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Which of the following is not made from organic molecules?
a. calcium
b. protein
c. vitamin
d. lipid
e. DNA
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A
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What was important about the synthesis of urea?
a. Scientists discovered a better source of organic fertilizer.
b. Complications in pregnancy were mitigated.
c. The discovery led to the isolation of cyanide as a poison.
d. Urea was the first organic molecule to be synthesized in a laboratory.
e. The synthesis led to an understanding of hydrogen bonding.
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D
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Which is not a function of proteins in living systems?
a. provide structure to the cellulose tissue
b. act as enzymes in cellular chemical reactions
c. make many of the physical parts of the body
d. regulate the movement of materials into cells
e. a and d
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A
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How many essential amino acids are there?
a. twenty
b. twelve
c. eight
d. thirty
e. twenty-two
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C
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Which of the following would you not find in all proteins?
a. carbon and calcium
b. an amino group
c. a carboxyl group
d. water
e. a peptide bond
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A
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Which is not an example of a polysaccharide?
a. starch
b. wood
c. potatoes
d. C6H12O6
e. celery
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D
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Which is not an example of a lipid?
a. candle wax
b. hair
c. petroleum jelly
d. cell membrane
e. butter
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B
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Nutritional minerals do not include
a. calcium.
b. nitrogen.
c. magnesium.
d. potassium.
e. zinc.
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B
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Which are fat-soluble?
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D
e. a and d
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E
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An organic molecule's chemical function is controlled by
a. molecule shape.
b. molecule size.
c. molecule age.
d. a, b and c
e. none of the above
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A
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The most complex shape of a protein is the
a. primary.
b. quaternary.
c. tertiary.
d. secondary.
e. triadic.
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B
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Sugar is to carbohydrate as amino acid is to a
a. nucleic acid.
b. protein.
c. lipid.
d. fructose
e. vitamin.
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B
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Which is true for all the organic molecules?
a. modular in structure
b. formed from few elements
c. carbon-based
d. controlled by geometry
e. all of the above
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E
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The tertiary structure of proteins is
a. a unique sequence of amino acids for each protein.
b. another name for the initial shape of the molecule.
c. what determines the color change in cooked egg white.
d. a twisting, curving, turning, folding and kinking of the protein molecule.
e. the joining of two or more long protein chains.
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D
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Which of the following is a protein molecule that facilitates chemical reactions between two other molecules?
a. amino acid
b. enzyme
c. hydrogen bond
d. lipid
e. vitamin
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B
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