WATER AND BIOMOLECULES Flashcards
Which can be explained by the solvent properties of water?
a. Sodium chloride is transported as Na+ and Cl- in blood
b. Movement of water occurs under tension in the xylem
c. Water is the coolant in sweat
d. Ice floats on liquid water
A. Sodium chloride is transported as Na+ and Cl- in blood
Which of the following fatty acids has the lowest melting point?
a. CH3(CH2)10COOH
b. CH3(CH2)12COOH
c. CH3(CH2)14COOH
d. CH3(CH2)16COOH
A. CH3(CH2)10COOH
// I think that the lower the molecular mass, the lower the melting point
Which of the following food items can we find the MOST amount of unsaturated fats?
a. Butter
b. Milkshake
c. Chocolates
d. Burger Patty
C. Chocolates
// It is the only one without any animal products
there are two types of unsaturated fats:
- Polyunsaturated - found in fish + some oils
- Monounsaturated - found in olive and canola oil, nuts, avocadoes
The different shapes and functions of different proteins are determined by _____?
a. whether or not they contain any amino acids
b. the R groups of the amino acids they contain
c. the amino groups of the amino acids they contain
d. the carboxyl groups of the amino acids they contain
B. The R groups of the amino acids they contain
// Specifically, the sequence of amino acids that make up the protein
Which is an effect of protein denaturation?
a. The order of amino acids is changed when the protein overheats
b. The bonds between amino acids are broken by condensation
c. Parts of the protein become linked together via hydrolysis
d. The three-dimensional structure of the protein is altered
D. The three-dimensional structure of the protein is altered
// Protein denaturation is a process wherein the protein’s normal shape gets deformed because some of the hydrogen bonds are broken.
What is decreased when lactase is added to milk?
a. calcium
b. sweetness
c. disaccharides
d. monosaccharides
C. disaccharides
// Disaccharides are a double sugar, in which it gets reduced when lactase is added as it breaks down the milk sugar into (1) glucose and (2) galactose.
// Consequently, it turns up the # of monosaccharides
Which variable has the LEAST effect on enzyme activity?
a. temperature
b. light intensity
c. pH
d. substrate concentration
B. light intensity
// All other variables are main factors
What usually distinguishes DNA from RNA? [(DNA, RNA) (respectively)]
a. [strands] symmetrical, antiparallel
b. [contains] adenine, cytosine
c. [pentoses linked to] phosphates, bases
d. [stranded] double, single
D. [stranded] double, single
// The others are too complicated to be remembered LOL
