Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Principles of Biology (BIO-111) > [3] Practice Test > Flashcards

[3] Practice Test Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Which of the following is an organic molecule?

H2O
CH4
Ne
NaCl
O2
A

CH4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which element is always associated with organic chemistry? (Section 3.1)

A

carbon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the three-dimensional shape formed when a carbon atom is covalently bonded with four other atoms? (Section 3.1)

A

a tetrahedron with carbon in the center

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

A straight-chain carbon compound constructed from __________ must contain at least one carbon-carbon double bond. (Section 3.1)

A

six hydrogen, three carbon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Carbon atoms are the most versatile building blocks of the molecules used by living organisms because __________. (Section 3.1)

A

each carbon atom acts as an intersection point from which a molecule can branch off in up to four directions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which is a property of hydrocarbons? (Section 3.1)

A

hydrophobic, nonpolar, good source of stored energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Which functional group helps form all amino acids? (Section 3.1)

A

−NH2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which of these is found in all amino acids? (Section 3.1)

−COOH
−COH
−OH
−NH2
both −COOH and −NH2
A

both −COOH and −NH2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Glucose and hexanoic acid each contain six carbon atoms, but they have completely different properties. Glucose is a nutrient found in food; hexanoic acid is poisonous. Their differences must be due to different __________. (Section 3.1)

A

functional groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Although the structures of the functional groups that critical to life vary, they share one thing in common: they __________. (Section 3.1)

A

all are hydrophilic and increase the organic compound’s water solubility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Ethanol, propanol, and methanol are three simple alcohols. They can be grouped together because they __________. (Section 3.1)

A

all share the same functional group: a hydroxyl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which functional group increases the solubility of organic compounds in water? (Section 3.1)

−NH2
−COH
−COOH
−SH

A

All of them!

−NH2
−COH
−COOH
−SH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which of these is a thiol? (Section 3.1)

−COH
−OH
−NH2
−SH
None of the choices is correct.
A

None of the choices is correct.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is ATP’s role in the cell? (Section 3.1)

A

ATP stores the potential to react with water, thereby removing a phosphate group and releasing energy for cellular processes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the process by which monomers are linked together to form polymers? (Section 3.2)

A

dehydration reactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

In a hydrolysis reaction, __________, and in this process water is __________. (Section 3.2)

A

a polymer is broken up into its constituent monomers … consumed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The type of bond that forms to join monomers (such as sugars and amino acids) into polymers (such as starch and proteins) is a(n) __________ bond. (Section 3.2)

A

covalent bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Which of these is a polymer? (Section 3.2)

glucose, an energy-rich molecule
triacylglycerol, or fat
fructose, a component of sucrose
testosterone, a steroid hormone
cellulose, a plant cell wall component
A

cellulose, a plant cell wall component

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Cellulose is a __________ made of many __________. (Section 3.3)

A

polymer … glucose molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Generally, animals cannot break down the bonds between the glucose molecules in cellulose. How then do cows get nutrients by eating grass? (Section 3.3)

A

Microorganisms in their digestive tracts hydrolyze the cellulose to individual glucose units.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

In what polysaccharide do plants store glucose? (Section 3.3)

A

starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which carbohydrate molecule has the lowest molecular weight? (Section 3.3)

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Which molecule is a monosaccharide? (Section 3.3)

A

C6H12O6 (glucose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

At a conference, the speaker’s grand finale was sautéing mealworms (insect larvae) in butter and serving them to the audience. They were crunchy (like popcorn hulls) because their exoskeletons contain the polysaccharide __________. (Section 3.3)

A

chitin

25
Q

Carbohydrates are used in our bodies mainly for __________. (Section 3.3)

A

energy storage

26
Q

The polysaccharide that you are most likely to have eaten recently is __________. (Section 3.3)

A

starch

27
Q

One characteristic shared by sucrose, lactose, and maltose is that __________. (Section 3.3)

A

they are all disaccharides

28
Q

A polysaccharide that is used for storing energy in human muscle and liver cells is __________. (Section 3.3)

A

glycogen

29
Q

Carbohydrates can function in which of the following ways? (Section 3.3)

A

structural support and energy storage

30
Q

In a 1–4 glycosidic linkage, __________. (Section 3.3)

A

the number 1 carbon in one monosaccharide is bound to the number 4 carbon in another monosaccharide

31
Q

Amylase is an enzyme that breaks down starch. Why can’t the same enzyme break down cellulose? (Section 3.3)

A

The monosaccharide monomers in cellulose are bonded together differently than in starch.

32
Q

The subunits (monomers) in cellulose are linked together by __________. (Section 3.3)

A

glycosidic linkages

33
Q

Which component of a tossed salad will pass through the human digestive tract and be digested least? (Section 3.3)

A

cellulose (in the lettuce)

34
Q

Lipids differ from other large biological molecules in that they __________. (Section 3.4)

A

are not truly polymers

35
Q

What is the term for compounds that do not mix with water? (Section 3.4)

A

hydrophobic

36
Q

Nutritionally, saturated triacylglycerols are considered to be less healthful than unsaturated triacylglycerols. What is the chemical difference between them? (Section 3.4)

A

Saturated triacylglycerols have more hydrogen atoms than unsaturated triacylglycerols.

37
Q

The lipids that form the main structural component of cell membranes are __________. (Section 3.4)

A

phospholipids

38
Q

If a small droplet of triacylglycerol molecules is suspended in water, they form a ball with no particular orientation. But if a droplet of phospholipid molecules is put in water, all the molecules point outward toward the water, because phospholipids have __________. (Section 3.4)

A

a charged end and a noncharged end

39
Q

Which true comparing phospholipids and triacylglycerols (fats and oils)? (Section 3.4)

A

Phospholipid molecules have a distinctly polar “head” and a distinctly nonpolar “tail,” whereas triacylglycerols are predominantly nonpolar.

40
Q

The sex hormones estrogen, progesterone, and testosterone belong to which class of molecules? (Section 3.4)

A

lipids

41
Q

High cholesterol levels are considered a major risk factor for heart disease. If it is so bad for humans, why does the body make cholesterol in the first place? (Section 3.4)

A

Cholesterol is the basis for many important molecules such as sex hormones.

42
Q

Manufacturers make vegetable oils solid or semisolid at room temperature by __________. (Section 3.4)

A

adding hydrogen atoms to the double bonds in the fatty acid hydrocarbon chains

43
Q

Some lipids are formed when fatty acids are linked to glycerol. These subunits are linked together by __________. (Section 3.4)

A

ester linkages

44
Q

The fatty acid tails of a phospholipid are __________ because they __________ . (Section 3.4)

A

hydrophobic … have no charges to which water molecules can adhere

45
Q

The overall three-dimensional shape of a single polypeptide is called the __________. (Section 3.5)

A

tertiary structure

46
Q

When a protein is denatured, why does it lose its functionality? (Section 3.5)

A

Denaturation breaks the weak bonds, such as hydrogen bonds and van der Waals interactions, that hold the protein in its three-dimensional shape. Without the proper shape, the protein cannot function.

47
Q

Which list ranks molecules by size in their correct order? (Section 3.5)

a) glucose, water, sucrose, protein
b) protein, sucrose, glucose, water
c) water, protein, sucrose, glucose
d) water, sucrose, glucose, protein
e) protein, water, glucose, sucrose

A

b) protein, sucrose, glucose, water

48
Q

To what does the term “polypeptide” refer? (Section 3.5)

a) organic molecules linked by dehydration reactions
b) carbohydrates with a hydrogen bond holding them together
c) amino acids linked by hydrolysis
d) organic monomers covalently bonded

A

None of the listed responses is correct.

49
Q

Enzyme molecules require a specific shape to perform their catalytic function. Which might alter the shape of an enzymatic protein? (Section 3.5)

a) heating the protein
b) denaturing the protein
c) a change in salt concentrations or pH
d) mixing in a chemical that removes hydrogen bonds
e) All of the choices are correct.

A

e) All of the choices are correct.

50
Q

The alpha helix and beta pleated sheet represent which level of protein structure? (Section 3.5)

A

secondary structure

51
Q

The peptide bond is __________. (Section 3.5)

A

a covalent bond joining amino acids together to form a polypeptide

52
Q

Protein molecules are polymers (chains) of __________. (Section 3.5)

A

amino acid molecules

53
Q

The “primary structure” of a protein refers to __________. (Section 3.5)

A

the sequence of amino acids

54
Q

What do Alzheimer’s, Parkinson’s, and mad cow disease have in common?(Section 3.5)

A

All have been associated with the buildup of misfolded proteins in cells.

55
Q

A glucose molecule is to starch as __________. (Section 3.6)

A

a nucleotide is to a nucleic acid

56
Q

A shortage of phosphorus in the soil would make it especially difficult for a plant to manufacture __________. (Section 3.6)

A

DNA

57
Q

On the basis of the principle of complementary base pairing, you would expect the percentage of __________ to be equal to the percentage of __________. (Section 3.6)

A

adenine … thymine

58
Q

A nucleotide is made of which chemical component? (Section 3.6)

A

a nitrogenous base, a phosphate group, and a pentose sugar

Principles of Biology (BIO-111) (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions