Deck 22: Molecules of Life: What Constitutes a Healthy Diet

Question 1

Nutritional minerals do not include

A) calcium.
B) nitrogen.
C) magnesium.
D) potassium.
E) zinc.

Answer 1

B

Question 2

Which of the following would you not find in all proteins?

A) carbon and calcium
B) an amino group
C) a carboxyl group
D) water
E) a peptide bond

Answer 2

A

Question 3

Which is true for all the organic molecules?

A) modular in structure
B) formed from few elements
C) carbon-based
D) controlled by geometry
E) all of these are correct

Answer 3

E

Question 4

Which of the following is not an example of a lipid?

A) candle wax
B) hair
C) petroleum jelly
D) cell membrane
E) butter

Question 5

Designer drugs

A) are illegal.
B) were created to decrease the calories in foods.
C) include aspirin.
D) have been developed to treat hypertension.
E) Two of these are true.

Question 6

Which of the following is a protein molecule that facilitates chemical reactions between two other molecules?

A) amino acid
B) enzyme
C) hydrogen bond
D) lipid
E) vitamin

Question 7

The tertiary structure of protein is

A) a unique sequence of amino acids for each protein.
B) another name for the initial shape of the molecule.
C) what determines the color change in cooked egg white.
D) a twisting, curving, turning, folding and kinking of the protein molecule.
E) the joining of two or more long protein chains.

Question 8

How many of the amino acids are classified as essential amino acids?

A) eighteen
B) twelve
C) eight
D) six
E) twenty-two

Question 9

The most complex shape of a protein is the

A) primary.
B) quaternary.
C) tertiary.
D) secondary.
E) triadic.

Question 10

What was important about the synthesis of urea?

A) Scientists discovered a better source of organic fertilizer.
B) Complications in pregnancy were mitigated.
C) The discovery led to the isolation of cyanide as a poison.
D) Urea was the first organic molecule to be synthesized in a laboratory.
E) The synthesis led to an understanding of hydrogen bonding.

Question 11

Which of the following is not a function of proteins in living systems?

A) provide structure to the cellulose tissue
B) act as enzymes in cellular chemical reactions
C) make up most of the connective tissues
D) regulate the movement of materials into cells
E) serve as hormones and antibodies to perform specialized functions

Question 12

Which of the following is not an example of a polysaccharide?

A) starch
B) wood
C) potatoes
D) C₆H₁₂O₆
E) celery

Question 13

An organic molecule's chemical function is controlled by

A) molecular shape.
B) molecular size.
C) molecular age.
D) molecular shape, size, and age.
E) none of these answers

Question 14

Which of the following is not made from organic molecules?

A) calcium
B) protein
C) vitamin
D) lipid
E) DNA

Question 15

If a fat is saturated, then

A) all the possible bonding sites of the hydrogen and carbon atoms are filled.
B) the oxygen atoms in the lipid chain are bonded.
C) a kink develops between the adjacent carbon atoms.
D) it cannot become a component of cholesterol.
E) hydrogenation must be used to give the fat a better texture.

Question 16

Which of the following vitamins are fat-soluble?

A) Vitamin A
B) Vitamin B
C) Vitamin C
D) Vitamin D
E) Vitamin A and Vitamin D

Question 17

What do hamburger, corn, pollen, and eyelashes have in common?

A) They all contain carbon, hydrogen, oxygen and nitrogen atoms.
B) They all are composed of a modular molecular structure.
C) They all are a result of a unique combination of molecule shapes.
D) The dominant element in each item is carbon.
E) All of these are correct.

Question 18

Sugar is to carbohydrate as amino acid is to a

A) nucleic acid.
B) protein.
C) lipid.
D) fructose
E) vitamin.

Question 19

One difference between carbohydrates and proteins is

A) the carbohydrate molecule lacks nitrogen.
B) the protein molecule contains more stored energy.
C) butter contains only the carbohydrate molecule.
D) only the protein molecule contains iron.
E) only the carbohydrate molecule can form long chains.

Question 20

Some amino acids are called "essential" because they

A) are synthesized by the body.
B) can be stored by the body.
C) are found in most of the foods we eat.
D) should be taken into the body with every meal.
E) are high-quality proteins.

Question 21

Discuss the process and effect of hydrogenation of polyunsaturated food products.

Question 22

How does the shape of the protein impact the cell's chemistry?

Question 23

Diet fads come and go. What is the reason (at the molecular level) for the success of the currently popular high protein and high fat diets? What do these diets lack nutritionally?

Question 24

Describe the tertiary and quaternary structures of amino acids.

Question 25

Why is the structure of a phospholipid so important to the cell?

Question 26

Describe the role of enzymes in chemical reactions.

Question 27

How does aspirin work on pain in the body?

A) blocks action of an enzyme
B) decreases the production of prostaglandin
C) interrupts the transmission of nerve signals
D) all ways listed are correct
E) none of the ways listed are correct

Question 28

Describe the primary and secondary structures of amino acids.

Question 29

Explain what is meant by the statement "The molecules of life are modular and geometrical."

Question 30

Which food combination supplies all essential amino acids?

A) peanut butter and jelly
B) tofu and rice
C) beans and corn tortillas
D) peanut butter and jelly and tofu and rice
E) all of these are correct

Question 31

Discuss three areas for future research in organic chemistry.

Question 32

How is a human like a fruit fly? Think about - and answer - this question on the elemental level.

Question 33

Why is the nutritional disease scurvy so rare today?

Question 34

What is the difference in foods with high-quality versus low quality proteins? Give examples.

Question 35

The difference between high-quality proteins and low quality proteins is that

A) high-quality proteins are more expensive than low-quality proteins.
B) compared to high-quality proteins, low-quality proteins are lower in iron.
C) whenever you consume high-quality proteins, you get amino acids in roughly the same proportion as your body proteins.
D) low-quality proteins are less stable.
E) high-quality proteins are higher in calories.

Question 36

Every distinct protein differs from other proteins in which of the following ways?

A) sequence of the amino acids
B) shape and folding characteristics
C) the primary structure
D) how the protein connects to other proteins
E) all of these are correct

Question 37

Why can cows digest grass and humans cannot?

A) The human stomach contains a peptide that binds grass into an indigestible mass.
B) Grass contains a lipid that is poisonous to humans.
C) Cows have an enzyme that separates the glucose molecule from the cellulose polymer in grass.
D) Cows have several stomachs in their digestive system.
E) Humans can digest grass but choose not to grow it for food.

Question 38

Compare the similarities and differences between glucose and fructose.

Question 39

Discuss the different functions of carbohydrates, proteins and lipids in the human body.

Question 40

Describe the creation and action of designer drugs.

Question 41

From a health standpoint, what is the difference and advantage of saturated versus unsaturated fats?

Question 42

Between non-vegetarians and vegetarians, who would have to eat the larger volume of food to get the essential amino acids? And, is cooking an advantage to either group?

Question 43

Why do long distance runners load up on carbohydrates before a race?

Question 44

What are the characteristics of "no-fat fat" in chemical terms and as a food?

Question 45

Compare and contrast a vitamin and a mineral?

Question 46

How do "designer foods" such as nonfat fat and sugar substitutes masquerade as food but provide no calories? Do you think that research efforts should be put into creating more of these food substitutes?

Question 47

What are vitamins and which are soluble and non-soluble? Humans have to eat most vitamins, but one is made within the body - which one is that?

Question 48

Why was oat bran a "fad food" of the 1980s and what happened to the demand for oat bran over time?

Question 49

Compare and contrast the functions of proteins and enzymes in metabolic pathways.

Question 50

Why are British sailors called "limeys"?