycogen Humans and other vertebrates store glucose as a polysaccharide called glycogen in their liver and muscles.

The subunits (monomers) in cellulose are linked together by __________. a. peptide bonds b. glycosidic linkages c. ionic bonds d. phosphodiester linkages e. ester linkages

glycosidic linkages The glucose monomers of cellulose are linked together by a specific type of covalent bond known as a glycosidic linkage.

Hydrophobic

having no affinity for water; tending to coalesce and form droplets in water

Which of the following terms can be correctly used to describe compounds that do NOT mix with water? a. proteins b. hydrophilic c. hydrogen-bonded d. hydrophobic e. phospholipids

hydrophobic Hydrophobic compounds are those that are insoluble in water.

The fatty acid tails of a phospholipid are __________ because they __________. a. hydrophobic ... consist of units assembled by dehydration reactions b. hydrophilic ... are easily hydrolyzed into their monomers c. hydrophobic ... have no charges to which water molecules can adhere d. hydrophilic ... consist of units assembled by dehydration reactions e. hydrophobic ... dissolve easily in water

hydrophobic ... have no charges to which water molecules can adhere Phospholipid tails, which consist of nonpolar hydrocarbon chains, are hydrophobic.

Denaturation

in proteins, a process in which a protein loses its native shape due to the disruption of weak chemical bonds and interactions, thereby becoming biologically inactive; in DNA, the separation of the two strands of the double helix; denaturation occurs under extreme (noncellular) conditions of pH, salt concentration, or temperature

The sex hormones estradiol and testosterone belong to which class of molecules? a. lipids b. proteins c. carbohydrates d. nucleic acids e. amino acids

lipids Steroids, such as estradiol and testosterone, are lipids based on their insolubility in water. The molecules are characterized by a carbon skeleton consisting of four fused rings of carbon atoms.

Which of the following is the major energy storage compound of plant seeds? a. cellulose b. oils c. amylose d. lipids e. glycogen

oils Vegetable oils are generally obtained from seeds, in which lighter weight makes dispersal easier.

Beta

one form of the secondary structure of proteins in which the polypeptide chain folds back and forth; two regions of the chain lie parallel to each other and are held together by hydrogen bonds between atoms of the polypeptide backbone (not the side chains)

Purine

one of two types of nitrogenous bases found in nucleotides, characterized by a six-membered ring fused to a five-membered ring; adenine (A) and guanine (G) are purines

Pyrimidine

one of two types of nitrogenous bases found in nucleotides, characterized by a six-membered ring; cytosine (C), thymine (T), and uracil (U) are pyrimidines

The lipids that form the main structural component of cell membranes are __________. a. carbohydrates b. proteins c. triacylglycerols d. cholesterol e. phospholipids

phospholipids Phospholipids have a hydrophilic head and two hydrophobic tails. This permits the phospholipids to be arranged in a bilayer, or double layer, which forms a boundary between the cell and its external environment.

Cellulose is a __________ made of many __________. a. protein ... amino acids b. lipid ... triacylglycerols c. polypeptide ... monomers d. polymer ... glucose molecules e. carbohydrate ... fatty acids

polymer ... glucose molecules Cellulose is a polysaccharide and therefore a polymer, constructed from many monosaccharide glucose monomers.

Antiparallel

referring to the arrangement of the sugar-phosphate backbones in a DNA double helix (they run in opposite 5′ ? 3′ directions)

Secondary Structure

regions of repetitive coiling or folding of the polypeptide backbone of a protein due to hydrogen bonding between constituents of the backbone (not the side chains)

The α helix and β pleated sheet represent which level of protein structure? a. tertiary structure b. pentiary structure c. secondary structure d. quaternary structure e. primary structure

secondary structure Both the α helix and the β pleated sheet are localized regions of polypeptides held in a given structure by hydrogen bonds.

In what polysaccharide form do plants store glucose to be available later as an energy source? a. protein b. starch c. fatty acids d. cellulose e. glycogen

starch Starch is a glucose storage polymer in plants.

The polysaccharide that you are most likely to have eaten recently is __________. a. ribose b. lactose c. glucose d. starch e. chitin

starch Starch is a storage polysaccharide found especially in certain plant tissues.

Carbohydrates can function in which of the following ways? a. structural support b. energy storage c. enzymatic catalysis d. information storage e. structural support and energy storage

structural support and energy storage Carbohydrates function as both storage molecules (starch, glycogen) and structural support molecules (cellulose).

The overall three-dimensional shape of a single polypeptide is called its __________. a. secondary structure b. tertiary structure c. primary structure d. double helix e. quaternary structure

tertiary structure The tertiary structure is determined by hydrogen bonds, hydrophobic R groups, ionic bonds between R groups, van der Waals interactions, and disulfide bridges.

Nucleotide

the building block of a nucleic acid, consisting of a five-carbon sugar covalently bonded to a nitrogenous base and one or more phosphate groups

Peptide Bond

the covalent bond between the carboxyl group on one amino acid and the amino group on another, formed by a dehydration reaction

Double Helix

the form of native DNA, referring to its two adjacent antiparallel polynucleotide strands wound around an imaginary axis into a spiral shape

Primary Structure

the level of protein structure referring to the specific linear sequence of amino acids

In a 1-4 glycosidic linkage, __________. a. one glycerol molecule is bound to four fatty acids b. the number 1 carbon in one nucleotide is bound to the number 4 carbon in another nucleotide c. the number 1 carbon in one monosaccharide is bound to the number 4 carbon in another monosaccharide d. one monosaccharide is bound to four others e. there are four possible isomers of the structure

the number 1 carbon in one monosaccharide is bound to the number 4 carbon in another monosaccharide Glycosidic linkages, the covalent bonds that link simple sugars, are named according to the carbon atoms they join.

Tertiary Structure

the overall shape of a protein molecule due to interactions of amino acid side chains, including hydrophobic interactions, ionic bonds, hydrogen bonds, and disulfide bridges

Quaternary Structure

the particular shape of a complex, aggregate protein, defined by the characteristic three-dimensional arrangement of its constituent subunits, each a polypeptide

Gene Expression

the process by which information encoded in DNA directs the synthesis of proteins or, in some cases, RNAs that are not translated into proteins and instead function as RNAs

The "primary structure" of a protein refers to __________. a. interactions among the side chains or R groups of the amino acids b. the weak aggregation of two or more polypeptide chains into one functional macromolecule c. the sequence of amino acids along a polypeptide chain d. the α helix or β pleated sheets e. coiling due to hydrogen bonding between amino acids

the sequence of amino acids along a polypeptide chain The primary structure of a protein is its unique sequence of amino acids joined by peptide bonds.

Monosaccharide

the simplest carbohydrate, active alone or serving as a monomer for disaccharides and polysaccharides; also called simple sugars, monosaccharides have molecular formulas that are generally some multiple of CH2O

Monomer

the subunit that serves as the building block of a polymer

Deoxyribose

the sugar component of DNA nucleotides, having one fewer hydroxyl group than ribose, the sugar component of RNA nucleotides

Ribose

the sugar component of RNA nucleotides

Proteomics

the systematic study of sets of proteins and their properties, including their abundance, chemical modifications, and interactions

One characteristic shared by sucrose, lactose, and maltose is that __________. a. they are all indigestible by humans b. they are all monosaccharides c. they are all disaccharides d. they are all polysaccharides e. they all contain fructose

they are all disaccharides A disaccharide consists of two monosaccharides joined together by a glycosidic linkage.

Which of the following lists ranks these molecules in the correct order by size from smallest to largest? a. water, glucose, sucrose, protein b. water, sucrose, glucose, protein c. glucose, water, sucrose, protein d. water, protein, sucrose, glucose e. protein, water, glucose, sucrose

water, glucose, sucrose, protein In this case, the ranking is from smallest to largest.