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CHAPTER.5
QUESTIONS /
PART.1
CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
QUESTIONS
1) breaking down a molecule by adding a water molecule is ?
A. dehydration reaction
B. hydrolysis reaction
C. polymerization reaction
D. none of the above
3) Which of the following best summarizes the relationship between dehydration reactions and hydrolysis?
A) Dehydration reactions assemble polymers, and hydrolysis reactions break down polymers.
B) Dehydration reactions eliminate water from lipid membranes, and hydrolysis makes lipid membranes water
permeable.
C) Dehydration reactions can occur only after hydrolysis.
D) Hydrolysis creates monomers, and dehydration reactions break down polymers.
E) Dehydration reactions ionize water molecules and add hydroxyl groups to polymers; hydrolysis reactions release
hydroxyl groups from polymers.
4) What is the chemical reaction mechanism by which cells make polymers from monomers?
A) Phosphodiester linkages
B) Hydrolysis
C) Dehydration reactions
D) Ionic bonding of monomers
5) How many molecules of water are needed to completely hydrolyze a polymer that is 11 monomers long?
A) 12
B) 11
مهم
C) 10
D) 9
Question # 1 2 3 4 5
Answer B D A C C
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]CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS
?7) Which of these classes of biological molecules consist of both small molecules and macromolecular polymers
A) Lipids
B) Carbohydrates
C) Proteins
D) Nucleic acids
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
11) The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are the
α form. Which of the following could amylase break down?
A) Glycogen
B) Cellulose مهم
C) Chitin
D) Glycogen and chitin only
E) Glycogen, cellulose, and chitin
12) A sugar with a carbonyl group within its 13) A sugar with a carbonyl group at the terminal of the skeleton
skeleton is? is?
A) Aldose A) Aldose
B) Ketose B) Ketose
15) One of the following is an example of Aldose? 16) One of the following is an example of ketose?
A) Glyceraldehyde A) Glyceraldehyde
B) Ribulose B) Ribose
C) Fructose C) Ribulose
D) Dihydroxyacetone D) Glucose
QUESTION # 11 12 13 14 15 16
ANSWER A B A C A C
<<<شرح االسئلة
السوال يقول انه لدينا انزيم يقوم بكسر الروابط الجاليكوسيدية بين مونمرات من نوع الفا فاي من المركبات التالية يستطيع هذا االنزيم ان يفككها<<< السكريات المتعددة كانت تقسم: 11 سo
) و الفرق بينها ان مونمرات الجلوكوز التي تصنع السكرياتcellulose & chitin( ) و نوع له وضائف في التركيب مثلstarch & glycogen( لنوعين << نوع وظيفته تخزينية مثل
المتعددة التخزينية تكون من نوع الفا اما التي تصنع السكريات المتعددة التركيبية تكون من نوع بيتا << لذلك الجواب هو جاليكوجين
<< اما اذا كانت مجموعة الكاربونيل موجودة في في نهايةketose اذا كانت مجموعة الكاربونيل موجودة ضمن السلسله ) اي في داخل السلسلة فان السكر يكون من نوع:13+12 سo
aldoseالسلسلة) اي على طرف السلسلة ( فان السكر يكون من نوع
اما الجاليكوجين فيتميز بانه يحتوي على تفرعات و لذلك يمتلك نوعين من4-1 االميلوز وهو الشكل االبسط الغير متفرع من النشا و يحتوي على نوع واحد من الروابط و هي روابط:14 سo
التي تكون موجودة عند نقاط التفرع6-1 و4-1 الروابط
↓↓↓↓↓↓↓-------------------- االجابة تعتمد على حفظك للجدول الذي في االسفل:16+15 سo
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
17) Which of the following is an extensively branched storage polysaccharide found in the liver and muscles of
animals?
A) Glycogen
B) Starch
C) Amylopectin
D) Cellulose
18) complete the following formula: Glucose + fructose =?? --- Glucose + galactose =???
A) Sucrose --- lactose
B) Lactose --- sucrose
C) Maltose – lactose
D) Maltose --- sucrose
19) Lactose, a sugar in milk, is composed of one glucose molecule joined by a glycosidic linkage to one galactose
molecule. How is lactose classified?
A) As a pentose
B) As a hexose
C) As a monosaccharide
D) As a disaccharide
E) As a polysaccharide
21) Humans can digest starch but not cellulose because مهم
A) The monomer of starch is glucose, while the monomer of cellulose is galactose.
B) Humans have enzymes that can hydrolyze the β glycosidic linkages of starch but not the α glycosidic linkages of
cellulose.
C) Humans have enzymes that can hydrolyze the α glycosidic linkages of starch but not the β glycosidic linkages of
cellulose.
D) Humans harbor starch-digesting bacteria in the digestive tract.
E) The monomer of starch is glucose, while the monomer of cellulose is glucose with a nitrogen-containing group.
Question # 17 18 19 20 21
Answer A A D A C
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
24) Which of the following is a polysaccharide that consists of beta glucose monomers and never branched?
A) Amylose
B) Amylopectin
C) Cellulose
D) Glycogen
26) Which of the following statements concerning saturated fats is not true?
A) They are more common in animals than in plants.
B) They have multiple double bonds in the carbon chains of their fatty acids.
C) They generally solidify at room temperature.
D) They contain more hydrogen than unsaturated fats having the same number of carbon atoms.
E) They are one of several factors that contribute to atherosclerosis.
QUESTION # 22 23 24 25 26 27
ANSWER A D C A B C
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
30) Which of the following categories includes all others in the list?
(A) Disaccharide
(B) Polysaccharide
(C) Starch
(D) Carbohydrate
Question # 28 29 30 31 32
Answer A C D D D
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
34) If two molecules of the general type shown in Figure were linked together, carbon-1
of one molecule to carbon-4 of the other, the single molecule that would result would be
A) maltose.
B) fructose.
C) glucose.
D) galactose.
E) sucrose.
35) Which of the following descriptors is true of the molecule shown in Figure above?
A) hexose
B) fructose
C) glucose
D) hexose and fructose only
E) hexose and glucose only
36) Large organic molecules are usually assembled by polymerization of a few kinds of simple subunits. Which
of the following is an exception to this statement?
A) a steroid
B) cellulose مهم
C) DNA
D) an enzyme
E) a contractile protein
37) in aqueous solutions, glucose molecules, as well as most other sugars, form?
A) linear
B) helical
C) rings
D) straight
QUESTION # 33 34 35 36 37 38
ANSWER D A E A C B
39) Molecules with which functional groups may form polymers via dehydration reactions?
A) hydroxyl groups
B) carbonyl groups
مهم
C) carboxyl groups
D) either carbonyl or carboxyl groups
E) either hydroxyl or carboxyl groups
41) In animal metabolism, most of the monomers released by digestion of food macromolecules are
metabolized to provide energy. Only a small portion of these monomers are used for synthesis of new
macromolecules. The net result is that
A) water is generated by animal metabolism.
B) water is consumed by animal metabolism.
C) the water consumed is exactly balanced by the water generated, to maintain homeostasis.
D) water is consumed during homeostasis, but water is generated during periods of growth.
E) water is generated during homeostasis, but water is consumed during periods of growth.
43) On food packages, to what does the term insoluble fiber refer?
A) cellulose
B) polypeptides
C) starch مهم
D) amylopectin
E) chitin
Question # 39 40 41 42 43
Answer E B B C A
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
46) Which of the following is consisting of three fatty acids and glycerol?
A) fats
B) phospholipids
C) steroids
D) all of the above
48) The molecular formula for glucose is C6H12O6. What would be the molecular formula for a molecule made by
linking three glucose molecules together by dehydration reactions?
A) C18H36O18
B) C18H32O16
C) C6H10O5 مهم
D) C18H10O15
E) C3H6O3
Question # 44 45 46 47 48
Answer A B A C B
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
52) Which of the following statements is true for the class of biological molecules known as lipids?
A) They are insoluble in water.
B) They are made from glycerol, fatty acids, and phosphate.
C) They contain less energy than proteins and carbohydrates.
D) They are made by dehydration reactions.
E) They contain nitrogen.
53) The label on a container of margarine lists "hydrogenated vegetable oil" as the major ingredient. What is
the result of adding hydrogens to vegetable oil?
A) The hydrogenated vegetable oil has a lower melting point.
B) The hydrogenated vegetable oil stays solid at room temperature. مهم
C) The hydrogenated vegetable oil has more "kinks" in the fatty acid chains.
D) The hydrogenated vegetable oil has fewer trans fatty acids.
E) The hydrogenated vegetable oil is less likely to clog arteries.
Question # 49 50 51 52 53
Answer A A B A B
<<<شرح االسئلة
عملية الهدرجة تؤدي الى تحويل الدهون الغير مشبعة الى دهون مشبعة و كما نعرف ان الدهون المشبعة تتميز بانها صلبة عند درجة حرارة الغرفة و بالتالي فان درجة:53 سo
و هذاtrans ) و كما عرفنا ايضا ان عملية الهدرجة قد تتسبب في تحويل الدهن الغير مشبع الى دهن غير مشبع يحتوي على روابط ثنائية من نوعmelting point انصهاره (ال
الدهن يساهم بدرجة كبية في امراض تصلب االوعية الدموية
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
55) Which modifications of fatty acids will best keep triglycerides solid at warmer temperatures?
A) creating cis double bonds to the fatty acids
B) adding hydrogens to the fatty acids
C) creating trans double bonds to the fatty acids
D) adding hydrogens and trans double bonds to the fatty acids
E) adding cis double bonds and trans double bonds to the fatty acids
57) Which of the following statements is/are true regarding the chemical
reaction illustrated in Figure ?
A) It is a hydrolysis reaction.
B) It results in a peptide bond. مهم
C) It joins two fatty acids together.
D) It is a hydrolysis reaction and it results in a peptide bond.
E) It is a hydrolysis reaction, it results in a peptide bond, and it joins two fatty acids together.
59) a covalent bond formed between two monosaccharides by a dehydration reaction as shown in the
figure →→→→
A. chitin
B. pyrimidine مهم
C. glycosidic linkage
D. peptide bond
QUESTION # 54 55 56 57 58 59
ANSWER C D B B C C
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
Question # 60 61 62 63 64
Answer A A B B A
<<< اذا كانت مجموعةC=O ) و من حيث موقع الtriose-pentose-…( <<< يسال عن نوع السكر االحادي << من ناحيتين من ناحية عدد ذرات الكربون64 و63 االسئلة رقم o
ketose اما اذا كانت موجودة من ضمن سلسلة الكربون << فان هذا السكر االحادي يكون/// aldose <<< موجودة على الطرف فان نوع السكر االحادي يكونC=O ال
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
QUESTION # 65 66 67 68 69 70
ANSWER A D B A A A
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
71) How many molecules of water are released during the polymerization of a 20 monomer-long cellulose molecule?
A) 10
B) 19
C) 20 مهم
D) 40
72) The difference between an aldose sugar and a ketose sugar is ________.
A) the number of carbon atoms
B) the position of the hydroxyl groups
C) the position of the carbonyl group مهم
D) the ring form and the linear chain
73) Maltose is a disaccharide that can easily be digested into glucose molecules. The glycosidic linkage between
glucose molecules in maltose is ________.
A) β 1—4
B) α 1—2
C) α 1—4
D) β 1—2
74) You would like to lose weight. Which of the following should be your preferred food group?
A) Lactose and glucose
B) Sucrose and starch
C) Starch and fructose
D) Cellulose and fructose
75) What is the major structural difference between starch and glycogen?
A) the types of monosaccharide subunits in the molecules
B) the type of glycosidic linkages in the molecule
C) whether glucose is in the α or β form
D) the amount of branching that occurs in the molecule
77) Which polysaccharide is an important component in the structure of many animals and fungi?
A) chitin
B) cellulose
C) amylopectin
D) amylose
QUESTION # 71 71 73 74 75 76 76
ANSWER B C C D D C A
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
79) People who are lactose intolerant cannot extract energy from milk because ________.
A) they are missing an enzyme
B) lactose is too big to be digested by the enzymes
C) milk is fermented to a by-product, which cannot be digested
D) they are missing the bacteria that can digest lactose
80) Cooking oil and gasoline (a hydrocarbon) are not amphipathic molecules because they ________.
A) do not have a polar or charged region
B) do not have a nonpolar region
مهم
C) have hydrophobic and hydrophilic regions
D) are highly reduced molecules
84) Which of the following is the best explanation for why vegetable oil is a liquid at room temperature while animal
fats are solid?
A) Vegetable oil has more double bonds than animal fats.
B) Vegetable oil has fewer double bonds than animal fats.
C) Animal fats have no amphipathic character.
D) Vegetable oil has longer fatty-acid tails than animal fats have
QUESTION# 78 79 80 81 82 83 84 85
ANSWER B A A C C D A B
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CHAPTER.5: [BIOLOGICAL MACROMOLECULES AND LIPIDS]
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