
Biomolecules/Enzymes/Photosynthesis/Cellular Respiration
Authored by LUKE STRICKER
Biology
9th Grade
NGSS covered
Used 27+ times

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21 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Carbohydrates get broken down to form _________.
Tags
NGSS.HS-LS1-7
NGSS.HS-LS2-3
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Lipids get broken down to form ____________.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Proteins get broken down to form ___________.
Tags
NGSS.HS-LS1-6
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Nucleic acids get broken down to form _________.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Peptide bonds in proteins can be broken down by the enzyme peptidase. Adrian orders a hamburger and French fries for lunch. He adds cheese ad mayonnaise to his hamburger, and then sits down to eat lunch with his friends. Which structure would most likely result from the action of peptidase in Adrian's small intestine?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Meat tenderizer contains an enzyme that interacts with meat. The normal temperature range that the enzyme can work is 21 degrees Celsius to 24 degrees Celcius. If the meat is coated with tenderizer then place in a refrigerator (range = 4C to 10C) for a short period of time, how would enzyme be affected?
Tags
NGSS.HS-PS1-5
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a product of hydrolysis of a lipid?
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