Question 1

Which of the following do starch and cellulose have in common?

Accepted Answer

A) the type of glycosidic linkage used 
B) the size of their monosaccharide subunits 
C) the amount of hydrogen bonding that occurs between parallel strands 
D) their main function in plants 
A) the type of glycosidic linkage used 
B) the size of their monosaccharide subunits 
C) the amount of hydrogen bonding that occurs between parallel strands 
D) their main function in plants

Question 2

Which of the following linkages would you expect to find at a branch point in glycogen or amylopectin?

Accepted Answer

A) α-1,4-glycosidic linkage 
B) β-1,4-glycosidic linkage 
C) α-1,6-glycosidic linkage 
D) β-1,6-glycosidic linkage 
A) α-1,4-glycosidic linkage 
B) β-1,4-glycosidic linkage 
C) α-1,6-glycosidic linkage 
D) β-1,6-glycosidic linkage

Question 3

What is the major structural difference between starch and glycogen?

Accepted Answer

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

Question 4

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) Because there is no complementary pairing between monosaccharides,they cannot provide the information for copying themselves. 
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) Polysaccharides are polymers,meaning they contain many monomer subunits.Polymers have never been observed to form,in any type of molecule,under laboratory conditions. 
A) They are incapable of catalyzing chemical reactions. 
B) Because there is no complementary pairing between monosaccharides,they cannot provide the information for copying themselves. 
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) Polysaccharides are polymers,meaning they contain many monomer subunits.Polymers have never been observed to form,in any type of molecule,under laboratory conditions.

Question 5

What is the difference between an aldose sugar and a ketose sugar?

Accepted Answer

A) the number of carbons 
B) the position of the hydroxyl groups 
C) the position of the carbonyl group 
D) one is a ring form,the other is a linear chain 
A) the number of carbons 
B) the position of the hydroxyl groups 
C) the position of the carbonyl group 
D) one is a ring form,the other is a linear chain

Question 6

How do the α and β forms of glucose differ?

Accepted Answer

A) Their ring structures differ in the location of a hydroxyl group. 
B) Their linear structures differ in the location of a hydroxyl group. 
C) The α form can be involved in 1,4 and 1,6 glycosidic linkages;the β form can participate only in 1,4 linkages. 
D) The oxygen atom inside the ring is located in a different position. 
A) Their ring structures differ in the location of a hydroxyl group. 
B) Their linear structures differ in the location of a hydroxyl group. 
C) The α form can be involved in 1,4 and 1,6 glycosidic linkages;the β form can participate only in 1,4 linkages. 
D) The oxygen atom inside the ring is located in a different position.

Question 7

Glucose (C₆H₁₂O₆)has a single carbonyl group (-C=O)in its linear form.Based on the number of oxygen atoms in glucose,how many hydroxyl groups (-OH)would you expect glucose to have?

Accepted Answer

A) 6 
B) 5 
C) 3 
D) 1 
A) 6 
B) 5 
C) 3 
D) 1

Question 8

Synthesis of larger sugars has allowed us to study them more in depth.Which of the following are potential benefits/reasons why we would want to study oligosaccharides in detail?

Accepted Answer

A) Oligosaccharides are present on cell surfaces and are part of cell identity mechanisms. 
B) Oligosaccharides are embedded in the cell membrane and help transport molecules across the membrane. 
C) Oligosacchrides are one of the information molecules of the cell. 
D) Oligosaccharides form the part of the membrane bilayer that controls membrane permeability. 
A) Oligosaccharides are present on cell surfaces and are part of cell identity mechanisms. 
B) Oligosaccharides are embedded in the cell membrane and help transport molecules across the membrane. 
C) Oligosacchrides are one of the information molecules of the cell. 
D) Oligosaccharides form the part of the membrane bilayer that controls membrane permeability.

Question 9

Carbohydrates have been shown to form

Accepted Answer

A) only in biotic conditions (inside living cells). 
B) in biotic and abiotic conditions,but only if nucleotides and RNA have already formed. 
C) in biotic and abiotic conditions,including outer space. 
D) only in biotic conditions,when enough free energy is available to allow their formation. 
A) only in biotic conditions (inside living cells). 
B) in biotic and abiotic conditions,but only if nucleotides and RNA have already formed. 
C) in biotic and abiotic conditions,including outer space. 
D) only in biotic conditions,when enough free energy is available to allow their formation.

Question 10

Which of the following carbohydrates contains a peptide bond?

Accepted Answer

A) Carbohydrates don't contain peptide bonds;only proteins do. 
B) cellulose 
C) chitin 
D) peptidoglycan 
E) glycogen 
A) Carbohydrates don't contain peptide bonds;only proteins do. 
B) cellulose 
C) chitin 
D) peptidoglycan 
E) glycogen

Question 11

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

Question 12

Which of the following enzymes catalyzes the hydrolysis of α-glycosidic linkages in starch?

Accepted Answer

A) amylase 
B) phosphorylase 
C) glycolase 
A) amylase 
B) phosphorylase 
C) glycolase

Question 13

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

Question 14

Which of these best reflects the following relationship: monosaccharide versus polysaccharide?

Accepted Answer

A) glucose versus glycogen 
B) glucose versus fructose 
C) 1,4-glycosidic linkage versus 1,6-glycosidic linkage 
D) α-linkage versus β-linkage 
A) glucose versus glycogen 
B) glucose versus fructose 
C) 1,4-glycosidic linkage versus 1,6-glycosidic linkage 
D) α-linkage versus β-linkage

Question 15

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

Question 16

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

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

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

Question 19

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

Question 20

When an insect is crushed,it creates a crunching sound.What carbohydrate is the most likely source of this sound?

Accepted Answer

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

Exam 5: An Introduction to Carbohydrates

Which of the following do starch and cellulose have in common?

Which of the following linkages would you expect to find at a branch point in glycogen or amylopectin?

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?

What is the difference between an aldose sugar and a ketose sugar?

How do the α and β forms of glucose differ?

Glucose (C₆H₁₂O₆)has a single carbonyl group (-C=O)in its linear form.Based on the number of oxygen atoms in glucose,how many hydroxyl groups (-OH)would you expect glucose to have?

Synthesis of larger sugars has allowed us to study them more in depth.Which of the following are potential benefits/reasons why we would want to study oligosaccharides in detail?

Carbohydrates have been shown to form

Which of the following carbohydrates contains a peptide bond?

Which of the following enzymes catalyzes the hydrolysis of α-glycosidic linkages in starch?

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 these best reflects the following relationship: monosaccharide versus polysaccharide?

Why do plants require sunlight?

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

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

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

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?

When an insect is crushed,it creates a crunching sound.What carbohydrate is the most likely source of this sound?

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

Cell-Cell Interactions

Cellular Respiration and Fermentation

Photosynthesis

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

Analyzing and Engineering Genes

Genomics

Principles of Development

An Introduction to Animal Development

An Introduction to Plant 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

Animal Form and Function

Water and Electrolyte Balance in Animals

Animal Nutrition

Gas Exchange and Circulation

Electrical Signals in Animals

Animal Sensory Systems and Movement

Chemical Signals in Animals

Animal Reproduction

The Immune System in Animals

An Introduction to Ecology

Behavioural Ecology

Population Ecology

Community Ecology

Ecosystems

Biodiversity and Conservation Biology

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