Question 1

Which of the following sugars might have the formula C6H12O6?

Accepted Answer

A)  heptose 
B)  triose 
C)  hexose 
D)  pentose 
A)  heptose 
B)  triose 
C)  hexose 
D)  pentose

Question 2

Peptidoglycan forms sheets that stiffen the cell walls of bacteria. How is the formation of sheets possible?

Accepted Answer

A)  The glycosidic linkages between monosaccharides in peptidoglycan are extraordinarily strong. 
B)  The polysaccharides in peptidoglycan are highly branched and form a network. 
C)  The polysaccharides in peptidoglycan form helical structures, as in cellulose. 
D)  Individual strands are joined by peptide bonds-a type of covalent bond. 
A)  The glycosidic linkages between monosaccharides in peptidoglycan are extraordinarily strong. 
B)  The polysaccharides in peptidoglycan are highly branched and form a network. 
C)  The polysaccharides in peptidoglycan form helical structures, as in cellulose. 
D)  Individual strands are joined by peptide bonds-a type of covalent bond.

Question 3

How do carbohydrates contain and/or display information for cells?

Accepted Answer

A)  Carbohydrates display information used by mitochondria to bond to substrates and catalyze reactions. 
B)  Carbohydrates have no role in containing or displaying information for cells. 
C)  Carbohydrates contain and display information at the cell surface. 
D)  Carbohydrates store information in the nucleus. 
E)  Carbohydrates display information by moving throughout the cell. 
A)  Carbohydrates display information used by mitochondria to bond to substrates and catalyze reactions. 
B)  Carbohydrates have no role in containing or displaying information for cells. 
C)  Carbohydrates contain and display information at the cell surface. 
D)  Carbohydrates store information in the nucleus. 
E)  Carbohydrates display information by moving throughout the cell.

Question 4

The term carbohydrate is appropriate because of which of the following characteristics of sugars?

Accepted Answer

A)  They all have the general formula CHO2)n. 
B)  They all have the general formula CH2O)n. 
C)  They all have the general formula C2H2O2)n. 
D)  They all have the general formula C2HO)n. 
A)  They all have the general formula CHO2)n. 
B)  They all have the general formula CH2O)n. 
C)  They all have the general formula C2H2O2)n. 
D)  They all have the general formula C2HO)n.

Question 5

Which of the following polysaccharides is made up of highly branched helices?

Accepted Answer

A)  glycogen 
B)  cellulose 
C)  chitin 
D)  peptidoglycan 
A)  glycogen 
B)  cellulose 
C)  chitin 
D)  peptidoglycan

Question 6

Which of the following structural features is common to cellulose, chitin, and peptidoglycan?

Accepted Answer

A)  They are all composed of glucose in either the a or fi form. 
B)  They can all form bonds between polymer chains that create parallel strands. 
C)  They all contain peptide bonds. 
D)  They all form highly branched fibers. 
A)  They are all composed of glucose in either the a or fi form. 
B)  They can all form bonds between polymer chains that create parallel strands. 
C)  They all contain peptide bonds. 
D)  They all form highly branched fibers.

Question 7

Compare the molecular formula of a carbohydrate CH2O)n with that of carbon dioxide CO2). What does the presence of hydrogen atoms in carbohydrates indicate?

Accepted Answer

A)  Every carbon atom in a carbohydrate is bonded to four different atoms. 
B)  Carbohydrates are more reduced than carbon dioxide. 
C)  Carbohydrates contain a carbonyl functional group. 
D)  Carbohydrates are more oxidized than carbon dioxide. 
A)  Every carbon atom in a carbohydrate is bonded to four different atoms. 
B)  Carbohydrates are more reduced than carbon dioxide. 
C)  Carbohydrates contain a carbonyl functional group. 
D)  Carbohydrates are more oxidized than carbon dioxide.

Question 8

Why do artificial sweeteners have less calories than sucrose and fructose, but still taste sweet?

Accepted Answer

A)  They bind to a specific taste receptor, but do not have any ATP. 
B)  They do not bind to any receptors and are quickly eliminated from the body. 
C)  They bind to ATP, which then binds to the taste receptor. 
D)  They bind to specific taste receptor, but are quickly metabolized by the body. 
A)  They bind to a specific taste receptor, but do not have any ATP. 
B)  They do not bind to any receptors and are quickly eliminated from the body. 
C)  They bind to ATP, which then binds to the taste receptor. 
D)  They bind to specific taste receptor, but are quickly metabolized by the body.

Question 9

A glycosidic linkage is analogous to which of the following in proteins?

Accepted Answer

A)  a disulfide bond 
B)  an amino group 
C)  a fi- pleated sheet 
D)  a peptide bond 
A)  a disulfide bond 
B)  an amino group 
C)  a fi- pleated sheet 
D)  a peptide bond

Question 10

What is the major structural difference between starch and glycogen?

Accepted Answer

A)  whether glucose is in the a or fi form 
B)  the type of glycosidic linkages in the molecule 
C)  the amount of branching that occurs in the molecule 
D)  the types of monosaccharide subunits in the molecules 
A)  whether glucose is in the a or fi form 
B)  the type of glycosidic linkages in the molecule 
C)  the amount of branching that occurs in the molecule 
D)  the types of monosaccharide subunits in the molecules

Question 11

Scientists believe polysaccharides played little role, if any, in chemical evolution. Which of the following is not true of polysaccharides, leading scientists to discount them as the first life- forms?

Accepted Answer

A)  They are incapable of catalyzing chemical reactions. 
B)  Polysaccharides are polymers, meaning they contain many monomer subunits. Polymers have never been observed to form, in any type of molecule, under laboratory conditions. 
C)  The formation of glycosidic linkages between monosaccharides has been observed only with complex enzymes that would have come after chemical evolution-during biological evolution. 
D)  Because there is no complementary pairing between monosaccharides, they cannot provide the information for copying themselves. 
A)  They are incapable of catalyzing chemical reactions. 
B)  Polysaccharides are polymers, meaning they contain many monomer subunits. Polymers have never been observed to form, in any type of molecule, under laboratory conditions. 
C)  The formation of glycosidic linkages between monosaccharides has been observed only with complex enzymes that would have come after chemical evolution-during biological evolution. 
D)  Because there is no complementary pairing between monosaccharides, they cannot provide the information for copying themselves.

Question 12

You like to add sugar to your coffee. Why would you need 1 teaspoon of table sugar to make it as sweet as only 1/8 of a teaspoon of an artificial sweetener?

Accepted Answer

A)  Artificial sweeteners have a greater affinity for the receptor that detects sweetness relative to table sugar. 
B)  Artificial sweeteners expand in the body once they encounter certain enzymes. 
C)  Artificial sweeteners bind to a wider variety of receptors that detect sweetness, whereas table sugar only binds to one. 
A)  Artificial sweeteners have a greater affinity for the receptor that detects sweetness relative to table sugar. 
B)  Artificial sweeteners expand in the body once they encounter certain enzymes. 
C)  Artificial sweeteners bind to a wider variety of receptors that detect sweetness, whereas table sugar only binds to one.

Question 13

Which of the following categories includes all others in the list?

Accepted Answer

A)  monosaccharide 
B)  carbohydrate 
C)  starch 
D)  polysaccharide 
E)  disaccharide 
A)  monosaccharide 
B)  carbohydrate 
C)  starch 
D)  polysaccharide 
E)  disaccharide

Question 14

Why do endurance athletes practice "carbohydrate loading," meaning to eat massive amounts of starch in the days leading up to a long race?

Accepted Answer

A)  Starch is used as a building block for the synthesis of many other molecules. 
B)  Carbohydrates are reduced molecules that can provide the chemical energy required during exercise. 
C)  Starch can be used to synthesize cellulose and build up the cell walls of muscles. 
D)  Starch provides dietary fiber or "roughage" that aids digestion. 
A)  Starch is used as a building block for the synthesis of many other molecules. 
B)  Carbohydrates are reduced molecules that can provide the chemical energy required during exercise. 
C)  Starch can be used to synthesize cellulose and build up the cell walls of muscles. 
D)  Starch provides dietary fiber or "roughage" that aids digestion.

Question 15

Given that individuals with phenylketonuria are unable to metabolize phenylalanine, which of the following is most likely to be true in terms of what food items they should avoid?

Accepted Answer

A)  all food with phenylalanine 
B)  all foods containing any artificial sweeteners because they are not natural 
C)  all foods containing aspartame because it is artificial 
A)  all food with phenylalanine 
B)  all foods containing any artificial sweeteners because they are not natural 
C)  all foods containing aspartame because it is artificial

Question 16

Why do plants require sunlight?

Accepted Answer

A)  Sunlight helps plants break down their food products so they can extract the energy stored in them. 
B)  Sunlight can be used directly by plants to perform a number of physiological processes. 
C)  Sunlight energy can be used by plants to reduce the carbon atoms in carbon dioxide. 
D)  Sunlight oxidizes carbon dioxide and water to form glucose. 
A)  Sunlight helps plants break down their food products so they can extract the energy stored in them. 
B)  Sunlight can be used directly by plants to perform a number of physiological processes. 
C)  Sunlight energy can be used by plants to reduce the carbon atoms in carbon dioxide. 
D)  Sunlight oxidizes carbon dioxide and water to form glucose.

Question 17

Cell walls are used by many different organisms for protection from their environment and structural support. These cell walls must obviously be insoluble in water, otherwise, they would dissolve the first time the organism got wet. Which of the following carbohydrates would you expect to be the most soluble in water?

Accepted Answer

A)  cellulose 
B)  starch 
C)  peptidoglycan 
D)  chitin 
A)  cellulose 
B)  starch 
C)  peptidoglycan 
D)  chitin

Question 18

In animals, the role of carbohydrate polymers is primarily

Accepted Answer

A)  enzymes. 
B)  information storage. 
C)  energy storage. 
D)  body protection. 
A)  enzymes. 
B)  information storage. 
C)  energy storage. 
D)  body protection.

Question 19

Which of the following best explains why "carbs" carbohydrates) are advertised by manufacturers of candy bars and sports drinks as a "quick energy boost"?

Accepted Answer

A)  This is an advertising gimmick that has no scientific evidence to support it. 
B)  The carbons in carbs are rich in energy because they are highly oxidized. 
C)  The energy in them can be stored as fat, which has high energy per unit weight. 
D)  Carbs are reduced molecules that have high- energy electrons. 
A)  This is an advertising gimmick that has no scientific evidence to support it. 
B)  The carbons in carbs are rich in energy because they are highly oxidized. 
C)  The energy in them can be stored as fat, which has high energy per unit weight. 
D)  Carbs are reduced molecules that have high- energy electrons.

Question 20

Which of the following polysaccharides is made up of parallel strands joined together by peptide bonds?

Accepted Answer

A)  peptidoglycan 
B)  cellulose 
C)  starch 
D)  glycogen 
A)  peptidoglycan 
B)  cellulose 
C)  starch 
D)  glycogen

Exam 5: An Introduction to Carbohydrates

Which of the following sugars might have the formula C6H12O6?

Peptidoglycan forms sheets that stiffen the cell walls of bacteria. How is the formation of sheets possible?

How do carbohydrates contain and/or display information for cells?

The term carbohydrate is appropriate because of which of the following characteristics of sugars?

Which of the following polysaccharides is made up of highly branched helices?

Which of the following structural features is common to cellulose, chitin, and peptidoglycan?

Compare the molecular formula of a carbohydrate CH2O)n with that of carbon dioxide CO2). What does the presence of hydrogen atoms in carbohydrates indicate?

Why do artificial sweeteners have less calories than sucrose and fructose, but still taste sweet?

A glycosidic linkage is analogous to which of the following in proteins?

What is the major structural difference between starch and glycogen?

Scientists believe polysaccharides played little role, if any, in chemical evolution. Which of the following is not true of polysaccharides, leading scientists to discount them as the first life- forms?

You like to add sugar to your coffee. Why would you need 1 teaspoon of table sugar to make it as sweet as only 1/8 of a teaspoon of an artificial sweetener?

Which of the following categories includes all others in the list?

Why do endurance athletes practice "carbohydrate loading," meaning to eat massive amounts of starch in the days leading up to a long race?

Given that individuals with phenylketonuria are unable to metabolize phenylalanine, which of the following is most likely to be true in terms of what food items they should avoid?

Why do plants require sunlight?

In animals, the role of carbohydrate polymers is primarily

Which of the following best explains why "carbs" carbohydrates) are advertised by manufacturers of candy bars and sports drinks as a "quick energy boost"?

Which of the following polysaccharides is made up of parallel strands joined together by peptide bonds?

Biology and the Tree of Life

Water and Carbon: the Chemical Basis of Life

Protein Structure and Function

Nucleic Acids and the Rna World

Lipids, Membranes, and the First Cells

Inside the Cell

Energy and Enzymes

Cellular Respiration and Fermentation

Photosynthesis

Cellcell Interactions

The Cell Cycle

Meiosis

Mendel and the Gene

Dna and the Gene: Synthesis and Repair

How Genes Work

Transcription, Rna Processing, and Translation

Control of Gene Expression in Bacteria

Control of Gene Expression in Eukaryotes

The Molecular Revolution: Biotechnology and Beyond

Gene Structure and Development

Evolution by Natural Selection

Evolutionary Processes

Speciation

Phylogenies and the History of Life

Bacteria and Archaea

Protists

Green Algae and Land Plants

Fungi

An Introduction to Animals

Protostome Animals

Deuterostome Animals

Viruses

Plant Form and Function

Water and Sugar Transport in Plants

Plant Nutrition

Plant Sensory Systems, Signals, and Responses

Plant Reproduction and Development

Animal Form and Function

Water and Electrolyte Balance in Animals

Animal Nutrition

Gas Exchange and Circulation

Animal Nervous Systems

Animal Sensory Systems

Animal Movement

Chemical Signals in Animals

Animal Reproduction and Development

The Immune System in Animals

An Introduction to Ecology

Behavioural Ecology

Population Ecology

Community Ecology

Ecosystems and Global Ecology

Biodiversity and Conservation Biology

Filters

Which of the following sugars might have the formula C₆H₁₂O₆?

Compare the molecular formula of a carbohydrate CH₂O)_nwith that of carbon dioxide CO₂). What does the presence of hydrogen atoms in carbohydrates indicate?