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A. the sameness of living things B. the diversity of living things C. both A and B PowerPoint Presentation
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A. the sameness of living things B. the diversity of living things C. both A and B

A. the sameness of living things B. the diversity of living things C. both A and B

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A. the sameness of living things B. the diversity of living things C. both A and B

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  1. 1. The chemistry of carbon allows the formation of varied organic molecules which accounts for _____. • A. the sameness of living things B. the diversity of living things C. both A and B ___

  2. 2. Which of the following is considered a macromolecule? • A. nucleic acid B. amino acid C. fatty acid D. none of the above ___

  3. 3. Organic molecules are ones that always contain __________. • A. carbon and nitrogen B. hydrogen and carbon C. hydrogen and phosphorus D. carbon and potassium ___

  4. 4. Inorganic molecules do not affect living things. • True False ___

  5. 5. Which of the following is NOT one of the classes of primary organic molecules? • A. carbohydrates B. proteins C. salts D. nucleic acids ___

  6. 6. Molecules that contain only carbon and hydrogen mix easily with water. • True False ___

  7. 7. Since carbon has four electrons in its outermost shell it can bind to as many as _____ other atoms. • A. two B. four C. six D. eight ___

  8. 8. Functional groups of organic molecules __________. • A. determine the polarity of an organic molecule B. have specific chemical characteristics C. can distinguish one type of organic molecule from another D. all of the above ___

  9. 9. The process by which polymers are turned into monomers is called__________. • A. condensation synthesis B. ionization C. hydrolysis D. phagocytosis ___

  10. 10. During condensation synthesis, water and a bond are formed. • True False ___

  11. 11. Which is the INCORRECT association between monomer and polymer? • A. monosaccharide - polysaccharide B. nucleic acid - polypeptide C. nucleotide - nucleic acid D. amino acid - polypeptide ___

  12. 12. During hydrolysis, _____ is used to break a bond. • A. starch B. cholesterol C. water D. DNA ___

  13. 13. Carbons only bond with other carbons in a chain-like formation. • True False ___

  14. 14. Isomers are molecules that are identical to each other in every way. • True False ___

  15. 15. Carbohydrates typically have twice as many hydrogen atoms as they do carbon and oxygen atoms. • True False ___

  16. 16. Carbohydrates include all of the following EXCEPT ______. • A. ribose B. glucose C. phospholipid D. starch ___

  17. 17. A dissacharide contains two monosaccharides that were hooked together by ______. • A. hydrolysis B. condensation ___

  18. 18. Which of the following is an isomer of glucose? • A. chitin B. starch C. lactose D. fructose ___

  19. 19. Cellulose is easily digested by humans. • True False ___

  20. 20. Dairy products contain the disaccharide _____, which some people are unable to digest. • A. cellulose B. lactose C. starch D. glucose ___

  21. 21. Plants store sugars in the form of _____ in their roots. • A. starch B. cellulose C. glycogen D. chitin ___

  22. 22. Which of the following functions is performed by carbohydrates? • A. energy storage B. identification of cell type C. plant cell wall support D. all of the above ___

  23. 23. Which of the following polysaccharides is found in the exoskeletons of crabs and grasshoppers? • A. glucose B. chitin C. glycogen D. maltose ___

  24. 24. Animal cells store extra glucose as _____. • A. starch B. chitin C. cellulose D. glycogen ___

  25. 25. Deoxyribose is the sugar found in _____. • A. DNA B. RNA ___

  26. 26. Carbohydrates are commonly described as _____. • A. oils B. waxes C. sugars D. proteins ___

  27. 27. Which best describes a saturated fat? • A. many C=C bonds in its fatty acids B. liquid at room temperature C. animal origin D. all of the above ___

  28. 28. Fats from plants are liquid at room temperature. • True False ___

  29. 29. After hydrolysis of a triglyceride, we would have _____. • A. many amino acids B. different types of nucleotides C. fatty acids and glycerol D. monosaccharides and disaccharides ___

  30. 30. Diets high in saturated fat have been associated with cardiovascular disease. • True False ___

  31. 31. Which of the following is NOT a use/function of lipids? • A. speed up chemical reactions B. insulation C. plasma membrane component D. long-term energy storage ___

  32. 32. Lipids are generally _____ due to an absence of polar groups. • A. hydrophobic B. hydrophilic C. inert ___

  33. 33. _____ form the waterproof cuticle of plants that decreases water loss. • A. oils B. steroids C. waxes D. phospholipids ___

  34. 34. Phospholipids have a hydrophilic head (phosphate group) and hydrophobic tails (fatty acids). • True False ___

  35. 35. The plasma membrane is primarily composed of _____. • A. phospholipids B. waxes C. fats D. all of the above ___

  36. 36. The Aqua Puffs cereal, in figure 3A, that has no saturated fat and no cholesterol would be a recommended food for someone trying to lower their risk of coronary heart disease. • True False ___

  37. 37. Dieticians recommend that the majority of our dietary calories come from ______. • A. saturated fats B. proteins C. carbohydrates D. cholesterol ___

  38. 38. Which of the following statements about cholesterol is TRUE? • A. It is a steroid. B. It is used to make the sex hormones, estrogen and testosterone. C. It has a backbone of four fused carbon rings. D. all of the above ___

  39. 39. Which of the following can bring about a change in protein shape? • A. temperature B. pH C. either A or B ___

  40. 40. The monomers of proteins are _____. • A. amino acids B. monosaccharides C. glycerol D. nucleotides ___

  41. 41. Which of the following specific kinds of proteins defends us against infectious agents? • A. hormones B. transport proteins C. enzymes D. antibodies ___

  42. 42. Each of the twenty different amino acids has an amino group, a carboxyl group and an R group that distinguishes one amino acid from another. • True False ___

  43. 43. The chemical characteristics of the amino acids are determined by their _____. • A. amino group B. R group C. carboxyl group ___

  44. 44. When you boil an egg, the white becomes hard because the albumin protein is denatured by the heat. • True False ___

  45. 45. The sequence of amino acids in a protein determines its _____. • A. primary structure B. secondary structure C. tertiary structure D. quaternary structure ___

  46. 46. All proteins have four levels of structure. • True False ___

  47. 47. The bond between two amino acids is ______. • A. formed by hydrolysis B. an ionic bond C. nonpolar D. know as a peptide bond ___

  48. 48. The three-dimensional shape of a polypeptide is associated with its _____. • A. primary structure B. secondary structure C. tertiary structure D. quaternary structure ___

  49. 49. Once a protein has been denatured it will never regain its normal shape and function. • True False ___

  50. 50. Which of the following acts as an intercellular messenger? • A. hormone B. antibody C. enzyme ___