Chem Ch. 16 & 17 Flashcards
1
Q
The three major types of substances from which we obtain energy are…
A
d. carbohydrates, fats, and proteins
2
Q
The process of synthesizing molecules to make cell structures within a living cell is called
A
a. anabolism
3
Q
The overall set of chemical reactions that keep cells alive is called
A
b. Metabolism
4
Q
A monosaccharide with a ketone group is called
A
c. ketose
5
Q
An aldose is a monosaccharide
A
d. with an aldehyde group
6
Q
When most monosaccharides dissolve in water, they form
A
c. ring structures
7
Q
The two monosaccharide units that make up a lactose molecule are
A
d. glucose and galactose
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
9
Q
Carbohydrates are stored in the liver and muscle tissue as
A
d. glycogen
10
Q
Fats are defined by their
A
d. degree of unsaturation
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
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
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
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
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
16
Q
The iodine number of a fat or oil expresses its
A
c. degree of unsaturation
17
Q
In general, animal fats differ from vegetable oils in molecules
A
d. Have more C=C bonds
18
Q
Peptides are polymers of
A
a. amino acids
19
Q
The 2o common amino acids that make up proteins differ mainly in their
A
d. side chains
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
21
Q
Which of following is a zwitterion?
a. H2NCH2COO-
b. -NHCH2COO-
c. H3N+CH2COOH
d. +H3NCH2COO-
A
d. +H3NCH2COO-
22
Q
In a dipeptide, two amino acids are joined through an
A
a. amide linkage
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
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
25
The tripeptides represented as Ala-Val-Lys and Lys-Val-Ala are
d. 2 different peptides
26
The molecule on which an enzyme acts is called the enzyme's
c. substrate
27
According to the induced-fit model of enzyme action
d. shape of the active site can change somewhat to fit a substrate
28
An inorganic metal ion working with an enzyme molecule is called a(n)
a. cofactor
29
An enzyme is a catalyst, or substance that
d. increases reaction rate
30
The pure protein part of an enzyme is called a(n)
a. apoenzyme
31
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?
c. Secondary
32
Which level of protein structure is maintained in part by dispersion forces?
d. tertiary structure
33
The arrangement of several protein subunits into a specific pattern, as in hemoglobin, is an example of
b. quaternary structure
34
Which level of protein structure is maintained in part by dispersion forces (bonds/linkages)?
b. disulfide linkages
35
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
d. Salt bridge
36
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. dispersion forces
37
The monomer units of nucleic acids are
d. nucleotides
38
An RNA nucleotide could not contain
a. A,Pi and ribose
39
A possible base pain in DNA is
b. A-T
40
A possible base pair in RNA is
c. A-U
41
Nucleic acid base pairs are joined by
d. hydrogen bonds
42
Replication of a DNA molecule involves breaking bonds between the
a. base pairs
43
The second step of DNA replication involves
a. bonding of free nucleotides in the correct sequence
44
The conversion of mRNA to a sequence of amino acids in a protein is called
d. translation
45
The anticodon base triplet is found on the
d. tRNA
46
How many amino acids and how many codons are involved in the genetic code?
b. 20 amino acids, 64 codons
47
Each amino acid except trytophan and methionine is coded for more than one codon, indicating that the genetic code has
b. redundancy
48
Refer to table 16.5; the codon UGA
c. signals "stop" only
49
Recombinant DNA cloning involves
a. combining DNA from 2 different organisms to make a single new organism
50
In producing recombinant DNA, the DNA from the two sources is cut with
c. restriction enzymes
51
Gene therapy is a process where scientists
b. insert a functioning gene in place of a defective one
52
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
b. genetic engineering
53
About _____ people in the world are hungry today
b. 1 in 7
54
The monomer units that make up cellulose and starch, respectively, are
c. B-glucose and a-glucose
55
Examples of monosaccharides are
c. glucose and fructose
56
People who have lactose intolerance are deficient in the
a. enzyme that catalyzes the hydrolysis of lactose to galactose and glucose
57
Ordinary corn syrup
b. consists mainly of glucose
58
Small quantities of carbohydrates are stored in liver and muscle tissue as
d. glycogen
59
Humans cannot digest cellulose because they lack enzymes for the hydrolysis of
c. B-glucose linkages
60
Fats are
b. esters of glycerol and fatty acids
61
Amin lipoproteins, LDLs are
a. bad because they can block arteries
62
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?
b.CH3(CH2)5CH=CH(CH2)7COOH
63
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?
d.CH3(CH2CH=CH)3(CH2)7COOH
64
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.CH3(CH2)16COOH
65
The general shape of a trans fatty acid molecules is similar to
d. saturated fatty acids
66
According to most health professionals, what percentages of total calories should the total daily intake of fat and of saturated fat, respectively, not exceed?
c. 30, 10
67
Gram for gram, protein foods provide the same number of kilocalories as
d. carbohydrates
68
Proteins are copolymers of
a. amino acids
69
An essential amino acid is one that
d. must be included in the diet
70
Which of the following foods do NOT furnish complete protein?
a. brown rice and beans
b. eggs
c. peanuts
d. quinoa
c. peanuts
71
The daily protein requirement for a 65-kg female is
b. 52g
72
One can get complete protein by eating whole-wheat bread with
c. peanut butter
73
Strict vegetarian diets are often deficient in
c. vitamin B12 and iron
74
About what percentage of our body weight is minerals?
b. 4%
75
Vitamins are
c. specific organic compounds required in the diet to prevent diseases
76
A deficiency of iodine may be remedied by
a. including a greater percentage of seafood in the diet
77
Iron in red blood cells is a part of the
b. hemoglobin
78
Iron is swiftly depleted from the body by
d. blood loss
79
Most of the calcium and phosphorus in the body is in the
b. bones and teeth
80
People with high blood pressure are usually told to restrict intake of
c. NA+
81
The fat-soluble vitamins are vitamins A, D, E, and
d. vitamin K
82
Eating foods high in fiber
c. helps to fill you up
83
During fasting or starvation, glycogen stores are depleted in about
b. 1 day
84
After glycogen stores are depleted, the body draws on its reserves of
b. fat
85
When fat reserves have been used up, the body uses for its energy source
d. structural proteins
86
The average family in the U.S. spends what portion of its food budget on fruits and vegetables, meats, and dairy products?
a. 10%
87
Compounds that taste sweet to most people include all of the following except
d. MSG
88
Artificial vanilla
a. contains exactly the same vanillin molecule as in natural vanilla
89
Organic molecules called esters are
c. unique molecules found in highly aromatic and unique plant seeds or bark
90
Artificial sweeteners include all of the following except
b. stevia
91
MSG
b. is the sodium salt of an amino acid
92
To use a new food additive, a company must
c. provide the FDA with evidence that the additive is safe for the intended use
93
The food additive that inhibits reproduction of botulism-causing bacteria in processed meats, such as bologna, ham, and bacon, is
d. sodium nitrite
94
Calcium propionate is added to bread to
c. inhibit mold growth
95
Antioxidants
d. trap free radicals
96
Which of the following is an antioxidant used to prevent rancidity?
a. ascorbic acid
b. BHT
c. sodium sulfite
d. sugar
b. BHT
97
The number of colors that have been accepted as safe to use in foods is
b. 7
98
Vitamin C, Vitamin E, BHA, BHT, and propyl gallate are
b. antioxidants
99
Aflatoxins are
b. carcinogens
100
About how many people die from food poisoning in the U.S. each year?
c. 3000
101
The major problem with the food supply is contamination by
c. microorganisms
