Biomolecules Questions and Answers

If the Nutrition Facts indicated that 1 serving size was equal to 35g and the total fat was 12g, the theoretical amount of fat that could be recovered from a sample size of 6.6g would be ___ 2.26g of fat none of these are correct 3.33g of fat 1.65g of fat

If you were to have a mythical AA based on Glutamic acid in which the carboxylate on the side chain is replaced by an amine group with pKa of 11.0. What would be the predominant form of this AA at pH 4, 7 and 12? Draw these structures

1- Select the correct answer: Macro-Bio molecules can be categorized as Proteins/Enzymes, Nucleic acids, and polysaccharides or (carbohydrates). The monomer biomolecuels that make up DNA/RNA are: a) Sugars b) Amino acids c) Nucleotides d) Metal ions e) Fatty acids One of the following is NOT an American Chemical Society Journal; choose this one. a) Biochemistry Biomacromolecules b) Bioconjugate Chemistry c) d) Molecular Pharmaceuticals Journal of Chemistry e) South African

Using the three-letter shorthand notations name all isomeric tripeptides that can be made from serine, pheylalanine, and glycine. Each amino acid should be used only once in each tripeptide.

What role does the serine of the catalytic triad play in chymotrypsin? O it stabilizes the tetrahedral intermediate O it protonates the substrate O it acts as a nucleophile to attack the substrate O it contributes to substrate specificity

Pacreatic lipase hydrolyzes TAGS to A. protein-binding units and fattyacylCoA B. Glycerol and 3 fatty acid molecules C. 2- monoacylglycerol and 2 fatty acid molecules D. diacylglycerol and 1 fatty acid molecule E. dehydrated fat and water

1) A polysaccharide formed by plants. Humans cannot digest it. It passes unchanged through digestive track _____ 2) A polysaccharide formed by plants, during human digestion it produces large quantities of glucose units _____ 3) It is formed by glycerol and three fatty acids _____ 4) Are formed by a chemical reaction of fatty acids with strong bases such as NaOH _____ 5) A disaccharide found in milk and milk products that contain glucose and galactose _____ 6) Act as catalysts during digestion speeding up hydrolysis of carbohydrates, lipids and proteins _____ 7) Most prevalent and important monosaccharide in human body known as Blood sugar _____ 8) Formed by chains of aminoacids. They are the main structural components of muscles, skin and cartilages _____ 9) Most abundant lipids in cell membranes _____

What is the product obtained from the hydrolysis of a saturated triacylglycerol? Circle only one answer: a) Glycerol b) Glycerol and 3 saturated fatty acids c) Unsaturated fatty acids d) Saturated fatty acids f) Glycerol and 3 unsaturated fatty acids g) A saturated triacylglycerol

A strand of DNA has the base sequence 5' CTTTCT3'. Write the base sequence for the complementary strand.

The polysaccharides amylopectin and glycogen are similar because a. they consist of identical numbers of monosaccharides. b. they cannot be broken down to monosaccharides in the human body. c. they consist of long chains of the monosaccharide glucose. d. they consist of long chains of the monosaccharide maltose. e. None of the above.

Enzymes are...................... that accelerates the rate of chemical reaction by ...................... A. inorganic compounds; lowering the activation energy B. biological catalyst; increasing the activation energy C. biological catalysts; lowering the activation energy D. inorganic catalysts; increasing the activation energy E. biological catalysts; substrate-level phosphorylation

A protein has a tertiary structure formed by interactions between the side chains of the following pairs of amino acids. For each pair, identify the strongest type of interaction between these amino acids. a. Valine and isoleucine b. Asparagine and serine c. Glutamic acid and arginine d. Tryptophan and methionine

A single-stranded protein is subjected to extreme heat. After this heat exposure, which level(s) of protein structure will be disrupted? a. Primary Only b. Secondary Only c. Tertiary Only d. Secondary & Tertiary e. Primary, Secondary & Tertiary

What is/are the name(s) of the product(s) of the reaction of D-Xylose with [1] NaCN, HCI [2] H2, Pd-BaSO4 [3] H3O? (Choose all correct answers) A. D-idose B. D-talose C. D-galactose D. D-gulose

Fill in the blank. s to TS 1. 2. When a stimulus activates its specific sensory receptor. The process of your brain interpreting all the stimuli at a given time fast or slowly. If they do so quickly, they are called 3. Receptors can either called receptors. E Phasic E Sense = Adapt = Tonic receptors, if they do so slowly, they are = Perceive Drag and drop the correct answers into the boxes. You can also click the correct answer, then the box where it should go. Reset my answers. 4