Chapter 5 Review questions for Biology
1. Cellulose is a _____ made of many _____.
a. polypeptide . . . monomers
b. carbohydrate . . . fatty acids
c. polymer . . . glucose molecules
d. protein . . . amino acids
e. lipid . . . triglycerides
2. In a hydrolysis reaction, _____, and in this process water is _____ .
a. a polymer breaks up to form monomers . . . consumed
b. a monomer breaks up to form polymers . . . produced
c. monomers are assembled to produce a polymer . . . consumed
d. monomers are assembled to produce a polymer . . . produced
e. a polymer breaks up to form monomers . . . produced
3. The four main categories of macromolecules in a cell are
a. proteins, DNA, RNA, and steroids.
b. monosaccharides, lipids, polysaccharides, and proteins.
c. proteins, nucleic acids, carbohydrates, and lipids.
d. nucleic acids, carbohydrates, monosaccharides, and proteins.
e. RNA, DNA, proteins, and carbohydrates.
4. The characteristic that all lipids have in common is that
a. they are all made of fatty acids and glycerol.
c. none of them is very high in energy content.
b. they all contain nitrogen.
d. they are all acidic when mixed with water.
e. none of them dissolves in water.
5. Why does the enzyme amylase break down starch but not cellulose?
a. The enzyme cannot attack cellulose because of its helical shape.
b. Cellulose molecules are much too large.
c. Starch is made of glucose; cellulose is made of other sugars.
d. The bonds between sugars in cellulose are much stronger.
e. The sugars in cellulose bond together differently than in starch.
6. In some places a protein molecule may coil or fold back on itself. This is called _____ and the coils or folds are
held in place by _____.
a. tertiary structure . . . hydrogen bonds
b. primary structure . . . covalent bonds
c. secondary structure . . . peptide bonds
d. tertiary structure . . . covalent bonds
e. secondary structure . . . hydrogen bonds
7. A hydrophobic amino acid R group would be found where in a protein?
a. forming a peptide bond with the next amino acid in the chain
b. on the outside of the folded chain, in the water
d. forming hydrogen bonds with other R groups
c. on the inside of the folded chain, away from water
e. only at one end of a protein chain
8. The overall three-dimensional shape of a polypeptide is called the
a. double helix.
b. primary structure.
c. secondary structure.
d. tertiary structure.
e. quaternary structure.
9. How many different kinds of protein molecules are there in a typical cell?
a. four
b. twenty
c. about a hundred
d. thousands
e. billions
10. The building blocks of nucleic acid molecules are called
a. polysaccharides.
b. amino acids.
c. fatty acids.
d. nucleotides.
e. DNA and RNA.
11. Which of the following do nucleic acids and proteins have in common?
a. They are both made of amino acids.
c. They are hydrophobic.
b. Their structures contain sugars.
d. They are large polymers.
e. They each consist of four basic kinds of subunits.
12. Which of the following would probably not be affected when a protein is denatured?
a. primary structure
b. secondary structure
c. hydrogen bonds
d. tertiary structure
e. All of the above must be affected for the protein to be denatured.
13. A glucose molecule is to starch as
a. a steroid is to a lipid.
b. contain more double bonds.
d. a nucleotide is to a nucleic acid.
c. a nucleic acid is to a polypeptide.
e. an amino acid is to a nucleic acid.
14. Palm oil and coconut oil are more like animal fats than are other plant oils. Because they ____ than other plant
oils, they can contribute to cardiovascular disease.
a. contain fewer double bonds
d. are less soluble in water
b. contain more double bonds
c. contain more sodium
e. contain less hydrogen
15. A shortage of phosphorus in the soil would make it especially difficult for a plant to manufacture
a. DNA.
b. proteins.
c. cellulose.
d. fatty acids.
e. sucrose.
16. How does DNA differ from RNA?
a. DNA is larger.
b. One of their nitrogenous bases is different.
d. DNA consists of two strands in a double helix.
c. They contain different sugars.
e. All of the above are differences.
17. Which of the following ranks the molecules in the correct order by size?
a. water - sucrose - glucose - protein
b. protein - water - glucose - sucrose
c. water - protein - sucrose - glucose
d. protein - sucrose - glucose - water
e. glucose - water - sucrose - protein
18. On the basis of the principle of complementary base pairing you would expect the percentage of ___ to be
equal to the percentage of ____.
a. A ... T
b. A ... G
c. T ... G
d. A ... C
e. T ...C
19. Lipids differ from other large biological molecules in that they
a. are much larger.
b. are not truly polymers.
d. do not contain carbon.
c. do not have specific shapes.
e. contain nitrogen atoms.
20. A flower's color is determined by the genetic instructions in its
a. proteins.
b. carbohydrates.
c. nucleic acids.
d. lipids.
e. sugars.
21. Which of the following compounds may be polymers?
A.
proteins and nucleic acids but not carbohydrates
B.
proteins, nucleic acids, and monosacchararides
C.
nucleic acids, carbohydrates, and amino acids
D.
carbohydrates, nucleic acids, and proteins
E.
carbohydrates and proteins but not nucleic acids
22. Carbon compounds are often called ________ compounds because they come
from living organisms.
A. water B. organic C. homogeneous D. biological E. covalent
23. What are the basic building blocks of proteins?
A.
nucleotides B.
peptide bonds C.
E.
monosaccharides and nitrogen
24.
A.
glycerol and fatty acids D.
amino acids
Water dissolves many compounds because of its capacity for ____.
ionic bonding. B.
peptide bonding. C. covalent bonding. D. hydrogen bonding.
25. When molecules of glucose and fructose combine to form sucrose, they do
so by ____. A. electron clouds. B. hydrolysis. C. condensation. D. ionic bonding.
E.
hydrogen bonding.
26. A very strong base might have a pH of ____. A. 3
B. 5
C. 7
D. 9
E. 13
27. An unsaturated fat contains ______.
A. more oxygen than hydrogen. B. double bonds. C. ionic bonds. D. single bonds only.
E. only one fatty acid.
28.
Three monosaccharides linked together by condensation reactions will form
how many water molecules?
A.
none B. 1 C.
2 D.
3 E.
4
29. Which of the following describes a water molecule?
A. Water is a nonpolar molecule.
B. The atoms in water are bonded in ionic bonds.
C. The bond between two water molecules is a covalent bond.
D. Water molecules have both positively and negatively charged ends.
E. Water molecules are an excellent solvent for every other kind of molecule,including lipids.
30. Which of the following pairs is unrelated?
A. sugar – carbohydrate B. fat – lipid C. amino acid – protein D. starch -- nucleic acid
E. glucose -- glycogen
31. Which of the following is NOT made up of protein?
A. hair B. enzymes C. cellulose D.
fingernails E. some parts of cell membranes
32. Which of the following are subunits of a nucleotide?
A.
phosphate, ribose, nitrogen base B. amino acid, phosphate, glucose
C.
glucose, phosphate, glycerol D. glycerol, amino acid, phosphate
E.
fatty acid, ribose, nitrogen base
33. Which of the following is NOT true about water?
A.
Water has a high heat of vaporization. B.
Water has a high surface tension.
C. Water expands when it freezes. D. Water is a polar molecule that forms a large number of ionic bonds.
E. Water is an effective solvent.
34. Which element is found in all proteins but not at all in carbohydrates or
lipids? A.
carbon B. nitrogen C. hydrogen D. oxygen E. sulfur
35. Two monosaccharides are bonded together with the release of a water
molecule in which process?
A. hydrolysis B. hydrogenation C. ionic bonding D. condensation E. peptide bonding
36. Which of the following cannot be digested by humans?
A. Sucrose. B. Starch. C. Cellulose. D. Glucose. E. Maltose.
37. Which organic molecules contain the most usable energy per molecule?
A. Carbohydrates. B. Lipids. C. Proteins. D. Nucleic Acids. E. Enzymes.
38. Polymers of polysaccharides, fats and proteins are all synthesized from monomers by ___
A. connecting monosaccharides together. B. the addition of water to each monomer.
C. the removal of water D. ionic bonding of the monomers.
E. the formation of disulfide bridges between monomers.
39. Which of the following statements is true concerning saturated fatty acids?
A. They have double bonds between the carbon atoms of the fatty acids.
B. They have a higher ratio of hydrogen to carbon than unsaturated fattyacids.
C. They are usually liquid at room temperature.
D. They are usually produced by plants.
E. All of the above are true.
40. A nitrogenous base is bonded to the five-carbon sugar deoxyribose, which in turn is bonded to a phosphate
molecule. This is part of which type of molecule?
A. protein B. RNA C. carbohydrate D. DNA E. lipid
41. The alpha helix of proteins is
A. tertiary structure B. a double helix C. Stabilized by hydrogen bonds D. Stabilized by covalent bonds
42. Which of the following is hydrophobic?
A. chitin B. Polynucleotides C. phosphates D. Steroids
43. Plants store most of their energy as
A. glucose B. fructose C. sucrose D. glycogen E. starch
44.Polymerization is a process that
A. Makes proteins out of amino acids B. makes cellulose out of glucose C. makes polysaccharides out of
monosaccharides D. makes DNA out of nucleotides E. all of the above
45. Three molecules of fatty acids are joined to a molecule of glycerol. How many molecules of water are
removed? A. 0 B. 1 C. 3 D. One for every glycerol E. Water is actually ADDED to combine glycerol
and fatty acids.
46. Some proteins can embed into a lipid membrane. How are they able to do this?
A. Their ‘R’ groups are hydrophilic B. Their ‘R’ groups are hydrophobic C. Amino acids are hydrophilic D.
amino acids are all hydrophobic E. lipids are hydrophilic.
47. Some ‘R’ groups of amino acids in a polypeptide chain have Sulfur. The sulfur of one ‘R’ group will bond
with the sulfur in another ‘R’. This
A. Makes the tertiary structure of a protein B. makes the secondary structure of a protein.
C. is called disulfide bridges D. none of the above E. ‘A’ and ‘C’ are correct.
48. When the nitrogenous bases of one DNA strand bond with the nitrogenous bases of another DNA strand to
form the double helix:
A. Adenine bonds with Thymine B. Cytosine bonds with Thymine C. Guanine bonds with Thymine D. Uracil
bonds with thymine. E. none of the above.