Question 1

Which of the following best describes the general formula for a monosaccharide, and what does the ratio represent?

Accepted Answer

$$C_nH_{2n}O_n$$ ; the ratio represents the number of carbon, hydrogen, and oxygen atoms in a 1:2:1 proportion

Question 2

Which of the following is a disaccharide formed by the glycosidic linkage of glucose and galactose, and what is a common consequence of its incomplete digestion in humans?

Accepted Answer

Lactose; lactose intolerance

Question 3

A patient is unable to digest cellulose but can easily digest starch. Which structural difference between these polysaccharides explains this phenomenon?

Accepted Answer

Cellulose has $$\beta-1$$,4 glycosidic linkages, while starch has $$\alpha-1$$,4 glycosidic linkages

Question 4

Which of the following best explains why phospholipids form bilayers in water?

Accepted Answer

They are amphipathic, with hydrophilic heads and hydrophobic tails

Question 5

Which of the following is a correct comparison between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids have no double bonds and pack tightly, while unsaturated fatty acids have one or more double bonds and are less tightly packed

Question 6

A triglyceride is formed by which type of reaction, and what are the reactants involved?

Accepted Answer

Dehydration reaction; three fatty acids and one glycerol

Question 7

Which of the following best describes the main function of glycogen in animals?

Accepted Answer

It serves as a storage form of energy, broken down to release glucose when needed

Question 8

Which of the following statements about lipids is correct?

Accepted Answer

Lipids are hydrophobic molecules that do not form polymers

Question 9

A food scientist is analyzing a sample and finds it contains a high proportion of trans fats. Which process most likely produced these fats, and what is a health risk associated with them?

Accepted Answer

Hydrogenation; increased risk of heart disease

Question 10

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

Accepted Answer

Catalyzing chemical reactions

Question 11

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

Accepted Answer

Humans lack the enzyme to break $$\beta-1$$,4 glycosidic linkages in cellulose

Question 12

Which of the following is a correct description of a phospholipid's structure?

Accepted Answer

It contains two fatty acids, a glycerol, and a polar group

Question 13

Which of the following is a correct statement about the difference between mono-, di-, and polysaccharides?

Accepted Answer

Monosaccharides are single sugar units, disaccharides are two sugars joined by a glycosidic bond, and polysaccharides are long chains of sugars

Question 14

A person consumes a meal high in starch. Which process will break down the starch into glucose monomers, and what is the name of this reaction?

Accepted Answer

Hydrolysis; water is used to break glycosidic bonds

Question 15

Which of the following is a function of essential fatty acids (EFAs) in the human body?

Accepted Answer

They are required for proper growth and brain development

Question 16

Which of the following best describes the structure of a steroid such as cholesterol?

Accepted Answer

It has a carbon skeleton with four fused rings

Question 17

Which of the following is a correct example of a monosaccharide, a disaccharide, and a polysaccharide, respectively?

Accepted Answer

Glucose, sucrose, glycogen

Question 18

Which of the following best explains why unsaturated fats are generally liquid at room temperature?

Accepted Answer

The presence of double bonds creates kinks, preventing tight packing of fatty acid chains

Question 19

Which of the following is a correct statement about the amphipathic nature of phospholipids and its biological significance?

Accepted Answer

Phospholipids have both hydrophilic and hydrophobic regions, allowing them to form cell membranes

Question 20

A scientist is studying the breakdown of maltose into glucose. Which type of bond is being broken, and what enzyme is likely involved?

Accepted Answer

Glycosidic bond; maltase

Macromolecules: Carbohydrates and Lipids – Structure, Function, and Biological Roles

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