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- Phospholipids are important components of_______. a. the plasma membrane of cells b. the ring structure of steroids c. the waxy covering on leaves d. the double bond in hydrocarbon chains_______ groups are the acid part of amino acids and fatty acids. a. Hydroxyl (OH) c. Methyl (CH3) b. Carboxyl (COOH) d. Phosphate (PO4)_______ are to protein as ______ are to nucleic acids. a. Sugars; lipids c. Amino acids; hydrogen bonds b. Sugars; proteins d. Amino acids; nucleotides
- Cellulose is a carbohydrate B. protein C. a monosaccharide D. a nucleic acid both A. and C.Proteins are synthesized by linking amino acids with bonds. a. disulfi de c. peptide b. glycosidic d. esterHow many amino acids and peptide bonds does a tetrapeptide have? A) four amino acids and three peptide bonds B) four amino acids and four peptide bonds C) three amino acids and four peptide bonds D) four amino acids and two peptide bonds
- A (n)_______ reaction occurs when two molecules of glucose combine to form a disaccharide molecule A. dehydration B. Ionic Bond C. Hydrolysis D. Hydrogen bondWhy are carbohydrates called "carbohydrates"? a. Apparently, carbohydrates contain water molecules. b. The composition (rather than the actual structure) of a carbohydrate seems to suggest that the molecule contains water molecules. c. carbohydrates are made from C and water. d. none of the aboveFatty acids that have ______ are more likely to be liquid at room temperature. A. more double bonds B. fewer double bonds C. a longer carbon chain D. a shorter carbon chain
- Denaturation of a protein A. adds hydrogen bonds to the primary level of protein structure. B. breaks hydrogen bonds in the primary level of protein structure. C. adds hydrogen bonds to the secondary and tertiary levels of protein structure. D. breaks hydrogen bonds in the secondary and tertiary levels of protein structure.The carbon-to-nitrogen bond that joins amino acids together is called a.a glycosidic bond. b.a peptide bond. c.a hydrogen bond. d.a double bond.Which of the following statements is a characteristic of a monomer ? a. Larger molecules that are chains of monomers b. Complex carbohydrates, lipids, proteins, and nucleic acids c. May be split and used for energy d. Simple sugars, fatty acids, amino acids, and nucleotides
