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Worksheets

Unit 7 Review

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

All energy from food originates from the

(a)  

2.

What process does this reaction represent?

a)

Cellular Respiration

b)

Photosynthesis

c)

Oxidation

d)

Energy Production

3.

What process does this reaction represent?

a)

Cellular Respiration

b)

Photosynthesis

c)

Oxidation

d)

Energy Production

4.

Which of the following categories of species would obtain the least amount of energy from its food?

a)

Plants

b)

Herbivores

c)

Carnivores

d)

Decomposers

5.

Once food has been consumed, 15% of the energy is put towards

a)

growth

b)

cellular respiration

c)

waste

6.

Once food has been consumed, 35% of the energy is put towards

a)

growth

b)

cellular respiration

c)

waste

7.

Once food has been consumed, 50% of the energy is put towards

a)

growth

b)

cellular respiration

c)

waste

8.

Which of the following is not a macromolecule?

a)

Fats/Lipids

b)

Proteins

c)

Fiber

d)

Carbohydrates

9.

What is the unit used to measure energy in regards to food?

a)

joule

b)

calorie

c)

newton

d)

grams

10.

Which element is not present in carbohydrates or fats?

a)

Carbon

b)

Oxygen

c)

Hydrogen

d)

Nitrogen

11.

Which macromolecule contains the highest energy content (Cal/g)?

a)

Carbohydrates

b)

Fats

c)

Proteins

12.

This is an example of a ____ and would best be considered a(n) ___.

a)

fat; triglyceride

b)

fat; polysaccharide

c)

carbohydrate; disaccharide

d)

carbohydrate; polysaccharide

13.

This is an example of a(n) ___ and would best be considered a(n) ___.

a)

fat; triglyceride

b)

fat; monosaccharide

c)

carbohydrate; triglyceride

d)

carbohydrate; monosaccharide

14.

The top triglyceride tail is considered ___. The bottom triglyceride tail is considered ___>

a)

saturated; unsaturated

b)

unsaturated; saturated

c)

polyunsaturated; saturated

d)

saturated; polyunsaturated

15.

Animal fats are typically

a)

saturated

b)

monounsaturated

c)

polyunsaturated

16.

Which of these would you expect to be liquid at room temp?

a)

Saturated

b)

Monounsaturated

c)

Polyunsaurated

17.

Most living matter is made up of

a)

proteins

b)

carbohydrates

c)

fats

d)

fiber

18.

Enzymes are ___ that ___ biological reactions.

a)

fats; speed up

b)

fats; slow down

c)

proteins; speed up

d)

proteins; slow down

19.

Which of the following is not a category of protein function?

a)

Transport

b)

Regulatory

c)

Structural

d)

Catalytic

20.

What are the building blocks or monomers of proteins?

a)

Peptides

b)

Amino acids

c)

Polypeptides

d)

Monosaccharides

21.

What is a byproduct of the formation of a peptide bond?

a)

Amino acids

b)

Water

c)

Carbon dioxide

d)

Ammonia

22.

What holds two amino acids together?

a)

Covalent bond

b)

Ionic bond

c)

Protein bond

d)

Peptide bond

23.

Which of the following is not a bonded group on an amino acid?

a)

Amino Group

b)

Ester Group

c)

Carboxyl Group

d)

Variant Group

24.

What enzyme is responsible for breaking peptide bonds in your digestive system?

a)

Catalyst

b)

Protease

c)

Lipase

d)

Carboxylase

25.

Essential amino acids ___ be made naturally by your body.

a)

can

b)

cannot