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Homework answers / question archive / Louisiana State University, Eunice BIOLOGY 1001 Chapter 3 The Molecules of Cells Multiple Choice Questions 1)Lactose intolerance is the inability to A)           produce milk proteins

Louisiana State University, Eunice BIOLOGY 1001 Chapter 3 The Molecules of Cells Multiple Choice Questions 1)Lactose intolerance is the inability to A)           produce milk proteins

Biology

Louisiana State University, Eunice

BIOLOGY 1001

Chapter 3 The Molecules of Cells

Multiple Choice Questions

1)Lactose intolerance is the inability to

A)           produce milk proteins.

B)            produce lactose.

C)            digest cellulose. D) digest lactose.

 

2)            Lactose intolerance

A)           is common in people of all ages, from infancy to adulthood.

B)            is most common in people of European descent.

C)            can currently be treated by gene therapy to treat the underlying cause. D) does not affect the consumption of beverages made from soy or rice.

 

3)            Organic compounds

A)           always contain nitrogen.

B)            are synthesized only by animal cells. C) always contain carbon.

D) always contain oxygen.

 

4)            Which of the following statements regarding carbon is false?

A)           Carbon has a tendency to form covalent bonds.

B)            Carbon has the ability to bond with up to six other atoms.

C)            Carbon has the capacity to form single and double bonds.

D)           Carbon has the ability to bond together to form extensive branched or unbranched "carbon skeletons."

 

5)            Which of the following statements about hydrocarbons is false? A) Hydrocarbons are inorganic compounds.

B)            Hydrocarbons contain only carbon and hydrogen atoms.

C)            Hydrocarbons consist of atoms linked by single or double bonds.

D)           Hydrocarbons can form straight, branched, or ringed structures.

 

6)            Propanol and isopropanol are isomers. This means that they have A) the same molecular formula but different chemical properties.

B)            different molecular formulas but the same chemical properties.

C)            the same molecular formula and the same chemical properties.

D)           the same molecular formula but represent different states of the compound.

 

7)            A hydroxyl group is

A)           also called a carbonyl group.

B)            characteristic of proteins. C) characteristic of alcohols.

D) composed of two oxygen atoms.

 

8)            Which of the following is a carboxyl group?

A)           -C-O

B)            -OH

C)            -NH2 D) -COOH

 

9)            Which of the following is an amino group?

A)           -OH B) -NH2

C)            -COOH

D)           -CO

10)          Which of the following statements about the functional groups of organic compounds is

false?

A)           Functional groups may help make organic compounds hydrophilic.

B)            Many biological molecules have two or more functional groups.

C)            Functional groups participate in chemical reactions. D) All functional groups include a carbon atom.

 

11)          Which of the following contains a carboxyl and an amino group? A) amino acid

B)            fat

C)            sugar

D)           glucose

 

12)          Which of the following functional groups is capable of regulating gene expression?

A)           -OH

B)            -COOH

C)            -CO D) -CH3

 

13)          Which of the following statements about the monomers and polymers found in living organisms is false?

A)           Cells typically make all of their macromolecules from a set of 40-50 common monomers and a few other ingredients that are rare.

B)            The monomers used to make polymers are essentially universal.

C)            Monomers serve as building blocks for polymers.

D)           Monomers are joined together by the process of hydrolysis.

 

 

14)          Which of the following statements about dehydration reactions is false?

A)           One monomer loses a hydrogen atom, and the other loses a hydroxyl group.

B)            H2O is formed as the monomers are joined.

C)            Covalent bonds are formed between the monomers.

D)           Animal digestive systems utilize this process to break down food.

 

15)          The results of dehydration reactions can be reversed by

A)           condensation reactions. B) hydrolysis reactions.

C)            polymerization reactions.

D)           the addition of an amino group.

 

16)          What is the general function of enzymes within a cell?

A)           to promote the synthesis of monomers

B)            to induce chemical reactions

C)            to stop chemical reactions

D)           to speed up chemical reactions

 

17)          The molecular formula of most monosaccharides represents a multiple of

A)           CH3O. B) CH2O.

C)            CHO.

D)           CHO2.

 

18)          A molecule with the formula C55H110O55 is probably a(n)

A)           oil.

B)            steroid.

C)            protein.

D)           polysaccharide.

 

19)          Many names for sugars end in the suffix

A)           -acid.

B)            -ose.

C)            -hyde.

D)           -ase.

 

20)          Sucrose is formed

A)           from two glucose molecules.

B)            from two monosaccharides through dehydration reactions.

C)            when ionic bonds link two monosaccharides.

D)           when glucose and lactose are combined.

 

21)          A disaccharide forms when

A)           two monosaccharides join by dehydration reactions.

B)            two starches join by dehydration reactions.

C)            two monosaccharides join by hydrolysis.

D)           two starches join by hydrolysis.

 

22)          Which of the following lists contains only polysaccharides?

A)           sucrose, starch, and cellulose

B)            starch, amino acids, and glycogen C) cellulose, starch, and glycogen

 

D) fructose, cellulose, and glucose

 

23)          Cellulose differs from starch in that

A)           starch is formed by plants and cellulose by animals.

B)            most animals cannot break down cellulose, whereas starch is easily digested.

C)            starch is made of glucose monomers, whereas cellulose is made of fructose monomers.

D)           cellulose is highly branched, whereas starch is unbranched.

 

24)          Foods that are high in fiber are most likely derived from A) plants.

B)            dairy products.

C)            red meats.

D)           fish.

 

25)          Cows can derive nutrients from cellulose because

A)           they produce the enzymes that break down cellulose.

B)            they chew their food so thoroughly that cellulose fibers are broken down. C) their intestinal tract contains cellulose-hydrolyzing microorganisms.

D) they convert cellulose into starch, which is easily broken down in the intestinal tract.

 

26)          The storage form of carbohydrates is     in animals and   in plants.

A)           starch; glycogen B) glycogen; starch

C)            cellulose; glycogen

D)           glycogen; cellulose

 

27)          Which of the following organisms contain the polysaccharide chitin?

A)           animals and plants

B)            plants and bacteria C) fungi and insects

D) insects and plants

 

 

 

 

28)          An oil may be converted into a substance that is solid at room temperature by A) adding hydrogens, decreasing the number of double bonds in the molecules.

B)            removing water, causing a dehydration reaction to occur.

C)            removing hydrogens, increasing the number of double bonds in the molecules.

D)           cooling it, so that double bonds form and the fats solidify.

 

29)          A diet high in animal products and hydrogenated vegetable margarine may increase the risk for heart disease. This is because

A)           most animal fats are unsaturated and most hydrogenated vegetable margarines contain high levels of steroids.

B)            most hydrogenated vegetable margarines are hydrogenated oils and most animal products contain high levels of phospholipids.

C)            most animal fats are used for energy storage and most hydrogenated vegetable margarines contain high levels of unsaturated fats.

D)           most animal fats are saturated and many hydrogenated vegetable margarines contain high levels of trans fats.

 

 

30)          What feature of fats makes them hydrophobic?

A)           Fats have carboxyl groups.

B)            Fats include one glycerol molecule.

C)            Fats have polar fatty acids.

D)           Fats have nonpolar hydrocarbon chains.

 

31)          Fatty acids are

A)           composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.

B)            composed of carbon, hydrogen, glycerol, and a phosphate group. C) composed of hydrocarbon chains and a carboxyl group.

D) composed of four linked rings.

 

32)          Which of the following statements regarding triglyceride molecules is false?

A)           Triglycerides consist of three fatty acids attached to a glycerol molecule.

B)            Triglycerides play a role in energy storage.

C)            Triglycerides are a type of fat. D) Triglycerides are hydrophilic.

 

33)          Fatty acids with double bonds between some of their carbons are said to be A) unsaturated.

B)            saturated.

C)            completely hydrogenated.

D)           monoglycerides.

 

 

 

 

34)          The development of heart disease can result from a diet high in

A)           fiber.

B)            protein.

C)            saturated fats.

D)           sugars.

 

35)          If you were to add olive oil to your food as part of a diet to lower your risk of heart disease, you would use olive oil that

A)           is liquid at room temperature.

B)            is hydrogenated.

C)            is modified to be solid at room temperature.

D)           has lard added to it.

 

36)          Which of the following statements about animal cell lipids is false?

A)           Fats are a form of lipid that function to store energy.

B)            Phospholipids are important components of cell membranes. C) Many lipids function as enzymes.

D) Cholesterol is a type of lipid that is a component of cell membranes and steroid hormones.

37)          A phospholipid is composed of

A)           one fatty acid molecule linked to three glycerol molecules.

B)            one glycerol molecule linked to three phosphate groups.

C)            one fatty acid molecule linked to one glycerol molecule and two phosphate groups. D) one glycerol molecule linked to one phosphate group and two fatty acids.

 

38)          Which of the following substances is made of lipids?

A)           DNA

B)            cellulose C) steroids

D) enzymes

 

39)          A major type of lipid found in cell membranes is

A)           saturated fats. B) phospholipids.

C)            glycerol.

D)           unsaturated fats.

 

40)          Which of the following statements about anabolic steroids is false?

A)           They cause a general buildup of muscle mass.

B)            They often cause the body to reduce its normal output of sex hormones. C) They promote bone growth.

D) They can stimulate mood swings and violent behavior.

 

41)          Amino acids can be distinguished from one another by

A)           the number of R groups found on the amino acid molecules. B) the chemical properties of their R groups.

C)            the type of bond between the R group and the rest of the amino acid molecule.

D)           the chemical properties of their amino and carboxyl groups.

 

42)          Proteins differ from one another because

A)           the peptide bonds linking amino acids differ from protein to protein.

B)            the sequence of amino acids in the polypeptide chain differs from protein to protein.

C)            each protein contains its own unique sequence of sugar molecules.

D)           the number of nucleotides found in each protein varies from molecule to molecule.

 

43)          Glucose molecules are to starch as          are to proteins.

A)           oils

B)            amino acids

C)            fatty acids

D)           monosaccharides

 

44)          Peptide bonds

A)           are used to form amino acids.

B)            form between fatty acids.

C)            are formed by a hydrolysis reaction. D) link amino acids.

 

45)          Which of the following statements about enzymes is false?

A)           They increase the rate of chemical reactions.

B)            They function as chemical catalysts.

C)            They regulate virtually all chemical reactions in a cell. D) They are monomers used to build proteins.

 

46)          Which of the following would be correctly classified as a protein?

A)           cholesterol

B)            starch

C)            an enzyme

D)           cellulose

 

47)          Structural proteins

A)           include receptor molecules.

B)            include hemoglobin.

C)            are found in hair and tendons.

D)           include ovalbumin, a protein found in egg white.

 

48)          A scientist suspects that the food in an ecosystem may have been contaminated with radioactive nitrogen over a period of months. Which of the following substances could be examined for radioactivity to test the hypothesis?

A)           the cell walls of plants growing in the ecosystem

B)            the hair produced by humans living in the ecosystem

C)            the sugars produced during photosynthesis by plants growing in the ecosystem

D)           the cholesterol in the cell membranes of organisms living in the ecosystem

 

49)          Which of the following characteristics of a protein will remain intact if the protein is denatured?

A)           the shape of the protein

B)            the function of the protein

C)            the number of amino acids in the protein

D)           the binding properties of the protein

 

50)          The primary structure of a protein is

A)           an alpha helix or a pleated sheet.

B)            the amino acid sequence of the polypeptide chain.

C)            composed of two or more polypeptide chains.

D)           maintained by hydrogen bonds.

 

51)          Which of the following is an example of secondary structure in a protein?

A)           a particular amino acid sequence B) an alpha helix

C)            a globular shape

D)           the joining of two polypeptide chains

52)          The tertiary structure of a polypeptide refers to

A)           its size.

B)            the presence of pleated sheets.

C)            the amino acids of which it is made. D) the overall three-dimensional structure.

 

53)          A protein containing more than one polypeptide chain exhibits the         level of protein structure.

A)           primary

B)            secondary

C)            tertiary D) quaternary

 

54)          Mad cow disease serves as an example of how interdependent                and        are to protein.

A)           solubility; texture

B)            form; construction C) structure; function

D) adaptability; development

 

55)          How are genes used by cells to build proteins?

A)           The genes in DNA direct the synthesis of an RNA molecule, which is used to build a protein.

B)            The genes in RNA direct the synthesis of a DNA molecule, which is used to build a protein.

C)            DNA is transcribed into an amino acid sequence.

D)           The genes in RNA direct the synthesis of proteins directly.

 

56)          Which of the following statements regarding nucleotides is false? A) Nucleotides contain lipids.

B)            Nucleotides contain sugar molecules.

C)            Nucleotides can be linked together to form nucleic acids.

D)           Nucleotides contain nitrogenous bases.

 

57)          Which of the following options correctly pairs a polymer and its monomer?

A)           cellulose, amino acids B) DNA, nucleotides

C)            collagen, nucleic acids

D)           RNA, ribose

 

58)          DNA differs from RNA because DNA A) contains thymine in place of uracil.

B)            consists of a single rather than a double polynucleotide strand.

C)            contains the sugar ribose rather than the sugar deoxyribose.

D)           contains phosphate groups not found in RNA.

 

59)          You work for a company that manufactures food products. A new "wonder food" is being distributed by a rival company. The researchers in your company determine that the "wonder food" contains only carbon, oxygen, and hydrogen. At this point, your researchers can say with certainty that the food

A)           includes proteins.

B)            could only be made of triglycerides.

C)            could only be made of carbohydrates.

D)           does not include proteins or nucleic acids.

 

60)          In what part of the world is the mutation for lactose tolerance most concentrated?

A)           East Asia

B)            South America C) northern Europe

D) North America

 

61)          Why did the lactose tolerance mutation in the East African herders spread so rapidly within the population?

A)           Milk provided calcium for strong bones.

B)            It was a selective advantage for survival during droughts and cold winters.

C)            Lactose was a better source of energy than glucose.

D)           Milk was a good source of protein during the summer harvests.\

 

62)          If you ate a 100% plant-based (vegan) diet, what molecule would you never eat?

A)           starch

B)            cellulose C) cholesterol

D) phospholipids

 

63)          Lysozyme is an enzyme that breaks down bacterial cell walls and is found in your tears, mucus, and saliva. A mutation occurs in the gene for lysozyme that results in a lysine (a positively charged amino acid) being substituted for an arginine (also a positively charged amino acid). Do you think that the mutant lysozyme will function similarly to the normal lysozyme?

A)           no, because all changes in protein primary sequence result in functional differences

B)            no, because changing lysine to arginine will cause the protein to denature

C)            yes, because both lysine and arginine are positively charged so the tertiary structure and therefore function should be similar

D)           yes, because protein function stays the same no matter what mutations occur

 

64)          Which meal is high in fiber, low in saturated fats, and high in unsaturated fats?

A)           beef, potatoes, and carrots

B)            eggs and bacon

C)            black beans, cheese, lettuce, and sour cream D) spaghetti noodles with olive oil and broccoli

 

65)          You identify a molecule in a pizza that is a polymer; has oxygen, hydrogen, and sulfur atoms; and is hydrophilic. What kind of molecule is it?

A)           protein

B)            carbohydrate

C)            nucleic acid

D)           lipid

 

66)          Suppose that an adult black bear adds 50 pounds of fat in order to survive while hibernating through the winter. Approximately how much glycogen would a bear have to add to achieve a similar feat?

A)           25 pounds

B)            50 pounds

C)            75 pounds D) 100 pounds

 

67)          Which type of fat was found to contribute the most relative risk of developing heart disease?

A)           saturated fat

B)            monounsaturated fat

C)            polyunsaturated fat D) trans fat

 

68)          Which of the following foods would be least likely to contribute to the development of heart disease?

A)           margarine

B)            butter

C)            bacon D) fish oil

 

69)          You have a cup of vegetable oil and a vial full of normal phospholipids. What would you predict would happen if you dropped the phospholipids into the cup of vegetable oil?

A)           The phospholipids would form a sphere with the heads on the inside.

B)            The phospholipids would form a sphere with the tails on the inside.

C)            The phospholipids would float on the surface of the oil with the tails in the air.

D)           The phospholipids would float on the surface of the oil with the heads in the air.

 

70)          What is the complementary sequence to the DNA strand TCGATGG?

A)           TCGATGG

B)            GGTAGCT

C)            AGCUACC D) AGCTACC

 

71)          Myosin is a contractile protein found in muscles that is composed of three pairs of subunits, two heavy chains, and two pairs of two different types of light chains, for a total of six subunits. Myosin contains what level(s) of protein structure?

A)           primary only

B)            primary and secondary only

C)            primary, secondary, and tertiary only

D)           primary, secondary, tertiary, and quaternary

 

72)          The recent National Health and Nutrition Examination Survey found a 275% greater risk of what disease for individuals who consumed more than 25% of their daily calories from added sugars?

A)           diabetes

B)            cardiovascular disease

C)            stomach cancer

D)           hypertension

 

73)          What is the correct flow of information in gene expression? A) DNA→RNA→protein

B)            RNA→DNA→protein

C)            Protein→RNA→DNA

D)           DNA→protein→RNA

 

74)          What components make up a nucleotide?

A)           a sugar and a phosphate group only

B)            a nitrogenous base and a phosphate group only

C)            a nitrogenous base and a sugar only

D)           a sugar, a nitrogenous base, and a phosphate group

 

 

 

3.1          Art Questions

 

1)            These two molecules are structural isomers. What is the difference between them?

 

A)           the number of carbon atoms

B)            the number of hydrogen atoms

C)            the location of a double-bonded oxygen atom

D)           Only one of them has a double bond between carbon atoms.

 

2)            How are these two amino acids attached?

 

A)           amino group to amino group B) amino group to carboxyl group

C)            carboxylic acid group to carboxyl group

D)           through a hydrolysis reaction

 

3)            Following are the structures of three fatty acids: palmitic acid, stearic acid, and oleic acid. What combination of these fatty acids could you use to make a fat that is liquid at room temperature?

 

A)           one palmitic acid, one stearic acid, and one oleic acid

B)            three palmitic acids

C)            two palmitic acids and one stearic acid

D)           one stearic acid, one oleic acid, and one phosphate group

 

4)            Below is a molecule of caffeine. Which of the following features are not present in a molecule of caffeine?

 

A)           a carbonyl group B) a carboxyl group

C)            a methyl group

D)           a double bond

 

5)            Shown here is a nutrition facts label for 1 cup of whole cow's milk. Which of the following is most abundant by weight in 1 cup of whole milk? (1,000 mg = 1 g)

 

A)           the total amount of lipids

B)            polysaccharides C) monosaccharides

D) protein

 

6)            When microbes are in the dark, they do not produce molecules called carotenoids because the PR proteins are bound to DNA. In the light, however, carotenoids are produced because the PR proteins unbind the DNA. Which of the following graphs best summarizes these statements about carotenoid production in microbes?

A)

 

B)

 

C)

 

D)

 

 

3.2          Scenario Questions

 

After reading the paragraph below, answer the questions that follow.

 

You're the manager of a factory that produces enzyme-washed blue jeans (the enzymes lighten the color of the denim, giving a "faded" appearance). When the most recent batch of fabric came out of the enzyme wash, however, the color wasn't light enough to meet your standards. Your quality control laboratory wants to do some tests to determine why the wash enzymes didn't perform as expected.

 

1)            Which hypothesis is most likely to be productive for their initial investigation?

A)           The nucleotide chain of the enzymes may be incorrectly formed.

B)            The dye in the fabric may have hydrolyzed the fatty acids in the enzymes. C) The three-dimensional structure of the proteins may have been altered.

D) There may not have been enough phospholipids for the volume of fabric.

 

2)            Based on your understanding of enzyme structure, which of the following would you recommend that they also investigate?

A)           the temperature of the liquid in the washing vat

B)            the manufacturer of the fabric

C)            how long the fabric has been in storage

D)           the primary structure of the enzyme

 

3)            Which of the following experiments would be best for testing the hypothesis that the enzymes did not perform as expected because the temperature was too high?

A)           Produce one batch of blue jeans with twice as much enzyme as another batch of blue jeans while keeping the temperature the same, and then compare how the lightness of the blue jeans varies between batches.

B)            Produce multiple batches of blue jeans at several different temperatures but with the same enzyme concentration and then compare how the lightness of the blue jeans varies between batches.

C)            Produce multiple batches of blue jeans at several different temperatures and with different enzyme concentrations and then compare how the lightness of the blue jeans varies between batches.

D)           Produce one batch of blue jeans at a high temperature without the enzyme and another batch of blue jeans at a low temperature with the enzyme and then compare how the lightness of the blue jeans varies between batches.

 

4)            If you could design a modified version of the enzyme to ensure that it would function optimally in the harsh conditions of the washing vat (such as high temperature or high pH), which of the following could you do to achieve this goal?

A)           Add more amino acids to the end of the protein to make it more hydrophobic.

B)            Change the amino acid sequence slightly to ensure a more stable tertiary structure.

C)            Remove some amino acids from the start of the protein to strengthen its secondary structure.

D)           Change the amino acid sequence drastically to give the enzyme quaternary structure.

 

After reading the paragraph below, answer the questions that follow.

 

Your first big biology exam is coming up in a few days, and in order to prepare for late-night study sessions, you buy a box of Yummies, a delicious type of snack cake. After checking out the nutrition facts label on the side of the box, you discover that a single Yummie cake contains 4.5 grams of total fat, 27 grams of carbohydrate, 0 grams of fiber, and 1 gram of protein.

 

5)            After eating a Yummie cake, what molecule do you expect to be most abundant in your digestive system?

A)           amino acids

B)            monosaccharides

C)            cellulose

D)           triglycerides

 

6)            After eating a Yummie cake, which of the following metabolic processes is likely occurring at the fastest rate?

A)           hydrolysis of glycogen

B)            dehydration reactions involving glucose

C)            dehydration reactions involving fatty acids

D)           hydrolysis of cellulose

 

7)            The pH of the stomach is extremely acidic (~ pH 2). If you ate a Yummie cake, what do you think would happen to the protein that you ingested as it passes through the stomach?

A)           The protein would become denatured due to the acidic environment.

B)            The protein would form longer proteins via dehydration reactions.

C)            The protein would speed up digestion because it is an enzyme.

D)           The protein would get broken down via dehydration reactions.

 

After reading the paragraph below, answer the questions that follow.

 

The functions of some proteins change depending on whether they are in the light or in the dark they are photoreceptive (PR) proteins. A team of scientists recently determined that PR proteins bind to DNA to regulate gene expression in microbes. Answer the following three questions about this scenario.

 

8)            Suppose that the team of scientists conducted the following experiment: They mixed the PR proteins with DNA in a test tube and measured the amount of protein that bound to the DNA after 10 minutes under variable amounts of light. What was the independent variable in their experiment?

A)           the amount of light that they exposed the test tube to

B)            the amount of PR proteins bound to DNA

C)            the type of PR proteins used in the experiment

D)           the amount of time the light was exposed to the test tube

 

9)            A single PR protein is composed of four identical polypeptide chains that act together to bind DNA. What is the highest level of protein structure that the PR proteins have?

A)           primary

B)            secondary

C)            tertiary D) quaternary

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