Deck 3: The Molecules of Life

Question 1

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

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

Answer 1

B

Question 2

Which of the following is an example of a polysaccharide?

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

Answer 2

B

Question 3

Which of the following are isomers?

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

Answer 3

A

Question 4

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

A)glycolysis
B)hydrolysis
C)hydrogenation
D)dehydration

Question 5

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

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

Question 6

Cellulose is an example of ________.

A)a polypeptide
B)a steroid
C)fiber
D)fat

Question 7

A glycerol with three fatty acids attached is referred to as a ________.

A)prostaglandin
B)nucleic acid
C)steroid
D)fat

Question 8

What name is given to the following reaction? galactose + glucose → lactose + water

A)hydrolysis
B)hydrogenation
C)glycolysis
D)dehydration

Question 9

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 10

Carbohydrates typically include ________.

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

Question 11

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

A)hydrogenation
B)hydrolysis
C)glycolysis
D)dehydration

Question 12

Animals store carbohydrates as ________.

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

Question 13

Complete the equation: monosaccharide + monosaccharide → ________ + water

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

Question 14

Which of the following is hydrophilic?

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

Question 15

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

A)nucleic acid
B)fatty acid
C)disaccharide
D)dipeptide

Question 16

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

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

Question 17

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

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

Question 18

People with lactose intolerance do not have enough ________.

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

Question 19

________ is a hydroxyl group.

A)-NH₂
B)-OH
C)-COOH
D)-H

Question 20

Table sugar is ________.

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

Question 21

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

A)AGTTCAACT
B)AGUUCAACU
C)UGTTCUUCT
D)UGUUCUUCU

Question 22

A fat that is hydrogenated is ________.

A)more unsaturated
B)easier to digest
C)more solid
D)less likely to cause strokes

Question 23

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

A)GACGTCA
B)AGTACTG
C)GTCATGA
D)TCATGAC

Question 24

Nucleic acids are polymers of ________ monomers.

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

Question 25

Which of the following is lowest in unsaturated fats?

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

Question 26

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 27

Which of the following 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 28

Extremophilic bacteria are able to survive in hostile environments,including scalding hot water as well as 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 of the following 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 29

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

A)steroid
B)triglyceride
C)unsaturated
D)saturated

Question 30

Which of the following 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 31

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 32

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

A)dehydration
B)hydrogenation
C)hydrolysis
D)glycolysis

Question 33

________ is a steroid.

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

Question 34

Enzymes are ________.

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

Question 35

A protein's function is most dependent on its ________.

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

Question 36

Saturated fats are saturated with ________.

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

Question 37

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)creatine
C)protein powder
D)an anabolic steroid

Question 38

A specific stretch of DNA that programs the amino acid sequence of a polypeptide is a ________.

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

Question 39

Proteins are polymers constructed from ________ monomers.

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

Question 40

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 41

The manufacturer of the chocolate mint cookies changed the ingredients of its cookies.Each serving now has 1 gram of saturated fat (4 fewer grams),4 grams of trans fat (4 more grams),21 grams of carbohydrates (1 fewer gram),and 11 grams of protein (no change).Do you think that the manufacturer made these cookies healthier?

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

Question 42

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 43

Which cookies are less healthy?

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 44

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 45

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

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

Question 46

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.
D)Oleic acid is a hydrophilic fatty acid.

Question 47

Please read the following 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]).
$\begin{array}{|l|l|l|l|l|}\hline \begin{array}{l}\text { Type of cooking } \\\text { oil }\end{array} & \text { Calories } & \text { Saturated fat }(\mathrm{g}) & \text { Unsaturated fat }(\mathrm{g}) & \begin{array}{l}\text { Smoke Point } \\\left({ }^{\circ} \mathrm{F}\right)\end{array} \\\hline \text { Olive } & 119 & 1.9 & 11.4 & 375 \\\hline \text { Avocado } & 124 & 1.6 & 11.9 & 520 \\\hline \text { Canola } & 120 & 1.0 & 12.0 & 400 \\\hline \text { Peanut } & 119 & 2.3 & 10.3 & 450 \\\hline\end{array}$

-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.

Question 48

Please read the following 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]).
$\begin{array}{|l|l|l|l|l|}\hline \begin{array}{l}\text { Type of cooking } \\\text { oil }\end{array} & \text { Calories } & \text { Saturated fat }(\mathrm{g}) & \text { Unsaturated fat }(\mathrm{g}) & \begin{array}{l}\text { Smoke Point } \\\left({ }^{\circ} \mathrm{F}\right)\end{array} \\\hline \text { Olive } & 119 & 1.9 & 11.4 & 375 \\\hline \text { Avocado } & 124 & 1.6 & 11.9 & 520 \\\hline \text { Canola } & 120 & 1.0 & 12.0 & 400 \\\hline \text { Peanut } & 119 & 2.3 & 10.3 & 450 \\\hline\end{array}$

-Which of the following statements about the data in the table is TRUE?

A)Saturated fat content and smoke point are positively correlated (related to one another).
B)There is a negative (inverse)correlation between unsaturated fat content and smoke point.
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 49

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,there are 12 grams of sugars and 2 grams of fiber in the chocolate mint cookies.All of the following statements EXCEPT for one are true.Choose the exception.

A)There are more mono- and disaccharides than cellulose in the cookies.
B)There are 8 grams of carbohydrates in the cookies that are not monosaccharides,disaccharides,or fiber.
C)The majority of the carbohydrates in the 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 cookies.