Unit 4: Mastering Biology Questions

e

A function of cholesterol that does not harm health is its role __________. a. the most abundant male sex hormone b. all of cholesterol's effects cause the body harm c. in calcium and phosphate metabolism d. as the primary female sex hormone e. as a component of animal cell membranes

c

A molecule with the chemical formula C6H12O6 is probably a _____________. a. carbohydrate and lipid only. b. lipid. c. carbohydrate and monosaccharide only. d. monosaccharide. e. carbohydrate.

c

A molecule with the formula C18H36O2 is probably a _________. a. protein b. hydrocarbon c. fatty acids d. nucleic acid e. carbohydrate

b

A nucleotide is composed of a(n) _______. a. amino group, a nitrogen-containing base, and a five-carbon sugar b. phosphate group, a nitrogen-containing base, and a five-carbon sugar c. phosphate group, a nitrogen-containing base, and a hydrocarbon d. sulfhydryl group, a nitrogen-containing base, and a five-carbon sugar e. glycerol, a nitrogen-containing base, and a five-carbon sugar

e

Dehydration reactions are used in forming which of the following compounds? a. polysaccharides b. triacylglycerides and proteins only c. proteins d. triacylglycerides e. triacylglycerides, polysaccharides, and protiens

d

Humans can digest starch but not cellulose because: a. humans have enzymes that can hydrologic the B glycosidic linkages of starch but not the A glycosidic linkages of cellulose. b. the monomer of starch is glucose, while the monomer of cellulose is glucose with a nitrogen-containing group. c. the monomer of starch is glucose, while the monomer of cellulose is galactose. d. humans have enzymes that can hydrolysis the A glycosidic linkages of starch but not the B glycosidic linkages of cellulose. e. humans harbor starch-digesting bacteria in the digestive tract.

d

If a DNA double helix is 100 nucleotide Paris long and contains 25 adenine bases, how many guanine bases does it contain? a. 150 b. 25 c. 50 d. 75 e. 200

e

If a strand of DNA has the nitrogen base sequence 5'-ATTTGC-3', that will be the sequence of the matching strand? a. 3'-ATTTCG-5' b. 3'-GCAAAT-5' c. 3'-TUUUCG-5' d. 3'-UAAACG-5' e. 3'-TAAACG-5'

a

Palm oil and coconut oil are more like aural fats than are other plant oils. Because they __________ than other plant oils, they may contribute to cardiovascular disease. a. contain fewer double bonds b. contain more double bonds c. are less soluble in water d. contain more sodium e. contain less hydrogen

d

Polysaccharides, triacylglycerides, and proteins are similar in that they: a. all contain nitrogen in their monomer building blocks. b. are synthesized as a result of peptide bond formation between monomers. c. at synthesized from monomers by the process of hydrolysis. d. are synthesized from monomers by dehydration reactions. e. are decomposed into their monomers by dehydration reactions.

c

Proteins are polymers of _______. a. glycerol b. nucleotides c. amino acids d. hydrocarbons e. CH2O units

b

Select the statement that is incorrect. a. Complex sugars are carbohydrates. b. All carbohydrates have the general formula C number (H2)) number. c. Simple sugars are carbohydrates. d. Simple sugars contain only carbon, oxygen, and hydrogen atoms.

d

Tertiary structure is NOT directly dependent on ________. a. hydrogen bonds b. bonds between sulfur atoms c. hydrophobic interactions d. peptide bonds e. ionic bonds

a

The characteristic that all lipids have in common is that ________. a. none of them dissolves in water b. they all contain nitrogen c. they do not have a high energy content d. they are all acidic when mixed with water e. they are all made of fatty acids and glycerol

a

The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the "a" form. Which of the following could amylase break down? a. starch b. starch and chitin only c. cellulose d. starch, cellulose. and chitin e. chitin

c

The label on a container of margarine lists "hydrogenated vegetable oil" as the major ingredient. What is the result of adding hydrogen to vegetable oil? a. It has a lower melting point. b. It has few trans fatty acids. c. It stays solid at room temperature. d. It has more "kinks" in the fatty acid chains. e. It is less likely to clog arteries.

b

The secondary structure of a protein results from ______. a. peptide bonds b. hydrogen bonds c. hydrophobic interactions d. ionic bonds e. bonds between sulfur atoms

d

The two strands of a DNA double helix are held together by _______ that form between Paris of nitrogenous bases. a. hydrophilic interactions b. S----S bonds c. ionic bonds d. hydrogen bonds e. covalent bonds

a

True or false? Enzymes in the digestive tract catalyze hydrolysis reactions. a. true b. false

phosphate group, a glycerol, and fatty acids

What does a phospholipid contain?

b

What type of bond joins the monomers in a protein's primary structure? a. ionic b. peptide c. S - S d. hydrophobic e. hydrogen

b

Which level of proteins structure do the helix and pleated sheet represent? a. primary b. secondary c. tertiary d. quaternary e. primary, secondary, tertiary, and quaternary

c

Which monomers make up RNA? a. polymers b. simple sugars c. nucleotides d. amino acids

c

Which of the following best summarizes the relationship between dehydration reactions and hydrolysis? a. Hydrolysis creates monomers, and dehydration reactions break down polymers. b. Dehydration reactions can occur only after hydrolysis. c. Dehydration reactions assemble rollers, and hydrolysis reactions break down polymers. d. Dehydration reactions ionize water molecules and add hydroxyl groups to polymers; hydrolysis reactions release hydroxyl groups from polymers. e. Dehydration reactions eliminate water from lipid membranes, and hydrolysis makes lip membranes water permeable.

d

Which of the following is NOT attached to the central carbon atom in an amino acid? a. an amino functional group b. a carboxyl functional group c. a side chain ("R group") d. an oxygen

b

Which of the following is an example of hydrolysis? a. the synthesis of a nucleotide from a phosphate, a penthouse sugar, and a nitrogenous base with the production of a molecule of water. b. the reaction of a fat, forming glycerol and fatty acids with Tthe consumption of water. c. the reaction of a fat, forming glycerol and fatty acids with the release of water. d. the synthesis of two amino acids, forming a peptide with the release of water. e. the reaction of two monosaccharides. forming a disaccharide with the release of water.

d

Which of the following statements about the formation of polypeptides from amino acids is true? a. Polypeptides form by condensation or hydrolysis reactions. b. A bond can form between any carbon and nitrogen atom in the two amino acids being joined. c. The reaction occurs through the addition of a water molecule to the amino acids. d. A bond forms between the carboxyl functional group of one amino acid and the amino functional group of the other amino acid.

b

Which of these classes of biological molecules consist of both monomers and polymers? a. proteins b. carbohydrates c. lipids, carbohydrates, proteins, and nucleic acids all consist of only macro molecular polymers. d. nucleic acids. e. lipids.

b

Which of these in NOT a lipid? a. phospholipid b. RNA c. steroids d. wax e. cholesterol

c

Which of these is rich in unsaturated fats? a. butter b. beef fat c. olive oil d. lard e. a fat that is solid at room temperature

c

Which part of an amino acid is always acidic? a. side chain ("R group") b. ain't functional group c. carboxyl functional group d. none of the above

b

Which polymers are composed of amino acids? a. nucleic acids b. protiens c. monomers d. carbohydrates

d

Which type of interaction stabilizes the helix and pleated sheet structures of proteins? a. disulfide bonds b. peptide bonds c. ionic bonds d. hydrogen bonds e. hydrophobic interactions