Biomolecules and Enzyme Test Review

All living organisms contain carbon atoms. Which of the following is an important characteristic of carbon?

• Carbon atoms are very stable and do not easily form bonds with other atoms.
• Carbon atoms can bond with any other atom, but they cannot form bonds with other carbon atoms.
• Carbon atoms can bond with many other kinds of atoms to form very stable molecules.

Carbon atoms have four electrons in their outer shell. This means that a single carbon atom can form up to _______ bonds with other atoms.

• eight
• four
• six

Tags

NGSS.HS-PS1-2

All living things contain carbon. Which of the following statements are true about carbon atoms?

• I, II, III, IV
• I and III only
• I, II and III only

Tags

NGSS.HS-LS1-6

Nucleic acids, proteins, and other large biological molecules are known as polymers because

• they are the base units used in the formation of plastics.
• they all have the capability of functioning as enzymes.
• they contain many small, repeating subunits bonded together.

There are many biological polymers such as DNA, fats, and starches. What are the monomer units that make up lipids?

• nucleotides
• fatty acids and glycerol
• monosaccharides

Which statement describes the formation of a carbohydrate polymer?

• Fatty acid monomers combine to form a protein chain.
• Monosaccharides combine to form a polysaccharide.
• Amino acids combine to form a protein chain.

Which two students correctly described organic compounds?

• Students 1 and 2
• Students 2 and 3
• Students 3 and 4

Tags

NGSS.HS-LS1-6

How do the number of hydrogen atoms compare to the number of oxygen atoms in a carbohydrate?

• There are twice as many H
• They are present in the same amount
• There are twice as many O

The bond linking together monosaccharides to form disaccharides is called

• glycosidic bond
• peptide bond
• ester bond

The image below represents a chemical reaction that occurs in the human body. Substances X and Y are examples of which kind of molecule?

• simple sugar
• amino acid
• Fat