Campbell Biology, 10e (Reece)
Chapter 5 The Structure and Function of Large Biological Molecules

1) Which of these classes of biological molecules does NOT include
polymers?
A) lipids
B) carbohydrates
C) proteins
D) nucleic acids
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.1

2) Which of the following is NOT a polymer?
A) glucose
B) starch
C) cellulose
D) DNA
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.1

3) How many molecules of water are used to completely hydrolyze a polymer
that is 11 monomers long?
A) 12
B) 11
C) 10
D) 9
Answer: C
Bloom's Taxonomy: Application/Analysis
Section: 5.1

4) Which of the following best summarizes the relationship between
dehydration reactions and hydrolysis?
A) Dehydration reactions assemble polymers; hydrolysis reactions break
polymers apart.
B) Dehydration reactions eliminate water from membranes; hydrolysis
reactions add water to membranes.
C) Dehydration reactions and hydrolysis reactions assemble polymers from
monomers.
D) Hydrolysis reactions create polymers and dehydration reactions create
monomers.
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.1

5) The molecular formula for glucose is C6H12O6. What would be the
molecular formula for a molecule made by linking three glucose molecules
together by dehydration reactions?
A) C18H36O18
B) C18H32O16
C) C6H10O5
D) C18H30O15
Answer: B
Bloom's Taxonomy: Application/Analysis
Section: 5.1

6) What is the difference between an aldose sugar and a ketose sugar?
A) the number of carbons
B) the position of the hydroxyl groups
C) the position of the carbonyl group
D) One is a ring form, the other is a linear chain/
Answer: C
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

7) What is the major structural difference between starch and glycogen?
A) the types of monosaccharide subunits in the molecules
B) the type of glycosidic linkages in the molecule
C) whether glucose is in the ? or ? form
D) the amount of branching that occurs in the molecule
Answer: D
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

8) Which polysaccharide is an important component in the structure of many
animals and fungi?
A) chitin
B) cellulose
C) amylopectin
D) amylose
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

9) What does the term insoluble fiber refer to on food packages?
A) cellulose
B) polypeptides
C) starch
D) amylopectin
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

10) A molecule with the chemical formula C6H12O6 is probably a _____.
A) fatty acid
B) polysaccharide
C) nucleic acid
D) monosaccharide
Answer: D
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

11) Lactose, a sugar in milk, is composed of one glucose molecule joined by
a glycosidic linkage to one galactose molecule. How is lactose classified?
A) as a hexose
B) as a monosaccharide
C) as a disaccharide
D) as a polysaccharide
Answer: C
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

12) Starch and cellulose _____.
A) are polymers of glucose
B) are cis-trans isomers of each other
C) are used for energy storage in plants
D) are structural components of the plant cell wall
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

13) Humans can digest starch but not cellulose because _____.
A) humans have enzymes that can hydrolyze the ?-glycosidic linkages of
starch but not the ?-glycosidic linkages of cellulose
B) starch monomers are joined by covalent bonds and cellulose monomers are
joined by ionic bonds
C) the monomer of starch is glucose, while the monomer of cellulose is
galactose
D) the monomer of starch is fructose, while the monomer of cellulose is
glucose
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

[pic]

14) The molecule shown in the accompanying figure is _____.
A) a hexose
B) a pentose
C) fructose
D) maltose
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.2

15) A glycosidic linkage is analogous to which of the following in
proteins?
A) an amino group
B) a peptide bond
C) a disulfide bond
D) a ?-pleated sheet
Answer: B
Bloom's Taxonomy: Application/Analysis
Section: 5.2 / 5.4

16) Cooking oil and gasoline (a hydrocarbon) are not amphipathic molecules
because they _____.
A) do not have a polar or charged region
B) do not have a nonpolar region
C) have hydrophobic and hydrophilic regions
D) are highly reduced molecules
Answer: A
Bloom's Taxonomy: Application/Analysis
Section: 5.3

17) How do phospholipids interact with water molecules?
A) The polar heads avoid water; the nonpolar tails attract water (because
water is polar and opposites attract).
B) Phospholipids do not interact with water because water is polar and
lipids are nonpolar.
C) The polar heads interact with water; the nonpolar tails do not.
D) Phospholipids dissolve in water.
Answer: C
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.3

18) Phospholipids and triglycerides both _____.
A) contain serine or some other organic compound
B) have three fatty acids
C) have a glycerol backbone
D) have a phosphate
Answer: C
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.3

19) Which of the following is the best explanation for why vegetable oil is
a liquid at room temperature while animal fats are solid?
A) Vegetable oil has more double bonds than animal fats.
B) Vegetable oil has fewer double bonds than animal fats.
C) Animal fats have no amphipathic character.
D) Vegetable oil has longer fatty-acid tails than animal fats have.
Answer: A
Bloom's Taxonomy: Knowledge/Comprehension
Section: 5.3

20) Which of the following statements is FALSE? Saturated fats _____.
A) are more common in animals than in plants
B) have many double bonds in the carbon