Unit 3.3 Review

Unit 3.3 Review

9th - 12th Grade

34 Qs

quiz-placeholder

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Unit 3.3 Review

Unit 3.3 Review

Assessment

Quiz

Biology

9th - 12th Grade

Medium

Created by

Lida Phillips

Used 102+ times

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34 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The diagram shows the general structure of an amino acid. Which type of molecule is formed from amino acids?

lipids

carbohydrates

proteins

nucleic acids

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fats, oils and cholesterol are all types of what?

cell membranes

hormones

fatty acids

lipids

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

4. RNA and DNA are which type of macromolecules?

nucleic acid

lipid

protein

carbohydrate

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

The human body maintains a temperature of around 98.6 degrees at all times. Enzymes are involved in almost every chemical reaction in the body. Which of the following describes the connection between these two statements?

Enzymes function best at a specific temperature.

The body needs to be warm to prevent hypothermia.

The body is kept relatively warm to prevent too much enzyme action.

There is no connection between the two statements.

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Like complex carbohydrates, proteins are macromolecules that serve many functions and can be chemically broken down and restructured. Both proteins and complex carbohydrates are which of the following?

sequence of sugars

polymers of smaller subunits

lipids of large molecules

nucleotides of DNA

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

In living organisms, lipids function mainly as:

Sources of stored energy and transmitters of genetic information

Transmitters of genetic information and catalysts of chemical reactions

Catalysts of chemical reactions and components of cellular membranes

Sources of stored energy and components of cellular membranes

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Carbohydrates are made of monomers called ___________

monosaccharides

nucleotides

amino acids

fatty acids

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