Free Printable Bio 12 Macromolecules

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Worksheets

Bio 12 Macromolecules

Total questions: 117

Worksheet time: 1hrs 16mins

Name

Class

Date

1.

The process of removing water in order to form a bond between monomers is called....

a)

Dehydration Synthesis

b)

Hydrolysis

2.

The process of adding water in order to break bonds within a polymer....

a)

Dehydration Synthesis

b)

Hydrolysis

3.

The process of digesting a polysaccharide into individual monosaccharides is called....

a)

Dehydration Synthesis

b)

Hydrolysis

4.

The process of breaking the bonds within a starch molecule in order to release glucose molecules is called......

a)

Dehydration Synthesis

b)

Hydrolysis

5.

The process of bonding together nucleotides into a long chain is called....

a)

Dehydration Synthesis

b)

Hydrolysis

6.

The process of making a polymer by bonding together monomers is called

a)

Dehydration Synthesis

b)

Hydrolysis

7.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

8.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

9.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

10.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

11.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

12.

The following figure is illustrating

a)

Dehydration Synthesis

b)

Hydrolysis

13.

In the following chemical reaction, what are the products:
Starch + Water -------> Glucose

a)

Starch + Water

b)

Glucose

14.

Is the following chemical reaction illustrating dehydration synthesis or hydrolysis?
Starch + Water -------> Glucose

a)

Dehydration Synthesis

b)

Hydrolysis

15.

Saturated fats are __________ at room temperature.

a)

liquid

b)

gases

c)

plasma

d)

solid

16.

Unsaturated fats are __________ at room temperature.

a)

liquids

b)

solids

c)

toxic

d)

saturated

17.

Which of the following foods contain unsaturated fats?

a)

eggs

b)

olive oil

c)

cheese

18.

Which type of fat is the most dangerous due to the risks of heart disease?

a)

saturated fats

b)

unsaturated fats

c)

trans fats

19.

Why are LDLs (Low-Density Lipoproteins) considered "losers"

a)

They are found in every fatty food

b)

They transport excess cholesterol back to liver

c)

They transport excess cholesterol to arteries

20.

Why are HDLS (High-Density Lipoproteins) considered the "happy/hereo"?

a)

They transport excess cholesterol back to liver

b)

They transport excess cholesterol to arteries

c)

They are found in every fatty food

21.

The 1/2 and 1/2 and heavy cream, used to make ice cream, is what type of fat?

a)

Saturated Fat

b)

Polyunsaturated Fat

c)

Monounsaturated Fat

22.

How come having excess cholesterol in our arteries is not desirable?

a)

having excess cholesterol makes us weigh more

b)

It is desirable to have excess cholesterol in your arteries

c)

Can block blood flow and lead to heart disease

23.

Which of the following is NOT a function of lipids?

a)

long term energy

b)

provides flavor in food

c)

building of muscles

24.

These are the (building blocks) of lipids?

a)

nucleotides

b)

amino acids

c)

disaccharides

d)

fatty acids

25.

Which of the following foods contains saturated fats?

a)

steak

b)

avocados

c)

peanut butter

d)

oil

26.

A pesto sauce (basil, cashews, olive oil, argula) contains healthy monounsaturated fats.

a)

true

b)

false

27.

_{What is the best way to control fat in your diet?}

a)

Cut out all fatty foods

b)

Eat only products labeled low-fat

c)

Eat only products labeled fat-free

d)

Eat fat in moderation

28.

Which of the following are examples of a lipids?

a)

Fats and Oils

b)

Pepsi products

c)

Carbon

d)

Cellulose

29.

Which of the following is NOT a type of fat?

a)

saturated

b)

polyunsaturated

c)

hydrounsaturated

d)

monounsaturated

30.

This molecules is a

a)

amino acid

b)

nucleic acid

c)

carbohydrate

d)

lipid

31.

Which is not one of the three classes of lipids?

a)

Phospholipids

b)

Sterols

c)

Amino Acids

d)

Triglycerides

32.

This lipid makes up 95% of stored lipids in the body.

a)

Triglycerides

b)

Monosacharrides

c)

Cholesterol

d)

Phospholipids

33.

Which is not a fat soluble vitamin?

a)

Vitamin E

b)

Vitamin B12

c)

Vitamin A

d)

Vitamin K

34.

Fatty Acids differ in there chain length and their

a)

protein carriers

b)

Side chains

c)

energy level

d)

degree of saturation

35.

Lipids are digested in the ____________.

a)

stomach

b)

small intestine

c)

large intestine

d)

colon

36.

What lipoprotein is responsible for transporting fat in blood?

a)

VLDL

b)

Chylomicrons

c)

HDL

d)

LDL

37.

This lipid profile should be <200mg/dl.

a)

Total Cholesterol

b)

Triglyceride

c)

HDL

d)

LDL

38.

Omega 3 and Omega 6 can be found in all of the following except ______.

a)

fish and seafood

b)

grains

c)

nuts and seeds

d)

eggs

39.

It is recommended to consume how many ounces of seafood a week?

a)

6 to 8

b)

8 to 12

c)

13 to 16

d)

4 to 6

40.

Trans Fatty Acids are formed due to the hardening of polyunsaturated oils by hydrogenation.

a)

True

b)

False

41.

The DRIs recommend that you should consume less than _____ percent of calories per day from saturated fats.

a)

5

b)

10

c)

20

d)

30

42.

Supplements of omega-3 fatty acids or fish oil are recommended for most people.

a)

True

b)

False

43.

Deficiencies in essential fatty acids can cause skin abnormalities and poor wound healing.

a)

True

b)

False

44.

All saturated and trans fats in foods raise harmful blood cholesterol.

a)

True

b)

False

45.

High blood L D L cholesterol is a major indicator of C V D risk.

a)

True

b)

False

46.

The AMDR for fat is to cosume __________ of your total calories from fat.

a)

45-65

b)

20-35

c)

10-35

d)

15-20

47.

Identify a saturated fat. Check all that apply.

a)

Soybean oil

b)

Chicken fat

c)

Coconut oil

d)

Fish oil

48.

Identify a monounsaturated fat. Check all that apply.

a)

Canola oil

b)

Peanut oil

c)

Butter

d)

Beef Tallow

49.

Identify a polyunsaturated fat. Check all that apply.

a)

Corn oil

b)

Soybean Oil

c)

Avocado oil

d)

Peanut oil

50.

Bile acts as an ______ to help break down fat by allowing fat to mix with digestive juices.

a)

protein

b)

emulsifier

c)

enzyme

d)

antioxidant

51.

What is the monomer of carbohydrates

a)

disaccharides

b)

monosaccharides

c)

amino acids

d)

fatty acids

52.

Which of the following is NOT a monosaccharide?

a)

starch

b)

fructose

c)

glucose

d)

galactose

53.

Which polysaccharide is used by plants to store glucose?

a)

glycogen

b)

cellulose

c)

starch

d)

chitin

54.

Lactose is composed of

a)

glucose + fructose

b)

glucose + glucose

c)

glucose + sucrose

d)

glucose + galactose

55.

What is the polysaccharide used by animals to store glucose?

a)

glycogen

b)

fructose

c)

starch

d)

cellulose

56.

Which polysaccharide is used by plants to make their cell wall?

a)

starch

b)

glycogen

c)

cellulose

d)

chitin

57.

What makes up the disaccharide sucrose?

a)

glucose + glucose

b)

glucose + fructose

c)

glucose + galactose

d)

glucose + maltose

58.

_{Carbohydrates are comprised of Carbon, Hydrogen, Oxygen, and Nitrogen}

a)

True

b)

False

59.

Sugars all end with what three letter ending?

a)

-ote

b)

-ate

c)

-ase

d)

-ose

60.

What type of carbohydrate is this?

a)

polysaccharide

b)

disaccharide

c)

monosaccharide

d)

it isn't a carbohydrate

61.

The scientific name for table sugar is ___

a)

lactose

b)

sucrose

c)

galactose

d)

glucose

62.

What type of carbohydrate is this?

a)

polysaccharide

b)

disaccharide

c)

monosaccharide

d)

it isn't a carbohydrate

63.

Carbohydrates are the first source of _______ for the body?

a)

repair

b)

hygiene

c)

fuel

64.

The simple sugar from fruit is called_____.

a)

sucrose

b)

lactose

c)

fructose

d)

maltose

65.

The simple sugar in milk is ________.

a)

lactose

b)

maltose

c)

sucrose

d)

fructose

66.

______________ carbohydrates supply longer lasting energy.

a)

simple

b)

complex

c)

generic

67.

What might happen if you didn't get enough carbohydrates?

a)

Your body wouldn't be able to build muscle mass

b)

Your body wouldn't have enough energy to function

c)

You would develop serious vitamin deficiencies

d)

Your bones and teeth would become weaker

68.

Your body breaks down most complex carbohydrates into:

a)

fructose

b)

sucrose

c)

glucose

d)

starch

69.

What atoms make up all carbohydrates?

a)

Carbon, Sulfur, Hydrogen

b)

Carbon, Oxygen, Phosphorus

c)

Carbon, Oxygen, Nitrogen

d)

Carbon, Oxygen, Hydrogen

70.

How many sugar units make up monosaccharides?

a)

one

b)

two

c)

three

d)

zero

71.

_{Carbohydrates are comprised of Carbon, Hydrogen, Oxygen, and Nitrogen}

a)

True

b)

False

72.

A single unit of sugar is referred to as:

a)

Monosaccharide

b)

Monocarbohydrate

c)

Mononutrient

d)

Monopolymer

73.

Carbohydrates yield how many Calories per gram?

a)

0 Cal/gram

b)

9 Cal/gram

c)

4 Cal/gram

d)

2.25 Cal/gram

74.

Sugars all end with what three letter ending?

a)

-ote

b)

-ate

c)

-ase

d)

-ose

75.

What type of carbohydrate is this?

a)

polysaccharide

b)

disaccharide

c)

monosaccharide

d)

it isn't a carbohydrate

76.

The scientific name for table sugar is ___

a)

lactose

b)

sucrose

c)

galactose

d)

glucose

77.

What type of carbohydrate is this?

a)

polysaccharide

b)

disaccharide

c)

monosaccharide

d)

it isn't a carbohydrate

78.

Which health problems is a consequence of eating too much added sugar?

a)

overweight

b)

heart disease

c)

diabetes

d)

all of the above

79.

Which foods do not contain natural sugar?

a)

apple

b)

milk

c)

strawberry

d)

none of the above

80.

What is not a type of carbohydrate?

a)

Fat

b)

Fiber

c)

Starch

d)

Sugar

81.

Important to the structural integrity of plant cells, this is the single most popular polysaccharide in the world.

a)

Starch

b)

Glycogen

c)

Cellulose

d)

Chitin

82.

Which has more energy, 1.0 g of carbohydrate or 1.0 g of lipid?

a)

Carbohydrate

b)

Lipid

83.

Which of the following is a MONOMER:

a)

Nucleic Acid

b)

Nucleotide

c)

Polysaccharide

d)

Phospholipid

84.

Which of the following elements does a Nucleic Acid have that a Carbohydrate and Lipid do not?

a)

Carbon

b)

Oxygen

c)

Hydrogen

d)

Nitrogen

85.

From the nucleotide on the right, which part is labeled 2?

a)

Sugar

b)

Phosphate

c)

Nitrogenous Base

d)

Phosphorous

86.

What pentose sugar does DNA use?

a)

Ribose

b)

Sucrose

c)

Amylose

d)

Deoxyribose

87.

Which of the following is a purine?

a)

Cytosine

b)

Thymine

c)

Adenine

88.

Guanine is complementary to what other nitrogenous base?

a)

Cytosine

b)

Adenine

c)

Thymine

d)

Uracil

89.

If a cell has 20% Adenine in it, what % of Cytosine must it have?

a)

10%

b)

20%

c)

30%

d)

80%

90.

Complementary Bases are held together by what type of bond?

a)

Covalent

b)

Hydrogen

c)

Ionic

d)

Mettalic

91.

If one series of bases reads: TTGACTAGG, then the complementary set of bases would read:

a)

TTGACTAGG

b)

AACTGATCC

c)

AATCGAACTT

d)

AAGTCATCC

92.

When coiled together, DNA looks like a:

a)

Single Helix

b)

Double Helix

c)

Triple Helix

d)

Broken Ladder

93.

The backbone of DNA is made up of _______ & ________ units.

a)

sugar & base

b)

sugar & phosphate

c)

base & phosphate

d)

phosphate & phosphate

94.

Which part of the nucleotide is negative?

a)

The sugar

b)

The base

c)

The phosphate

95.

The bond that joins amino acids are called:

a)

Peptide Bonds

b)

Ester Bonds

c)

Glycosidic Linkages

d)

Phosphodiester Bonds

96.

If a methyl group (-CH₃), which does not like water, were at the 'R', the amino acid would likely be:

a)

Hydrophobic

b)

Hydrophilic

c)

Ionic

d)

Acidic

97.

The diagram shows a bond forming between two amino acids. What is the name of this reaction?

a)

Dehydration Synthesis

b)

Hydrolysis

c)

Pepysis

d)

Oxidation

98.

The diagram shows a bond forming between two amino acids. What is the name of the resulting bond?

a)

Peptide Bond

b)

Glycosidic Linkage

c)

Ester Bond

d)

Hydrogen Bond

99.

Amino acids all have the same general structure except for the:

a)

Amino Group

b)

Carboxyl Group

c)

'R' Group

d)

Carbonyl Group

100.

The reaction used to digest and break the bond in red is:

a)

Hydrolysis

b)

Dehydration Synthesis

c)

Oxidation

d)

Single Displacement

101.

The primary sequence of a protein refers to the:

a)

Order of amino acids

b)

α-Helix or β-Pleated Sheet

c)

Interaction of subunits

d)

Hydrogen Bonding

102.

Structures like an α-Helix are formed because of:

a)

Hydrophobic Interactions

b)

DiSulphide Bridges

c)

Salt Bridges

d)

Hydrogen Bonding

103.

The number of amino acids used to produce proteins for all living things is:

a)

20

b)

∞

c)

15

d)

42

104.

The amino acid isomer that is used to produce the proteins of all living things is the

a)

L-Isomer

b)

D-Isomer

c)

α-Isomer

d)

β-Isomer

105.

The amino acid that results in disulphide bridges is:

a)

Cysteine

b)

Alanine

c)

Glutamic Acid

d)

Valine

106.

The structure of proteins can be changed by environmental factors such as temperature or pH.

a)

True

b)

False

107.

The sequence of amino acids is determined by:

a)

Genes

b)

Hydrogen Bonds

c)

Like Dissolves Like

d)

pH

108.

Which of the following bond(s) do(es) NOT exist in a secondary structure?

a)

Peptide bond

b)

Hydrogen bond

c)

Disulphide bond

d)

Ionic bond

109.

The difference between tertiary and quartenary structure is:

a)

Tertiary structure has double bond whereas quartenary structure does not have double bond

b)

Tertiary structure consists of one polypeptide chain whereas quartenary structure consists of more than one polypeptide chains

c)

Tertiary structure is fibrous whereas quartenary structure is globular

d)

Tertiary structure is water-soluble whereas quartenary structure is lipid soluble

110.

The repeating units of protein are

a)

Amino acids

b)

Glucose

c)

Fatty acid

d)

Peptides

111.

The polypeptide in the diagram consists of;

a)

3 amino acids and 3 peptide bonds

b)

3 amino acids and 2 peptide bonds

c)

4 amino acids and 2 phosphodiester bonds

d)

3 amino acids and 2 phosphodiester bonds

112.

The diagram shows the structure of collagen. Based on the diagram, what is the structural level of collagen?

a)

Primary

b)

Secondary

c)

Tertiary

d)

Quartenary

113.

During the formation of the peptide bond which of the following takes place?

a)

Hydroxyl group is lost from its carboxyl group of one amino acid and a hydrogen atom is lost from its amino group of another amino acid

b)

Hydrogen atom is lost from its carboxyl group of one amino acid and a hydroxyl group is lost from its amino group of another amino acid

c)

Hydroxyl group is lost from its carboxyl group of one amino acid and a hydroxyl group is lost from its amino group of another amino acid

d)

Hydrogen atom is lost from its carboxyl group of one amino acid and a hydrogen atom is lost from its amino group of another amino acid

114.

Tertiary structure is formed due to

a)

interaction between the functional groups of different amino acids within a polypeptide chain

b)

interaction between the side chain of different amino acids within a polypeptide chain

c)

interaction between the functional groups of different amino acids between two polypeptide chains

d)

interaction between the side chain of different amino acids between two polypeptide chains

115.

Which of the following bond(s) can be found in a tertiary structure?

a)

hydrogen bond

b)

disulphide bridge

c)

hydrophobic interaction

d)

all of the above

116.

Haemoglobin is a quartenary protein because;

a)

It has more than one peptide bonds

b)

Its shape is globular

c)

It consists of more than one polypeptide chains

d)

It has iron in each heme group

117.

Based on the diagram, the side chain of amino acid alanine is;

a)

NH₂

b)

COOH

c)

H

d)

CH₃

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