Final Exam - Cell Biology
"Property of an atom to attract electrons towards itself" best defines:
A. Polarity
B. Electronegativity
C. Electromagnetic charge
D. Atomic number
E. Boiling point
B, electronegativity
Oxygen is more electronegative than Hydrogen. In a molecule of water, electrons are _____
attracted to hydrogen than to oxygen, making water a(n) _____ molecule
A. More; Uncharged
B. Less; Uncharged
C. More; Partially charged
D. Less; Partially charged
E. More; Hydrophobic
D
In a molecule of hydrogen fluoride (HF), electrons are _____ attracted to _____ atom(s).
A. Equally; Both
B. Less; Hydrogen
C. Less; Fluorine
B
,Molecules (such as water) that have an asymmetric distribution of charges are referred to as:
A. Polar
B. Nonpolar
C. Acids
D. Bases
polar, A
Breaking bonds consumes energy. Rank the following types of bonds based on their stability or
amount of energy input (highest to lowest) they need be broken:
A. Hydrogen bond, Ionic bond, Covalent bond, van der Waals forces
B. Ionic bond, Covalent bond, Hydrogen bond, van der Waals forces
C. Van der Waals forces, Ionic bond, Hydrogen bond, Covalent bond
D. Covalent bond, Ionic bond, Hydrogen bond, van der Waals forces
D
"Substance that releases protons when it is dissolved in water" better describes ___
A. Buffer
B. Dye
C. Hydrophilic
D. Acid
E. Base
acid
Which of the following IS NOT a characteristic of most carbohydrates?
A. Polymers of sugar molecules
,B. Monomers linked by glycosidic bonds
C. Storage of chemical energy
D. Monomers rich in polar groups and are highly water soluble
E. Monomers lack charged groups and are water insoluble
E
____ serves as a storehouse of surplus chemical energy in animals while most plants bank their
surplus of chemical energy as ______
A. Glycogen; Cellulose
B. Glycogen; Starch
C. Cellulose; Glycogen
D. Starch; Glycogen
E. Cellulose; Starch
B
Highly saturated fatty acids tend to be solid at room temperature (Hint: think what butter is)
A. True
B. False
true
"pH at which a functional group is half ionized and half unionized" best describes
A. pH
B. pK
C. pI
B
The presence of the hydroxyl (OH) groups makes glucose molecules highly ______ in water
, soluble
You need to increase your dietary fiber intake. To do so, you choose foods rich in polymers of
glucose joined by
A. α(1-4) bonds
B. α(1-6) bonds
C. β(1-4) bonds
D. Peptide bonds
C
fatty acid structure
long hydrocarbon (hydrogen and carbon) chains; usually even #
Saturated fats ______ double bonds, making their fatty acid tails _____
A. Lack; Kinked
B. Have multiple; Kinked
C. Lack; Straight
D. Have multiple; Straight
E. Lack; Hydrophilic
C (lack, straight)
Trans fats are the most common type of fat naturally found in animal-derived products such as
bacon and egg yolk
A. True B. False
false
Covalent bonding is the primary bonding responsible for ____ of proteins
"Property of an atom to attract electrons towards itself" best defines:
A. Polarity
B. Electronegativity
C. Electromagnetic charge
D. Atomic number
E. Boiling point
B, electronegativity
Oxygen is more electronegative than Hydrogen. In a molecule of water, electrons are _____
attracted to hydrogen than to oxygen, making water a(n) _____ molecule
A. More; Uncharged
B. Less; Uncharged
C. More; Partially charged
D. Less; Partially charged
E. More; Hydrophobic
D
In a molecule of hydrogen fluoride (HF), electrons are _____ attracted to _____ atom(s).
A. Equally; Both
B. Less; Hydrogen
C. Less; Fluorine
B
,Molecules (such as water) that have an asymmetric distribution of charges are referred to as:
A. Polar
B. Nonpolar
C. Acids
D. Bases
polar, A
Breaking bonds consumes energy. Rank the following types of bonds based on their stability or
amount of energy input (highest to lowest) they need be broken:
A. Hydrogen bond, Ionic bond, Covalent bond, van der Waals forces
B. Ionic bond, Covalent bond, Hydrogen bond, van der Waals forces
C. Van der Waals forces, Ionic bond, Hydrogen bond, Covalent bond
D. Covalent bond, Ionic bond, Hydrogen bond, van der Waals forces
D
"Substance that releases protons when it is dissolved in water" better describes ___
A. Buffer
B. Dye
C. Hydrophilic
D. Acid
E. Base
acid
Which of the following IS NOT a characteristic of most carbohydrates?
A. Polymers of sugar molecules
,B. Monomers linked by glycosidic bonds
C. Storage of chemical energy
D. Monomers rich in polar groups and are highly water soluble
E. Monomers lack charged groups and are water insoluble
E
____ serves as a storehouse of surplus chemical energy in animals while most plants bank their
surplus of chemical energy as ______
A. Glycogen; Cellulose
B. Glycogen; Starch
C. Cellulose; Glycogen
D. Starch; Glycogen
E. Cellulose; Starch
B
Highly saturated fatty acids tend to be solid at room temperature (Hint: think what butter is)
A. True
B. False
true
"pH at which a functional group is half ionized and half unionized" best describes
A. pH
B. pK
C. pI
B
The presence of the hydroxyl (OH) groups makes glucose molecules highly ______ in water
, soluble
You need to increase your dietary fiber intake. To do so, you choose foods rich in polymers of
glucose joined by
A. α(1-4) bonds
B. α(1-6) bonds
C. β(1-4) bonds
D. Peptide bonds
C
fatty acid structure
long hydrocarbon (hydrogen and carbon) chains; usually even #
Saturated fats ______ double bonds, making their fatty acid tails _____
A. Lack; Kinked
B. Have multiple; Kinked
C. Lack; Straight
D. Have multiple; Straight
E. Lack; Hydrophilic
C (lack, straight)
Trans fats are the most common type of fat naturally found in animal-derived products such as
bacon and egg yolk
A. True B. False
false
Covalent bonding is the primary bonding responsible for ____ of proteins
