A) Bond A
B) Bond B
C) Bond C
D) Bond D
E) Bond E
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Multiple Choice
A) temperature.
B) ester linkages.
C) pH.
D) R groups.
E) the peptide backbone.
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Multiple Choice
A) polysaccharide.
B) oligosaccharide.
C) polypeptide.
D) triglyceride.
E) lipid.
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Multiple Choice
A) van der Waals forces
B) covalent bonds
C) disulfide bonds
D) ester linkages
E) glycosidic linkages
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Multiple Choice
A) isomers.
B) polysaccharides.
C) stereosaccharides.
D) pentoses.
E) isotopes.
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Multiple Choice
A) Cellulose, starch, glycogen
B) Starch, cellulose, glycogen
C) Glycogen, starch, cellulose
D) Cellulose, glycogen, starch
E) Starch, glycogen, cellulose
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Multiple Choice
A) protein.
B) carbohydrate.
C) lipid.
D) fat.
E) nucleic acid.
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Multiple Choice
A) One
B) Two
C) Three
D) Five
E) Nine
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Multiple Choice
A) Structure 1, because of its similarity in structure to cholesterol
B) Structure 1, because most of its structure forms a ring
C) Structure 2, because of its carbon content
D) Structure 2, because of its nonpolar nature
E) Both structures, because of their carbon, hydrogen, and oxygen content
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Multiple Choice
A) basic.
B) soluble in water.
C) involved in reactions forming more complex molecules.
D) nonpolar.
E) hydrophobic.
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Short Answer
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Multiple Choice
A) 1
B) 2
C) 3
D) 4
E) 5
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Multiple Choice
A) expose the protein to high temperature multiple times.
B) add a chaperone.
C) change the peptide backbone.
D) increase the pH.
E) add mercaptoethanol.
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Multiple Choice
A) Triglycerides, double bonds in fatty acid tails
B) Triglycerides, ester linkages
C) Triglycerides, long-chain hydrocarbon tails
D) Phospholipids, ester linkages
E) Phospholipids, glycerol backbone
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Multiple Choice
A) It gains a new chemical reaction that it can catalyze.
B) It gains the ability to bind a broader range of molecules at its catalytic site.
C) It gains a mechanism for preventing the protein from being degraded.
D) It gains a means for turning the biological activity of the protein on and off.
E) It gains the ability to diffuse through cell membranes.
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Multiple Choice
A) store genetic information.
B) are polymers of amino acids.
C) are composed of fructose monomers.
D) contain carbon, hydrogen, and oxygen.
E) denature into a peptide backbone.
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Short Answer
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Multiple Choice
A) oils contain glycerol, whereas fats do not.
B) fats contain more saturated fatty acids than oils do.
C) fats contain more unsaturated fatty acids than oils do.
D) oils are made by plants, whereas fats are made by animals.
E) olive trees naturally occur in warmer climates than beef cattle do.
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Multiple Choice
A) hydrolysis.
B) glycosidic linkages.
C) peptide bonds.
D) salt bridges.
E) hydrophobic reactions.
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Multiple Choice
A) the modification will convert the protein from a cytosolic protein into a membrane-bound protein.
B) the phosphate groups will prevent the protein from denaturing even under high heat or high levels of chemical denaturant.
C) the change will cause the peptide bonds of the protein to weaken and break.
D) the protein will undergo a shape change that will either activate or inhibit its biological activity.
E) the additional phosphate groups will make the protein better able to diffuse through the cell membrane.
Correct Answer
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