Chapter 3 Flashcards
Organic compounds:
Always contain carbon
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”
B, Carbon has the ability to bond with up to six other atoms
The results of dehydration synthesis can be reversed by
hydrolysis
Which of the following is a lipid?
A) testosterone
B) collagen
C) starch
D) chitin
E) hemoglobin
A, testosterone
What happens during a hydrolysis reaction?
The bond between two subunits of a macromolecule is broken
How do phospholipids interact with water molecules?
The phosphates interact with water; the fatty acids do not
Which of the following is NOT a polymer?
A) steroid
B) glycogen
C) hemoglobin
D) RNA
A, steriod
Phospholipids and triglycerides both _____
Contain glycerol
Which of the following is the best explanation for why vegetable oil is a liquid at room temperature while animal fats are solid?
A) vegetable oil contains more double covalent bonds than do animal fats
B) vegetable oil contains fewer double covalent bonds than do animal fats
C) animal fats contain phosphates but vegetable oil does not
D) vegetable oil has longer fatty-acid tails than animal fats have
A, vegetable oil contains more double covalent bonds than do animal fats
What distinguishes one amino acid from another?
The atoms in the R-group
When nucleotides polymerize to form a nucleic acid _____
a covalent bond forms between the sugar of one nucleotide and the phosphate of a second
Which of the following is an amino group?
A) -OH
B) -NH2
C) -COOH
D) -CO
B, -NH2
Which of the following options correctly pairs a polymer with its monomers?
A) cellulose, amino acids
B) DNA, nucleotides
C) collagen, nucleic acids
D) RNA, ribose
B, DNA, nucleotides
What is the complementary sequence to the DNA strand “TCGATGG”
AGCTACC
A diet high in animal products and hydrogenated vegetable margarine may increase the risk for atherosclerosis. This is because:
Most animal fats are saturated and may hydrogenated vegetable margarines contain high levels of trans fats
