Macromolecules Chapter Assessment

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Questions and Answers

What effect does decreasing the number of double bonds in an oil have on its physical state?

The oil now contains fewer fatty acids, making it a lighter liquid.

The oil has a higher melting point, making it solid at room temperature.

The oil is more likely to be solid at room temperature. (correct)

The oil becomes more viscous due to an increase in double bonds.

Which of the following statements is true regarding cellulose?

Cellulose can be broken down easily by the human digestive system.

Cellulose is a type of nucleic acid that carries genetic information.

Cellulose is a type of protein that provides energy.

Cellulose is classified as a carbohydrate and is non-digestible. (correct)

Which characteristic does NOT apply to saturated fats?

They can be packed tightly together.

They tend to be liquid at room temperature. (correct)

They contain the maximum number of hydrogens per carbon.

They have straight carbon-hydrogen backbones.

What is primarily stored in the chemical bonds of macromolecules?

Energy required to perform cellular functions. Signup and view all the answers

Which of the following describes a polymer?

A structure with repeated units of smaller molecules. Signup and view all the answers

Why do humans have a preference for foods high in fat?

Fats provide a stable energy source in uncertain environments. Signup and view all the answers

Which of these macromolecules contains carbon and is essential for life?

Lipids that serve as a significant energy source. Signup and view all the answers

What is a primary distinction between monomers and polymers?

Polymers are made up of larger units than monomers. Signup and view all the answers

In terms of energy content, how do fats compare to carbohydrates?

Fats provide more energy per gram than carbohydrates. Signup and view all the answers

What characterizes saturated fats in terms of their molecular structure?

Have single bonds and straight tails Signup and view all the answers

Which of the following is a key benefit of unsaturated fats compared to saturated fats?

Are more reactive and better for nutrient absorption Signup and view all the answers

Why do humans have a preference for foods rich in lipids?

Lipids contain more than twice as much stored energy as other macromolecules Signup and view all the answers

What is one primary reason for the use of partially-hydrogenated vegetable oils?

They improve the texture and melting point of products Signup and view all the answers

Which of the following types of carbohydrates is primarily used for immediate energy?

Monosaccharides Signup and view all the answers

What distinguishes complex carbohydrates from simple sugars?

They are composed of simple sugars linked together Signup and view all the answers

What happens to the double bonds in vegetable oils during partial hydrogenation?

They are converted to single bonds Signup and view all the answers

What is a commonly known function of cellulose in the human diet?

To provide dietary fiber Signup and view all the answers

What characteristic of unsaturated fats affects their physical state at room temperature?

Presence of double bonds Signup and view all the answers

Which type of fat is more likely to be readily used for energy by the body?

Unsaturated fats Signup and view all the answers

Explain how the modification of vegetable oil during processing affects its physical properties, particularly at room temperature.

The modification reduces the number of double bonds, making the oil more likely to be solid at room temperature. Signup and view all the answers

Describe the primary structural difference between monomers and polymers in the context of macromolecules.

Monomers are simple building blocks, while polymers are complex structures made of repeated units of monomers linked by covalent bonds. Signup and view all the answers

What role do non-digestible fibers, such as cellulose, play in the human diet?

They aid in digestion by providing bulk and preventing constipation, even though they are not energy-dense. Signup and view all the answers

Analyze the evolutionary significance of humans' preference for foods high in fat.

This preference likely evolved as a survival mechanism to secure sufficient energy stores in an unpredictable food environment. Signup and view all the answers

What distinguishes saturated fats from unsaturated fats on a molecular level?

Saturated fats have straight carbon-hydrogen backbones with no double bonds, while unsaturated fats contain one or more double bonds, creating 'kinks'. Signup and view all the answers

Study Notes

Macromolecules Practice Assessment

Partially hydrogenated vegetable oil has fewer carbon-carbon double bonds, resulting in a decrease in the number of "kinks" in the fatty acid chains and a higher melting point, making the oil more likely to be solid at room temperature.

Non-digestible Plant Fiber

Cellulose is a type of carbohydrate.

Saturated Fat Characteristics

Saturated fats do not have double bonds between carbon atoms, resulting in a straight backbone.
Saturated fats are typically solid at room temperature due to the close packing of triglycerides.
Saturated fats carry the maximum number of hydrogen atoms per carbon.

Human Taste Preferences for Fat

Humans prefer foods high in fat because fat stores the most energy per gram compared to other types of macromolecules.
In the environment of evolutionary adaptiveness (EEA), people needed energy reserves. Thus, they were motivated to consume fats.
Fat provided heat and insulation for survival.

Fuel from Chemical Bonds

Chemical bonds store energy, which is released when the bonds are broken.
New bonds form during chemical reactions, and these bonds store less energy than the bonds broken.

Macromolecule Definition

Macromolecules are large organic molecules made up of smaller monomers.
Examples are lipids, carbohydrates, proteins, and nucleic acids.

Lipids

Lipids are a group of biological molecules that store energy.
Lipids are efficient at storing energy and act as insulators for the body.
Lipids are not soluble in water.
Includes saturated and unsaturated fats.

Saturated Fats

Saturated fats have single bonds between carbon atoms.
Saturated fats have straight tails and can be packed tightly together.
More likely to be solid at room temperature.
Examples include butter, cheese, and meat.

Unsaturated Fats

Unsaturated fats have one or more double bonds between carbon atoms.
Unsaturated fats have kinked tails, allowing decreased packing.
More likely to be liquid at room temperature.
Examples include vegetable oil, fish oil, and walnuts.

Carbohydrates

Carbohydrates are primarily used for energy storage and structure for cells.
The body prefers carbohydrates for an immediate energy source.

Simple Sugars (Monosaccharides)

Simple sugars have carbon chains ranging from 3-7 atoms.
Provide immediate energy.
Examples include glucose and fructose.

Complex Carbohydrates (Polysaccharides)

Complex carbohydrates are made up of linked simple sugars.
Provide sustained energy.
Examples include glycogen and starch.
Cellulose is a type of complex carbohydrate that provides structure for plants.
Cellulose is indigestible by humans.
Humans cannot break down beta-linkage bonds.

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Description

Test your understanding of macromolecules, focusing on key concepts such as fats, carbohydrates, and their characteristics. Dive into the specifics of saturated fats, plant fibers like cellulose, and the evolution of human taste preferences for fatty foods. This assessment will help reinforce your knowledge of the biological importance of these macromolecules.