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Chem Ch. 16 &17 > Chem Ch. 16 & 17 > Flashcards

Chem Ch. 16 & 17 Flashcards

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1
Q

The three major types of substances from which we obtain energy are…

A

d. carbohydrates, fats, and proteins

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2
Q

The process of synthesizing molecules to make cell structures within a living cell is called

A

a. anabolism

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3
Q

The overall set of chemical reactions that keep cells alive is called

A

b. Metabolism

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4
Q

A monosaccharide with a ketone group is called

A

c. ketose

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5
Q

An aldose is a monosaccharide

A

d. with an aldehyde group

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6
Q

When most monosaccharides dissolve in water, they form

A

c. ring structures

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7
Q

The two monosaccharide units that make up a lactose molecule are

A

d. glucose and galactose

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8
Q

Which of these polysaccharide molecules consists of branched chains of glucose units

a. amylose and amylopectin
b. amylose and cellulose
c. amylose and glycogen
d. amylopectin and gylcogen

A

d. amylopectin and glcogen

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9
Q

Carbohydrates are stored in the liver and muscle tissue as

A

d. glycogen

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10
Q

Fats are defined by their

A

d. degree of unsaturation

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11
Q 
S: CH3(CH2)10COOH
U: CH3(CH2)7CH=CH(CH2)7COOH
V: CH3CH2(CH=CHCH2)3(CH2)6COOH
T: CH3(CH2)16COOH
Which are saturated fatty acids?
A

a. S and T

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12
Q 
S: CH3(CH2)10COOH
U: CH3(CH2)7CH=CH(CH2)7COOH
V: CH3CH2(CH=CHCH2)3(CH2)6COOH
T: CH3(CH2)16COOH
Which is a monounsaturated fatty acid?
A

c. U

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13
Q

S: CH3(CH2)10COOH
U: CH3(CH2)7CH=CH(CH2)7COOH
V: CH3CH2(CH=CHCH2)3(CH2)6COOH
T: CH3(CH2)16COOHWhich is a polyunsaturated fatty acid?

A

d. V

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14
Q 
S: CH3(CH2)10COOH
U: CH3(CH2)7CH=CH(CH2)7COOH
V: CH3CH2(CH=CHCH2)3(CH2)6COOH
T: CH3(CH2)16COOH
Saturated fats often have a high proportion of
A

a. S and T

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15
Q 
S: CH3(CH2)10COOH
U: CH3(CH2)7CH=CH(CH2)7COOH
V: CH3CH2(CH=CHCH2)3(CH2)6COOH
T: CH3(CH2)16COOH
Polyunsaturated fats (oils) often have a high proportion of
A

d. V

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16
Q

The iodine number of a fat or oil expresses its

A

c. degree of unsaturation

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17
Q

In general, animal fats differ from vegetable oils in molecules

A

d. Have more C=C bonds

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18
Q

Peptides are polymers of

A

a. amino acids

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19
Q

The 2o common amino acids that make up proteins differ mainly in their

A

d. side chains

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20
Q

Which of the following is not an alpha amino acid?

a. CH3C(CH3)(NH2)COOH
b. (CH3)2CHCH(NH2)COOH
c. H2NH2COOH
d. H2NCH2CH2CH2COOH

A

d. H2MCH2CH2CH2COOH

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21
Q

Which of following is a zwitterion?

a. H2NCH2COO-
b. -NHCH2COO-
c. H3N+CH2COOH
d. +H3NCH2COO-

A

d. +H3NCH2COO-

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22
Q

In a dipeptide, two amino acids are joined through an

A

a. amide linkage

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23
Q

The N-terminal amino acid and the C-terminal amino acid of the peptide Met-Ile-Val-Glu-Cys-Tyr-Gln-Trp-Ile are, respectively

A

c. Met and Ile

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24
Q

How many different tripeptides can be formed from alanine, caline, and lysine when each appears only one in each product?

A

c. 6

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25
Q

The tripeptides represented as Ala-Val-Lys and Lys-Val-Ala are

A

d. 2 different peptides

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26
Q

The molecule on which an enzyme acts is called the enzyme’s

A

c. substrate

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27
Q

According to the induced-fit model of enzyme action

A

d. shape of the active site can change somewhat to fit a substrate

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28
Q

An inorganic metal ion working with an enzyme molecule is called a(n)

A

a. cofactor

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29
Q

An enzyme is a catalyst, or substance that

A

d. increases reaction rate

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30
Q

The pure protein part of an enzyme is called a(n)

A

a. apoenzyme

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31
Q

Hydrogen bonds between the N-H group of one amino acid and the C=O group of another, giving a protein molecule the form of an alpha helix or a beta pleated sheet. What level of protein structure do those forms represent?

A

c. Secondary

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32
Q

Which level of protein structure is maintained in part by dispersion forces?

A

d. tertiary structure

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33
Q

The arrangement of several protein subunits into a specific pattern, as in hemoglobin, is an example of

A

b. quaternary structure

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34
Q

Which level of protein structure is maintained in part by dispersion forces (bonds/linkages)?

A

b. disulfide linkages

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35
Q

An acidic side chain of amino-acid unit on a protein chain reacts with the basic side chain of an amino acid unit on another chain or at some distance away on the same chain to form a

A

d. Salt bridge

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36
Q

When nonpolar side chains of amino-acid units in a protein chain interact with other nonpolar side chains of amino-acid units on another chain or at some distance away on the same chain, the interactions are

A

a. dispersion forces

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37
Q

The monomer units of nucleic acids are

A

d. nucleotides

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38
Q

An RNA nucleotide could not contain

A

a. A,Pi and ribose

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39
Q

A possible base pain in DNA is

A

b. A-T

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40
Q

A possible base pair in RNA is

A

c. A-U

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41
Q

Nucleic acid base pairs are joined by

A

d. hydrogen bonds

42
Q

Replication of a DNA molecule involves breaking bonds between the

A

a. base pairs

43
Q

The second step of DNA replication involves

A

a. bonding of free nucleotides in the correct sequence

44
Q

The conversion of mRNA to a sequence of amino acids in a protein is called

A

d. translation

45
Q

The anticodon base triplet is found on the

A

d. tRNA

46
Q

How many amino acids and how many codons are involved in the genetic code?

A

b. 20 amino acids, 64 codons

47
Q

Each amino acid except trytophan and methionine is coded for more than one codon, indicating that the genetic code has

A

b. redundancy

48
Q

Refer to table 16.5; the codon UGA

A

c. signals “stop” only

49
Q

Recombinant DNA cloning involves

A

a. combining DNA from 2 different organisms to make a single new organism

50
Q

In producing recombinant DNA, the DNA from the two sources is cut with

A

c. restriction enzymes

51
Q

Gene therapy is a process where scientists

A

b. insert a functioning gene in place of a defective one

52
Q

Some geneticists suggest transferring some genes that direct photosynthesis from an efficient crop plain to a less efficient one, thus producing a more productive plant variety. This project would most likely involve

A

b. genetic engineering

53
Q

About _____ people in the world are hungry today

A

b. 1 in 7

54
Q

The monomer units that make up cellulose and starch, respectively, are

A

c. B-glucose and a-glucose

55
Q

Examples of monosaccharides are

A

c. glucose and fructose

56
Q

People who have lactose intolerance are deficient in the

A

a. enzyme that catalyzes the hydrolysis of lactose to galactose and glucose

57
Q

Ordinary corn syrup

A

b. consists mainly of glucose

58
Q

Small quantities of carbohydrates are stored in liver and muscle tissue as

A

d. glycogen

59
Q

Humans cannot digest cellulose because they lack enzymes for the hydrolysis of

A

c. B-glucose linkages

60
Q

Fats are

A

b. esters of glycerol and fatty acids

61
Q

Amin lipoproteins, LDLs are

A

a. bad because they can block arteries

62
Q

a. CH3(CH2)16COOH
b. CH3(CH2)5CH=CH(CH2)7COOH
c. CH3(CH2)3(CH2CH=CH)2(CH2)7COOH
d. CH3(CH2CH=CH)3(CH2)7COOH
Which is a monounsaturated fatty acid?

A

b.CH3(CH2)5CH=CH(CH2)7COOH

63
Q

a. CH3(CH2)16COOH
b. CH3(CH2)5CH=CH(CH2)7COOH
c. CH3(CH2)3(CH2CH=CH)2(CH2)7COOH
d. CH3(CH2CH=CH)3(CH2)7COOH
Which is an omega-3 fatty acid?

A

d.CH3(CH2CH=CH)3(CH2)7COOH

64
Q

a. CH3(CH2)16COOH
b. CH3(CH2)5CH=CH(CH2)7COOH
c. CH3(CH2)3(CH2CH=CH)2(CH2)7COOH
d. CH3(CH2CH=CH)3(CH2)7COOH
Which is a saturated fatty acid?

A

a.CH3(CH2)16COOH

65
Q

The general shape of a trans fatty acid molecules is similar to

A

d. saturated fatty acids

66
Q

According to most health professionals, what percentages of total calories should the total daily intake of fat and of saturated fat, respectively, not exceed?

A

c. 30, 10

67
Q

Gram for gram, protein foods provide the same number of kilocalories as

A

d. carbohydrates

68
Q

Proteins are copolymers of

A

a. amino acids

69
Q

An essential amino acid is one that

A

d. must be included in the diet

70
Q

Which of the following foods do NOT furnish complete protein?

a. brown rice and beans
b. eggs
c. peanuts
d. quinoa

A

c. peanuts

71
Q

The daily protein requirement for a 65-kg female is

A

b. 52g

72
Q

One can get complete protein by eating whole-wheat bread with

A

c. peanut butter

73
Q

Strict vegetarian diets are often deficient in

A

c. vitamin B12 and iron

74
Q

About what percentage of our body weight is minerals?

A

b. 4%

75
Q

Vitamins are

A

c. specific organic compounds required in the diet to prevent diseases

76
Q

A deficiency of iodine may be remedied by

A

a. including a greater percentage of seafood in the diet

77
Q

Iron in red blood cells is a part of the

A

b. hemoglobin

78
Q

Iron is swiftly depleted from the body by

A

d. blood loss

79
Q

Most of the calcium and phosphorus in the body is in the

A

b. bones and teeth

80
Q

People with high blood pressure are usually told to restrict intake of

A

c. NA+

81
Q

The fat-soluble vitamins are vitamins A, D, E, and

A

d. vitamin K

82
Q

Eating foods high in fiber

A

c. helps to fill you up

83
Q

During fasting or starvation, glycogen stores are depleted in about

A

b. 1 day

84
Q

After glycogen stores are depleted, the body draws on its reserves of

A

b. fat

85
Q

When fat reserves have been used up, the body uses for its energy source

A

d. structural proteins

86
Q

The average family in the U.S. spends what portion of its food budget on fruits and vegetables, meats, and dairy products?

A

a. 10%

87
Q

Compounds that taste sweet to most people include all of the following except

A

d. MSG

88
Q

Artificial vanilla

A

a. contains exactly the same vanillin molecule as in natural vanilla

89
Q

Organic molecules called esters are

A

c. unique molecules found in highly aromatic and unique plant seeds or bark

90
Q

Artificial sweeteners include all of the following except

A

b. stevia

91
Q

MSG

A

b. is the sodium salt of an amino acid

92
Q

To use a new food additive, a company must

A

c. provide the FDA with evidence that the additive is safe for the intended use

93
Q

The food additive that inhibits reproduction of botulism-causing bacteria in processed meats, such as bologna, ham, and bacon, is

A

d. sodium nitrite

94
Q

Calcium propionate is added to bread to

A

c. inhibit mold growth

95
Q

Antioxidants

A

d. trap free radicals

96
Q

Which of the following is an antioxidant used to prevent rancidity?

a. ascorbic acid
b. BHT
c. sodium sulfite
d. sugar

A

b. BHT

97
Q

The number of colors that have been accepted as safe to use in foods is

A

b. 7

98
Q

Vitamin C, Vitamin E, BHA, BHT, and propyl gallate are

A

b. antioxidants

99
Q

Aflatoxins are

A

b. carcinogens

100
Q

About how many people die from food poisoning in the U.S. each year?

A

c. 3000

101
Q

The major problem with the food supply is contamination by

A

c. microorganisms

Chem Ch. 16 &17 (1 decks)

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