SCHOOL OF SAINT JOSEPH (NAGUILIAN, ISA.) INC.

QUEZON, NAGUILIAN, ISABELA

4TH FINAL EXAMINATION
SCIENCE 10

NAME: __________________________________________ DATE: _________________

YEAR AND SECTION: _______________________________ SCORE: ________________

DIRECTION: Choose the letter of the correct answer. Write your answer on the space provided before the number.

_____ 1. They are biopolymers usually found in the nucleus of a cell. What are they?

a. Lipids
b. Nucleic Acids
c. Carbohydrates
d. Protein

_____ 2. What do you call the three structures of DNA ---- Phosphate, Sugar and Nucleobases?

a. Nucleobases
b. Nucleotides
c. Nucleus
d. Nucleolus

_____ 3. Thymine in DNA is paired with what base?

a. Guanine
b. Cytosine
c. Adenine
d. Thymine

_____ 4. What do you call the sugar of RNA?

a. Ribose
b. Deoxyribose
c. Maltose
d. Fructose

_____ 5. Level of structure of protein that is compose of two or more folded polypeptide chains aggregated to form a
multisubunit protein.

a. Primary
b. Secondary
c. Tertiary
d. Quaternary

_____ 6. What do you call the building blocks of protein?

a. Lipids
b. Carbohydrates
c. Amino Acids
d. Protein

_____ 7. Level of structure of protein where in it tells the sequence of its amino acids.

a. Primary
b. Secondary
c. Tertiary
d. Quaternary

_____ 8. A classification of Protein that are generally soluble in water.

a. Globular
b. Fibrous
c. Conjugated
d. Simple

_____ 9. Classification of protein that produces only amino acids through hydrolysis.

a. Globular
 b. Fibrous
c. Simple
d. Conjugated

_____ 10. Classification of protein that are insoluble in water.

a. Globular
b. Fibrous
c. Simple
d. Conjugated

_____ 11. Classification of Proteins that are produces amino acids and other organic or inorganic substances through
hydrolysis.

a. Globular
b. Fibrous
c. Simple
d. Conjugated

_____ 12. Level of structure of proteins that is a three-dimensional of its entire molecule.

a. Primary
b. Secondary
c. Tertiary
d. Quaternary

_____ 13. A reaction when amino acids are joined together?

a. Condensation polymerization
b. Evaporation polymerization
c. Solidification polymerization
d. Liquidation polymerization

_____ 14. What do you call the short chains of amino acids?

a. Peptides
b. Polypeptides
c. Peptics
d. Polypeptics

_____ 15. It is the long-chains of amino acids that joined together.

a. Peptides
b. Polypeptides
c. Peptics
d. Polypeptics

_____ 16. What is the 10 amino acids that cannot be synthesized called?

a. Amino acids
b. Essential
c. Essential Amino Acids
d. Essential protein

_____ 17. It is the major components of skin, nails, cartilages and muscles.

a. Protein
b. Carbohydrates
c. Lipids
d. Amino Acids

_____ 18. How many percent does this major components

(referring to Q#27) consist?

a. 50%
b. 60%
c. 70%
d. 80%

_____ 19. Fats and Oils are also called?

a. Triglycerides
b. Saccharides
 c. Polysaccharides
d. Monosaccharide

_____ 20. What is the backbone of triglycerides?

a. Protein
b. Lipids
c. Glycerol
d. Carbohydrates

_____ 21. It is the essential components of lipids. They are long-chain carboxylic acids that have an even number of
carbon atoms.

a. Amino Acids
b. Fatty Acids
c. Proteins
d. Lipids

_____ 22. This includes fats, oils, some vitamins and hormones. It is classified as saponifiable and nonsaponifiable.

a. Lipids
b. Proteins
c. Carbohydrates
d. Fats

_____ 23. It is an organic molecules in which carbon, hydrogen and oxygen bond together. It is also called
polyhydroxyaldehydes and polyhydroxyketones.

a. Lipids
b. Protein
c. Carbohydrates
d. Nucleic Acid

_____ 24. They are organic compounds that contain the carbonyl group.

a. Aldehydes and Ketones

b. Guanine and Thymine
c. Cytosine and Adenine
d. Adenine and Guanine

_____ 25. What do you call the simplest classification of carbohydrates according to number of sugar?

a. Polysaccharides
b. Disaccharides
c. Monosaccharide

_____ 26. What group does this bond belong?

a. Ketones
b. Aldehydes
c. Thymine
d. Guanine

_____ 27. What group does this bond belong?

a. Ketones
b. Aldehydes
c. Thymine
d. Guanine

_____ 28. This are formed when two monosaccharide are linked together.

a. Monosaccharide
b. Disaccharide
c. Polysaccharide

_____ 29. It is commonly known as table sugar.

a. Lactose
b. Sucrose
c. Maltose

_____ 30. Sugar that is found only in the milk of mammals.

 a. Lactose
b. Sucrose
c. Maltose

_____ 31. A sugar that is used as a raw material for beer manufacturing.

a. Lactose
b. Sucrose
c. Maltose

_____ 32. A chemical reaction that breaks up large molecules like disaccharides by adding water in the presence ofacod
to form two monosaccharide unit.

a. Base hydrolysis
b. Acid hydrolysis
c. Carbon hydrolysis
d. Protein hydrolysis

_____ 33. A polysaccharide that is made up of glucose and is the stored sugar in animals.

a. Glycogen
b. Starch
c. Cellulose
d. Polysaccharides

_____ 34. It is a large linear molecule with glucose units connected via linkages between C1 and C4.

a. Amylopectin
b. Dextrins
c. Amylose
d. Starch

_____ 35. Classification of polysaccharide that made up of a single type of monosaccharide.

a. Homopolysccharide
b. Heteropolysaccharide
c. Exopolysaccharide
d. Disaccharide

_____ 36. Polysaccharides formed by hydrolysis of starch with acids enzymes or heat.

a. Amylopectin
b. Dextrins
c. Amylose
d. Starch

_____ 37. Polymers that made up of more than one type of monosaccharide.

a. Homopolysccharide
b. Heteropolysaccharide
c. Exopolysaccharide
d. Disaccharide

_____ 38. What do you call the study of Biomolecules?

a. Chemistry
b. Biology
c. Biochemistry
d. Physics

_____ 39. It is a large organic molecules that are normally present as essential components of living organisms.

a. Carbohydrates
b. Protein
c. Lipids
d. Biomolecules

_____ 40. Which of the following is the general formula of a simple sugar?

a. C 6 H 12 O 6
b. C 12 H 22 O12
c. C 22 H 12 O12
d. C 6 H 22 O6