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Questions and Answers
Which of the following are classified as organic biomolecules?
What type of bond links monosaccharides together in carbohydrates?
Which of these is classified as a disaccharide?
Which description accurately defines aldoses and ketoses?
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What is the primary function of carbohydrates in living cells?
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How are polysaccharides formed?
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Which of the following statements is true regarding glucose?
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Which of the following represents a form of energy storage in carbohydrates?
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What sugar is produced when galactose reacts with glucose?
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Which of the following statements is true about fructose?
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What process releases energy during the breakdown of disaccharides?
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Which of the following disaccharides is classified as a non-reducing sugar?
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What type of bond forms between two monosaccharides during condensation reactions?
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What are polysaccharides primarily used for in cells?
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Which of the following describes the structure of amylose?
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What are the building blocks of polysaccharides called?
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What distinguishes brown fat cells from white fat cells?
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Which type of lipid includes triacylglycerol and cholesterol?
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Which property is associated with unsaturated fatty acids?
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What is the primary structure of a protein determined by?
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What type of lipid is typically found in cell membranes?
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What role do double bonds in fatty acid tails play?
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Which structure of a protein is primarily stabilized by hydrogen bonds?
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Which of the following statements about saturated fats is incorrect?
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What is the main structural role of cellulose in plants?
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How does glycogen differ from amylopectin?
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Which statement about lipids is correct?
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What role do carbohydrates generally play in an organism's diet?
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What is the primary function of lipids in living organisms?
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Which type of fat cell is primarily responsible for storing energy in the body?
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What digestive capability do herbivores possess regarding cellulose?
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Which statement correctly describes amylopectin?
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Which type of vitamin cannot be stored in the body and must be consumed regularly?
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What is a characteristic of water molecules that contributes to their role as a solvent?
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Which mineral is essential for the formation of hemoglobin in red blood cells?
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What type of biological macromolecule is formed through the joining of amino acids?
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What process do monosaccharides undergo to form polysaccharides?
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Which of the following is NOT a type of biological macromolecule?
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What is the primary role of minerals in the body?
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Which component of plants is magnesium primarily associated with?
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Study Notes
Biological Molecules
- Biological molecules are essential for life, and are broadly categorized as organic and inorganic.
- Organic biomolecules include carbohydrates, lipids, proteins, and nucleic acids.
- Inorganic biomolecules include water and minerals.
Carbohydrates
- Carbohydrates are composed of carbon, hydrogen, and oxygen.
- They are an important source of energy, provide structural cell support, and facilitate cell communication.
- Carbohydrates are classified based on the number of sugar units they contain:
- Monosaccharides: Single sugar unit (e.g. glucose, fructose, galactose)
- Disaccharides: Two sugar units linked by a glycosidic bond (e.g. sucrose, lactose, maltose)
- Polysaccharides: Many sugar units linked by glycosidic bonds (e.g. starch, glycogen, cellulose)
Monosaccharides
- Monosaccharides are simple sugars with multiple hydroxyl (OH) groups.
- Classified based on the number of carbons: triose (3C), tetrose (4C), pentose (5C), hexose (6C).
- Aldoses contain an aldehyde group and are reducing sugars.
- Ketoses contain a ketone group and are non-reducing sugars.
Glucose
- The primary fuel source for human cells.
- Concentration in blood is about 1 gram per cubic decimeter.
- Two glucose molecules react to form maltose (a disaccharide).
- Starch and cellulose are polysaccharides composed of glucose units.
Galactose
- Reacts with glucose to form lactose (a disaccharide).
- Cannot be used in respiration like glucose.
Fructose
- A hexose sugar.
- Reacts with glucose to form sucrose (a disaccharide).
Ribose and Deoxyribose
- Both are pentose sugars.
- Ribose is part of RNA nucleotides.
- Deoxyribose is part of DNA nucleotides.
Disaccharides
- Two monosaccharides react to form disaccharides.
- Disaccharides are soluble in water but too large to pass through cell membranes via diffusion.
- They are broken down in the small intestine during digestion to form smaller monosaccharides that can pass into the blood and into cells.
Hydrolysis Reaction
- The reverse of a condensation reaction.
- Releases energy.
Condensation Reaction
- Releases water and requires energy.
- Forms a glycosidic bond between two monosaccharides.
Polysaccharides
- Monosaccharides can undergo condensation reactions to form long chains of sugar units called polysaccharides.
- Important for energy storage and structure.
Starch
- Stored energy in plants.
- Exists in two forms:
- Amylose: Unbranched polymer of α-glucose, coils into a helical structure, forms a colloidal suspension in hot water.
- Amylopectin: Branched polymer of α-glucose, completely insoluble in water.
Glycogen
- A branched polymer of α-glucose, very similar to amylopectin.
- Acts as a carbohydrate energy store in humans.
Cellulose
- A polysaccharide composed of glucose units.
- Provides structural support for plant cell walls.
- Humans can’t digest cellulose due to lack of cellulase enzyme.
- Herbivores have cellulase enzymes in their stomachs which allows them to digest it.
Lipids
- A diverse group of molecules including fats, oils, waxes, and some steroids.
- Esters formed from fatty acids and alcohols (glycerol or alcohol chains).
- Primarily act as energy storage molecules.
- Triglycerides are fats if solid at room temperature and oils if liquid.
- Stored in fat cells (adipocytes), responsible for fat and lipid storage in animals.
Lipids: Properties
- Insoluble in water.
- Longer chains increase hydrophobicity and decrease solubility.
- Melting points are influenced by chain length and saturation, with unsaturated fats having lower melting points.
Importance of Lipids
- Main component of cell membranes (phospholipids).
- Heat and water insulation.
- Energy storage, protection, and cellular communication.
Proteins
- Made of amino acids linked by peptide bonds.
- 20 different amino acids, with proteins having unique combinations of these.
Protein Structure
- Primary Structure: Sequence of amino acids in a polypeptide chain. Directed by genetic information.
- Secondary Structure: Local three-dimensional structure of a protein chain, formed by hydrogen bonds between backbone atoms.
- Tertiary Structure: Overall three-dimensional shape of a protein, determined by interactions between R-groups.
Vitamins
- Many cannot be synthesized by the body and must be obtained through diet.
- Fat-soluble vitamins can be stored in the liver and fatty tissues.
- Water-soluble vitamins cannot be stored and need to be consumed regularly.
Water
- Composed of two hydrogen atoms covalently bonded to one oxygen atom.
- Essential for life, existing in gaseous, liquid, and solid states.
- Excellent solvent, allowing transportation of various substances.
- Polar molecule with unequal distribution of charges.
Minerals
- Inorganic compounds essential for building materials and metabolic functions.
- Iron is needed for hemoglobin synthesis, transporting oxygen in red blood cells.
- Calcium is important for bone formation and muscle and nerve function.
- Magnesium is a component of chlorophyll involved in photosynthesis.
Summary of Biological Molecules
- Carbon compounds are the building blocks of life.
- Large polymers are formed by joining smaller monomers.
- Four main types: carbohydrates, lipids, proteins, and nucleic acids.
- Monosaccharides are linked by glycosidic bonds to form disaccharides and polysaccharides.
- Peptide bonds join amino acids to form proteins.
- Lipids are esters of fatty acids and alcohols.
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Description
Explore the world of biological molecules in this quiz, focusing on organic compounds like carbohydrates, proteins, and nucleic acids. Learn about the different types of carbohydrates, including monosaccharides, disaccharides, and polysaccharides, as well as their structures and functions.
