Study Guide for Campbell Biology
11th Edition
ISBN: 9780134443775
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece, Martha R. Taylor, Michael A. Pollock
Publisher: PEARSON
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Textbook Question
Chapter 5, Problem 4TYKM
collagen
- A. carbohydrate
- B. lipid
- C. protein
- D.
nucleic acid
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Chapter 5 Solutions
Study Guide for Campbell Biology
Ch. 5 - Monomers are linked into polymers by ________...Ch. 5 - You can recognize a monosaccharide by its multiple...Ch. 5 - Number the carbons in the following glucose and...Ch. 5 - Prob. 4IQCh. 5 - Fill in this concept map to help you organize your...Ch. 5 - a. Draw the amino acids alanine (R group: CH3) and...Ch. 5 - In the following diagram of a portion of a...Ch. 5 - Now that you have gained experience with concept...Ch. 5 - a. Label the three parts of this nucleotide....Ch. 5 - Take the time to create a concept map that...
Ch. 5 - Prob. 1SYKCh. 5 - Prob. 2SYKCh. 5 - glycogen A. carbohydrate B. lipid C. protein D....Ch. 5 - cholesterol A. carbohydrate B. lipid C. protein D....Ch. 5 - RNA A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - collagen A. carbohydrate B. lipid C. protein D....Ch. 5 - hemoglobin A. carbohydrate B. lipid C. protein D....Ch. 5 - A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - Prob. 7TYKMCh. 5 - enzyme A. carbohydrate B. lipid C. protein D....Ch. 5 - cellulose A. carbohydrate B. lipid C. protein D....Ch. 5 - Chitin A. carbohydrate B. lipid C. protein D....Ch. 5 - Polymerization (the formation of polymers) is a...Ch. 5 - Which of the following statements is not true of a...Ch. 5 - Prob. 3TYKCh. 5 - Prob. 4TYKCh. 5 - Prob. 5TYKCh. 5 - Prob. 6TYKCh. 5 - A fatty acid that has the formula C16H32O2 is a....Ch. 5 - Prob. 8TYKCh. 5 - Prob. 9TYKCh. 5 - Prob. 10TYKCh. 5 - Which of the following molecules provides the most...Ch. 5 - Prob. 12TYKCh. 5 - What happens when a protein denatures? a. Its...Ch. 5 - The helix of proteins is a. part of a proteins...Ch. 5 - What is the best description of the following...Ch. 5 - Prob. 16TYKCh. 5 - Prob. 17TYKCh. 5 - Which of the following is true of the subunits of...Ch. 5 - Prob. 19TYKCh. 5 - If the nucleotide sequence of one strand of a DNA...Ch. 5 - How are nucleotide monomers connected to form a...Ch. 5 - Prob. 22TYK
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- The monomers that make up proteins are called_____. a. nucleotides b. disaccharides c. amino acids d. chaperonesarrow_forwardWhich polysaccharide is usually found in the cell walls of fungi? a. starch b. glycogen c. chitin d. cellulosearrow_forwardCellulose and starch are examples of______. a. monosaccharides b. disaccharides c. lipids d. polysaccharidesarrow_forward
- Which term describes a fat molecule that lacks doublebonds between carbon atoms?(a) Saturated (c) Unsaturated(b) Polyunsaturated (d) Trans fatarrow_forwardwhy are the color and consistency of cooked meat different than that of raw meat? a.) the unzipping of nucleic acids in the meat is responsible for the change b.) dehydration synthesis splits up proteins in the meat c.) the proteins in the meat have become denaturedarrow_forwardWhich class of macromolecule generally contains the most phosphorus (P)? a. nucleic acids b. carbohydrates c. proteinsarrow_forward
- The _____ A. Nucleic acid B. Protein C. Carbohydrate D. Lipid DNA is made up of monomers called _____? A. Amino acids B. Nucleotides C. Monosaccharidesarrow_forwardLecithin is a.a carbohydrate. b.a protein. c.a steroid. d.a phospholipid.arrow_forwardWhat are the primary molecules found in the membranes of cells? A.) triglycerides B.) carbohydrates C.) phospholipids D.) proteinsarrow_forward
- 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.arrow_forwardWhich two carbohydrates have the most similar function? A. starch and glycogen B. starch and cellulose C. glycogen and glucose D. cellulose and glucosearrow_forward______ are monomers that form polymers called _______. a. Nucleotides; nucleic acids b. Amino acids; nucleic acids c. Monoglycerides; triglycerides d. Carbohydrates; monosaccharidesarrow_forward
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