NoteCards Ch 5 Friday September 25 2015 9 10 PM 1 Humans and mice differ because A their cells have different small organic molecules B their cells make different types of large biological molecules C their cells make different types of lipids D their cells have some differences in the sequence of nucleotides in their nucleic acids E their cells make different types of proteins 1 Molecules with which functional groups may form polymers via dehydration reactions A hydroxyl groups B carbonyl groups C carboxyl groups D either carbonyl or carboxyl groups E either hydroxyl or carboxyl groups 1 Which of these molecules is not formed by dehydration reactions A fatty acids B disaccharides C DNA D protein E amylose 1 In animal metabolism most of the monomers released by digestion of food macromolecules are metabolized to provide energy Only a small portion of these monomers are used for synthesis of new macromolecules The net result is that A water is generated by animal metabolism B water is consumed by animal metabolism C the water consumed is exactly balanced by the water generated to maintain homeostasis D water is consumed during homeostasis but water is generated during periods of growth E water is generated during homeostasis but water is consumed during periods of growth 1 Which of these classes of biological molecules consist of both small molecules and macromolecular polymers A lipids B carbohydrates C proteins D nucleic acids E lipids carbohydrates proteins and nucleic acids all consist of only macromolecular polymers 1 A glucose B starch C cellulose D chitin Which of the following is not a polymer E DNA 1 What is the chemical reaction mechanism by which cells make polymers from monomers A phosphodiester linkages B hydrolysis C dehydration reactions D ionic bonding of monomers E the formation of disulfide bridges between monomers 1 How many molecules of water are needed to completely hydrolyze a polymer that is 11 monomers long A 12 B 11 C 10 D 9 E 8 1 Which of the following best summarizes the relationship between dehydration reactions and hydrolysis A Dehydration reactions assemble polymers and hydrolysis reactions break down polymers B Dehydration reactions eliminate water from lipid membranes and hydrolysis makes lipid membranes water permeable C Dehydration reactions can occur only after hydrolysis D Hydrolysis creates monomers and dehydration reactions break down polymers E Dehydration reactions ionize water molecules and add hydroxyl groups to polymers hydrolysis reactions release hydroxyl groups from polymers 1 Which of the following polymers contain nitrogen A starch B glycogen C cellulose D chitin E amylopectin 1 The molecular formula for glucose is C H 2O What would be the molecular formula for a molecule made by linking three glucose molecules together by dehydration reactions A C H O B C H O C C H O D C1 H O E C H O 1 The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the form Which of the following could amylase break down A glycogen B cellulose C chitin D glycogen and chitin only E glycogen cellulose and chitin 1 On food packages to what does the term insoluble fiber refer A cellulose B polypeptides C starch D amylopectin E chitin 1 A molecule with the chemical formula C H O is probably a A carbohydrate B lipid C monosaccharide D carbohydrate and lipid only E carbohydrate and monosaccharide only 1 Lactose a sugar in milk is composed of one glucose molecule joined by a glycosidic linkage to one galactose molecule How is lactose classified A as a pentose B as a hexose C as a monosaccharide D as a disaccharide E as a polysaccharide 1 All of the following are polysaccharides except A lactose B glycogen C chitin D cellulose E amylopectin 1 Which of the following is true of both starch and cellulose A They are both polymers of glucose B They are cis trans isomers of each other C They can both be digested by humans D They are both used for energy storage in plants E They are both structural components of the plant cell wall 1 Which of the following is true of cellulose A It is a polymer composed of enantiomers of glucose B It is a storage polysaccharide for energy in plant cells C It is digestible by bacteria in the human gut D It is a major structural component of plant cell walls E It is a polymer composed of enantiomers of glucose it is a storage polysaccharide for energy in plant cells it is digestible by bacteria in the human gut and it is a major structural component of plant cell walls 1 Humans can digest starch but not cellulose because A the monomer of starch is glucose while the monomer of cellulose is galactose B humans have enzymes that can hydrolyze the glycosidic linkages of starch but not the glycosidic linkages of cellulose C humans have enzymes that can hydrolyze the glycosidic linkages of starch but not the glycosidic linkages of cellulose D humans harbor starch digesting bacteria in the digestive tract E the monomer of starch is glucose while the monomer of cellulose is glucose with a nitrogencontaining group 1 Which of the following statements concerning saturated fats is not true A They are more common in animals than in plants B They have multiple double bonds in the carbon chains of their fatty acids C They generally solidify at room temperature D They contain more hydrogen than unsaturated fats having the same number of carbon atoms E They are one of several factors that contribute to atherosclerosis 1 A molecule with the formula C H3 O is probably a A carbohydrate B fatty acid C protein D nucleic acid E hydrocarbon 1 Which of the following statements is true for the class of biological molecules known as lipids A They are insoluble in water B They are made from glycerol fatty acids and phosphate C They contain less energy than proteins and carbohydrates D They are made by dehydration reactions E They contain nitrogen 1 The label on a container of margarine lists hydrogenated vegetable oil as the major ingredient What is the result of adding hydrogens to vegetable oil A The hydrogenated vegetable oil has a lower melting point B The hydrogenated vegetable oil stays solid at room temperature C The hydrogenated vegetable oil has more kinks in the fatty acid chains D The hydrogenated vegetable oil has fewer trans fatty acids E The hydrogenated vegetable oil is less likely to clog arteries 1 Which of the following is true regarding saturated fatty acids A They are the predominant fatty acid in corn oil