Question 1

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

Accepted Answer

Lipids are not made from repeating monomer subunits like carbohydrates, proteins, and nucleic acids.

Question 2

A dehydration reaction is crucial in the formation of biological polymers. Which of the following best describes this process?

Accepted Answer

A water molecule is removed to form a new covalent bond between monomers.

Question 3

Which of the following best explains why humans cannot digest cellulose, even though it is made of glucose monomers?

Accepted Answer

Cellulose has beta-glycosidic linkages, which human enzymes cannot break.

Question 4

Which of the following is a correct match between a macromolecule and its primary function?

Accepted Answer

Carbohydrates: energy storage and structural support

Question 5

A patient is found to have a genetic mutation that changes a single amino acid in the primary structure of hemoglobin. Which levels of protein structure could be affected by this mutation?

Accepted Answer

Primary, tertiary, and quaternary structures

Question 6

Which of the following best describes the difference between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids have no double bonds and are solid at room temperature, while unsaturated fatty acids have one or more double bonds and are liquid at room temperature.

Question 7

Which of the following bonds is responsible for linking nucleotides together in the backbone of DNA and RNA?

Accepted Answer

Phosphodiester bonds

Question 8

A scientist is studying a protein that loses its function when exposed to high heat. What is the most likely explanation for this loss of function?

Accepted Answer

The protein is denatured, causing it to lose its three-dimensional shape.

Question 9

Which of the following best explains the amphipathic nature of phospholipids and their role in biological membranes?

Accepted Answer

Phospholipids have both hydrophilic heads and hydrophobic tails, allowing them to form bilayers in water.

Question 10

Which of the following is a correct example of complementary base pairing in DNA?

Accepted Answer

Adenine pairs with thymine

Question 11

A researcher hydrolyzes a sample of starch and finds only glucose monomers. Which type of glycosidic linkage is most likely present in the starch?

Accepted Answer

Alpha-1,4-glycosidic linkage

Question 12

Which of the following best describes the role of enzymes in the synthesis and breakdown of macromolecules?

Accepted Answer

Enzymes lower the activation energy required for dehydration and hydrolysis reactions.

Question 13

Which of the following statements about protein structure is correct?

Accepted Answer

Tertiary structure is stabilized by interactions between side chains (R groups) of amino acids.

Question 14

A mutation causes a hydrophobic amino acid in a protein to be replaced by a hydrophilic one. Which of the following is a likely consequence?

Accepted Answer

The protein's tertiary structure may be altered, affecting its function.

Question 15

Which of the following best explains why fats store more energy per gram than carbohydrates?

Accepted Answer

Fats have more nonpolar C-H bonds, which store more energy.

Question 16

Which of the following is a correct description of the structure of DNA?

Accepted Answer

DNA consists of two antiparallel strands held together by hydrogen bonds between complementary bases.

Question 17

Which of the following best describes the difference between an alpha and a beta glucose monomer in polysaccharides?

Accepted Answer

Alpha and beta glucose differ in the position of the hydroxyl group attached to carbon 1.

Question 18

A person eats a meal rich in starch and fiber. Which of the following best describes what happens to these carbohydrates in the human digestive system?

Accepted Answer

Starch is hydrolyzed into glucose and absorbed, while fiber (cellulose) passes through undigested.

Question 19

Which of the following is a correct statement about the structure and function of proteins?

Accepted Answer

The three-dimensional shape of a protein is critical for its function.

Large Biological Molecules: Structure, Function, and Diversity

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