BIOL DSM Ch 3

A nucleotide is made of which of the following chemical components? 1.A nitrogenous base, a phosphate group, and a pentose sugar 2.A nitrogenous base, an amino acid, and a phosphate group 3.A series of nitrogenous bases, a nucleic acid backbone, and a hexose sugar 4.A nitrogenous base, a fatty acid, and an amino acid 5.A nitrogenous base, an amino acid, and a pentose sugar

1

Which of the following functional groups increases the solubility of organic compounds in water? 1.-OH 2.-COOH 3.-OPO32- 4.All of the listed responses are correct. 5.-NH2

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On the basis of the principle of complementary base pairing, you would expect the percentage of in an individual's DNA to be equal to the percentage of ___________ 1.thymine; cytosine 2.adenine; guanine 3.thymine; guanine 4.adenine; cytosine 5.adenine; thymine

5

Protein molecules are polymers (chains) of ______________ 1.sucrose molecules 2.fatty acid molecules 3.DNA molecules 4.purines and pyrimidines 5.amino acid molecules

5

Manufacturers make vegetable oils solid or semisolid at room temperature by ______________ 1.adding hydrogen atoms to the fatty acid hydrocarbon chains 2.removing hydrogen atoms and forming additional double bonds in the fatty acid hydrocarbon chains 3.removing hydrogen atoms and forming additional single bonds in the fatty acid hydrocarbon chains 4.adding hydrogen atoms to the single bonds of the fatty acid hydrocarbon chains 5.None of the listed responses is correct.

1

Some lipids are formed when fatty acids are linked to glycerol. These subunits are linked together by __________ 1.ester linkages 2.glycosidic linkages 3.phosphodiester linkages 4.ionic bonds 5.peptide bonds

1

The lipids that form the main structural component of cell membranes are _______________ 1.phospholipids 2.cholesterol 3.carbohydrates 4.proteins 5.triacylglycerols

1

The sex hormones estrogen, progesterone, and testosterone belong to which class of macromolecules? 1.Lipids 2.Nucleic acids 3.Amino acids 4.Carbohydrates 5.Proteins

1

What do Alzheimer's, Parkinson's, and mad cow disease have in common? 1.All have been associated with the buildup of misfolded proteins. 2.They all cause the misfolding of nucleic acids. 3.All are caused by the buildup of misfolded proteins in cells. 4.They all associated with plaque buildup in arteries (atherosclerosis). 5.All are associated with the buildup of lipids in brain cells due to faulty lysosome activity.

1

When a protein is denatured, why does it lose its functionality? 1.Denaturation breaks the weak bonds, such as hydrogen bonds and van der Waals interactions that hold the protein in its three-dimensional shape. 2.Denaturation breaks the covalent bonds that hold the protein in its three-dimensional shape. 3.The protein's pH changes, causing it to lose its functionality. 4.Different amino acids are substituted into the sequence, so the protein's properties change. 5.Denaturation destroys the primary structure of the protein, and the protein breaks down to monomers.

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Which of the following functional groups is present in all amino acids? 1.-NH2 2.-OH 3.-SH 4.-OPO32- 5.>C=O

1

Which of the following is a polymer? 1.Cellulose, a plant cell wall component 2.Testosterone, a steroid hormone 3.Glucose, an energy-rich molecule 4.Triacylglycerol, or fat 5.Fructose, a component of sucrose

1

Which of these is a thiol? 1.None of the listed responses is correct. 2.-SH 3.-OH 4.-NH2 5.-COOH

1

A straight-chain carbon compound constructed from ____________________ _must contain at least one carbon-carbon double bond. 1.eight hydrogen, three carbon, and three oxygen 2.six hydrogen and three carbon 3. 14 hydrogen and six carbon 4.six hydrogen, two carbon, and one oxygen 5.six hydrogen and two carbon

2

In what polysaccharide form do plants store glucose to be available later as an energy source? 1.Protein 2.Starch 3.Cellulose 4.Fatty acids 5.Glycogen

2

Which of the following functional groups increases the solubility of organic compounds in water? 1.-NH2 2.All of the listed responses are correct. 3.-OH 4.-OPO32- 5.-COOH

2

Amylase is an enzyme that breaks down starch. Why can't the same enzyme break down cellulose? 1.Starch is made of glucose; cellulose is made of fructose. 2.The bonds between the monosaccharide monomers in cellulose are between oxygen atoms. 3.The monosaccharide monomers in cellulose are bonded in a different orientation than in starch. 4.The enzyme cannot attack cellulose because of its helical shape. 5.Cellulose molecules are much too large.

3

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 ______________ 1.linoleic acid 2.cellulose 3.chitin 4.collagen 5.glycogen

3

Cellulose is a ___________ made of many _____________. 1.protein; amino acids 2.lipid; triacylglycerols 3.polymer; glucose molecules 4.polypeptide; monomers 5.carbohydrate; fatty acids

3

The overall three-dimensional shape of a single polypeptide is called the ________________ 1.double helix 2.secondary structure 3.tertiary structure 4.primary structure 5.quaternary structure

3

To what does the term polypeptide refer? 1.Carbohydrates with a hydrogen bond holding them together 2.Amino acids linked by hydrolysis 3.None of the listed responses is correct. 4.Monomers linked by glycosidic linkages 5.A complex carbohydrate

3

Which of the following are properties of hydrocarbons? 1.Hydrophilic, containing numerous carboxyl groups, and non polar 2.Hydrophobic, polar, and charged 3.Hydrophobic, nonpolar, and a good source of stored energy 4.Hydrophobic, containing numerous amine groups, and polar 5.Hydrophilic, a good source of stored energy, and consisting primarily of carbon and hydrogen

3

The alpha helix and beta pleated sheet represent which level of protein structure? 1.Tertiary structure 2.Primary structure 3.Quaternary structure 4.Secondary structure 5.Quinary structure

4

Which of the following components of a tossed salad will pass through the human digestive tract and be digested the least? 1.Oil (in the dressing) 2.Sugar (in the dressing) 3.Protein (in the bacon bits) 4.Cellulose (in the lettuce) 5.Starch (in the croutons)

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