Question 1

Which of the following statements best explains why lipids are not considered true polymers?

Accepted Answer

Lipids do not form covalent bonds linking monomers into long chains.

Question 2

A student mixes a food sample with Benedict's reagent and heats it. The solution turns red-orange. What does this indicate about the food sample?

Accepted Answer

It contains a large amount of reducing sugars.

Question 3

Which process is responsible for breaking down a protein into its amino acid monomers, and what is required for this process?

Accepted Answer

Hydrolysis; addition of water and enzymes

Question 4

Which macromolecule is correctly matched with its monomer?

Accepted Answer

Nucleic acid – nucleotide

Question 5

A solution is tested with Lugol's (iodine) reagent and turns blue-black. Which macromolecule is present?

Accepted Answer

Starch

Question 6

Which of the following best describes the role of dehydration synthesis in the formation of macromolecules?

Accepted Answer

It removes water to link monomers together, forming covalent bonds.

Question 7

A food sample is mixed with Sudan IV reagent and water. After shaking, an orange layer separates from the rest of the solution. What does this result indicate?

Accepted Answer

The sample contains lipids.

Question 8

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

Accepted Answer

Information storage

Question 9

Which chemical test would you use to confirm the presence of proteins in a solution, and what color change would indicate a positive result?

Accepted Answer

Biuret's reagent; bright purple

Question 10

Which of the following best explains why hydrolysis reactions are important in digestion?

Accepted Answer

They break covalent bonds in macromolecules, releasing energy and producing monomers.

Question 11

Which of the following macromolecules contains phosphorus as a major component?

Accepted Answer

Lipids

Question 12

A patient is unable to store genetic information properly due to a mutation affecting the synthesis of a certain macromolecule. Which macromolecule is most likely affected?

Accepted Answer

Nucleic acid

Question 13

Which of the following is a correct example of a reducing sugar?

Accepted Answer

Glucose

Question 14

Which of the following best describes the difference between starch and cellulose?

Accepted Answer

Starch is used for energy storage in plants, while cellulose provides structural support.

Question 15

Which of the following equations correctly represents the general formula for a dehydration synthesis reaction between two glucose molecules?

Accepted Answer

$$ \mathrm{C_6H_{12}O_6} + \mathrm{C_6H_{12}O_6} \rightarrow \mathrm{C_{12}H_{22}O_{11}} + \mathrm{H_2O} $$

Question 16

Which of the following best explains why enzymes are required for both dehydration synthesis and hydrolysis reactions?

Accepted Answer

Enzymes speed up the reactions by lowering the activation energy.

Question 17

A scientist is analyzing an unknown biological sample. The sample tests positive with Biuret's reagent and negative with Benedict's and Lugol's reagents. Which macromolecule is most likely present?

Accepted Answer

Protein

Question 18

Which of the following is a function of lipids in living organisms?

Accepted Answer

Insulation and chemical signaling

Question 19

Which of the following best describes the relationship between monomers and polymers in macromolecules?

Accepted Answer

Polymers are built from monomers through dehydration synthesis.

Question 20

A food sample is tested with all four reagents: Benedict's, Lugol's, Biuret's, and Sudan IV. The results are as follows: Benedict's (blue), Lugol's (blue-black), Biuret's (blue), Sudan IV (no orange separation). Which macromolecule is present in the sample?

Accepted Answer

Starch

Organic Molecules and Macromolecule Testing

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