Deck 13: Nutrients of Life

Question 1

The most abundant organic compound on Earth is ________.

A)silicon dioxide
B)cellulose
C)water
D)DNA

Answer 1

cellulose

Question 2

The cells of your body are about as small as ________.

A)the head of an ant
B)the point of a sewing needle
C)a water molecule
D)the nucleus of an atom

Answer 2

the point of a sewing needle

Question 3

Which of the following statements best describes monosaccharides?

A)It is the fundamental unit of a carbohydrate.
B)It is the fundamental unit of life.
C)It is the fundamental unit of genetic material.
D)It is the basic repeating unit of a polymer.
E)It is the monomer of the sucrose polymer.

Answer 3

It is the fundamental unit of a carbohydrate.

Question 4

Which of the following functional groups play the biggest role in the properties of carbohydrates?

A)alcohols
B)ethers
C)esters
D)amides
E)phenols

Question 5

How are carbohydrates usually produced in nature?

A)They are made by the process of photosynthesis.
B)They are extracted from the ground by plant roots.
C)They are generated in the decomposition of plants.
D)They are made by decomposition of sugars.
E)none of the above

Question 6

What is the cause of lactose intolerance?

A)You cannot digest lactose but the bacteria in your intestine can and they produce a lot of gases in the process.
B)Lactose is poisonous and leads to illness.
C)Too much lactase is present in the intestine and it destroys the lactose.
D)The lactose is in competition with the lactase and it causes hydrogen production.
E)none of the above

Question 7

The cell nucleus contains ________.

A)genetic material
B)the cytoplasm
C)organelles
D)plasma
E)cell walls

Question 8

A simple carbohydrate is ________.

A)either a monosaccharide or a disaccharide
B)a carbohydrate that can be easily digested
C)composed of monosaccharides
D)composed of disaccharides
E)one that cannot be cleaved into smaller components

Question 9

Which of the following statements describes most monosaccharides?

A)They are composed of carbon, hydrogen and oxygen with each carbon bound to at least one oxygen.
B)They are insoluble.
C)They are considered to be unsaturated compounds.
D)They are rarely found as monomers in nature.
E)all of the above

Question 10

Shown below is the line structure of a sucrose molecule. Which of the carbohydrates listed would be generated in the cleavage of a sucrose molecule?

A)a
B)b
C)c
D)d
E)none of the above

Question 11

Which of the following statements best describe cells within biological systems?

A)Cells are chemical factories where biomolecules are created or used.
B)Cells can only create chemicals; organelles are used to consume the chemicals.
C)Cells have a nucleus where the bulk of the mass is stored.
D)Cells are the fundamental unit of matter.
E)All of the above are true.

Question 12

Why are carbohydrates called carbohydrates?

A)because they are made from carbon and water
B)because they are grown from carbos
C)because they are hydrated
D)because they are obtained from plants
E)because they are obtained from animals

Question 13

Shown below is the line structure of a sucrose molecule. Which of the carbohydrates listed would be generated in the cleavage of a sucrose molecule?

A)a
B)b
C)c
D)d
E)none of the above

Question 14

What is the purpose of the plasma membrane?

A)It acts as a boundary, but also lets molecules in and out.
B)It acts as a cell wall to give the cell structure and support.
C)It keeps water in the cell to keep it from dehydrating.
D)It stores the genetic material of the cell.
E)none of the above

Question 15

Which of the following statements is most accurate?

A)You are undergoing continuous chemical change within your body from moment to moment.
B)You are chemically the same as you were when you were born.
C)You have the exact same molecules in your body as when you were born.
D)You have the exact same types of chemicals in your body as when you were younger.
E)none of the above

Question 16

Every biomolecule discussed in Chapter 13 contains ________.

A)a nitrogen atom
B)a sulfur atom
C)an oxygen atom
D)a phosphorus atom

Question 17

Which of the following is not a saccharide?

A)cellulose
B)carbohydrates
C)glycogen
D)starch
E)All of the above are saccharides.

Question 18

There are ________ different types of biomolecules we use for living.

A)several billion
B)several million
C)a few thousand
D)only about four

Question 19

How are disaccharides and monosaccharides related?

A)A disaccharide is composed of two monosaccharide units.
B)A disaccharide is composed of two of the same monosaccharide units.
C)Two disaccharides are combined to form a monosaccharide.
D)Two different disaccharides are combined to form a monosaccharide.
E)Two of the same disaccharides are combined to form a monosaccharide.

Question 20

How are polysaccharides and polymers related?

A)Polysaccharides are polymers made of saccharide monomers.
B)Polymers are condensed polysaccharides.
C)Polymers are only made by addition while polysaccharides are made by condensation.
D)Polysaccharides are made of individual polymers as monomers.
E)none of the above

Question 21

Fat molecules do not have ________.

A)a nitrogen atom
B)an oxygen atom
C)a carbon atom
D)a hydrogen atom

Question 22

What is the main difference between the two forms of starch produced naturally?

A)One is branched, the other is not.
B)One is coiled, the other is not.
C)One is long and rigid, the other is not.
D)Both are the same but have different molecular weights.
E)none of the above

Question 23

What is one physical property that readily distinguishes lipids from other biological molecules?

A)Lipids are insoluble in water.
B)Lipids have very high melting points.
C)Lipids are readily oxidized.
D)Lipids form water soluble positive ions.
E)none of the above

Question 24

Does a carbohydrate contain water?

A)Yes, a carbohydrate is made from water and carbon dioxide, so it must contain water molecules.
B)No, a chemical product is uniquely different from its chemical reactants.
C)Only sometimes because water binds to the carbohydrate only under certain conditions.
D)No, water is not involved with carbohydrates.

Question 25

How does amylose differ from amylopectin?

A)Amylose is a starch in which the glucose units are liked in chains that coil but do not branch.
B)Amylopectin is a starch in which the glucose units are liked in chains that both coil and branch.
C)Both A and B are true.
D)Amylopectin is a starch produced by plants. However, although amylose is a starch, it is not produced by plants.

Question 26

What do all fats have in common?

A)They are all formed from glycerol.
B)They all have identical hydrocarbon chains.
C)They are acidic.
D)They are all unsaturated molecules.
E)all of the above

Question 27

Which of the following statements accurately describes amylopectin?

A)Amylopectin produces glucose at a slower rate than other starches.
B)The amylopectin chain is not coiled.
C)Amylopectin is composed of polymeric amylose sugars.
D)The amylopectin chain is highly branched.
E)All of the above are untrue.

Question 28

What is unique about the polysaccharides that are involved in human digestion?

A)They are composed of glucose only.
B)They require lactase.
C)They are composed of lactose only.
D)They are simple carbohydrates.
E)none of the above

Question 29

Which of the following polysaccharides is indigestible by humans but digestible by microorganisms that live in the digestive tracks of termites?

A)sucrose
B)starch
C)glycogen
D)triglycerides
E)cellulose

Question 30

What is the main difference between the sugars that make up starch and the sugars that make up cellulose?

A)The sugars are isomers of glucose but bonded in different orientations.
B)Starch and cellulose are made of polysaccharides.
C)The sugars are identical.
D)The sugars form hydrogen bonds.
E)The sugars are completely different.

Question 31

Which of the following statements about polysaccharides are true?

A)Polysaccharides contain hundreds of thousands of monosaccharide subunits.
B)Polysaccharides are only composed of one type of monomeric unit.
C)Polysaccharides are insoluble.
D)All of the above are true.
E)None of the above are true.

Question 32

What is the main structural feature that distinguishes lipids from other biomolecules?

A)Lipids contain a large number of nonpolar, hydrophobic functional groups.
B)Lipids form coiled structures with extensive amounts of branching.
C)Lipids contain a large number of hydrogen bonding functional groups.
D)Lipids form rigid, linear arrays of polymeric molecules that cannot be easily dissolved.
E)none of the above

Question 33

Cellulose and starch are similar to each other in that they both

A)are made of a patchwork of crisscrossing long chains.
B)are polymers of glucose.
C)are in the formation of alpha helices.
D)contain periodic branching of the polymer chain.

Question 34

Starch is a polysaccharide that ________.

A)is made by plants to store energy
B)is made by animals to store energy
C)is an insoluble fiber
D)aids in the digestion process
E)none of the above

Question 35

Which of the following is not a complex carbohydrate?

A)sucrose
B)starch
C)glycogen
D)cellulose
E)All of the above are complex carbohydrates.

Question 36

What is another biological use for carbohydrates besides energy?

A)structural purpose in the cellulose of plants
B)growth of plants or animals
C)photosynthesis
D)respiration

Question 37

Why does starch begin to taste sweet after it has been in your mouth for a few minutes?

A)It is a signal that digestion has begun and glucose units are being released.
B)Glycogen is being released from the starch.
C)Amylopectin from your saliva is breaking down the starch.
D)Amylose from your saliva is breaking down the starch.

Question 38

Which of the following statements accurately describes amylose?

A)Amylose releases glucose at a slower rate than other starches.
B)The amylose chain is not coiled.
C)Amylose is composed of polymeric amylose sugars.
D)The amylose chain is highly branched.
E)All of the above are untrue.

Question 39

Glycogen can be easily and rapidly converted to glucose because ________.

A)glycogen is a highly branched polymer
B)glucose is more soluble than glycogen
C)lactase easily reacts with glycogen
D)lactase easily reacts with glucose
E)glycogen is very coiled and its springy shape provides extra energy

Question 40

Glycogen is most structurally similar to ________.

A)amylopectin
B)cellulose
C)amylose
D)pectin
E)chitin

Question 41

Which of the following is a lipid?

A)saturated fats
B)unsaturated fats
C)steroids
D)hormones
E)all of the above

Question 42

Why do most steroids have chemical structures very similar to cholesterol?

A)Most steroids are synthesized from cholesterol.
B)Cholesterol is a fat, which is a lipid-like steroids.
C)Steroids are made from saturated fats and cholesterol is made from unsaturated fats.
D)Cholesterol is synthesized from saturated fats and steroids are made from unsaturated fats.
E)none of the above

Question 43

Fats and carbohydrates have similar chemical composition. Why?

A)Fats are biologically synthesized from carbohydrates.
B)Fats and carbohydrates are both biomolecules.
C)Fats and carbohydrates have the same functional groups.
D)Fats and carbohydrates have similar chemical structures.
E)all of the above

Question 44

Tertiary protein structure is determined by ________.

A)chemical bonds
B)intermolecular attractions
C)glucose units
D)vitamin abundance

Question 45

Two proteins joining together to form a larger protein complex describes a ________.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure

Question 46

Is it misleading to advertise a food product containing glycerol and fatty acids but no triglycerides as being fat-free?

A)Yes it is misleading because glycerol and fatty acids will reform into triglycerides even before the food reaches your mouth.
B)Yes, because glycerol and fatty acids are the immediate products that result as your body digests triglycerides.
C)No, because glycerol breaks down any fatty acids in your body.
D)No, because it would have more calories from fat if it had triglycerides.

Question 47

The coiling of a chain of amino acids describes a proteins ________.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure

Question 48

How do fats compare to other biomolecules as a source of energy?

A)Fats have more energy than carbohydrates or protein.
B)Fats have less energy than carbohydrates or protein.
C)Fats have less energy than carbohydrates but more than protein.
D)Fats have more energy than carbohydrates but less protein.
E)All biomolecules have the same amount of stored energy.

Question 49

Which of the following is not a function of fat within the body?

A)It acts as a source of glucose.
B)It acts as an energy reserve.
C)It acts as insulation.
D)It acts as a cushion to prevent injury.
E)All of the above are functions of fat.

Question 50

The sequence of amino acids within a protein describes that protein's ________.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 51

How are proteins similar to starch?

A)Both are polymers.
B)Both can be consumed and used as an energy source.
C)Both are made of glucose monomers.
D)Both are lipids.
E)A and B

Question 52

Which of the following structures could represent an amino acid that is found in a biological system?

A)a
B)b
C)c
D)d
E)c and d

Question 53

What functional groups are found in all amino acids?

A)amines and carboxylic acids
B)phenols and amines
C)alcohols and amides
D)aminos and acids
E)ketones and aldehydes

Question 54

It is important to have cholesterol in your body because ________.

A)it is the starting material for the building of glycogen
B)the brain is made almost entirely of cholesterol
C)it helps break down extra fat lipids in the body
D)it serves as the starting material for the biosynthesis of most all other steroids

Question 55

What is the functional group that is formed during formation of a fat?

A)an ester
B)an ether
C)an alcohol
D)an amide
E)an amine

Question 56

If you were to compare the synthesis of fats with the synthesis of polymers, which type of polymer would the synthesis be most similar to?

A)condensation polymers
B)addition polymers
C)low density polyethylene
D)high density polyethylene
E)none of the above

Question 57

Which of the following is a triglyceride?

A)saturated fats
B)unsaturated fats
C)steroids
D)hormones
E)both A and B

Question 58

Lipids are insoluble in water because ________.

A)they contain a large number of polar hydrocarbon units
B)they are synthesized from carbohydrates
C)they contain no polar functional groups
D)water cannot compete with the strong attraction lipids have for themselves

Question 59

The most complicated protein structure is the ________.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure

Question 60

What is an obvious physical difference between saturated and unsaturated fats?

A)Saturated fats are usually solids while unsaturated fats are usually liquids.
B)Saturated fats are soluble in water while unsaturated are not.
C)Unsaturated fats are soluble in water while unsaturated fats are not.
D)Saturated fats burn cleaner than unsaturated fats.
E)none of the above

Question 61

Which of the above pairs of side chains could be involved in a hydrophilic interaction?

A)a and b
B)a and c
C)b and c
D)b and d
E)none of the above

Question 62

What is the functional group that links amino acids together to form proteins?

A)an amide
B)a carboxylate
C)an ether
D)an amine
E)a hydrocarbon

Question 63

When an unknown peptide containing five amino acids is treated with an enzyme that hydrolyzes only the serine-leucine peptide bond, the fragments Leu-Cys, Ser, Leu-Ser are formed. What was the original amino acid sequence in the peptide?

A)Cys-Ser-Leu-Ser-Leu
B)Leu-Cys-Leu-Ser
C)Leu-Ser-Leu-Cys
D)Ser-Leu-Ser-Leu-Cys

Question 64

Why might a change in pH cause a protein to denature?

A)The functional groups that give the protein its shape become protonated or deprotonated.
B)The water hardens and causes the protein's shape to change.
C)The hydrogen bonds between the hydrophobic portions of the protein collapse due to extra protons.
D)The disulfide bridges open.
E)all of the above

Question 65

Silk contains many pleated sheets, which consist predominately of amino acids such as phenylalanine and valine. Silk is more waterproof than cotton. Why?

A)Pleated sheet structure of silk occurs when mostly nonpolar amino acids are grouped together.
B)Pleated sheet structure of cotton occurs when mostly polar amino acids are grouped together.
C)It is the secondary, tertiary and quaternary structure of silk that make it repel water.
D)Since cotton is made from a plant, it cannot have nonpolar molecules.

Question 66

Which of the above pairs of side chains could be involved in a hydrophobic interaction?

A)a and b
B)a and c
C)b and c
D)b and d
E)none of the above

Question 67

Why is a permanent wave not really permanent?

A)The chemicals used to treat the hair break down.
B)Untreated new hair grows in to replace treated old hair.
C)Disulfide bonds breaks and re-form every time you wash your hair.
D)The keratin in the hair is no longer flexible.

Question 68

How do inhibitors work to prevent an enzyme from functioning?

A)Inhibitors block the receptor site.
B)Inhibitors alter the receptor site.
C)Inhibitors bind to an enzyme.
D)all of the above
E)none of the above

Question 69

Which of the above pairs of side chains could be involved in an ionic interaction?

A)a and b
B)a and c
C)b and c
D)b and d
E)none of the above

Question 70

What is the cause of secondary structure in a protein?

A)short range interactions between neighboring amino acids
B)covalent bonding between different protein molecules
C)noncovalent interaction of groups of protein molecules
D)long distance conformation changes due to a large number of weak interactions
E)none of the above

Question 71

Which of the above pairs of side chains could be involved in a hydrogen bonding interaction?

A)a and b
B)a and c
C)b and c
D)b and d
E)none of the above

Question 72

The following statement describes what level of structure in a protein? The set of linked amino acids folds repeatedly and creates a large linear globular shape.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 73

The following statement describes what level of structure in a protein? The chain of amino acids coils into a helix.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 74

You are a beautician about to apply a reducing agent to a customer with fine hair who wants to have his hair curly. Should the reducing agent be regular strength, concentrated, or diluted?

A)regular strength
B)concentrated, because in thin hair each strand is made of fewer cysteine amino acids
C)dilute, so as not to cause the hair to fall apart completely
D)concentrated, in order to add more disulfide cross-linking

Question 75

The following statement describes what level of structure in a protein? The chain of amino acids layers into a large sheet.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 76

The following statement describes what level of structure in a protein? Several separate proteins link together to form an active enzyme.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 77

The following statement describes what level of structure in a protein? The sequence of amino acids is Asp-Asp-Arg-Asn-Met-Met- etc.

A)primary structure
B)secondary structure
C)tertiary structure
D)quaternary structure
E)none of the above

Question 78

What is the purpose of an enzyme?

A)to speed up biochemical reactions
B)to slow down biological reactions
C)to bind molecules and keep them out of the body
D)to slice sucrose into two ore more pieces
E)none of the above

Question 79

Why can't your body produce proteins from carbohydrates and fats alone?

A)Because the amine group of an amino acid has to have a nitrogen atom.
B)Because the side group of an amino acid has to have an oxygen atom.
C)Since the fats are made of nonpolar structures, they cannot combine with the carbohydrates to form proteins.
D)Because the carboxylic acid group must have a nitrogen atom.

Question 80

Proteins are ________ that have some biological function in living systems.

A)polypeptides
B)monomers
C)starches
D)hormones
E)none of the above