,r4

4
t

4
4
4
- ffi I
4
a-)

4
F

-
,-!

>
>
D
.t "':1,, ,,1

D
LI

4
,5 : :,',I
: -1,:l
I

tg '1'

,.]
i

l}
r-
I

h
I
I
I

--
6
I

!
t
I
 J: - i 5
I
.:. ::::-:tir p-ui:freS ri
en_4,rne koni fumipS and recOrdS the axtount of proteiu in the sample after each step
iu the
-..::.iicn oioeeduie and meas-ires Lhs enzlme actiyity. T'he data obtained are shown irr the table below.
E .-

ii::rication S
l Tctal Volume of Sample i Amourt of Frotei:r En:ryme Activity Total Enz),:::e
i 100mi I 20.0e 5 units / m] 500 urits
I 50 mi 5.0s 8 r:rrits / ml 400 udts

E u
NI
15 m1
5mi
3.0
0.15
20 units/ ml
50 units /ml
300 units
250 units

F
?
i
. How much protein :s lost
,.i-) 0.15g.
G) 3.0g.
bcnleen steps I and II?

(C) s.0g
U @) lss

L ' '.
G) 2oe

Each step of the pirrification process rcsults in which of the following?

L 2 (A) A! increase in the to,al enzyme only..

@) Al incrcaso ia the enz)rine activity only.

; (D) AD increase io the atnouut of protein aod q deciease io the eozyme activiry
(E) An i.ucrease il the vchimc and a.decrease in the amouut of prOteil.
g . In pcrforming this kind of purificatioo procedurt, i{ i5 important to
,
!4
!

3talKeepthesampiescooltcpreventproteindenaturadon'
(B) Vary the pH of thc sarsples at cach step.
I

(Q

II
Vary the tempcrature of the 5nrrries at each step.
!"tE p) tsoil the samples to keep.nhe proteins dissolved
(E) Add a mirhre of proteases to remove contaminalisgproteins.

many atoms participar: rn the fbllowing reaction?

#..,Hn
' "
Xco, + 6H2o + coHrzoe -'5oz
I
(A) 3.

F
I't
G)
(c)
(D)
13.
36.
40.
@) 72.
I be determined .from the molecuiar'formula
F{ * \fhich cf the following
e[:
C61{r206?
r'lolecular

r{
I
(A) The kinds of atoms'
F) The number of atoms
(c) The molecular weight'

F. p) Ttre positions of ator;x.

h @, Firoetioos.of
The oumerical

i. !'omtahon of of
the followii:g?

f'. [.
rn
body

ts
h{
(A) I

L
th (A)
(B) Nucleotide.
(C) Celiulose molecule
u.
of a molecuie is catalytie, the molec{le is mostlikely a'

h [D) Protein.
(E) CarbobYdrate'

l,t
f'r
II
I

m
+
I

\
I
ttF

i
CF
j H
t
,OH e=
l.{ --
\ bt
HRO
8l , The generaiized sh-uctuai formu1a picfured above represents wtLich of the following?
t:'
(A) A monosaccharide.
@) A glucose molecule,
(C) A lipid.
(D) An amiuo acid.
(E) A fatry acid.
{
o $ ;. Which'of the follorving js a charactcrisric of enzymes?
(A) They are complex caibohy&ate macromolecules.
\J (B) They iower the actilation energy required for metabolic reactions to occur.
SJ (C) They require the addiCoa of heat energy for proper finction.
[D) They can onlY be used once.
(E) nctiou only ir c livirg cel1.
g ? lln
Ouestions 80-Jg
A gr*ili-ttudents extra:ted an enzyme ftom rutabaga sterns and examined its rate
temperatures and different zubslrate concenh-ations. Tlhe results areshowa in the tables.
E
il
d Tabie I. TEE EFFECT oF TEMPERATURE ON RATE OF

€ Subst'ate Conceokation
Terrrperature fC)
2.5 25 14
2.5 30
2.5 35
2.5 40
2.5 45 17.5
2.5 50 t
Table II. T]AE EFtr'ECI OF RA.TE OFREACTION I
Substate Concer traiion
/ I
0.
0.5 3.0 I
1A O
2.5 '
I1.O
10.0 18.3 I

25

&@ From tbe data in table Ii, that the rate of reaetion.
(A) Is
@) increases C LlrLt, ELr l-1. d LlULl,

(C) Is zubst-ate conieotration,

conceakation ooly at low substraie concentratious.
{
tD) Is
(E) Is oniy at high stbstate concent"atious.
(

45
t
I
r ll
li
t
/ $8' mt data on the elfecs oi" temperature would be best replesented by which
of the foilowing graphs? li
) (A)
I (B)-
Otr^
(c)
=i--
(> HS o
-) =
*)
a'i
qo d
O o
AC I ,.- E
OQ ou. q-i-
na 1
o& a
o-
!ij id bO
&ol h0
5
5

0 3540
35
Temperahtre oC l

(D)-
^ J (E)-
otr^
'.:'F I

.oo
2
HS
O'o
,.d 2
1 q..!
ov
6o0
pa 1 of
'd o!
I

5
c(.+ I

25
03s
PG
Jl,.
rft.! of remperatures greater than 40"C
on elzlrme
foiloiirr:; I erplained by which of the
(A) T:e :.rrsiia[3 r.ro[t3s nroie soluble
in a w. anner
F) Tlr producr of the re action precipitates in a warurer
(C) fte enzy'me crtahzes the reactioa
too rapidiy.to
(D) Th. pepticle b,:ncis are broken by
the
G) Th. higir teinperan:res denature the

'i .. which ol the fbllowing is t-ue about the efFect. belrveeo.25 oC aud 35 oC enzyrue
fJ I. The rate of diflr:sico increases with substrate aod eqzytre molecules
activity?
another morE frequentiy. to eocou[ter one
II. The reacrion ,:atailzed by the
rapidiy af bigher temperatuJes.
IfI. Increased temp:rafure
the forqdtion of an,euzyme.frag4eat
more efficiently, that wo*s
(A) I only.
@) [ on1y.
(C) Itr on1v.
@) I and i1 only.
@) I and In
JJ. , ,. . -
F t .^I irptd moi
ofglycerol au{
(A) l: ! fatty acid molecules
iu a ratio of
G) l:2

eiemcnts, which is nost

a6unaani by weigltt i" h"i"Se org.oirr*i
' --g-.'s"D
'

Nitogen.
{D) iiyu-ogea.
flB Suii,.rr.
. )+
,*XT t;,:-.=: :: * r:, ;::; is e product of tho hydrolysis of glycogen?

@) Glucose,
(C) Fats.
@) A-uino aciis.
(E) Proteins.
-

tg
t#
Qqertio-ns l7-1e q
oq-o-Jl*p
g
v,
| "o
j ir u,---l , i--'6'l
\ lei I i '\=
4,-u
IO
x,
o
GSC
i \*li-/ r

\,
(Al
"r,rl-u (E) (c) i i-{:i i.-\".,.,
IJ
r,
H
I
:"oH 4
I I lto
(s) FI IJ
OH \t
ffi Building block of DNA or RNA It
t$ Building biock of protei-n:
lY. Llprd \,
2S. Carbohyd;ate
2i, If acarbon atom has 6 prctl:s, 7 neufons, and 6 elecuoas,
It
then that
(A) Catioa
@) Anion
g
(C) Isotope
il
@) Metal g
li
t' G) EIecu-ically charged elemenr
I
l
32. A garu of which of the folio*.ilg releases
(A) A-ino acid. the iucst e:uagy F
g
I
@) Protein.
{C) Nucleic acid.
'@) Fa't'
(E) Carbohydrl!_e:.-.
E
33 A proteiu's tertiary stnrcture refers to the t-
(A) Auino acid segueace
@) Attachment sites for ribosomes E
(C) Three-dimensional foiding of the
,i
@) Sequeuce of nucleotides
_(E)
Binding sites for oxygel -
Zft Wlich of the followiag is productioo of siareh from msaosaceharides? II
(A) Carbon dioxide
(B) The fonnation of is reguired. qa
(Q 'ffater is
(D)
@) It can
T-he in ania-rai celis.
7
s5. oftbe available ;e namJnalian eells, whieh is most'readily used as a source'of energy? , 7

26
(A)
(B)
(UJ
(D)
(E)
lr.,gether to form pollmers in mostprotei::s and ear-bchy&ates
by whrch of the followiag?
ei, Moaomers are iilked
(A) DehY&atioa reaction
(B) HydrolYsis reaction
(C) iooic bonds
tD) Hydr oPhobic interactisns 41
(E) Hydrogea bsods
ir-D

F
I

a
l

''f'tr
fl{..C\ H H G-
I
l{
I

+Le"_c*c"-!* G-c-!l !itIHtt H lrnHltHUtttt HH

it [tl
.J-I-I-LA-LLL tt
I

4 HH
F
l}
I I

4!
I
u
t-

It
tti
.R,H H H
tJH ,l ,i ,!,i'[ l i,l ttlt
H
1,"

*l ttr
iIIIH

4 28 f-n. molecuie in thc diag:a:n above is &

(A) Nucieotide.
(B) Lipid.
* (C) Proteir.
@) Nucieic acid.
* iEj Dsaccharide.
p$. yi6min5 are essential ia the diet of a:r auimal because they direcily affect reactions that require
* (A) Hemoglobin
(B) Coenzyme
Q (Q Nucleic acids
(D) Bile
4 _ (E)Artibodies

4 $CI an unidentified iiquid is isoiated from a sample of ground-up beaa

tube of water and shaken vigorously, the water apd the u::known
the is added to a test
fwo layers aftsr i few
4 minutes. To wfuch class of biolosical macromoiecules.should the
(A) Carbohydrates
likely be assiped?

4 @) Enry:ares
(C) Lipids i

(D) Nucleic acid ,:n

4- @) Proteins
orgarisms?
1 S Of the following elements, which is most
(A) Phosphorus. 6

(B) Carbon.
I (C) Nitogen.
Hydrogen.
4 CD)
(E) Suifr.
'S&Animais o,btain usable onefgy molecules EXCEPT
4 (A) Fatty. acids
[B) Amiuo acids
A (C) Glycerol
(-D) Urea

€ @) Fructose

$-€. Which of has the greatest amqunt of energy per graur?

t (A) S

I
C

4
L
medirtra is edjusted from 4.5 to 5.5. Fromthis bfomoation, oue caI coDclude
that
4 a
:ai le€a made nedrral.
th-e

-::: * -s
a -:
Diia rsade more acidic'
M=Cl=. has bestr b'{frered.
'
. : .

li cc.f,J:E:r?uotr ilas oeetr decreased

+ Ii- g;C Oif ccnceatatioo.have both be increased-

?t
t-
gg L*h*e producel ia. tee leaves.may.be-trd.sported to firL roots, whe,e it is
typically'couvefed.to aad

FE (A) Starch
I (B) Lilids
(Q Proteiu
(D) Nucleic acid
=
? @) Glycogeu :
48
'>'
c

Q".rtioor 36'-9q
lA) Nucieic acids
G) Steroids
(C) PhosPboliPicis

I
I
to tbe ibliowing terms'
I

(c) Milk
(D) Distilled water
(E) Seawater'
buiidingblock of tle secoad
term?
is
4& Forwhich of the followarg.Pairs
(A) Fatty acid-i:rlYrilir,
(B) Glucose<hitin
(c)
p) Amino

to
(A) Proteins
G)
(O Lbids
p)DNA
in a 1:2:1 ratio
:- and oxYgen

soiuble watet

(AlThe

F) Thc
t.-E, I tr-
Queitionl $: S:efer io the foilow'Lug diagram

HHOHi{O
rill
llI N-C:C*Oii
H*il-C=:C*
It r irt
rlrqli\ll
lllil
12945
(.E Wbat t19e of molemrir is depicted in the drawilg abovel
*'iA; Frot.io
@) CarbohYdrate
. (Q LiPid .ti

P) ltucleic acid :g'

(E) Starch

ie size, to which atom vould

adding to this molecule to insrease
52 If we were to contiaue
bouded?
(A) 1

tB) 2
(q3
(D) 4
tE) s
also resuils h the production of
S3ftre rynthesis of this moleculE
(A) Carbon dioxide
@)Water
(C) Lipid
ID) ATP
(E) NaoH
After 30 uinutes at 3?oC, lactoSe, iactasb, and
tube. Whieb of the foliowing is a rees'ouabie
intcrprctatioo o f these data?
(A) Lactose and lactol"e decompose at
uni8.
@) Lactose coosists of glucose
(Q Lactose consists qntry of tliat caa further decoupose into glueose'
r.mits
(D) The coaceutatio,r of lactase experimeot is smaller th:n et the begiming.
(E) The conceatatiarr at thebegilaire-au-d at the end of tbe experimcot.

Which of the followirg directly contributes to tbe fr,mction of a proteil?

(A) Tertiary
(B) Base pairing
(c) Atomic
(D) Nucleie
(E)
aud eomplex carbohYdrates ?
56which of true strtemeot about si'ilie sugars
is a

aIe cf tho same cheroical eieroents'

in egual proportions in most foods.
suga$ can be assembled complex earbohYdrates

tr oniY.
1[ oniY,
(D) i I
and oniY'
@) I and frouiY

of the foilowirg is a
general ttt*9T*::sugars?'
_ ; ;;"; ;u
s7Whi.b
t
=
ioT utn*
@) Tbtv St
H,*:fr f,f,"#,',?,X'o,Ho,
ovtl-!-T.ilro.;
.Iir-"qtt" and carbsn ats,!'
HI H:I :ilhT,[*- smiut or PbosPhate'' .

I
 J
i
Y
Ouestioru5$:&hefer lo tne followirg drawirgs
t

I
..\
H-

H
H
I

H*e -oH
I
lt
n H
I
H-C -oH
I
I

H-e -oH
o
I -
H
(B) (c) \r
HHHHH /:"
!
.lllll
*- t-F?-f;!- C toH 0=C=0 b
H
I HHHHH
(D) (E) G] !

Which molewle is the primary ef,ergy source

fsl:mimals? !
' - - .-.58
($e
i
(B)B
(C) C
TD) D
G)E
zmins acid?
5a{ WUicU molccule is 65 :r: '
':.:.
(A) A :;/i.w.
'l:a:2. r:: ..

CB) B ++
18 "Es
]i:'
,€'
TU) L, ru= "r-i
-r!$ili1
@\D
/'
CE) E

60 wu"t rolecule i's a product'ofKret's

(A)B
@)c
(C)D
(D)E
G)r
f q ^. of the foltowing?.
@L Ulycerol 1s

(A) A
@)B
(C) C
p)
G)E

acid.
Lipid-

(A) CeI*Oo
'@) c*L0r
: :... -t. ... .,-
(Q CcHrrQ
[D)'CsHroOro
I
! (E) CHzoa.
i
I
,l
i

I
r;..
iii 1
 I
1...j,.
;.$fwu'nolthefo11owilgisaproductofthehy&o1ysisofgiyeoget?,,:.r.'r''..
(A) RNA.
(B) Glucose.
{C) Fau.
@) Amiuo acids.
@) Proteins.
6E prot.i* are degrade<l iat. n mixt*. J o-i'o ueids by

@j Phosphorylation.
(q Hyarotyris.
(D) Oxidation
@) Synthesis.

- ,:..,.,-.

:', . . ',a :: a-

,l' 1a:, -:...,.

ii:, ::i:. . :-l

::,-:- --1.

a
.g E.
E

*ffi==

52.
 ts
F
V
V
t=
l,
1m 29" B 57. A E
2"8 30. e 58. A It
3"4 31. B s9" D b
4"e 32. D 60. E
ts
5.D 33. E 51"" B
E
6"8 34. D 62. B
53. A E
v" D 35. A
64. E E
8"D 36. E
i AR 37. e 6s. D g
66" B
i

i
1ff. D-l 38, B E

I 31" A 39. E 67" B I

12. E 40. A 68" e
I
13" m 41.. c
t
14" e 4?, B
43. E
I
x5" E
&4. C !
16. B
nn R. 45, A I

iE" e 46" A
39" A 47" B
fifrE
s+&. q-
uffi. t)
23." e 4S. A
22. ffi 50. &
?? fl' 5e. A
g4+" {. 52. D
25" E 53" B
26" e 54" m
27. tu 55. A
EGffi
u8" B *Jlult L

53