Question 1

Which of the following experiments would be best for testing the hypothesis that the enzymes did not perform as expected because the temperature was too high?

Accepted Answer

A)  Produce one batch of blue jeans with twice as much enzyme as another batch of blue jeans while keeping the temperature the same, and then compare how the lightness of the blue jeans varies between batches. 
B)  Produce multiple batches of blue jeans at several different temperatures but with the same enzyme concentration and then compare how the lightness of the blue jeans varies between batches. 
C)  Produce multiple batches of blue jeans at several different temperatures and with different enzyme concentrations and then compare how the lightness of the blue jeans varies between batches. 
D)  Produce one batch of blue jeans at a high temperature without the enzyme and another batch of blue jeans at a low temperature with the enzyme and then compare how the lightness of the blue jeans varies between batches. 
A)  Produce one batch of blue jeans with twice as much enzyme as another batch of blue jeans while keeping the temperature the same, and then compare how the lightness of the blue jeans varies between batches. 
B)  Produce multiple batches of blue jeans at several different temperatures but with the same enzyme concentration and then compare how the lightness of the blue jeans varies between batches. 
C)  Produce multiple batches of blue jeans at several different temperatures and with different enzyme concentrations and then compare how the lightness of the blue jeans varies between batches. 
D)  Produce one batch of blue jeans at a high temperature without the enzyme and another batch of blue jeans at a low temperature with the enzyme and then compare how the lightness of the blue jeans varies between batches. B

Question 2

Shown here is a nutrition facts label for 1 cup of whole cow's milk. Which of the following is most abundant by weight in 1 cup of whole milk? (1,000 mg = 1 g)

Accepted Answer

A)  the total amount of lipids 
B)  polysaccharides 
C)  monosaccharides 
D)  protein 
A)  the total amount of lipids 
B)  polysaccharides 
C)  monosaccharides 
D)  protein C

Question 3

A major type of lipid found in cell membranes is

Accepted Answer

A)  saturated fats. 
B)  phospholipids. 
C)  glycerol. 
D)  unsaturated fats. 
A)  saturated fats. 
B)  phospholipids. 
C)  glycerol. 
D)  unsaturated fats. B

Question 4

You work for a company that manufactures food products. A new "wonder food" is being distributed by a rival company. The researchers in your company determine that the "wonder food" contains only carbon, oxygen, and hydrogen. At this point, your researchers can say with certainty that the food

Accepted Answer

A)  includes proteins. 
B)  could only be made of triglycerides. 
C)  could only be made of carbohydrates. 
D)  does not include proteins or nucleic acids. 
A)  includes proteins. 
B)  could only be made of triglycerides. 
C)  could only be made of carbohydrates. 
D)  does not include proteins or nucleic acids.

Question 5

Which of the following functional groups is capable of regulating gene expression?

Accepted Answer

A)  -OH 
B)  -COOH 
C)  -CO 
D)  -CH3 
A)  -OH 
B)  -COOH 
C)  -CO 
D)  -CH3

Question 6

Fatty acids with double bonds between some of their carbons are said to be

Accepted Answer

A)  unsaturated. 
B)  saturated. 
C)  completely hydrogenated. 
D)  monoglycerides. 
A)  unsaturated. 
B)  saturated. 
C)  completely hydrogenated. 
D)  monoglycerides.

Question 7

Which type of fat was found to contribute the most relative risk of developing heart disease?

Accepted Answer

A)  saturated fat 
B)  monounsaturated fat 
C)  polyunsaturated fat 
D)  trans fat 
A)  saturated fat 
B)  monounsaturated fat 
C)  polyunsaturated fat 
D)  trans fat

Question 8

Which of the following statements about the monomers and polymers found in living organisms is false?

Accepted Answer

A)  Cells typically make all of their macromolecules from a set of 40-50 common monomers and a few other ingredients that are rare. 
B)  The monomers used to make polymers are essentially universal. 
C)  Monomers serve as building blocks for polymers. 
D)  Monomers are joined together by the process of hydrolysis. 
A)  Cells typically make all of their macromolecules from a set of 40-50 common monomers and a few other ingredients that are rare. 
B)  The monomers used to make polymers are essentially universal. 
C)  Monomers serve as building blocks for polymers. 
D)  Monomers are joined together by the process of hydrolysis.

Question 9

What feature of fats makes them hydrophobic?

Accepted Answer

A)  Fats have carboxyl groups. 
B)  Fats include one glycerol molecule. 
C)  Fats have polar fatty acids. 
D)  Fats have nonpolar hydrocarbon chains. 
A)  Fats have carboxyl groups. 
B)  Fats include one glycerol molecule. 
C)  Fats have polar fatty acids. 
D)  Fats have nonpolar hydrocarbon chains.

Question 10

What components make up a nucleotide?

Accepted Answer

A)  a sugar and a phosphate group only 
B)  a nitrogenous base and a phosphate group only 
C)  a nitrogenous base and a sugar only 
D)  a sugar, a nitrogenous base, and a phosphate group 
A)  a sugar and a phosphate group only 
B)  a nitrogenous base and a phosphate group only 
C)  a nitrogenous base and a sugar only 
D)  a sugar, a nitrogenous base, and a phosphate group

Question 11

Your first big biology exam is coming up in a few days, and in order to prepare for late-night study sessions, you buy a box of Yummies, a delicious type of snack cake. After checking out the nutrition facts label on the side of the box, you discover that a single Yummie cake contains 4.5 grams of total fat, 27 grams of carbohydrate, 0 grams of fiber, and 1 gram of protein.
-After eating a Yummie cake, which of the following metabolic processes is likely occurring at the fastest rate?

Accepted Answer

A)  hydrolysis of glycogen 
B)  dehydration reactions involving glucose 
C)  dehydration reactions involving fatty acids 
D)  hydrolysis of cellulose 
A)  hydrolysis of glycogen 
B)  dehydration reactions involving glucose 
C)  dehydration reactions involving fatty acids 
D)  hydrolysis of cellulose

Question 12

Lysozyme is an enzyme that breaks down bacterial cell walls and is found in your tears, mucus, and saliva. A mutation occurs in the gene for lysozyme that results in a lysine (a positively charged amino acid) being substituted for an arginine (also a positively charged amino acid). Do you think that the mutant lysozyme will function similarly to the normal lysozyme?

Accepted Answer

A)  no, because all changes in protein primary sequence result in functional differences 
B)  no, because changing lysine to arginine will cause the protein to denature 
C)  yes, because both lysine and arginine are positively charged so the tertiary structure and therefore function should be similar 
D)  yes, because protein function stays the same no matter what mutations occur 
A)  no, because all changes in protein primary sequence result in functional differences 
B)  no, because changing lysine to arginine will cause the protein to denature 
C)  yes, because both lysine and arginine are positively charged so the tertiary structure and therefore function should be similar 
D)  yes, because protein function stays the same no matter what mutations occur

Question 13

Myosin is a contractile protein found in muscles that is composed of three pairs of subunits, two heavy chains, and two pairs of two different types of light chains, for a total of six subunits. Myosin contains what level(s) of protein structure?

Accepted Answer

A)  primary only 
B)  primary and secondary only 
C)  primary, secondary, and tertiary only 
D)  primary, secondary, tertiary, and quaternary 
A)  primary only 
B)  primary and secondary only 
C)  primary, secondary, and tertiary only 
D)  primary, secondary, tertiary, and quaternary

Question 14

Following are the structures of three fatty acids: palmitic acid, stearic acid, and oleic acid. What combination of these fatty acids could you use to make a fat that is liquid at room temperature?

Accepted Answer

A)  one palmitic acid, one stearic acid, and one oleic acid 
B)  three palmitic acids 
C)  two palmitic acids and one stearic acid 
D)  one stearic acid, one oleic acid, and one phosphate group 
A)  one palmitic acid, one stearic acid, and one oleic acid 
B)  three palmitic acids 
C)  two palmitic acids and one stearic acid 
D)  one stearic acid, one oleic acid, and one phosphate group

Question 15

Which of the following contains a carboxyl and an amino group?

Accepted Answer

A)  amino acid 
B)  fat 
C)  sugar 
D)  glucose 
A)  amino acid 
B)  fat 
C)  sugar 
D)  glucose

Question 16

Fatty acids are

Accepted Answer

A)  composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio. 
B)  composed of carbon, hydrogen, glycerol, and a phosphate group. 
C)  composed of hydrocarbon chains and a carboxyl group. 
D)  composed of four linked rings. 
A)  composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio. 
B)  composed of carbon, hydrogen, glycerol, and a phosphate group. 
C)  composed of hydrocarbon chains and a carboxyl group. 
D)  composed of four linked rings.

Question 17

The tertiary structure of a polypeptide refers to

Accepted Answer

A)  its size. 
B)  the presence of pleated sheets. 
C)  the amino acids of which it is made. 
D)  the overall three-dimensional structure. 
A)  its size. 
B)  the presence of pleated sheets. 
C)  the amino acids of which it is made. 
D)  the overall three-dimensional structure.

Question 18

Organic compounds

Accepted Answer

A)  always contain nitrogen. 
B)  are synthesized only by animal cells. 
C)  always contain carbon. 
D)  always contain oxygen. 
A)  always contain nitrogen. 
B)  are synthesized only by animal cells. 
C)  always contain carbon. 
D)  always contain oxygen.

Question 19

Lactose intolerance is the inability to

Accepted Answer

A)  produce milk proteins. 
B)  produce lactose. 
C)  digest cellulose. 
D)  digest lactose. 
A)  produce milk proteins. 
B)  produce lactose. 
C)  digest cellulose. 
D)  digest lactose.

Question 20

Which of the following options correctly pairs a polymer and its monomer?

Accepted Answer

A)  cellulose, amino acids 
B)  DNA, nucleotides 
C)  collagen, nucleic acids 
D)  RNA, ribose 
A)  cellulose, amino acids 
B)  DNA, nucleotides 
C)  collagen, nucleic acids 
D)  RNA, ribose

Exam 3: The Molecules of Cells

Which of the following experiments would be best for testing the hypothesis that the enzymes did not perform as expected because the temperature was too high?

Shown here is a nutrition facts label for 1 cup of whole cow's milk. Which of the following is most abundant by weight in 1 cup of whole milk? (1,000 mg = 1 g)

A major type of lipid found in cell membranes is

You work for a company that manufactures food products. A new "wonder food" is being distributed by a rival company. The researchers in your company determine that the "wonder food" contains only carbon, oxygen, and hydrogen. At this point, your researchers can say with certainty that the food

Which of the following functional groups is capable of regulating gene expression?

Fatty acids with double bonds between some of their carbons are said to be

Which type of fat was found to contribute the most relative risk of developing heart disease?

Which of the following statements about the monomers and polymers found in living organisms is false?

What feature of fats makes them hydrophobic?

What components make up a nucleotide?

Myosin is a contractile protein found in muscles that is composed of three pairs of subunits, two heavy chains, and two pairs of two different types of light chains, for a total of six subunits. Myosin contains what level(s) of protein structure?

Following are the structures of three fatty acids: palmitic acid, stearic acid, and oleic acid. What combination of these fatty acids could you use to make a fat that is liquid at room temperature?

Which of the following contains a carboxyl and an amino group?

Fatty acids are

The tertiary structure of a polypeptide refers to

Organic compounds

Lactose intolerance is the inability to

Which of the following options correctly pairs a polymer and its monomer?

Biology: Exploring Life

The Chemical Basis of Life

A Tour of the Cell

The Working Cell

How Cells Harvest Chemical Energy

Photosynthesis: Using Light to Make Food

The Cellular Basis of Reproduction and Inheritance

Patterns of Inheritance

Molecular Biology of the Gene

How Genes Are Controlled

DNA Technology and Genomics

How Populations Evolve

The Origin of Species

Tracing Evolutionary History

Microbial Life: Prokaryotes and Protists

The Evolution of Plant and Fungal Diversity

The Evolution of Invertebrate Diversity

The Evolution of Vertebrate Diversity

Unifying Concepts of Animal Structure and Function

Nutrition and Digestion

Gas Exchange

Circulation

The Immune System

Control of Body Temperature and Water Balance

Hormones and the Endocrine System

Reproduction and Embryonic Development

Nervous Systems

The Senses

How Animals Move

Plant Structure, Growth, and Reproduction

Plant Nutrition and Transport

Control Systems in Plants

The Biosphere: an Introduction to Earths Diverse Environments

Behavioral Adaptations to the Environment

Population Ecology

Communities and Ecosystems

Conservation Biology

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