Starch has $oldsymbol{\alpha}$-glycosidic linkages, while cellulose has $oldsymbol{\beta}$-glycosidic linkages

Most animals lack the enzyme to break $oldsymbol{\beta}$-glycosidic linkages

Question 1

Which of the following best describes the glycosidic linkage in carbohydrates?

Accepted Answer

A covalent bond formed between two monosaccharides by a dehydration reaction

Question 2

People who are lactose intolerant lack which enzyme, and what is its function?

Accepted Answer

Lactase; breaks down lactose into monosaccharides

Question 3

Which polysaccharide serves as the main energy storage molecule in animal cells?

Accepted Answer

Glycogen

Question 4

What is the primary structural difference between starch and cellulose?

Accepted Answer

Starch has $oldsymbol{\alpha}$-glycosidic linkages, while cellulose has $oldsymbol{\beta}$-glycosidic linkages

Question 5

Which of the following is NOT a function of proteins in living organisms?

Accepted Answer

Storing genetic information

Question 6

Amino acids are linked together by which type of bond during protein synthesis?

Accepted Answer

Peptide bond

Question 7

Which level of protein structure is directly determined by the sequence of amino acids?

Accepted Answer

Primary structure

Question 8

Which of the following interactions is most important in stabilizing the tertiary structure of a protein?

Accepted Answer

Hydrophobic interactions between nonpolar side chains

Question 9

A mutation changes a hydrophobic amino acid in the core of a globular protein to a hydrophilic one. What is the most likely effect?

Accepted Answer

The protein may misfold or lose its function due to disruption of hydrophobic interactions

Question 10

Which of the following best explains why cellulose cannot be digested by most animals?

Accepted Answer

Most animals lack the enzyme to break $oldsymbol{\beta}$-glycosidic linkages

Question 11

Which of the following amino acids is most likely to be found on the surface of a protein exposed to water?

Accepted Answer

Serine (hydrophilic)

Question 12

Which of the following statements about disaccharides is correct?

Accepted Answer

They are formed by joining two monosaccharides via a glycosidic linkage

Question 13

Which of the following is a correct formula for glucose?

Accepted Answer

$\mathrm{C_6H_{12}O_6}$

Question 14

Which of the following best describes the difference between the secondary and tertiary structure of proteins?

Accepted Answer

Secondary structure is formed by hydrogen bonds between backbone atoms, while tertiary structure is formed by interactions between side chains

Question 15

Which of the following is a real-world example of a protein losing its function due to denaturation?

Accepted Answer

Egg white solidifying when cooked due to heat disrupting protein structure

Question 16

Which of the following is true about the quaternary structure of proteins?

Accepted Answer

It involves the association of two or more polypeptide chains

Question 17

Which of the following best describes the process of dehydration synthesis?

Accepted Answer

A chemical reaction that joins two monomers by removing a water molecule

Question 18

Which of the following is a correct description of a polypeptide?

Accepted Answer

A polymer of amino acids linked by peptide bonds

Question 19

Which of the following factors can cause a protein to lose its native structure and function?

Accepted Answer

Changes in pH, temperature, or salt concentration

Question 20

Which of the following is a correct statement about the role of carbohydrates in living organisms?

Accepted Answer

They serve as a primary source of energy and provide structural support

Macromolecules: Carbohydrates and Proteins – Structure and Function

Study Guide - Practice Questions