Which polysaccharide does not have a repeating unit of glucose?
esolutions1. Which polysaccharide does not have a repeating unit of glucose?
amylopectin |
cellulose |
chitin |
amylose |
2 points
QUESTION 2
1. In which of the following sugars is the bonding between monosaccharide units “head-to head” rather than “head-to-tail”?
cellobiose |
maltose |
lactose |
sucrose |
2 points
QUESTION 3
1. Which of the following sets of elements is a possible composition for a standard amino acid?
carbon, hydrogen, oxygen, and sulfur |
carbon, hydrogen, nitrogen, and sulfur |
carbon, hydrogen, and nitrogen |
carbon, hydrogen, oxygen, nitrogen, and sulfur |
2 points
QUESTION 4
1. R-group interaction between which of the following pairs of amino acids produces a disulfide bond?
cysteine-cysteine |
proline-proline |
alanine-glycine |
valine-methionine |
2 points
QUESTION 5
1. In which of the following pairs of carbohydrates are both members of the pair monosaccharides?
fructose and glucose |
lactose and arabinose |
sucrose and maltose |
cellobiose and cellulose |
2 points
QUESTION 6
1. Which of the following statements concerning fatty acids is incorrect?
Some fatty acids needed in the human body must be obtained from food because they cannot be synthesized with the body. |
Fatty acids are rarely found in the free state in nature. |
At least 16 carbon atoms must be present in the carbon chain of a fatty acid. |
Double bonds present in fatty acids are almost always in a cis-configuration. |
2 points
QUESTION 7
1. The designation “monounsaturated” applies to which of the following fatty acids?
oleic acid (18:1) |
palmitic acid (16:0) |
arachidonic acid (20:4) |
butyric acid (4:0) |
2 points
QUESTION 8
1. Phospholipids are composed of
a glycerol, two fatty acids and a phosphate group attached to an alcohol |
membrane lipids |
a glycerol and three fatty acids |
a glycerol, a phosphate group, a protein and a fatty acid |
2 points
QUESTION 9
1. What effect does unsaturation in fatty acids have on the melting point of the structure?
no effect |
the more unsaturated, the straighter the molecule, so the higher the melting point |
the more unsaturated, the more bends in the molecule, so the higher the melting point |
the more unsaturated, the more bends in the molecule, so the lower the melting point |
2 points
QUESTION 10
1. The joining together of two amino acids to form a dipeptide involves the reaction between
two amide groups |
an amino group and an alpha-carbon |
an amino group and a carboxyl group |
an alpha-carbon and a hydroxyl group |
2 points
QUESTION 11
1. What are some of the interactions that are responsible for tertiary structure?(Mark all correct answers.)
alpha helix |
hydrogen bonds |
covalent disulfide bonds |
beta sheet |
2 points
QUESTION 12
1. How do the standard amino acids differ from one another?
in whether or not the amino group is chiral |
in whether or not the carboxyl group is chiral |
in the number of chiral carbon atoms between the carboxyl group and the amino group |
in the identity of the R group (side chain) |
2 points
QUESTION 13
1. Saponification of a fat or oil
produces fatty acid salts |
increases the degree of fatty acid unsaturation |
increases the melting point |
decreases the melting point |
2 points
QUESTION 14
1. Which of the following monosaccharides is a ketohexose?
glucose |
fructose |
ribulose |
ribose |
2 points
QUESTION 15
1. In which of the following pairs of fatty acids does the first listed acid have a higher melting point than the second listed acid?
16:2 acid and 16:0 acid |
21:0 acid and 17:0 acid |
17:3 acid and 17:0 acid |
17:3 acid and 20:0 acid |
2 points
QUESTION 16
1. Which structure is not affected by denaturation?
quaternary |
tertiary |
secondary |
primary |
2 points
QUESTION 17
1. Which of the following is a distinguishing characteristic between fats and oils?
physical state at room temperature |
alcohol component present in their structures |
type of linkage between fatty acids and the alcohol present |
odor |
2 points
QUESTION 18
1. Which of the following substances will produce both glucose and galactose when hydrolyzed?
lactose |
maltose |
sucrose |
glycogen |
2 points
QUESTION 19
1. The membrane lipid cholesterol is structurally composed of
a glycerol and three fatty acids |
a fused ring structure |
phospholipids |
fatty acids |
2 points
QUESTION 20
1. What is the difference between an essential fatty acid and a nonessential fatty acid?
an essential fatty acid can not be synthesized by the body |
a nonessential can not be synthesized by the body |
the structure of the essential fatty acid includes only saturated fatty acids |
nonessential fatty acids are not needed by the body |
2 points
QUESTION 21
1. Which protein is the most abundant in humans?
hemoglobin |
myoglobin |
collagen |
keratin |
2 points
QUESTION 22
1. Which of the following proteins are globular?
collagen |
keratin |
fibrin |
myoglobin |
2 points
QUESTION 23
1. The bond that links the two monosaccharides of a disaccharide together is a carbon-carbon-oxygen bond.
True
False
2 points
QUESTION 24
1. The major structural difference between cellulose and starch is found in the
identity of the monosaccharide units present |
ring size of the monosaccharide units present |
linkages between the monosaccharide units present |
handedness of the monosaccharide units present |
2 points
QUESTION 25
1. Which of the following terms correctly describes the relationship between D-fructose and L-fructose?
enantiomers |
epimers |
diastereomers |
cis-trans isomers |
2 points
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