Properties of Water and Enzymes

_________ are composed out of carbon (C), hydrogen (H), oxygen (O), nitrogen (N), and phosphorus (P) also containing genetic information.

• Carbohydrates

• Lipids

• Proteins

• Nucleic Acids

Tags

NGSS.HS-LS1-1

NGSS.HS-LS3-1

NGSS.HS-LS3-2

DNA and RNA are examples of 

• Carbohydrates
• Lipids
• Proteins
• Nucleic Acids

Glycerol and fatty acids are the monomers of

• Carbohydrates
• Lipids
• Proteins
• Nucleic Acids

Which macromolecule is shown?
 View Figure 1 (if not visible)

• lipid
• protein
• nucleic acid
• carbohydrate

Which macromolecule is shown?
 View Figure 2 (if not visible)

• lipid
• protein
• nucleic acid
• carbohydrate

Tags

NGSS.HS-LS1-1

NGSS.HS-LS1-6

Which macromolecule is shown?
 View Figure 3 (if not visible)

• lipid
• protein
• nucleic acid
• carbohydrate

What type of macromolecule are enzymes?

• Protein
• Carbohydrate
• Lipid
• Nucleic Acid

Tags

NGSS.HS-LS1-1

Which macromolecule stores energy, insulates us, and makes up the cell membrane?

• lipids
• proteins
• carbohydrates
• nucleic acids

As food travels through the digestive system, it is exposed to a variety of pH levels. The stomach has a pH of 2 due to the presence of hydrochloride acid (HCl), and the small intestine has a pH ranging from 7 to 9. HCl converts pepsinogen into pepsin, an enzyme that digests proteins in the stomach. Which of the following most likely happens to pepsin as it enters the small intestine?

• It becomes denatured and inactive.

• It begins to replicate.

• It's shape changes to engulf large proteins.

• It's activity increases to digest more proteins.

What will most likely happen if an appropriate enzyme is added to a chemical reaction?

• The reaction rate will increase.

• The equilibrium of the reaction will be maintained.

• The reaction rate will decrease.

• The reaction will stop.

Tags

NGSS.HS-PS1-5