Deck 3: Chemistry Comes to Life

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Question
Water has very special properties that not all chemicals share. Which of the following is not a property of water?

A) is nonpolar
B) prevents wide temperature fluctuations
C) requires a lot of energy to evaporate it
D) interacts with lots of different substances
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Question
A substance in which other substances are dissolved is known as a(n) ________.

A) solute
B) acid
C) solvent
D) buffer
Question
You have information about a particle that contains 7 protons, 8 neutrons, and 8 electrons. Which of the following statements would be true?

A) It has an atomic weight of 23.
B) It is an ion.
C) It has 8 electrons in its outermost shell.
D) It has an atomic number of 15.
Question
Which of the following monomers is not paired correctly?

A) glucose-carbohydrates
B) amino acids-proteins
C) nucleotides-nucleic acids
D) All of these are paired properly.
Question
An element with more or fewer neutrons than the same element as it appears on the periodic table is known as which of the following?

A) ion
B) buffer
C) isotope
D) isomer
Question
The interaction between two polar molecules would involve ________.

A) ionic bonds
B) peptide bonds
C) covalent bonds
D) hydrogen bonds
Question
In what ways are hydrogen bonds and ionic bonds similar?

A) Both are based on attraction between atoms that carry differences in electrical charge.
B) Both are based on attraction between two atoms that carry negative charges.
C) Both are based on repulsion between atoms that carry differences in electrical charge.
D) Both involve an even sharing of electrons between atoms.
E) Both are based on attraction between two atoms that carry positive charges.
Question
The pH scale measures ________.

A) OH- concentration
B) buffer concentration
C) H+ concentration
D) All of the above are true.
Question
A neutral atom must contain ________.

A) an equal number of protons and neutrons
B) an equal number of protons, neutrons, and electrons
C) an equal number of protons and electrons
D) an equal number of neutrons and electrons
Question
Any substance that when dissolved in water will give off H+ ions is referred to as a(n) ________.

A) pH
B) buffer
C) catalyst
D) acid
Question
Oxygen, with an atomic number of 8, is a neutral atom and has ________ electrons in the first electron shell and ________ electrons in the second electron shell.

A) 1; 7
B) 5; 3
C) 4; 4
D) 2; 6
E) 3; 5
Question
Your roommate is experiencing heartburn and asks you to purchase her an antacid. Chemically speaking, how do you know that the antacid will help eliminate her pain?

A) It is a buffer and will prevent the pH in her digestive tract from changing.
B) It has a higher OH- concentration to increase the pH in her digestive tract.
C) It is probably high in H+.
D) It has a low pH to balance the acidity in her digestive tract.
Question
What is the difference between covalent and ionic bonds?

A) Covalent bonds involve the sharing of electrons, whereas ionic bonds involve the sharing of protons.
B) Covalent bonds involve the attraction between slightly charged molecules, whereas ionic bonds involve the attraction between two fully charged ions.
C) Covalent bonds involve the sharing of neutrons, whereas ionic bonds involve the attraction of slightly charged atoms.
D) Covalent bonds involve the sharing of electrons, whereas ionic bonds involve the transfer of electrons from one atom to another.
Question
The Cl- ion has a single negative charge and the atomic number of 17. How many electrons are on its innermost shell?

A) 18
B) 17
C) 9
D) 2
Question
The compound magnesium chloride (MgCl2) turns into one Mg2+ and two Cl- when placed in water. You can guess that the Mg and Cl atoms are held together normally by a(n) ________ bond.

A) covalent
B) electronegative
C) hydrogen
D) ionic
Question
A molecule consists of a long chain of glucose monomers linked by covalent bonds and serves as an energy source for plants and animals. Which of the following would describe this molecule?

A) polysaccharide
B) oligosaccharide
C) monosaccharide
D) sucrose
Question
A substance consists of weak acids or bases designed to maintain a specific pH of a solution within a cell or a biological system. Which of the following describes this substance?

A) buffer
B) catalyst
C) pH
D) acids
Question
Which of the following carbohydrates is made by plants and is not digested by humans?

A) lactose
B) starch
C) cellulose
D) glycogen
Question
If I tested your intestinal fluid and found that it was basic, which of the pH values listed would best describe this solution?

A) 6.8
B) 3.2
C) 1.2
D) 8.0
Question
Saturated fatty acids are so named because they are saturated with ________.

A) hydrogen
B) nitrogen
C) carbon
D) oxygen
Question
A(n) ________ is a nonprotein substance that aids in forming the enzyme-substrate complex in metabolic reactions.
Question
Which of the following is not found in ATP?

A) a nitrogen-containing base
B) a sugar
C) a phosphate group
D) All of these are found in ATP.
Question
You received your genetic material from your parents in the form of DNA. Your DNA provides your cells with instruction for making ________.

A) lipids
B) proteins
C) polysaccharides
D) cholesterol
Question
A molecule with hydrophobic properties and polar molecular attributes would be called a(n) ________.
Question
The ________ can be used to measure whether a substance is an acid or a base.
Question
Triglycerides ________.

A) are fatty acids bonded to glycerol through hydrolysis
B) have solid unsaturated forms at room temperature, such as butter
C) can provide twice the energy per gram than proteins
D) All of the above are true.
Question
Alteration of the ________ structure of a protein can transform the protein into an infectious agent known as a prion.

A) primary
B) secondary
C) tertiary
D) quaternary
Question
A polysaccharide that is made by plants and can usually be digested by humans is ________.
Question
By analyzing the chemical formulas, you can determine that this molecule, CH3CH(NH2)COOH, is a(n) ________, whereas the molecule C5H10O5 is a(n) ________.

A) cholesterol; amino acid
B) amino acid; sugar
C) nucleotide; glycerol
D) fatty acid; sugar
Question
Atoms that have the same number of protons but differ in the number of neutrons are called ________.
Question
The hydrogen, ionic, and covalent bonds that stabilize the shape of a protein contribute to which level of structure of a protein?

A) primary
B) quaternary
C) secondary
D) tertiary
Question
These lipids have a hydrophobic part and a hydrophilic part.

A) triglycerides
B) carotenoids
C) phospholipids
D) steroids
Question
A(n) ________ consists of many monomer subunits bonded together in order to produce a large molecule.
Question
________ is the process of using water to break down polymers to their monomer subunits.
Question
A substance that, when dissociated in water, will give off hydrogen ions is referred to as a(n) ________.
Question
An organic compound that provides instructions for the synthesis or production of polypeptide chains is referred to as which of the following?

A) nucleotide
B) lipids
C) ATP
D) DNA
Question
A researcher suspects that the food in an ecosystem has been contaminated with radioactive phosphates over a period of months. Which of the following substances could be examined for radioactive phosphate to test the hypothesis?

A) the amino acids within proteins produced by organisms living in the area
B) the starch produced by plants in the area
C) the DNA of the organisms in the area
D) All of the above are true.
Question
A protein that speeds up chemical reactions without being consumed in the process is called a(n) ________.
Question
Dipeptidase is an enzyme found in your small intestine that helps break polypeptides down. What would its most likely products be?

A) amino acids
B) proteins
C) triglycerides
D) oligosaccharides
Question
When an electron moves from the outer shell of one element to the outer shell of another element, a(n) ________ bond has been created.
Question
Within your body, there are two major categories of hormones. One category is the steroid (or lipid-soluble) hormones, and the other category is referred to as nonsteroid (or water-soluble) hormones, which are composed of proteins or, in some cases, just amino acids. Estrogen and testosterone are examples of steroid hormones, whereas insulin is an example of a nonsteroid hormone. A researcher heats estrogen, testosterone, and insulin to a very high temperature. After heating the hormones, the researcher tests to determine whether they still work properly. She finds that estrogen and testosterone still function, but insulin does not. Based on the chemical nature of these molecules, explain why insulin no longer functions.
Question
________ refers to a structure of a protein in which two or more polypeptide chains bind together to form a functional protein.
Question
When a new food product is being analyzed for nutritional content, the food will be subjected to hydrolysis in the lab. The end products are analyzed to determine, for example, fat and sugar content. Suppose a lab is analyzing a new product that claims to be fat free. After the hydrolysis of the product is complete, the examiners find glucose, glycerol, fatty acids, and amino acids. Is this product free of fat? Justify your answer.
Question
Partially hydrogenated fats are also referred to as ________ fats.
Question
Your friend tells you that all dietary fat is bad for your health. Is this correct?
Question
The energy-storing polysaccharide that can be found mainly in liver and muscle cells is called ________.
Question
A(n) ________ is a substance that accepts hydrogen ions or, when it dissociates in water, will give off hydroxide ions.
Question
Explain some of the modern uses for radioisotopes in society.
Question
Explain the major differences between covalent and ionic bonding.
Question
A(n) ________ is a type of polymer that helps in support, transport, and movement in the body.
Question
Athletes are often told to eat starch before a strenuous athletic event. What monomer can be released from starch after hydrolysis, and what is it used for? Because cellulose (fiber) is made of the same type of monomer as starch, why aren't athletes told to eat fiber before an event?
Question
This nucleotide is found in RNA but not in DNA: ________.
Question
Radioactive iodine (131I) is commonly used in medical situations for diagnosing and treating thyroid conditions. The most common isotope of iodine that is not radioactive is 127I. Chemically, what is the difference between 127I and 131I? What do they have in common?
Question
Explain the relationship between nucleic acids and proteins. How would a change to the DNA ultimately affect proteins?
Question
Match between columns
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Hydrogen bonds
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Compound
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Active site
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Denaturation
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Polarity
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Tertiary structure
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Element
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Amino acids
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Triglycerides
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Monosaccharides
The site where a substrate binds to an enzyme.
Hydrogen bonds
The site where a substrate binds to an enzyme.
Compound
The site where a substrate binds to an enzyme.
Active site
The site where a substrate binds to an enzyme.
Denaturation
The site where a substrate binds to an enzyme.
Polarity
The site where a substrate binds to an enzyme.
Tertiary structure
The site where a substrate binds to an enzyme.
Element
The site where a substrate binds to an enzyme.
Amino acids
The site where a substrate binds to an enzyme.
Triglycerides
The site where a substrate binds to an enzyme.
Monosaccharides
The overall three-dimensional shape of a protein.
Hydrogen bonds
The overall three-dimensional shape of a protein.
Compound
The overall three-dimensional shape of a protein.
Active site
The overall three-dimensional shape of a protein.
Denaturation
The overall three-dimensional shape of a protein.
Polarity
The overall three-dimensional shape of a protein.
Tertiary structure
The overall three-dimensional shape of a protein.
Element
The overall three-dimensional shape of a protein.
Amino acids
The overall three-dimensional shape of a protein.
Triglycerides
The overall three-dimensional shape of a protein.
Monosaccharides
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Hydrogen bonds
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Compound
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Active site
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Denaturation
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Polarity
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Tertiary structure
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Element
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Amino acids
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Triglycerides
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Monosaccharides
The smallest molecular units of carbohydrates, also known as simple sugars.
Hydrogen bonds
The smallest molecular units of carbohydrates, also known as simple sugars.
Compound
The smallest molecular units of carbohydrates, also known as simple sugars.
Active site
The smallest molecular units of carbohydrates, also known as simple sugars.
Denaturation
The smallest molecular units of carbohydrates, also known as simple sugars.
Polarity
The smallest molecular units of carbohydrates, also known as simple sugars.
Tertiary structure
The smallest molecular units of carbohydrates, also known as simple sugars.
Element
The smallest molecular units of carbohydrates, also known as simple sugars.
Amino acids
The smallest molecular units of carbohydrates, also known as simple sugars.
Triglycerides
The smallest molecular units of carbohydrates, also known as simple sugars.
Monosaccharides
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Hydrogen bonds
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Compound
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Active site
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Denaturation
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Polarity
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Tertiary structure
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Element
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Amino acids
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Triglycerides
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Monosaccharides
The tendency of a molecule to have positive and negative regions.
Hydrogen bonds
The tendency of a molecule to have positive and negative regions.
Compound
The tendency of a molecule to have positive and negative regions.
Active site
The tendency of a molecule to have positive and negative regions.
Denaturation
The tendency of a molecule to have positive and negative regions.
Polarity
The tendency of a molecule to have positive and negative regions.
Tertiary structure
The tendency of a molecule to have positive and negative regions.
Element
The tendency of a molecule to have positive and negative regions.
Amino acids
The tendency of a molecule to have positive and negative regions.
Triglycerides
The tendency of a molecule to have positive and negative regions.
Monosaccharides
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Hydrogen bonds
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Compound
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Active site
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Denaturation
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Polarity
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Tertiary structure
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Element
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Amino acids
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Triglycerides
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Monosaccharides
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Hydrogen bonds
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Compound
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Active site
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Denaturation
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Polarity
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Tertiary structure
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Element
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Amino acids
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Triglycerides
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Monosaccharides
A pure form of matter that cannot be broken down to simpler forms.
Hydrogen bonds
A pure form of matter that cannot be broken down to simpler forms.
Compound
A pure form of matter that cannot be broken down to simpler forms.
Active site
A pure form of matter that cannot be broken down to simpler forms.
Denaturation
A pure form of matter that cannot be broken down to simpler forms.
Polarity
A pure form of matter that cannot be broken down to simpler forms.
Tertiary structure
A pure form of matter that cannot be broken down to simpler forms.
Element
A pure form of matter that cannot be broken down to simpler forms.
Amino acids
A pure form of matter that cannot be broken down to simpler forms.
Triglycerides
A pure form of matter that cannot be broken down to simpler forms.
Monosaccharides
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Deck 3: Chemistry Comes to Life
1
Water has very special properties that not all chemicals share. Which of the following is not a property of water?

A) is nonpolar
B) prevents wide temperature fluctuations
C) requires a lot of energy to evaporate it
D) interacts with lots of different substances
A
2
A substance in which other substances are dissolved is known as a(n) ________.

A) solute
B) acid
C) solvent
D) buffer
C
3
You have information about a particle that contains 7 protons, 8 neutrons, and 8 electrons. Which of the following statements would be true?

A) It has an atomic weight of 23.
B) It is an ion.
C) It has 8 electrons in its outermost shell.
D) It has an atomic number of 15.
B
4
Which of the following monomers is not paired correctly?

A) glucose-carbohydrates
B) amino acids-proteins
C) nucleotides-nucleic acids
D) All of these are paired properly.
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5
An element with more or fewer neutrons than the same element as it appears on the periodic table is known as which of the following?

A) ion
B) buffer
C) isotope
D) isomer
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6
The interaction between two polar molecules would involve ________.

A) ionic bonds
B) peptide bonds
C) covalent bonds
D) hydrogen bonds
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7
In what ways are hydrogen bonds and ionic bonds similar?

A) Both are based on attraction between atoms that carry differences in electrical charge.
B) Both are based on attraction between two atoms that carry negative charges.
C) Both are based on repulsion between atoms that carry differences in electrical charge.
D) Both involve an even sharing of electrons between atoms.
E) Both are based on attraction between two atoms that carry positive charges.
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8
The pH scale measures ________.

A) OH- concentration
B) buffer concentration
C) H+ concentration
D) All of the above are true.
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9
A neutral atom must contain ________.

A) an equal number of protons and neutrons
B) an equal number of protons, neutrons, and electrons
C) an equal number of protons and electrons
D) an equal number of neutrons and electrons
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10
Any substance that when dissolved in water will give off H+ ions is referred to as a(n) ________.

A) pH
B) buffer
C) catalyst
D) acid
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11
Oxygen, with an atomic number of 8, is a neutral atom and has ________ electrons in the first electron shell and ________ electrons in the second electron shell.

A) 1; 7
B) 5; 3
C) 4; 4
D) 2; 6
E) 3; 5
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12
Your roommate is experiencing heartburn and asks you to purchase her an antacid. Chemically speaking, how do you know that the antacid will help eliminate her pain?

A) It is a buffer and will prevent the pH in her digestive tract from changing.
B) It has a higher OH- concentration to increase the pH in her digestive tract.
C) It is probably high in H+.
D) It has a low pH to balance the acidity in her digestive tract.
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13
What is the difference between covalent and ionic bonds?

A) Covalent bonds involve the sharing of electrons, whereas ionic bonds involve the sharing of protons.
B) Covalent bonds involve the attraction between slightly charged molecules, whereas ionic bonds involve the attraction between two fully charged ions.
C) Covalent bonds involve the sharing of neutrons, whereas ionic bonds involve the attraction of slightly charged atoms.
D) Covalent bonds involve the sharing of electrons, whereas ionic bonds involve the transfer of electrons from one atom to another.
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14
The Cl- ion has a single negative charge and the atomic number of 17. How many electrons are on its innermost shell?

A) 18
B) 17
C) 9
D) 2
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15
The compound magnesium chloride (MgCl2) turns into one Mg2+ and two Cl- when placed in water. You can guess that the Mg and Cl atoms are held together normally by a(n) ________ bond.

A) covalent
B) electronegative
C) hydrogen
D) ionic
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16
A molecule consists of a long chain of glucose monomers linked by covalent bonds and serves as an energy source for plants and animals. Which of the following would describe this molecule?

A) polysaccharide
B) oligosaccharide
C) monosaccharide
D) sucrose
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17
A substance consists of weak acids or bases designed to maintain a specific pH of a solution within a cell or a biological system. Which of the following describes this substance?

A) buffer
B) catalyst
C) pH
D) acids
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18
Which of the following carbohydrates is made by plants and is not digested by humans?

A) lactose
B) starch
C) cellulose
D) glycogen
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19
If I tested your intestinal fluid and found that it was basic, which of the pH values listed would best describe this solution?

A) 6.8
B) 3.2
C) 1.2
D) 8.0
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20
Saturated fatty acids are so named because they are saturated with ________.

A) hydrogen
B) nitrogen
C) carbon
D) oxygen
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21
A(n) ________ is a nonprotein substance that aids in forming the enzyme-substrate complex in metabolic reactions.
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22
Which of the following is not found in ATP?

A) a nitrogen-containing base
B) a sugar
C) a phosphate group
D) All of these are found in ATP.
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23
You received your genetic material from your parents in the form of DNA. Your DNA provides your cells with instruction for making ________.

A) lipids
B) proteins
C) polysaccharides
D) cholesterol
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24
A molecule with hydrophobic properties and polar molecular attributes would be called a(n) ________.
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25
The ________ can be used to measure whether a substance is an acid or a base.
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26
Triglycerides ________.

A) are fatty acids bonded to glycerol through hydrolysis
B) have solid unsaturated forms at room temperature, such as butter
C) can provide twice the energy per gram than proteins
D) All of the above are true.
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27
Alteration of the ________ structure of a protein can transform the protein into an infectious agent known as a prion.

A) primary
B) secondary
C) tertiary
D) quaternary
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28
A polysaccharide that is made by plants and can usually be digested by humans is ________.
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29
By analyzing the chemical formulas, you can determine that this molecule, CH3CH(NH2)COOH, is a(n) ________, whereas the molecule C5H10O5 is a(n) ________.

A) cholesterol; amino acid
B) amino acid; sugar
C) nucleotide; glycerol
D) fatty acid; sugar
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30
Atoms that have the same number of protons but differ in the number of neutrons are called ________.
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31
The hydrogen, ionic, and covalent bonds that stabilize the shape of a protein contribute to which level of structure of a protein?

A) primary
B) quaternary
C) secondary
D) tertiary
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32
These lipids have a hydrophobic part and a hydrophilic part.

A) triglycerides
B) carotenoids
C) phospholipids
D) steroids
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33
A(n) ________ consists of many monomer subunits bonded together in order to produce a large molecule.
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34
________ is the process of using water to break down polymers to their monomer subunits.
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35
A substance that, when dissociated in water, will give off hydrogen ions is referred to as a(n) ________.
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36
An organic compound that provides instructions for the synthesis or production of polypeptide chains is referred to as which of the following?

A) nucleotide
B) lipids
C) ATP
D) DNA
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37
A researcher suspects that the food in an ecosystem has been contaminated with radioactive phosphates over a period of months. Which of the following substances could be examined for radioactive phosphate to test the hypothesis?

A) the amino acids within proteins produced by organisms living in the area
B) the starch produced by plants in the area
C) the DNA of the organisms in the area
D) All of the above are true.
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38
A protein that speeds up chemical reactions without being consumed in the process is called a(n) ________.
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39
Dipeptidase is an enzyme found in your small intestine that helps break polypeptides down. What would its most likely products be?

A) amino acids
B) proteins
C) triglycerides
D) oligosaccharides
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40
When an electron moves from the outer shell of one element to the outer shell of another element, a(n) ________ bond has been created.
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41
Within your body, there are two major categories of hormones. One category is the steroid (or lipid-soluble) hormones, and the other category is referred to as nonsteroid (or water-soluble) hormones, which are composed of proteins or, in some cases, just amino acids. Estrogen and testosterone are examples of steroid hormones, whereas insulin is an example of a nonsteroid hormone. A researcher heats estrogen, testosterone, and insulin to a very high temperature. After heating the hormones, the researcher tests to determine whether they still work properly. She finds that estrogen and testosterone still function, but insulin does not. Based on the chemical nature of these molecules, explain why insulin no longer functions.
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42
________ refers to a structure of a protein in which two or more polypeptide chains bind together to form a functional protein.
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43
When a new food product is being analyzed for nutritional content, the food will be subjected to hydrolysis in the lab. The end products are analyzed to determine, for example, fat and sugar content. Suppose a lab is analyzing a new product that claims to be fat free. After the hydrolysis of the product is complete, the examiners find glucose, glycerol, fatty acids, and amino acids. Is this product free of fat? Justify your answer.
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44
Partially hydrogenated fats are also referred to as ________ fats.
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45
Your friend tells you that all dietary fat is bad for your health. Is this correct?
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46
The energy-storing polysaccharide that can be found mainly in liver and muscle cells is called ________.
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47
A(n) ________ is a substance that accepts hydrogen ions or, when it dissociates in water, will give off hydroxide ions.
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48
Explain some of the modern uses for radioisotopes in society.
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49
Explain the major differences between covalent and ionic bonding.
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50
A(n) ________ is a type of polymer that helps in support, transport, and movement in the body.
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51
Athletes are often told to eat starch before a strenuous athletic event. What monomer can be released from starch after hydrolysis, and what is it used for? Because cellulose (fiber) is made of the same type of monomer as starch, why aren't athletes told to eat fiber before an event?
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52
This nucleotide is found in RNA but not in DNA: ________.
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53
Radioactive iodine (131I) is commonly used in medical situations for diagnosing and treating thyroid conditions. The most common isotope of iodine that is not radioactive is 127I. Chemically, what is the difference between 127I and 131I? What do they have in common?
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54
Explain the relationship between nucleic acids and proteins. How would a change to the DNA ultimately affect proteins?
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55
Match between columns
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Hydrogen bonds
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Compound
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Active site
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Denaturation
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Polarity
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Tertiary structure
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Element
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Amino acids
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Triglycerides
Weak bonds that function to stabilize proteins and nucleic acids such as DNA.
Monosaccharides
The site where a substrate binds to an enzyme.
Hydrogen bonds
The site where a substrate binds to an enzyme.
Compound
The site where a substrate binds to an enzyme.
Active site
The site where a substrate binds to an enzyme.
Denaturation
The site where a substrate binds to an enzyme.
Polarity
The site where a substrate binds to an enzyme.
Tertiary structure
The site where a substrate binds to an enzyme.
Element
The site where a substrate binds to an enzyme.
Amino acids
The site where a substrate binds to an enzyme.
Triglycerides
The site where a substrate binds to an enzyme.
Monosaccharides
The overall three-dimensional shape of a protein.
Hydrogen bonds
The overall three-dimensional shape of a protein.
Compound
The overall three-dimensional shape of a protein.
Active site
The overall three-dimensional shape of a protein.
Denaturation
The overall three-dimensional shape of a protein.
Polarity
The overall three-dimensional shape of a protein.
Tertiary structure
The overall three-dimensional shape of a protein.
Element
The overall three-dimensional shape of a protein.
Amino acids
The overall three-dimensional shape of a protein.
Triglycerides
The overall three-dimensional shape of a protein.
Monosaccharides
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Hydrogen bonds
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Compound
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Active site
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Denaturation
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Polarity
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Tertiary structure
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Element
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Amino acids
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Triglycerides
A process that causes a three-dimensional protein to change shape, resulting in the loss of biological function.
Monosaccharides
The smallest molecular units of carbohydrates, also known as simple sugars.
Hydrogen bonds
The smallest molecular units of carbohydrates, also known as simple sugars.
Compound
The smallest molecular units of carbohydrates, also known as simple sugars.
Active site
The smallest molecular units of carbohydrates, also known as simple sugars.
Denaturation
The smallest molecular units of carbohydrates, also known as simple sugars.
Polarity
The smallest molecular units of carbohydrates, also known as simple sugars.
Tertiary structure
The smallest molecular units of carbohydrates, also known as simple sugars.
Element
The smallest molecular units of carbohydrates, also known as simple sugars.
Amino acids
The smallest molecular units of carbohydrates, also known as simple sugars.
Triglycerides
The smallest molecular units of carbohydrates, also known as simple sugars.
Monosaccharides
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Hydrogen bonds
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Compound
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Active site
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Denaturation
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Polarity
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Tertiary structure
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Element
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Amino acids
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Triglycerides
A substance made up of two or more elements whose properties are usually different from those of either of the two original substances.
Monosaccharides
The tendency of a molecule to have positive and negative regions.
Hydrogen bonds
The tendency of a molecule to have positive and negative regions.
Compound
The tendency of a molecule to have positive and negative regions.
Active site
The tendency of a molecule to have positive and negative regions.
Denaturation
The tendency of a molecule to have positive and negative regions.
Polarity
The tendency of a molecule to have positive and negative regions.
Tertiary structure
The tendency of a molecule to have positive and negative regions.
Element
The tendency of a molecule to have positive and negative regions.
Amino acids
The tendency of a molecule to have positive and negative regions.
Triglycerides
The tendency of a molecule to have positive and negative regions.
Monosaccharides
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Hydrogen bonds
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Compound
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Active site
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Denaturation
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Polarity
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Tertiary structure
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Element
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Amino acids
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Triglycerides
Lipid molecules composed of one glycerol and three fatty acids that can be saturated, unsaturated, or polyunsaturated.
Monosaccharides
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Hydrogen bonds
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Compound
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Active site
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Denaturation
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Polarity
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Tertiary structure
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Element
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Amino acids
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Triglycerides
The basic monomer of a protein that can be joined by peptide bonds using dehydration synthesis reactions.
Monosaccharides
A pure form of matter that cannot be broken down to simpler forms.
Hydrogen bonds
A pure form of matter that cannot be broken down to simpler forms.
Compound
A pure form of matter that cannot be broken down to simpler forms.
Active site
A pure form of matter that cannot be broken down to simpler forms.
Denaturation
A pure form of matter that cannot be broken down to simpler forms.
Polarity
A pure form of matter that cannot be broken down to simpler forms.
Tertiary structure
A pure form of matter that cannot be broken down to simpler forms.
Element
A pure form of matter that cannot be broken down to simpler forms.
Amino acids
A pure form of matter that cannot be broken down to simpler forms.
Triglycerides
A pure form of matter that cannot be broken down to simpler forms.
Monosaccharides
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