12. Peptidoglycan is composed of two monosaccharide units. These are N-acetyl muramic acid and _____. A. β-L-fucose B. N-acetyl-β-D-glucosamine C. N-acetyl-β-D-galactosamine D. Β-D-galactosamine 13. Which polysaccharide is cleaved by beta glucosidases? A. Amylose B. Glycogen C. Inulin D. Cellobiose

12. Peptidoglycan is composed of two monosaccharide units. These are N-acetyl muramic acid and _____. A. β-L-fucose B. N-acetyl-β-D-glucosamine C. N-acetyl-β-D-galactosamine D. Β-D-galactosamine 13. Which polysaccharide is cleaved by beta glucosidases? A. Amylose B. Glycogen C. Inulin D. Cellobiose

Biology 2e

2nd Edition

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark

Chapter3: Biological Macromolecules

Section: Chapter Questions

Problem 10RQ: Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose...

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Similar questions

1. Explain why sucrose is non reducing sugar?
1. What is the distinguishing structural feature of O-glycans? 2. What other prominent class of glycoproteins besides mucins is known for the presence of O-linked glycans?
1. Which of the following best describes glycogen? A. a fibrous protein that helps in maintaining cellular structure B. a storage polysaccharide found in plants C. has alpha 1-6 glyosidic bonds. D. is formed by the hydrolysis of glucose molecules. 2. Which part of an amino acid gives it its unique identity? A. the long carbon-hydrogen tails of the molecule B. the carboxyl and amino groups C. the components of its side chain D. the glycerol molecule that forms the backbone of the amino acid
2. A mixture of the following amino acids (glu, leu, val, arg, ser, phe) was obtained upon complete hydrolysis of a hexapeptide. a. Edman’s reagent releases leucine b. Hexapeptide with carboxypeptidase releases serine. c. Hexapeptide with trypsin forms a tripeptide A with leucine at the N terminal and tripeptide B with valine at the N terminal. d. Tripeptide A with carboxypeptidase releases arginine and a dipeptide with glutamic acid at C terminal. e. Tripeptide B with chymotrypsin form releases serine and another dipeptide. Give: 1. the amino acid sequence of tripeptide A and B. 2. the amino acid sequence in the above hexapeptide.
Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose glycosidic; galactose hydrogen; sucrose hydrogen; fructose
Maltose, sucrose, and lactose differ from one another: a. because not all contain glucose. b. because not all of them exist in ring form. c. in the number of carbons in the sugar. d. in the number of hexose monomers involved. e. by the linkage of the monomers.
Which of the following statements is incorrect? a. Ribozymes can link amino acids to form protein. b. Ribozymes can act as enzymes. c. Ribozymes can act as informational molecules. d. Ribozymes are suggested as the first molecules of life. e. Ribozymes are proteins.
8. Match each of the following amino acids with the intermediate needed for its synthesis.(a) 3-Phosphoglycerate 1. glutamate 2. serine 3. asparagine (b) oxaloacetate 1. glutamate 2. serine 3. Asparagine
2. Which part of an amino acid gives it its unique identity? A. the long carbon-hydrogen tails of the molecule B. the carboxyl and amino groups C. the components of its side chain D. the glycerol molecule that forms the backbone of the amino acid
Lactose sugar is hydrolyzed to produce two monosaccharides.(ii) Why can't we store Vitamin C in our bodies?The distinction between a nucleoside and nucleotide is explained in (iii).
15. Which of the following glycans can be released from proteins using ?β-elimination? a. Complex N-linked glycans b. Glycosaminoglycans c. Mucin type O-glycans d Hyaluronic acid 16. Which of the following glycans are made by the addition of sugars to the reducing end of a growing glycan chain? a. Hyaluronan b. Heparan sulfate c. Mucin type O-glycans d. Gangliosides e. Cellulose
8. When digesting a complex carbohydrate, water is added and, a simple sugar is obtained through which process? * A. Condensation B. Dehydration C. Hydrolysis D. Esterification