1.      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