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SBI4U Unit Test
Biochemistry
Name:______________________________________
K/U
_____
30
Thinking Application
______
10
______
10
Test Grade
Overall Course
Grade
Did this test
increase or
decrease my
course grade?
______
50
Teacher Comments
PART ONE (K/U)
2
Multiple Choice (K/U - 30 Marks)
1. How many different amino acids are there?
a) 2
b) 5
c) 106
d) 20
e) 64
2. C6H12O6 represents a:
a) fatty acid
d) nucleic acid
b) amino acid
e) protein
c) monosaccharide
3. Which of the following molecules forms the shells of insects, crabs and lobsters?
a) nucleic acids
d) glycogen
b) starch
e) all of the above
c) chitin
4. Which of the following molecules synthesized by plants most closely resembles the glycogen
synthesized by animals?
a) lignin
d) phospholipase
b) starch
e) none of the above
c) glucose
5. Which of the following is not a component of DNA?
a) sugar
d) Co-A enzyme
b) guanine (base)
e) cytosine (base)
c) phosphate
6. Which type of fat is the most healthy?
a) saturated
d) mono-unsaturated
b) poly-unsaturated
e) unsaturated
c) none of the above
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7. Which type of fats is the most unhealthy?
a) saturated
d) mono-unsaturated
b) poly-unsaturated
e) unsaturated
c) none of the above
8. Which of the following involves movement from a low solute concentration to
a high solute concentration.
a) facilitated diffusion
d) active transport
b) osmosis
e) endocytosis
c) diffusion
9. Cells that manufacture a high volume of sugar usually contain large numbers of:
a) lysosomes
d) smooth ER
b) mitochondria
e) chloroplasts
c) rough ER
10. Which component of the cell can be described using the “Fluid Mosaic Model”?
a) endoplasmic reticulum
d) chloroplasts
b) mitochondria
e) cell membrane
c) cytoplasm
11. This organelle destroys damaged cells and bacteria.
a) cell membrane
d) Golgi apparatus
b) Endoplasmic reticulum e) Lysosome
c) Nuclear membrane
12. The site of cellular respiration.
a) chloroplast
d) stroma
b) chlorophyll
e) centriole
c) mitochondria
13. Which two functional groups are always found in amino acids?
a) amino and sulfhydryl
d) carboxyl and amino
b) carbonyl and carboxyl
e) ketone and amino
c) alcohol and aldehyde
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14. Which of the following is TRUE of an amino acid and starch?
a) Both contain nitrogen
d) Both are hydrophobic
b) Both are polymers
e) Both are found in proteins
c) Both contain a carboxyl group
15. If 100 molecules of the general type shown above were joined together in sequence, the single molecule
that would result would be a
a) polysaccharide
b) polypeptide
c) polyunsaturated fatty acid
d) nucleic acid
e) fatty acid
16. If a scientist wanted to decrease the solubility of a polysaccharide based on the properties of other poly
saccharides he/she should
a) remove any amino groups present
b) alternate the direction/orientation of the glucose molecules
c) remove any branches in the glucose molecules
d) add hydroxyl groups
17. Which food would likely contain unsaturated fatty acids?
a) cooking lard
b) margarine
c) peanut butter
d) olive oil
18. Which molecule would you most likely have a shortage of in the body if you are not consuming enough
essential amino acids?
a) lipids
b) carbohydrates
c) nucleic acids
d) proteins
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19. When two glucose molecules or two amino acids combine to form polymers, the type of reaction that
occurs is a;
a) condensation reaction
b) hydrolysis reaction
c) decomposition reaction
d) oxidation/reduction reaction
e) neutralization reaction
20. When a large sugar molecule such as sucrose is broken down into smaller units, the type of reaction that
occurs is a;
a) condensation reaction
b) hydrolysis reaction
c) decomposition reaction
d) oxidation/reduction reaction
e) neutralization reaction
21. Which of the following options is FALSE?
a) protein synthesis and DNA synthesis are anabolic processes
b) protein synthesis and photosynthesis are anabolic processes
c) DNA synthesis and photosynthesis are anabolic processes
d) cellular respiration and photosynthesis are catabolic processes
e) cellular respiration and digestion are catabolic processes
Identify the functional groups that are present in the following molecules.
22.
a) carboxyl
b) amino
c) phosphate
d) aldehyde
e) ketone
23.
a) carboxyl
b) amino
c) phosphate
d) hydroxyl
e) ketone
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Identify the biological molecules that are shown below.
24.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
25.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
26.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
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27.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
b) Polyunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
b) Polynunsaturated Fatty Acid
e) Amino Acid
h) Polypeptide chain / Protein
c) Saturated Fatty Acid
f) Glucose (in water)
28.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
29.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
30.
a) Triglyceride
d) Phospholipid
g) Glucose (dry)
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SBI4U Unit Test
Biochemistry
Multiple Choice Answer Sheet
Name:______________________________________
Question 1
Multiple D
Choice
Answer
2
C
3
C
4
B
5
D
6
B
Question 7
Multiple A
Choice
Answer
8
D
9
E
10
E
11
E
12
C
Question 14
Multiple B
Choice
Answer
15
A
16
B
17
D
18
D
Question 19
Multiple A
Choice
Answer
20
B
21
D
22
A
23
D
Question 24
Multiple A
Choice
Answer
25
C
26
F
Question 27
Multiple B
Choice
Answer
28
G
29
E
30
D
13
B
SBI4U Unit Test
Biochemistry
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Name:______________________________________
PART TWO (THINKING/APPLICATION)
10
Short Answer (Thinking – 10 marks)
1. A biologist investigating enzyme function plotted the activity of a particular enzyme
(y-axis) versus pH (x-axis). Experiment A was performed at 30o C, experiment B at
10oC, and experiment C at 100oC. Experiments A, B, and C all used the same type of
enzyme, they simply tested the enzyme’s activity at different temperatures. Using your
knowledge of enzyme activity, answer the questions based on the results shown in the
graph.
a) Explain why lines A and B are so different. (2 marks)
Experiment A (30oC) is much closer to the optimum temperature of this enzyme than
experiment B.
OR
An increase in kinetic energy (heat) will normally cause an increase in enzyme activity
b) Why is there no hill in the middle of line C? (1 mark)
The high temperature has denatured the enzyme.
c) After conducting experiment C, the investigator cools the reaction vessel to 30oC and
repeats the experiment using the exact same enzyme (not just the same type of enzyme,
but the very same enzyme that was that was used in experiment C). In the space provided
below, draw the shape of the line that you would expect to see on the graph for this new
experiment. (2 marks)
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2. How can too much protein harm your body? (5 marks)
Ketones are a byproduct of the body burning fat for fuel rather than carbs. Too much
ketone production can lead to ketosis.
Too much protein leads to an excess of toxic ammonia in the system that caused the liver
to work harder to remove it. This may lead to liver complications.
Can thrust your kidneys into overdrive in order to flush these ketones from your body. As
your kidneys rid your body of these toxic ketones, you can lose a significant amount of
water, which puts you at risk of dehydration
But along with losing water, you lose muscle mass and bone calcium. The dehydration
also strains your kidneys and puts stress on your heart.
And dehydration from a ketogenic diet can make you feel weak and dizzy, give you bad
breath, or lead to other problems.
Excessive protein in your diet also increases the risk of osteoporosis because of limited
calcium intake. It also results in more acidic blood because when acids break up and enter
the blood, it makes it acidic, disturbing the pH level. (2 marks)
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Application – 10 marks
3. Name three types of food production processes that use enzymes to improve
production yields? Explain how enzymes help to improve yields in each case. (3 marks)
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Rennet is used to speed up the breakdown of milk ingredients to produce casein
which is responsible for cheese curd production during cheese making. Rennet
contains rennin, an enzyme that converts a common protein in milk called
caseinogen into casein, which does not dissolve in water. The casein precipitates
out as a gel-like substance that we see it as curd.
Use of enzymes to convert cheap starch into corn syrup for pop rather than using
more expensive cane sugar
Advances in biotechnology have allowed the production of bacteria and yeast
strains that contain enzymes tailored to produce certain flavors and product
quality
Enzymes can be used in the production of compost which is then used for crop
production
Enzymes that operate within yeasts and bacteria can be biologically engineered to
improve quality or taste of beer and wine products. The enzymes are involved in
the anaerobic breakdown of sugars into alcohol
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4. How do the chemical and physical properties of the four main biological molecules
affect humans on a structural, functional, biochemical, or cellular level. (7 marks)
In other words; how do the four main biological molecules help humans to survive on a
daily basis?
(2 marks) Proteins
Enzymes are proteins – digest food, carry oxygen, function in the immune system, form
the structure of our tendons, muscles, skin, hair, nails, ligaments
(2 marks) Carbs
– provide energy cellular and physiological functions such as growth, reproduction,
healing, form glycogen for quick energy release, form backbone of dna which makes
proteins
(2 marks) Fats (lipids)
– form cell membrane, protects organs, provides energy storage, produces steroids and
hormones
(1 mark) DNA and RNA
– provides instructions on how to make proteins