Campbell Biology Concepts & Connections 8th Edition by Jane B. Reece – Test Bank

 

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Sample Test

Campbell Biology: Concepts and Connections, 8e (Reece et al.)
Chapter 3 The Molecules of Cells
3.1 Multiple-Choice Questions
1) Lactose intolerance is the inability to
A) produce milk proteins.
B) produce lactose.
C) digest cellulose.
D) digest lactose.
Answer: D
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
Global LO: 5
2) Lactose intolerance
A) is common in people of all ages, from infancy to adulthood.
B) is most common in people of European descent.
C) can currently be treated by gene therapy to treat the underlying cause.
D) does not affect the consumption of beverages made from soy or rice.
Answer: D
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
Global LO: 5
3) Organic compounds
A) always contain nitrogen.
B) are synthesized only by animal cells.
C) always contain carbon.
D) always contain oxygen.
Answer: C
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
4) Which of the following statements regarding carbon is false?
A) Carbon has a tendency to form covalent bonds.
B) Carbon has the ability to bond with up to six other atoms.
C) Carbon has the capacity to form single and double bonds.
D) Carbon has the ability to bond together to form extensive branched or unbranched “carbon skeletons.”
Answer: B
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
5) Which of the following statements about hydrocarbons is false?
A) Hydrocarbons are inorganic compounds.
B) Hydrocarbons contain only carbon and hydrogen atoms.
C) Hydrocarbons consist of atoms linked by single or double bonds.
D) Hydrocarbons can form straight, branched, or ringed structures.
Answer: A
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
6) Propanol and isopropanol are isomers. This means that they have
A) the same molecular formula but different chemical properties.
B) different molecular formulas but the same chemical properties.
C) the same molecular formula and the same chemical properties.
D) the same molecular formula but represent different states of the compound.
Answer: A
Topic: 3.1
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
7) A hydroxyl group is
A) also called a carbonyl group.
B) characteristic of proteins.
C) characteristic of alcohols.
D) composed of two oxygen atoms.
Answer: C
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
8) Which of the following is a carboxyl group?
A) -C-O
B) -OH
C) -NH2
D) -COOH
Answer: D
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
9) Which of the following is an amino group?
A) -OH
B) -NH2
C) -COOH
D) -CO
Answer: B
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
10) Which of the following statements about the functional groups of organic compounds is false?
A) Functional groups may help make organic compounds hydrophilic.
B) Many biological molecules have two or more functional groups.
C) Functional groups participate in chemical reactions.
D) All functional groups include a carbon atom.
Answer: D
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
11) Which of the following contains a carboxyl and an amino group?
A) amino acid
B) fat
C) sugar
D) vinegar
Answer: A
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
12) Which of the following functional groups is capable of regulating gene expression?
A) -OH
B) -COOH
C) -CO
D) -CH3
Answer: D
Topic: 3.2
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
13) Which of the following statements about the monomers and polymers found in living organisms is false?
A) Cells typically make all of their macromolecules from a set of 40-50 common monomers and a few other ingredients that are rare.
B) The monomers used to make polymers are essentially universal.
C) Monomers serve as building blocks for polymers.
D) Monomers are joined together by the process of hydrolysis.
Answer: D
Topic: 3.3
Skill: Knowledge/Comprehension
Learning Outcome: 3.2
14) Which of the following statements about dehydration synthesis is false?
A) One monomer loses a hydrogen atom, and the other loses a hydroxyl group.
B) H2O is formed as the monomers are joined.
C) Covalent bonds are formed between the monomers.
D) Animal digestive systems utilize this process to break down food.
Answer: D
Topic: 3.3
Skill: Knowledge/Comprehension
Learning Outcome: 3.2
15) The results of dehydration synthesis can be reversed by
A) condensation.
B) hydrolysis.
C) polymerization.
D) the addition of an amino group.
Answer: B
Topic: 3.3
Skill: Knowledge/Comprehension
Learning Outcome: 3.1
16) What is the general function of enzymes within a cell?
A) to promote the synthesis of monomers
B) to induce chemical reactions
C) to stop chemical reactions
D) to speed up chemical reactions
Answer: D
Topic: 3.3
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
17) The molecular formula of most monosaccharides represents a multiple of
A) CH3O.
B) CH2O.
C) CHO.
D) CHO2.
Answer: B
Topic: 3.4
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
18) A molecule with the formula C55H110O55 is probably a(n)
A) oil.
B) steroid.
C) protein.
D) polysaccharide.
Answer: D
Topic: 3.4
Skill: Application/Analysis
Learning Outcome: 3.3
Global LO: 2
19) Many names for sugars end in the suffix
A) -acid.
B) -ose.
C) -hyde.
D) -ase.
Answer: B
Topic: 3.4
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
20) Sucrose is formed
A) from two glucose molecules.
B) from two monosaccharides through dehydration synthesis.
C) when ionic bonds link two monosaccharides.
D) when glucose and lactose are combined.
Answer: B
Topic: 3.5
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
21) A disaccharide forms when
A) two monosaccharides join by dehydration synthesis.
B) two starches join by dehydration synthesis.
C) two monosaccharides join by hydrolysis.
D) two starches join by hydrolysis.
Answer: A
Topic: 3.5
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
22) High-fructose corn syrup is made from corn. The main carbohydrate in corn is a polysaccharide called
A) fructose.
B) starch.
C) hydrocarbon.
D) cellulose.
Answer: B
Topic: 3.6
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
23) Which of the following lists contains only polysaccharides?
A) sucrose, starch, and cellulose
B) starch, amino acids, and glycogen
C) cellulose, starch, and glycogen
D) fructose, cellulose, and glucose
Answer: C
Topic: 3.7
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
24) Cellulose differs from starch in that
A) starch is formed by plants and cellulose by animals.
B) most animals cannot break down cellulose, whereas starch is easily digested.
C) starch is made of glucose monomers, whereas cellulose is made of fructose monomers.
D) cellulose is highly branched, whereas starch is unbranched.
Answer: B
Topic: 3.7
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
25) Foods that are high in fiber are most likely derived from
A) plants.
B) dairy products.
C) red meats.
D) fish.
Answer: A
Topic: 3.7
Skill: Application/Analysis
Learning Outcome: 3.3
Global LO: 2, 5
26) Cows can derive nutrients from cellulose because
A) they produce the enzymes that break down cellulose.
B) they chew their food so thoroughly that cellulose fibers are broken down.
C) their intestinal tract contains cellulose-hydrolyzing microorganisms.
D) they convert cellulose into starch, which is easily broken down in the intestinal tract.
Answer: C
Topic: 3.7
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
27) The storage form of carbohydrates is ________ in animals and ________ in plants.
A) starch; glycogen
B) glycogen; starch
C) cellulose; glycogen
D) glycogen; cellulose
Answer: B
Topic: 3.7
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
28) Which of the following organisms contain the polysaccharide chitin?
A) animals and plants
B) plants and bacteria
C) fungi and insects
D) insects and plants
Answer: C
Topic: 3.7
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
29) An oil may be converted into a substance that is solid at room temperature by
A) adding hydrogens, decreasing the number of double bonds in the molecules.
B) removing water, causing a dehydration synthesis reaction to occur.
C) removing hydrogens, increasing the number of double bonds in the molecules.
D) cooling it, so that double bonds form and the fats solidify.
Answer: A
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
30) A diet high in animal products and hydrogenated vegetable margarine may increase the risk for atherosclerosis. This is because
A) most animal fats are unsaturated and most hydrogenated vegetable margarines contain high levels of steroids.
B) most hydrogenated vegetable margarines are hydrogenated oils and most animal products contain high levels of phospholipids.
C) most animal fats are used for energy storage and most hydrogenated vegetable margarines contain high levels of unsaturated fats.
D) most animal fats are saturated and many hydrogenated vegetable margarines contain high levels of trans fats.
Answer: D
Topic: 3.8
Skill: Application/Analysis
Learning Outcome: 3.4
Global LO: 2, 5
31) What feature of fats makes them hydrophobic?
A) Fats have carboxyl groups.
B) Fats include one glycerol molecule.
C) Fats have polar fatty acids.
D) Fats have nonpolar hydrocarbon chains.
Answer: D
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
32) Fatty acids are
A) composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.
B) composed of carbon, hydrogen, glycerol, and a phosphate group.
C) hydrophobic.
D) composed of four linked rings.
Answer: C
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
33) Which of the following statements regarding triglyceride molecules is false?
A) Triglycerides consist of three fatty acids attached to a glycerol molecule.
B) Triglycerides play a role in energy storage.
C) Triglycerides are a type of fat.
D) Triglycerides are hydrophilic.
Answer: D
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
34) Fatty acids with double bonds between some of their carbons are said to be
A) unsaturated.
B) saturated.
C) completely hydrogenated.
D) monoglycerides.
Answer: A
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
35) The development of atherosclerotic disease can result from a diet high in
A) fiber.
B) protein.
C) saturated fats.
D) sugars.
Answer: C
Topic: 3.8
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
Global LO: 5
36) If you were to add olive oil to your food as part of a diet to lower your risk of atherosclerotic disease, you would use olive oil that
A) is liquid at room temperature.
B) is hydrogenated.
C) is modified to be solid at room temperature.
D) has lard added to it.
Answer: A
Topic: 3.8
Skill: Application/Analysis
Learning Outcome: 3.4
Global LO: 2, 5
37) Which of the following statements about animal cell lipids is false?
A) Fats are a form of lipid that function to store energy.
B) Phospholipids are important components of cell membranes.
C) Many lipids function as enzymes.
D) Cholesterol is a type of lipid that is a component of cell membranes and steroid hormones.
Answer: C
Topic: 3.8, 3.10
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
38) A phospholipid is composed of
A) one fatty acid molecule linked to three glycerol molecules.
B) one glycerol molecule linked to three phosphate groups.
C) one fatty acid molecule linked to one glycerol molecule and two phosphate groups.
D) one glycerol molecule linked to one phosphate group and two fatty acids.
Answer: D
Topic: 3.10
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
39) Which of the following substances is made of lipids?
A) DNA
B) cellulose
C) steroids
D) enzymes
Answer: C
Topic: 3.10
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
40) A major type of lipid found in cell membranes is
A) triglycerides.
B) phospholipids.
C) glycerol.
D) waxes.
Answer: B
Topic: 3.10
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
41) Which of the following statements about anabolic steroids is false?
A) They cause a general buildup of muscle mass.
B) They often cause the body to reduce its normal output of sex hormones.
C) They promote bone growth.
D) They can stimulate mood swings and violent behavior.
Answer: C
Topic: 3.11
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
Global LO: 5, 6
42) Amino acids can be distinguished from one another by
A) the number of R groups found on the amino acid molecules.
B) the chemical properties of their R groups.
C) the type of bond between the R group and the rest of the amino acid molecule.
D) the chemical properties of their amino and carboxyl groups.
Answer: B
Topic: 3.13
Skill: Knowledge/Comprehension
Learning Outcome: 3.5
43) Proteins differ from one another because
A) the peptide bonds linking amino acids differ from protein to protein.
B) the sequence of amino acids in the polypeptide chain differs from protein to protein.
C) each protein contains its own unique sequence of sugar molecules.
D) the number of nucleotides found in each protein varies from molecule to molecule.
Answer: B
Topic: 3.13
Skill: Knowledge/Comprehension
Learning Outcome: 3.5
44) Glucose molecules are to starch as ________ are to proteins.
A) oils
B) amino acids
C) fatty acids
D) monosaccharides
Answer: B
Topic: 3.13
Skill: Application/Analysis
Learning Outcome: 3.3, 3.5
Global LO: 2
45) Peptide bonds
A) are used to form amino acids.
B) form between fatty acids.
C) are formed by a hydrolysis reaction.
D) link amino acids.
Answer: D
Topic: 3.13
Skill: Knowledge/Comprehension
Learning Outcome: 3.5
46) Which of the following statements about enzymes is false?
A) They increase the rate of chemical reactions.
B) They function as chemical catalysts.
C) They regulate virtually all chemical reactions in a cell.
D) They are monomers used to build proteins.
Answer: D
Topic: 3.12
Skill: Knowledge/Comprehension
Learning Outcome: 3.5
47) Which of the following would be correctly classified as a protein?
A) cholesterol
B) starch
C) an enzyme
D) cellulose
Answer: C
Topic: 3.12
Skill: Application/Analysis
Learning Outcome: 3.5
Global LO: 2
48) Structural proteins
A) include receptor molecules.
B) include hemoglobin.
C) are found in hair and tendons.
D) include ovalbumin, a protein found in egg white.
Answer: C
Topic: 3.12
Skill: Application/Analysis
Learning Outcome: 3.5
Global LO: 2
49) A scientist suspects that the food in an ecosystem may have been contaminated with radioactive nitrogen over a period of months. Which of the following substances could be examined for radioactivity to test the hypothesis?
A) the cell walls of plants growing in the ecosystem
B) the hair produced by humans living in the ecosystem
C) the sugars produced during photosynthesis by plants growing in the ecosystem
D) the cholesterol in the cell membranes of organisms living in the ecosystem
Answer: B
Topic: 3.12, 3.13
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5
Global LO: 2
50) Which of the following characteristics of protein will remain intact if the protein is denatured?
A) the shape of the protein
B) the function of the protein
C) the number of amino acids in the protein
D) the binding properties of the protein
Answer: C
Topic: 3.12
Skill: Knowledge/Comprehension
Learning Outcome: 3.7
51) Proteins cannot be denatured by
A) heat.
B) changes in pH.
C) changes in salt concentration.
D) freezing.
Answer: D
Topic: 3.12
Skill: Knowledge/Comprehension
Learning Outcome: 3.7
52) The primary structure of a protein is
A) an alpha helix or a pleated sheet.
B) the amino acid sequence of the polypeptide chain.
C) composed of two or more polypeptide chains.
D) maintained by hydrogen bonds.
Answer: B
Topic: 3.14
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
53) Which of the following is an example of secondary structure in a protein?
A) a particular amino acid sequence
B) an alpha helix
C) a globular shape
D) the joining of two polypeptide chains
Answer: B
Topic: 3.14
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
54) The tertiary structure of a polypeptide refers to
A) its size.
B) the presence of pleated sheets.
C) the amino acids of which it is made.
D) the overall three-dimensional structure.
Answer: D
Topic: 3.14
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
55) A protein containing more than one polypeptide chain exhibits the ________ level of protein structure.
A) primary
B) secondary
C) tertiary
D) quaternary
Answer: D
Topic: 3.14
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
56) Mad cow disease serves as an example of how interdependent ________ and ________ are to protein.
A) solubility; texture
B) form; construction
C) structure; function
D) adaptability; development
Answer: C
Topic: 3.14
Skill: Knowledge/Comprehension
Learning Outcome: 3.6
57) How are genes used by cells to build proteins?
A) The genes in DNA direct the synthesis of an RNA molecule, which is used to build a protein.
B) The genes in RNA direct the synthesis of a DNA molecule, which is used to build a protein.
C) DNA is transcribed into an amino acid sequence.
D) The genes in RNA direct the synthesis of proteins directly.
Answer: A
Topic: 3.15
Skill: Knowledge/Comprehension
Learning Outcome: 3.8
58) Which of the following statements regarding nucleotides is false?
A) Nucleotides contain lipids.
B) Nucleotides contain sugar molecules.
C) Nucleotides can be linked together to form nucleic acids.
D) Nucleotides contain nitrogenous bases.
Answer: A
Topic: 3.16
Skill: Knowledge/Comprehension
Learning Outcome: 3.8
59) Which of the following options correctly pairs a polymer and its monomer?
A) cellulose, amino acids
B) DNA, nucleotides
C) collagen, nucleic acids
D) RNA, ribose
Answer: B
Topic: 3.16
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5, 3.8
Global LO: 2
60) DNA differs from RNA because DNA
A) contains thymine in place of uracil.
B) consists of a single rather than a double polynucleotide strand.
C) contains the sugar ribose rather than the sugar deoxyribose.
D) contains phosphate groups not found in RNA.
Answer: A
Topic: 3.16
Skill: Knowledge/Comprehension
Learning Outcome: 3.8
61) You work for a company that manufactures food products. A new “wonder food” is being distributed by a rival company. The researchers in your company determine that the “wonder food” contains only carbon, oxygen, and hydrogen. At this point, your researchers can say with certainty that the food
A) includes proteins.
B) could only be made of triglycerides.
C) could only be made of carbohydrates.
D) does not include proteins or nucleic acids.
Answer: D
Topic: 3.4, 3.8, 3.13, 3.16
Skill: Synthesis/Evaluation
Learning Outcome: 3.3, 3.4, 3.5, 3.8
Global LO: 2
62) In what part of the world did the mutation for lactose tolerance first appear?
A) East Asia
B) South America
C) northern Europe
D) North America
Answer: C
Topic: 3.17
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
Global LO: 5
63) Why did the lactose tolerance mutation in the East African herders spread so rapidly within the population?
A) Milk provided calcium for strong bones.
B) It was a selective advantage for survival during droughts and cold winters.
C) Lactose was a better source of energy than glucose.
D) Milk was a good source of protein during the summer harvests.
Answer: B
Topic: 3.17
Skill: Knowledge/Comprehension
Learning Outcome: 3.3
Global LO: 5
64) If you ate a 100% plant-based (vegan) diet, what molecule would you never eat?
A) starch
B) cellulose
C) cholesterol
D) phospholipids
Answer: C
Topic: 3.7, 3.10, 3.12
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5
Global LO: 2, 5
65) Lysozyme is an enzyme that breaks down bacterial cell walls and is found in your tears, mucus, and saliva. A mutation occurs in the gene for lysozyme that results in a lysine (a positively charged amino acid) being substituted for an arginine (also a positively charged amino acid). Do you think that the mutant lysozyme will function similarly to the normal lysozyme?
A) no, because all changes in protein primary sequence result in functional differences
B) no, because changing lysine to arginine will cause the protein to denature
C) yes, because both lysine and arginine are positively charged so the tertiary structure and therefore function should be similar
D) yes, because protein function stays the same no matter what mutations occur
Answer: C
Topic: 3.14
Skill: Synthesis/Evaluation
Learning Outcome: 3.6, 3.7
Global LO: 2
66) Which meal is high in fiber, low in saturated fats, and high in unsaturated fats?
A) a rib eye steak, mashed potatoes, and side salad with ranch dressing
B) a plate of scrambled eggs with a side of cottage cheese
C) a black bean, cheese, lettuce, and sour cream burrito in a flour tortilla
D) a bowl of spaghetti tossed with olive oil, artichokes, and broccoli
Answer: D
Topic: 3.7, 3.8
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5
Global LO: 2, 5
67) You identify a molecule in a pizza that is a polymer; has oxygen, hydrogen, and sulfur atoms; and is hydrophilic. What kind of molecule is it?
A) protein
B) carbohydrate
C) nucleic acid
D) lipid
Answer: A
Topic: 3.7, 3.10, 3.13, 3.16
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5, 3.8
Global LO: 2
68) Suppose that an adult black bear adds 50 pounds of fat in order to survive while hibernating through the winter. How much glycogen would a bear have to add to achieve a similar feat?
A) 25 pounds
B) 50 pounds
C) 75 pounds
D) 100 pounds
Answer: D
Topic: 3.8
Skill: Synthesis/Evaluation
Learning Outcome: 3.4
Global LO: 2
69) Which type of fat was found to contribute the most relative risk of developing heart disease?
A) saturated fat
B) monounsaturated fat
C) polyunsaturated fat
D) trans fat
Answer: D
Topic: 3.9
Skill: Knowledge/Comprehension
Learning Outcome: 3.4
Global LO: 5
70) Which of the following foods would be least likely to contribute to the development of coronary heart disease?
A) margarine
B) butter
C) bacon
D) fish oil
Answer: D
Topic: 3.9
Skill: Application/Analysis
Learning Outcome: 3.4
Global LO: 2, 5
71) You have a cup of vegetable oil and a vial full of normal phospholipids. What would you predict would happen if you dropped the phospholipids into the cup of vegetable oil?
A) The phospholipids would form a sphere with the heads on the inside.
B) The phospholipids would form a sphere with the tails on the inside.
C) The phospholipids would float on the surface of the oil with the tails in the air.
D) The phospholipids would float on the surface of the oil with the heads in the air.
Answer: A
Topic: 3.10
Skill: Application/Analysis
Learning Outcome: 3.4
Global LO: 2
72) What is the complementary sequence to the DNA strand TCGATGG?
A) TCGATGG
B) GGTAGCT
C) AGCUACC
D) AGCTACC
Answer: D
Topic: 3.16
Skill: Application/Analysis
Learning Outcome: 3.8
Global LO: 2
73) Myosin is a contractile protein found in muscles that is composed of three pairs of subunits, two heavy chains, and two pairs of two different types of light chains, for a total of six subunits. Myosin contains what level(s) of protein structure?
A) primary
B) primary and secondary
C) primary, secondary, and tertiary
D) primary, secondary, tertiary, and quaternary
Answer: D
Topic: 3.14
Skill: Application/Analysis
Learning Outcome: 3.6
Global LO: 2
3.2 Art Questions
1) These two molecules are structural isomers. What is the difference between them?
A) the number of carbon atoms
B) the number of hydrogen atoms
C) the location of a double-bonded oxygen atom
D) Only one of them has a double bond between carbon atoms.
Answer: C
Topic: 3.1
Skill: Application/Analysis
Learning Outcome: 3.1
Global LO: 2, 3
2) How are these two amino acids attached together?
A) amino group to amino group
B) amino group to carboxylic acid group
C) carboxylic acid group to carboxylic acid group
D) through a hydrolysis reaction
Answer: B
Topic: 3.11
Skill: Application/Analysis
Learning Outcome: 3.5
Global LO: 2, 3
3) Below are the structures of three fatty acids, palmitic acid, stearic acid, and oleic acid. What combination of these fatty acids could you use to make a fat that is liquid at room temperature?
A) one palmitic acid, one stearic acid, and one oleic acid
B) three palmitic acids
C) two palmitic acids and one stearic acid
D) one stearic acid, one oleic acid, and one phosphate group
Answer: A
Topic: 3.8
Skill: Synthesis/Evaluation
Learning Outcome: 3.4
Global LO: 2
4) Below is a molecule of caffeine. Which of the following features are not present in a molecule of caffeine?
A) a carbonyl group
B) a carboxyl group
C) a methyl group
D) one or more double bonds
Answer: B
Topic: 3.2
Skill: Application/Analysis
Learning Outcome: 3.1
Global LO: 2
5) Below is a nutrition facts label for one cup of whole cow’s milk. Which of the following is most abundant by weight in one cup of whole milk? (1000 mg = 1 g)
A) the total amount of lipids
B) polysaccharides
C) monosaccharides
D) protein
Answer: C
Topic: 3.2
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5
Global LO: 2, 4, 5
3.3 Scenario Questions
After reading the paragraph below, answer the questions that follow.
You’re the manager of a factory that produces enzyme-washed blue jeans (the enzymes lighten the color of the denim, giving a “faded” appearance). When the most recent batch of fabric came out of the enzyme wash, however, the color wasn’t light enough to meet your standards. Your quality control laboratory wants to do some tests to determine why the wash enzymes didn’t perform as expected.
1) Which hypothesis is most likely to be productive for their initial investigation?
A) The nucleotide chain of the enzymes may be incorrectly formed.
B) The dye in the fabric may have hydrolyzed the fatty acids in the enzymes.
C) The three-dimensional structure of the proteins may have been altered.
D) There may not have been enough phospholipids for the volume of fabric.
Answer: C
Topic: 3.12
Skill: Application/Analysis
Learning Outcome: 3.5, 3.6, 3.7
Global LO: 2
2) Based on your understanding of enzyme structure, which of the following would you recommend that they also investigate?
A) the temperature of the liquid in the washing vat
B) the manufacturer of the fabric
C) how long the fabric has been in storage
D) the primary structure of the enzyme
Answer: A
Topic: 3.12
Skill: Application/Analysis
Learning Outcome: 3.5, 3.6, 3.7
Global LO: 2
3) Which of the following experiments would be best for testing the hypothesis that the enzymes did not perform as expected because the temperature was too high?
A) Produce one batch of blue jeans with twice as much enzyme as another batch of blue jeans while keeping the temperature the same, then compare how the lightness of the blue jeans varies between batches.
B) Produce multiple batches of blue jeans at several different temperatures but with the same enzyme concentration and then compare how the lightness of the blue jeans varies between batches.
C) Produce multiple batches of blue jeans at several different temperatures and with different enzyme concentrations and then compare how the lightness of the blue jeans varies between batches.
D) Produce one batch of blue jeans at a high temperature without the enzyme and another batch of blue jeans at a low temperature with the enzyme and then compare how the lightness of the blue jeans varies between batches.
Answer: B
Topic: 3.12
Skill: Synthesis/Evaluation
Learning Outcome: 3.5, 3.6, 3.7
Global LO: 1, 2
4) If you could design a modified version of the enzyme to ensure that it would function optimally in the harsh conditions of the washing vat (such as high temperature or high pH), which of the following could you do to achieve this goal?
A) Add more amino acids to the end of the protein to make it more hydrophobic.
B) Change the amino acid sequence slightly to ensure a more stable tertiary structure.
C) Remove some amino acids from the start of the protein to strengthen its secondary structure.
D) Change the amino acid sequence drastically to give the enzyme quaternary structure.
Answer: B
Topic: 3.12
Skill: Synthesis/Evaluation
Learning Outcome: 3.5, 3.6, 3.7
Global LO: 2
After reading the paragraph below, answer the questions that follow.
Your first big biology exam is coming up in a few days, and in order to prepare for late-night study sessions, you buy a box of Yummies, a delicious type of snack cake. After checking out the nutrition facts label on the side of the box, you discover that a single Yummie cake contains 4.5 grams of total fat, 27 grams of carbohydrate, 0 grams of fiber, and 1 gram of protein.
5) After eating a Yummie cake, what molecule do you expect to be most abundant in your digestive system?
A) amino acids
B) monosaccharides
C) cellulose
D) triglycerides
Answer: B
Topic: 3.4, 3.7, 3.8, 3.12
Skill: Application/Analysis
Learning Outcome: 3.3, 3.4, 3.5
Global LO: 2, 4
6) After eating a Yummie cake, which of the following metabolic processes is likely occurring at the fastest rate?
A) hydrolysis of glycogen
B) dehydration reactions involving glucose
C) dehydration reactions involving fatty acids
D) hydrolysis of cellulose
Answer: B
Topic: 3.3, 3.4, 3.7, 3.8, 3.12
Skill: Synthesis/Evaluation
Learning Outcome: 3.2, 3.3, 3.4, 3.5
Global LO: 2
7) The pH of the stomach is extremely acidic (~ pH 2). If you ate a Yummie cake, what do you think would happen to the protein that you ingested as it passes through the stomach?
A) The protein would become denatured due to the acidic environment.
B) The protein would form longer proteins via dehydration reactions.
C) The protein would speed up digestion because it is an enzyme.
D) The protein would get broken down via dehydration reactions.
Answer: A
Topic: 3.12, 3.13, 3.14
Skill: Application/Analysis
Learning Outcome: 3.2, 3.5, 3.7
Global LO: 2
Campbell Biology: Concepts and Connections, 8e (Reece et al.)
Chapter 4 A Tour of the Cell
4.1 Multiple-Choice Questions
1) Which of the following statements about cells is true?
A) All cells have cell walls.
B) All cells have internal structures that move.
C) All cells are attached to other cells.
D) All cells are motile.
Answer: B
Topic: 4.1
Skill: Knowledge/Comprehension
Learning Outcome: 4.1
2) Light microscopes
A) typically provide more resolution than an electron microscope.
B) work by reflecting electrons off the surface of an object being studied.
C) use light and glass lenses to magnify an image.
D) are generally not used to view bacteria.
Answer: C
Topic: 4.1
Skill: Knowledge/Comprehension
Learning Outcome: 4.8
3) One centimeter = ________ millimeters.
A) 0.01
B) 0.10
C) 10
D) 100
Answer: C
Topic: 4.1
Skill: Knowledge/Comprehension
Learning Outcome: 4.8
Global LO: 4
4) Resolution is the
A) ability of an optical instrument to show two close objects as separate.
B) size of an image.
C) ability of an optical instrument to magnify an image.
D) distance between the lenses of a microscope.
Answer: A
Topic: 4.1
Skill: Knowledge/Comprehension
Learning Outcome: 4.8