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5 Written questions

5 Matching questions

  1. denaturation
  2. glycosidic linkage
  3. carbohydrates
  4. messenger RNA
  5. hydrolysis
  1. a the unraveling and loss of a protein's native shape due to alterations of its environment, such as pH, salt concentration, and temperature; this causes a protein to become biologically inactive
  2. b a process that occurs when the bonds between two monomers are broken by the addition of water molecules, with a hydrogen from the water attaching to one monomer and a hydroxyl group attaching to the adjacent monomer
  3. c a sugar (monosaccharide) or one of its dimers (disaccharides) or polymers (polysaccharides)
  4. d a nucleic acid that directs the production of polypeptides; this is found in the cells' ribosomes
  5. e a covalent bond formed between two monosaccharides by a dehydration reaction; the most common type of this in nature is a "1-4"

5 Multiple choice questions

  1. the pattern that describes the formation of DNA; the two sugar-phosphate backbones run in opposite 5' >> 3' directions from each other, somewhat like a divided highway
  2. polymers of all amino acids
  3. a covalent bond that results when two amino acids join through dehydration reaction
  4. chemical agents that selectively speed up chemical reactions without being consumed by the reaction; can be seen as workhorses that keep cells running by carrying out processes of life
  5. a fat made from saturated fatty acid; animal fats are solid at room temperature because they lack double-bonds, thus flexibility enables molecules to pack together tightly

5 True/False questions

  1. enzymesspecialized macromolecules that speed up chemical reactions in cells; considered proteins

          

  2. purinesthe family of larger nitrogenous bases in which its members have a six-membered ring fused to a five-membered ring; members are adenine (A) and guanine (G)

          

  3. deoxyribosethe sugar connected to DNA; has one less oxygen atom than the other sugar associated with nucleic acids

          

  4. triacylglycerola fat that consists of three fatty acids linked to one glycerol molecule; linkages that bond hydroxyl to carboxyl are called ester linkages

          

  5. tertiary structurethe unique structure of amino acids; example: a polypeptide composed of 127 amino acids has 20^127 different ways it can be organized