Deck 3: The Chemical Basis of Life II: Organic Molecules
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Deck 3: The Chemical Basis of Life II: Organic Molecules
1
A phospholipid has ______ fatty acids attached to glycerol,whereas a fat has _______.
A)3;4
B)3;2
C)2;3
D)2;4
E)4;2
A)3;4
B)3;2
C)2;3
D)2;4
E)4;2
C
2
All organic molecules contain
A)oxygen and carbon.
B)nitrogen and oxygen.
C)hydrogen and oxygen.
D)carbon and nitrogen.
E)hydrogen and carbon.
A)oxygen and carbon.
B)nitrogen and oxygen.
C)hydrogen and oxygen.
D)carbon and nitrogen.
E)hydrogen and carbon.
E
3
The substance most rich in unsaturated fats is
A)fat that is solid at room temperature.
B)butter.
C)beef fat.
D)bacon grease.
E)olive oil.
A)fat that is solid at room temperature.
B)butter.
C)beef fat.
D)bacon grease.
E)olive oil.
E
4
Subunits sometimes build up to form a macromolecule.Which molecule is least likely to be comprised of subunits?
A)Glucose
B)Amino acids
C)Steroids
D)Fatty acids
E)Nucleotides
A)Glucose
B)Amino acids
C)Steroids
D)Fatty acids
E)Nucleotides
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5
The major class of macromolecules that stores energy and makes up the major component of plasma membranes are
A)lipids.
B)carbohydrates.
C)nucleic acids.
D)proteins.
E)ions.
A)lipids.
B)carbohydrates.
C)nucleic acids.
D)proteins.
E)ions.
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6
The functional group that characterizes an alcohol is
A)-NH2
B)-COOH
C)-PO4
D)-SH
E)-OH
A)-NH2
B)-COOH
C)-PO4
D)-SH
E)-OH
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7
The functional group that forms a covalent bond between peptide chains and stabilizes protein tertiary structure is
A)-NH2
B)-COOH
C)-PO4
D)-SH
E)-OH
A)-NH2
B)-COOH
C)-PO4
D)-SH
E)-OH
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8
Glycogen is to animal cells as ________ is to plant cells.
A)lipid
B)cellulose
C)starch
D)protein
E)sugar
A)lipid
B)cellulose
C)starch
D)protein
E)sugar
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9
Identify the non-lipid molecule.
A)Phospholipids
B)Cholesterol
C)Steroids
D)Glycogen
E)Triglycerides
A)Phospholipids
B)Cholesterol
C)Steroids
D)Glycogen
E)Triglycerides
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10
Fuels such as gasoline are nonpolar and have high potential energy because they are largely composed of
A)sulfates.
B)hydrocarbons.
C)carboxylic acids.
D)amines.
E)alcohols.
A)sulfates.
B)hydrocarbons.
C)carboxylic acids.
D)amines.
E)alcohols.
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11
The molecule that is polar and acts like a base is
A)R-NH2
B)R-CO-R
C)R-OH
D)R-PO4
E)R-SH
A)R-NH2
B)R-CO-R
C)R-OH
D)R-PO4
E)R-SH
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12
A disaccharide,such as maltose,consists of two molecules of glucose linked by what type of bond?
A)Phosphodiester
B)Glycosidic
C)Steroid
D)Peptide
E)Hydrogen
A)Phosphodiester
B)Glycosidic
C)Steroid
D)Peptide
E)Hydrogen
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13
________ is a polymer of glucose.
A)Triglyceride
B)Cellulose
C)DNA
D)Protein
E)RNA
A)Triglyceride
B)Cellulose
C)DNA
D)Protein
E)RNA
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14
The formation of complex molecules that form life is made possible by what understanding regarding carbon?
A)Carbon forms a maximum of 8 covalent bonds.
B)Carbon can form a maximum of 6 covalent bonds.
C)Carbon forms up to 4 covalent bonds.
D)Carbon form 2 covalent bonds.
E)Carbon forms an ions and cations.
A)Carbon forms a maximum of 8 covalent bonds.
B)Carbon can form a maximum of 6 covalent bonds.
C)Carbon forms up to 4 covalent bonds.
D)Carbon form 2 covalent bonds.
E)Carbon forms an ions and cations.
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15
The most hydrophobic molecule is
A)C2H5COOH
B)C2H6
C)R-NH2
D)C3H7OH
E)C5H10O5
A)C2H5COOH
B)C2H6
C)R-NH2
D)C3H7OH
E)C5H10O5
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16
What structure best represents a polymer?
A)A fatty acid.
B)A monosaccharide.
C)A nucleotide.
D)An amino aciD.
E)A protein.
A)A fatty acid.
B)A monosaccharide.
C)A nucleotide.
D)An amino aciD.
E)A protein.
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17
The feature of carbon important for producing a diversity of organic molecules is
A)carbon can form up to 2 covalent bonds with other elements.
B)carbon bonds are stronger than any other bond.
C)carbon can form both polar and nonpolar covalent bonds with various elements.
D)carbon bonds cannot be broken in the range of temperatures associated with life.
E)carbon can form hydrogen bonds with water.
A)carbon can form up to 2 covalent bonds with other elements.
B)carbon bonds are stronger than any other bond.
C)carbon can form both polar and nonpolar covalent bonds with various elements.
D)carbon bonds cannot be broken in the range of temperatures associated with life.
E)carbon can form hydrogen bonds with water.
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18
A dehydration reaction
A)results in the addition of a water molecule.
B)breaks down complex molecules to simple ones.
C)is used to form polymers.
D)forms glucose monomers from glycogen.
E)form glycerol and fatty acids from triglycerides.
A)results in the addition of a water molecule.
B)breaks down complex molecules to simple ones.
C)is used to form polymers.
D)forms glucose monomers from glycogen.
E)form glycerol and fatty acids from triglycerides.
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19
The largest molecule of the following is
A)a monosaccharide.
B)a disaccharide.
C)a polysaccharide.
D)glucose.
E)sucrosE.
A)a monosaccharide.
B)a disaccharide.
C)a polysaccharide.
D)glucose.
E)sucrosE.
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20
When placed in an aqueous solution,amphipathic molecules will orient themselves with
A)hydrophilic hydrocarbon chains pointing toward each other and away from the water.
B)hydrophilic head groups pointing away from each other and towards the water.
C)hydrophobic hydrocarbon chains pointing toward each other and away from the water.
D)hydrophilic hydrocarbon chains in the middle and hydrophobic head groups facing the water.
E)hydrophobic hydrocarbon chains in the middle,and hydrophilic head groups facing the water.
A)hydrophilic hydrocarbon chains pointing toward each other and away from the water.
B)hydrophilic head groups pointing away from each other and towards the water.
C)hydrophobic hydrocarbon chains pointing toward each other and away from the water.
D)hydrophilic hydrocarbon chains in the middle and hydrophobic head groups facing the water.
E)hydrophobic hydrocarbon chains in the middle,and hydrophilic head groups facing the water.
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21
A protein's _______ structure contains helixes and sheets that result from hydrogen bonding between carboxyl and amino groups of the polypeptide chain.
A)primary
B)secondary
C)tertiary
D)quaternary
E)both secondary and quaternary
A)primary
B)secondary
C)tertiary
D)quaternary
E)both secondary and quaternary
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22
All amino acids within a protein are either polar charged or polar uncharged.
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23
Since carbon and hydrogen share similar electronegativities,they will form nonpolar covalent bonds.
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24
Starch and cellulose are examples of the functions of polysaccharides.The key structural differences that support these functions are
A)cellulose with high branching aids strong structures,and starch with low branching makes for easy energy release.
B)the unbranched structure of starch makes it easy to process for energy,and the branched structure in cellulose creates strong bonds.
C)alpha 1-4 and alpha 1-6 glycosidic linkage in starch creates branching,and beta 1-4 in cellulose creates unbranched structures.
D)beta 1-4 and alpha 1-6 glycosidic linkage of starch can create branches,and alpha 1-4 linkages in cellulose creates cellulose.
A)cellulose with high branching aids strong structures,and starch with low branching makes for easy energy release.
B)the unbranched structure of starch makes it easy to process for energy,and the branched structure in cellulose creates strong bonds.
C)alpha 1-4 and alpha 1-6 glycosidic linkage in starch creates branching,and beta 1-4 in cellulose creates unbranched structures.
D)beta 1-4 and alpha 1-6 glycosidic linkage of starch can create branches,and alpha 1-4 linkages in cellulose creates cellulose.
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25
Acetic acid gives vinegar its sour taste.The functional group of this acid is
A)-OH
B)-NH2
C)-SH
D)-COOH
E)-CO
A)-OH
B)-NH2
C)-SH
D)-COOH
E)-CO
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26
The sole function of carbohydrates is to serve as energy stores.
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27
Carbohydrate assembly occurs by
A)a dehydration reaction between monosaccharides that form disaccharides,which then go on to form polysaccharides.
B)a hydrolysis reaction between monosaccharides that form polysaccharides and disaccharides.
C)a dehydration reaction between monosaccharides that form polysaccharides and disaccharides.
D)a hydrolysis reaction between monosaccharides that form disaccharides,which then go on to form polysaccharides.
A)a dehydration reaction between monosaccharides that form disaccharides,which then go on to form polysaccharides.
B)a hydrolysis reaction between monosaccharides that form polysaccharides and disaccharides.
C)a dehydration reaction between monosaccharides that form polysaccharides and disaccharides.
D)a hydrolysis reaction between monosaccharides that form disaccharides,which then go on to form polysaccharides.
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28
The primary structure of a protein ultimately determines its three-dimensional structure.
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29
Multiple functional groups are able to attach to macromolecules.What is the most useful characteristic that enables the attachment of multiple functional groups?
A)One hydrogen ionic bond.
B)Four carbon covalent bonds.
C)Two oxygen covalent bonds.
D)Three nitrogen ionic bonds.
A)One hydrogen ionic bond.
B)Four carbon covalent bonds.
C)Two oxygen covalent bonds.
D)Three nitrogen ionic bonds.
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30
The sequence of amino acids in a protein is its ______ structure.
A)primary
B)secondary
C)tertiary
D)quaternary
E)hepternary
A)primary
B)secondary
C)tertiary
D)quaternary
E)hepternary
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31
Sickle cell anemia is a condition in which red blood cells exhibit a characteristic "sickle" shape.This arises from a mutation or change in one of the amino acids found in hemoglobin.A single amino acid mutation would directly affect a protein's _______ structure.
A)primary
B)secondary
C)tertiary
D)quaternary
E)peptide
A)primary
B)secondary
C)tertiary
D)quaternary
E)peptide
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32
The portion of an amino acid that makes it unique among the 20 different amino acids is its
A)carboxyl group.
B)amino group.
C)hydrocarbon bonding.
D)side chain or R-group.
E)peptide bonding.
A)carboxyl group.
B)amino group.
C)hydrocarbon bonding.
D)side chain or R-group.
E)peptide bonding.
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33
The macromolecule composed of amino acids is a
A)lipid.
B)carbohydrate.
C)nucleic acid.
D)protein.
E)steroid.
A)lipid.
B)carbohydrate.
C)nucleic acid.
D)protein.
E)steroid.
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34
Lipids and carbohydrates can both be used by animals to store energy.
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35
A polyunsaturated fat contains fatty acids with multiple double bonded carbons.
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36
Saturated fats are composed of fatty acids with several double bonded carbons.
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37
What makes phospholipids good at forming cellular membranes?
A)Regions of aliphatic and hydrophilic atoms causing an internalization of phosphorous making a bilayer.
B)The polar and non-polar regions create an amphipathic bilayer of phospholipids.
C)Covalent and ionic bonds between glycerols create a tight seal around the cell.
D)The three saturated fatty tails in phospholipids create a semi solid like structure that maintains a cell's shape.
A)Regions of aliphatic and hydrophilic atoms causing an internalization of phosphorous making a bilayer.
B)The polar and non-polar regions create an amphipathic bilayer of phospholipids.
C)Covalent and ionic bonds between glycerols create a tight seal around the cell.
D)The three saturated fatty tails in phospholipids create a semi solid like structure that maintains a cell's shape.
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38
If sucrose is composed of both glucose and fructose,then sucrose must be a monosaccharide.
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39
Proteins can have separate domains with distinct structures and functions.
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40
Macromolecules such as lipids and carbohydrates are produced from monomers through condensation reactions.
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41
When designing a butter with higher ratios of unsaturated fats you would need to take care not to remove all saturated fats.What is the main reason for this?
A)Saturated fatty acids are linear in structure and form closely packed structures that are more solid at room temperature.
B)Saturated fatty acids have more carbons in them creating a denser formation at room temperature.
C)The length of saturated fatty acids are longer and interactions with unsaturated fatty acids form solid structures at room temperature.
D)Unsaturated fatty acids on their own would make the butter to hard as they form strong hydrophobic bonds at room temperature.
A)Saturated fatty acids are linear in structure and form closely packed structures that are more solid at room temperature.
B)Saturated fatty acids have more carbons in them creating a denser formation at room temperature.
C)The length of saturated fatty acids are longer and interactions with unsaturated fatty acids form solid structures at room temperature.
D)Unsaturated fatty acids on their own would make the butter to hard as they form strong hydrophobic bonds at room temperature.
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42
Why would a diet containing unsaturated fats that form triglycerides be better for an athlete when considering energy levels and health?
A)Unsaturated fats are packed closer together,making them higher in energy storage levels and fluid within the body.
B)Saturated fats have double bonds,making them harder to break down for energy release and creating artery clogging structures.
C)Saturated fats are packed closer together,making their breakdown for energy release less efficient and forming unnecessary fat deposits.
D)Unsaturated fats have a linear structure,making them easy to break down and releasing high amounts of energy when glucose levels are low.
A)Unsaturated fats are packed closer together,making them higher in energy storage levels and fluid within the body.
B)Saturated fats have double bonds,making them harder to break down for energy release and creating artery clogging structures.
C)Saturated fats are packed closer together,making their breakdown for energy release less efficient and forming unnecessary fat deposits.
D)Unsaturated fats have a linear structure,making them easy to break down and releasing high amounts of energy when glucose levels are low.
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43
The structural difference between saturated and unsaturated fats causes what type of change at room temperature?
A)Linear structure of a fatty acid causes solid formation at room temperature.
B)Double bonds in saturated fatty acids cause a solid structure at room temperature.
C)A linear structure causes a loose forming macromolecule that is liquid at room temperature.
D)The double bonds require higher temperatures at room temperature to make this fatty acid into a liquiD.
A)Linear structure of a fatty acid causes solid formation at room temperature.
B)Double bonds in saturated fatty acids cause a solid structure at room temperature.
C)A linear structure causes a loose forming macromolecule that is liquid at room temperature.
D)The double bonds require higher temperatures at room temperature to make this fatty acid into a liquiD.
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44
What structural component makes fat an efficient macromolecule able to store high amounts of energy?
A)A lipid's size is small and can easily be broken,down releasing high amounts of energy.
B)Lipids have many long chains of C-OH bonds,which store high amounts of energy.
C)Fats have long chains of C-H bonds,which store high amounts of energy.
D)The way in which adipose tissues are structured is a way for a high amount of energy to be accessed easily.
A)A lipid's size is small and can easily be broken,down releasing high amounts of energy.
B)Lipids have many long chains of C-OH bonds,which store high amounts of energy.
C)Fats have long chains of C-H bonds,which store high amounts of energy.
D)The way in which adipose tissues are structured is a way for a high amount of energy to be accessed easily.
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45
As a health supplement supplier,your orders for protein shakes have increased.You have instructed your labs to increase production by accelerating amino acid bonding via
A)enzymatic reactions.
B)condensation reactions.
C)dehydration reactions.
D)hydration reactions.
E)glycosidic reactions.
A)enzymatic reactions.
B)condensation reactions.
C)dehydration reactions.
D)hydration reactions.
E)glycosidic reactions.
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