Deck 3: The Molecules of Life

Question 1

Complete the equation: monosaccharide + monosaccharide → ________ + water

A)disaccharide
B)polypeptide
C)polysaccharide
D)fat

Answer 1

A

Question 2

What name is given to this reaction: galactose + glucose → lactose + water?

A)hydrolysis
B)dehydration

Answer 2

B

Question 3

Carbohydrates typically include ________.

A)an NH₂ group
B)C, H, and O atoms
C)N and S atoms
D)a PO₄ group

Answer 3

B

Question 4

Which molecule is an example of a polysaccharide?

A)glucose
B)starch
C)maltose
D)sucrose

Question 5

What name is given to the following reaction? sucrose + water → glucose + fructose

A)hydrolysis
B)dehydration

Question 6

Plants use which molecule as an energy-storing carbohydrate?

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

Question 7

People with lactose intolerance do not have enough ________.

A)lactose
B)lactase
C)glucose
D)fructose

Question 8

A single carbon atom can form a maximum of ________ covalent bond(s).

A)0
B)1
C)2
D)4

Question 9

A fat contains which molecular components?

A)three fatty acids only
B)two fatty acids and one glycerol molecule
C)three fatty acids and one steroid1 molecule
D)three fatty acids and one glycerol molecule

Question 10

Sometimes when I have my morning coffee, which I drink black with no cream or sugar, I notice a thin film floating on top of the coffee. Since I have just read Chapter 3 of the text, I now realize the nature of this substance, and so I run to my friend screaming, "Look at this ________ in my coffee!"

A)hydrophilic substance
B)hydrophobic substance
C)disaccharide
D)polysaccharide

Question 11

What can you conclude about the following reaction? galactose + glucose → lactose + water

A)Glucose and lactose are both disaccharides.
B)This is an example of a hydrolysis reaction.
C)Lactose is a disaccharide and glucose is a monosaccharide.
D)Galactose and glucose are both polysaccharides.

Question 12

Which molecules listed below are isomers?

A)glucose and fructose
B)glucose and sucrose
C)sucrose and glucose
D)lactose and maltose

Question 13

________ is a hydroxyl group.

A)-NH₂
B)-OH
C)-COOH
D)-H

Question 14

For good health, it is important to include ________ in our diets.

A)fructose
B)monosaccharides
C)disaccharides
D)polysaccharides

Question 15

Table sugar is ________.

A)glucose, a monosaccharide
B)glucose, a disaccharide
C)sucrose, a monosaccharide
D)sucrose, a disaccharide

Question 16

Which substance is hydrophilic?

A)cellulose
B)testosterone
C)butter
D)cholesterol

Question 17

The molecule CH₃-CH₂-CH₂-CH₂-CH₂-CH₂-CH₃ is best described as a(n)________.

A)protein
B)carbohydrate
C)organic compound
D)inorganic compound

Question 18

In the following reaction, galactose is a ________. galactose + glucose → lactose + water

A)polysaccharide
B)monomer
C)polymer
D)protein

Question 19

What name is given to the following reaction? glycerol + 3 fatty acids → triglyceride + 3 water molecules

A)hydrolysis
B)dehydration

Question 20

Cellulose is an example of a ________.

A)polypeptide
B)steroid
C)polysaccharide
D)monosaccharide

Question 21

What is the name given to the reaction that breaks peptide bonds?

A)dehydration
B)hydrolysis

Question 22

Enzymes are ________.

A)amino acids
B)monosaccharides
C)lipids
D)proteins

Question 23

Nucleic acids are polymers of ________ monomers.

A)monosaccharide
B)fatty acid
C)DNA
D)nucleotide

Question 24

A DNA molecule has the sequence TCAACTTGA. The equivalent RNA molecule would have the sequence ________.

A)TCAACTTGA
B)UCAACUUGA
C)UGTTCUUCT
D)AGUUGAACU

Question 25

Which statement is TRUE with regard to a DNA molecule?

A)The amount of adenine is equal to the amount of guanine, and the amount of thymine is equal to the amount of cytosine.
B)The amount of adenine is equal to the amount of cytosine, and the amount of guanine is equal to the amount of thymine.
C)The amount of adenine is equal to the amount of thymine, and the amount of guanine is equal to the amount of uracil.
D)The amount of adenine is equal to the amount of thymine, and the amount of guanine is equal to the amount of cytosine.

Question 26

Saturated fats are saturated with ________.

A)carbon
B)nitrogen
C)hydrogen
D)oxygen

Question 27

How does RNA differ from DNA?

A)RNA is double-stranded; DNA is single-stranded.
B)RNA is a polymer of amino acids; DNA is a polymer of nucleotides.
C)RNA contains uracil; DNA contains thymine.
D)In RNA G pairs with T; in DNA G pairs with C.

Question 28

A friend of yours appears to have put on a lot of muscle very quickly. At the same time, you notice that your friend seems to have a lot of mood swings and appears depressed. It is reasonable for you to suspect that your friend has begun to take ________.

A)amino acid supplements
B)fish oils
C)protein powder
D)anabolic steroids

Question 29

If one strand of a DNA double helix has the sequence GACGTCA, what will be the sequence of the other strand?

A)GACGTCA
B)ACTGCAG
C)TGACGTC
D)CTGCAGT

Question 30

A protein's function is dependent on environmental factors such as pH and temperature. What property of the protein itself dictates a protein's function?

A)length
B)shape
C)size
D)weight

Question 31

Which substance is lowest in unsaturated fats?

A)beef
B)salmon
C)corn oil
D)canola oil

Question 32

Extremophilic bacteria are able to survive in hostile environments, including scalding hot water found in springs and vents that reach temperatures over 100°C. Researchers studying these bacteria measured the function of a protein from an extremophile bacterium at 100°C, and they also measured the function of a similar protein from a human cell at 100°C. Which results do you think the researchers obtained?

A)The bacterial protein functioned normally, whereas the human protein did not.
B)The human protein functioned normally, whereas the bacterial protein did not.
C)The bacterial protein and the human protein both functioned normally.
D)Neither the human protein nor the bacterial protein functioned normally.

Question 33

By definition, what type of fatty acid has double bonds?

A)unsaturated
B)saturated

Question 34

Which outcome is a health effect of a diet high in saturated fats?

A)increased risk of infectious disease
B)decreased risk of atherosclerosis
C)increased risk of heart attack
D)decreased risk of stroke

Question 35

A fat that is completed hydrogenated would be ________.

A)unsaturated and liquid at room temperature
B)unsaturated and solid at room temperature
C)saturated and solid at room temperature
D)saturated and liquid at room temperature

Question 36

Amino acids include a side group as well as ________.

A)a central carbon, a hydrogen atom, an amino group, and a carboxyl group
B)a central carbon, a hydrogen atom, a hydroxyl group, and a carbonyl group
C)a central nitrogen, a carbon atom, a hydroxyl group, and a carbonyl group
D)a central nitrogen, a carbon atom, an amino group, and a carbonyl group

Question 37

A specific stretch of DNA that contains information for the amino acid sequence of a polypeptide is a(n)________.

A)gene
B)protein
C)nucleic acid
D)enzyme

Question 38

DNA nucleotides include ________.

A)uracil, guanine, adenine, and cytosine
B)thymine, guanine, adenine, and cytosine
C)thymine, uracil, adenine, and cytosine
D)thymine, guanine, adenine, and uracil

Question 39

________ is a steroid.

A)Butter
B)Sucrose
C)Amino acid
D)Estrogen

Question 40

Proteins are polymers constructed from ________ monomers.

A)monosaccharide
B)amino acid
C)nucleotide
D)fatty acid

Question 41

What is the main sugar found in milk?

A)lactose
B)sucrose
C)glucose
D)fructose

Question 42

Corn oil has 1.8 g saturated fat and 7.0 g unsaturated fat per tablespoon. Based on the data in the table, what can you reliably conclude about the smoke point of corn oil?

A)The smoke point of corn oil is likely identical to that of olive oil.
B)The smoke point of corn oil is likely between 350 ^oF and 400 ^oF.
C)The smoke point of corn oil is likely greater than 500 ^oF.
D)The smoke point of corn oil cannot be reliably determined from the data in the table.

Question 43

The ability to tolerate lactose throughout life most likely arose in ________.

A)populations that live in cold climates
B)populations that live in wet climates
C)cultures that keep dairy herds
D)Native Americans

Question 44

The figure below shows ________.

A)a single strand of RNA
B)double-stranded RNA
C)a single strand of DNA
D)double-stranded DNA

Question 45

Oleic acid is a fatty acid that occurs naturally in many animal and vegetable fats and oils. What can you tell about oleic acid just by looking at its structure?

A)Oleic acid is an unsaturated fatty acid.
B)Oleic acid is a saturated fatty acid.
C)Oleic acid is a trans fatty acid.

Question 46

Examine the two sugars in the figure. How do these two sugars compare?

A)Glucose has more hydrogen atoms.
B)Glucose has more double bonds.
C)They have the same formula but different structures.
D)They are structurally identical in every way.

Question 47

What is the genetic basis for lactose intolerance in humans?

A)a change in nucleotide sequence of the lactase gene
B)a change in nucleotide sequence outside of the lactase gene
C)a change in nucleotide sequence of the lactase RNA
D)a change in the amino acid sequence of the lactase enzyme

Question 48

People that are lactose intolerant have a functional copy of the lactase gene but are unable to digest lactose. Which statement must be TRUE about lactose-intolerant people?

A)They have the same lactase gene as lactose-tolerant people.
B)They produce a lactase enzyme but it does not fold properly.
C)They have a lactase gene made of RNA instead of DNA.
D)They produce a lactase enzyme that digests glucose instead of lactose.

Question 49

Please read the following scenario to answer the following questions.
While shopping at the grocery store, you take a look at three types of cookies. Summaries of the nutrition facts labels for the cookies are shown in the table below.

Compare the chocolate mint cookies and the peanut butter cookies. Which cookies are less healthy? Why?

A)The chocolate mint cookies because they contain more saturated fat.
B)The chocolate mint cookies because they contain more total grams of protein and carbohydrates.
C)The peanut butter cookies because they contain more trans fat.
D)The peanut butter cookies because they contain more grams of carbohydrates.

Question 50

Please read the following scenario to answer the following questions.
While shopping at the grocery store, you take a look at three types of cookies. Summaries of the nutrition facts labels for the cookies are shown in the table below.

Compare the chocolate mint cookies and the chocolate caramel cookies. Are the chocolate caramel cookies healthier than the chocolate mint cookies? Why or why not?

A)No, because they have less saturated fat.
B)Yes, because they have less saturated fat.
C)Yes, because they have fewer grams of carbohydrates.
D)No, because they have more grams of trans fat.

Question 51

Glucose is to starch as ________ are to proteins.

A)fatty acids
B)polypeptides
C)amino acids
D)monosaccharides

Question 52

The amount of carbohydrates in a food product is usually separated into two groups: 1)sugars, which refers only to mono- and disaccharides, and 2)fiber. Out of the 22 grams of total carbohydrates in the chocolate mint cookies, there are 12 grams of sugars and 2 grams of fiber. All of the following statements EXCEPT for one are true about these cookies. Choose the exception.

A)There are more mono- and disaccharides than cellulose in the chocolate mint cookies.
B)There are 8 grams of carbohydrates in the chocolate mint cookies that are not monosaccharides, disaccharides, or fiber.
C)The majority of the carbohydrates in the chocolate mint cookies will be able to be broken down via hydrolysis reactions when eaten.
D)There are 6 grams of monosaccharides and 6 grams of disaccharides in the chocolate mint cookies.

Question 53

The data below show the distributions of types of fats found in three different food products. What can you conclude from these data?

A)Corn oil has a similar proportion of saturated fats as butter.
B)There is more total fat in a serving of palm oil than in a serving of corn oil.
C)Butter is a liquid at room temperature.
D)The majority of the fats in corn oil have double bonds.

Question 54

The female hormone progesterone (shown below)is involved in the menstrual cycle and pregnancy. Based on its structure, what type of macromolecule is progesterone?

A)fat
B)steroid
C)protein
D)polysaccharide

Question 55

Which statement about the data in the table is TRUE?

A)Saturated fat content and smoke point are positively correlated (as saturated fat content increases so does smoke point).
B)There is a negative (inverse)correlation between unsaturated fat content and smoke point (as unsaturated fat content increases, smoke point decreases).
C)You can use the saturated fat content of an oil to reliably predict the smoke point of an oil.
D)Unsaturated fat content and smoke point are not correlated.

Question 56

Please read the scenario to answer the following questions.
Cooking oils, such as olive oil, are largely made up of unsaturated fats. If you have ever heated cooking oil in a pan, you might have noticed that eventually the oil begins to smoke. The temperature when this occurs is called the "smoke point." At the smoke point, the fatty acids and glycerol molecules that make up the unsaturated fats in the oil begin to break down and form smoke. Different oils have different smoke points, and these smoke points depend on the molecular composition of the oils. Below is a table with data for four different types of cooking oils, including their smoke points (values are for 1 tablespoon each [15 ml]).

Suppose that you wanted to conduct an experiment to determine the smoke points of the oils listed in the table. What would be the experiment that would give you the best information to determine which oil has the highest smoke point?

A)Add some olive oil to a pan, heat it over a flame, and measure the temperature of the oil when it begins to smoke. Repeat for the other three oils.
B)Mix all four oils in a pan, heat them over a flame, and measure the temperature of the oil mixture when it begins to smoke.
C)Add some olive oil to a pan, heat it over a flame, and measure how long it takes for the oil to begin to smoke. Repeat for the other three oils.
D)Mix all four oils in a pan, heat them over a flame, and measure how long it takes for the oil mixture to begin to smoke.