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IBDP Biology: Topic 2 - Molecular Biology - Review Game

Total questions: 93

Worksheet time: 1hrs 8mins

Name
Class
Date
1.
Some bacteria are metabolically active in hot springs because ____________
a)
their enzymes are insensitive to temperature
b)
they use molecules other than proteins as their main catalysts
c)
their enzymes have high optimal temperatures
d)
they are able to maintain an internal temperature much cooler than that of the surrounding water
2.
Which of these is NOT true?
a)
Enzymes can denature (change shape) when the temperature gets too high.
b)
Enzymes can only be used once in a chemical reaction. 
c)
Extreme pH can denature enzymes.
d)
Enzymes speed up chemical reactions. 
3.
At high temperatures enzyme activity declines because of:
a)
Denaturation
b)
Decreased Kinetic Motion
c)
Increased H-Bonding
d)
Dissociation of Ionic Compounds
4.
Most enzymes have the ending:
a)
-ase
b)
-ose
c)
-ic acid
d)
-ate
5.

In order to increase the rate of reaction using an enzyme a scientist could.... (Choose all that apply)

a)

Increase the amount of substrate

b)

Decrease the temperature

c)

Increase the temperartue

d)

Introduce a competitive inhibitor

6.
Each enzyme only has 1 substrate that will fit its active site.  What is this called?
a)
reusablility
b)
denaturation
c)
specificity
d)
fragility
7.

Enzymes are known as which macromolecule

a)

Amino Acid

b)

Protein

c)

Carbohydrate

d)

DNA

8.

The type of reaction that occurs when a molecule is broken down by an enzyme.

a)

Denatured

b)

Catabolic reaction

c)

Anabolic Reaction

d)

Decomposition

9.

The special bond links amino acids together

a)

Glycosidic bond

b)

Activation energy

c)

Peptide bond

d)

Active site

10.

The amino acids that our bodies can manufacture or modify

a)

essential amino acid

b)

non-essential amino acid

c)

coenzyme

d)

protein

11.

These reactions occur when smaller molecules are bound together to create larger ones

a)

activation energy

b)

peptide bond

c)

anabolic reaction

d)

catabolic reaction

12.

Amino acids that must come from food as our bodies cannot make them

a)

Non-essential amino acids

b)

Essential amino acids

c)

Enzymes

d)

Peptide bonds

13.

Many amino acids joined together

a)

monopeptide

b)

dipeptide

c)

polypeptide

d)

polysaccharide

14.

Is the sum of all your body’s catabolic and anabolic reactions

a)

anabolic reaction

b)

catabolic reaction

c)

metabolism

d)

activation energy

15.

The alteration of the active site allowing the enzyme and it’s substrate to fit together better

a)

denature

b)

induced fit

c)

activation energy

d)

peptide bond

16.

The building blocks of proteins

a)

enzymes

b)

coenzymes

c)

amino acids

d)

polypeptides

17.

Which describes the functions of proteins in living things?

a)

structural, transport, signaling, catalysts, etc.

b)

stores and transmits genetic information

c)

stores energy and makes up cell membranes

d)

quick energy and forming cell structure

18.

Proteins are composed of (Choose all that apply)

a)

carbon

b)

hydrogen

c)

nitrogen

d)

phosphorus

19.

Proteins are polymers of __________.

a)

amino acids

b)

fatty acids

c)

carboxylic acids

d)

nucleic acids

20.

All proteins

a)

have a unique structure that determines their unique function.

b)

are exactly the same in function but different in structure.

c)

are exactly the same in structure but different in function.

d)

are enzymes.

21.

The order of amino acids determines the ______ and ultimately the function of a protein.

a)

shape

b)

color

c)

flavor

d)

texture

22.

Enzymes are ________ that act as ________.

a)

proteins, catalysts

b)

amino acids, proteins

c)

proteins, amino acids

d)

catalysts, carbohydrates

23.

What is the function of enzymes in living things?

a)

increase the rate of chemical reactions

b)

form the basis of the plasma membrane

c)

main energy molecule for a cell

d)

insulation and protection

24.

How does an enzyme influence a biological reaction?

a)

It increases the energy difference between reactants and products.

b)

It decreases the activation energy necessary to begin the chemical reaction.

c)

It increases the kinetic energy of reactants, thereby increasing their tendency to collide.

d)

It decreases the kinetic energy of reactants, enabling them to move through a chemical change.

25.
What is a peptide bond?
a)
Bond that holds two amino acids together.
b)
A bond that holds hydrogen and oxygen molecules together.
c)
A bond that holds the phosphate group of one nucleotide and a sugar of a neighboring nucleotide.
d)
A bond that is formed by the sharing of electrons.
26.

Protein is found in the following food:

a)

Meat, poultry, and fish

b)

Pasta

c)

Leafy Greens

d)

Any of the above

27.

which are proteins?

a)

antibodies

b)

collagen

c)

hair

d)

muscles

e)

all options

28.

Which colored box highlights the amino group?

a)

Darker Blue (left)

b)

Turquoise (top)

c)

Orange (right)

d)

Red (bottom)

e)

Purple (middle)

29.

Which colored box is different for every amino acid?

a)

Darker Blue (left)

b)

Turquoise (top)

c)

Orange (right)

d)

Red (bottom)

e)

Purple (middle)

30.

Which colored box is the reason this is an organic molecule?

a)

Darker Blue (left)

b)

Turquoise (top)

c)

Orange (right)

d)

Red (bottom)

e)

Violet (middle)

31.

Which colored box highlights the carboxyl?

a)

Darker Blue (left)

b)

Turquoise (top)

c)

Orange (right)

d)

Red (bottom)

e)

Purple (middle)

32.

Two amino acids will bond together as the result of _______.

a)

Dehydration synthesis

b)

Hydrolysis

c)

pHolysis

d)

Rehydration synthesis

33.

In total, there are ____ building blocks of proteins.

a)

20

b)

thousands

c)

millions

d)

4

e)

8

34.

A protein goes through ____ stages of folding before it is finished.

a)

4

b)

2

c)

3

d)

5

e)

20

35.

If a protein is "denatured", what does that mean?

a)

The protein has broken down

b)

The protein has been created

c)

The protein has folded

d)

The protein has been domesticated

36.

Which group is NOT attached to the alpha carbon atom in an amino acid?

a)

Carboxyl group

b)

Amine group

c)

R-group

d)

Phosphate group

37.

What changes to the protein structure due to the effect of pH and temperature?

a)

Denaturation

b)

Hydration

c)

Condensation

d)

All of the above

38.

What determines the three-dimensional shape of proteins?

a)

The sequence of amino acids and the precise position of each amino acid within a structure

b)

The type of bonds between amino acids

c)

The number of amino acids

d)

The type of R-group

39.

What stabilizes alpha helices and beta-pleated sheets in the secondary structure of proteins?

a)

Ionic bonds

b)

Hydrogen bonds

c)

Disulfide covalent bonds

d)

Hydrophobic interactions

40.

What is an example of a conjugated protein?

a)

Insulin

b)

Collagen

c)

Haemoglobin

d)

All of the above

41.

What technology has allowed imaging of single-protein molecules and their interactions with other molecules?

a)

Cryogenic electron microscopy

b)

Atomic force microscopy

c)

Scanning tunneling microscopy

d)

X-ray crystallography

42.

What type of amino acids helps integral proteins to embed in membranes?

a)

Polar

b)

Non-polar

c)

Essential

d)

Non-essential

43.

What is an example of a non-conjugated protein?

a)

Haemoglobin

b)

Insulin

c)

Both A and B

d)

None of the above

44.

Which of the following amino acids is involved in the formation of disulfide bonds?

a)

Cysteine

b)

Glycine

c)

Alanine

d)

Both B and C

45.

What is the role of R-groups in polypeptides?

a)

They determine the properties of assembled polypeptides

b)

They form the backbone of the polypeptide chain

c)

They aid in the process of transcription

d)

None of the above

46.

In a water-soluble protein, where would you expect to find the hydrophobic amino acids?

a)

On the surface of the protein

b)

In the core of the protein

c)

Evenly distributed throughout the protein

d)

Not present in the protein

47.

The α-helix and β-sheet are examples of which level of protein structure?

a)

Primary

b)

Secondary

c)

Tertiary

d)

Quaternary

48.

What does denaturation do to a protein? (Choose all that apply)

a)

Changes the primary structure

b)

Changes the secondary and tertiary structure

c)

Changes the quaternary structure

d)

All of the above

49.

What is the effect of polar amino acids on the tertiary structure of proteins?

a)

They cause the protein to fold into a helix

b)

They cause the protein to form a β-sheet

c)

They can form hydrogen bonds that contribute to protein folding

d)

None of the above

50.

What is the main characteristic of a fibrous protein? (All that apply)

a)

It is composed of multiple polypeptide chains

b)

It has a long, narrow shape

c)

It has a spherical shape

d)

None of the above

51.

What makes an amino acid hydrophilic?

a)

A nonpolar R-group

b)

A polar or charged R-group

c)

A neutral R-group

d)

None of the above

52.

What type of reaction is used to breakdown a polypeptide (protein) into amino acids?

(a)  

53.

Which element is found in all polypeptides but is not found in carbohydrates?

a)

C

b)

O

c)

H

d)

N

54.

Where do hydrogen bonds form in a protein's secondary structure?

a)

between NH2 and COOH groups of adjacent amino acids

b)

between R groups of different amino acids

c)

between NH2 and COOH groups of non-adjacent amino acids

d)

between S (sulphur) atoms of different amino acids

55.

What is true of all proteins that have a quaternary structure?

a)

they consist of four polypeptides

b)

they can attach to and release oxygen

c)

they consist of more than one polypeptide

d)

they contain iron

56.

What is mainly responsible for determining a protein's tertiary structure?

a)

hydrogen bonds between NH2 and COOH groups of adjacent amino acids

b)

interactions between the R groups of different amino acids

c)

hydrogen bonds between NH2 and COOH groups of non-adjacent amino acids

d)

peptide bonds

57.

An amino acid has the formula:


NH2C(CH3)HCOOH


What R group does it have?

a)

H

b)

C2H3

c)

CH3

d)

C2H4

58.

A polymer of alpha-D-glucose found in plants has mostly 1,4 linkages and some 1,6 linkages. Which molecule fits this description?

a)

glycogen

b)

cellulose

c)

amylose

d)

amylopectin

59.

What type of molecule is shown in this diagram?

a)

trans saturated fatty acid

b)

cis unsaturated fatty acid

c)

cis saturated fatty acid

d)

trans unsaturated fatty acid

60.

Glucose is absorbed through protein channels in the plasma membrane of epithelium cells in the small intestine. Which characteristics of glucose prevent its diffusion through the phospholipid bilayer?

a)

it is non-polar and therefore hydrophobic

b)

its hydrogen bonds link with amino acids in the protein channel

c)

it is polar and therefore hydrophilic

d)

its covalent bonds interact with the phospholipids

61.

What characteristic shows that this steroid molecule is a lipid?

a)

it is made of carbon rings

b)

it has a very low proportion of oxygen to carbon

c)

it contains OH groups as do fatty acids

d)

it is made only of nitrogen, oxygen, and hydrogen

62.

The diagram shows the structure of palmitic acid. What type of fatty acid is palmitic acid?

a)

it is monosaturated

b)

it is polyunsaturated

c)

it is saturated

d)

it is a trans-fatty acid

63.

What is a role of cholesterol in animal cells?

a)

it increases body fat

b)

it controls membrane fluidity

c)

it lines the inner wall of capillaries

d)

it is a constituent of bile

64.

Which molecule diagram corresponds to the name?

a)
b)
c)
d)
65.

Which molecule is a sugar?

a)
b)
c)
d)
66.

What molecule is a polysaccharide?

a)

glucagon

b)

glycose

c)

glycerol

d)

glycogen

67.

Which substance is used for structure in plants?

a)

amylopectin

b)

cellulose

c)

collagen

d)

starch

68.

In which compounds would a double bond link carbon to oxygen (C=O)?


I. amino acid

II. fatty acid

III. glycerol

a)

I and II only

b)

II and III only

c)

I and III only

d)

I, II, and III

69.

That is the maximum number of fatty acids that can be condensed with glycerol?

a)

one

b)

two

c)

three

d)

four

70.

Which described these molecules correctly?

a)

I: ribose II: amino acid

b)

I: glucose II: amino acid

c)

I: ribose II: fatty acid

d)

I: glucose II: fatty acid

71.

Which of the following molecules is ribose?

a)
b)
c)
d)
72.

If a cells  Ψp\Psi p = 3 bars and its  Ψs\Psi s = -4.5 bars, what is the resulting  Ψ\Psi  ?

a)

-7.5

b)

7.5

c)

-1.5

d)

1.5

73.

A cell with a water potential of -1.5 bars is placed in a beaker of sugar water with Ψs\Psi s  = -4.0 bars.  In which direction will the net flow of water be?

a)

Out of the cell

b)

Into the cell

c)

Both into and out of the cell

d)

Neither into nor out of the cell

74.

A cell with a water potential of -1.5 bars is placed in a beaker of sugar water with  Ψs\Psi s  = 1.5 bars.  In which direction will the net flow of water be?

a)

Into the cell

b)

Out of the cell

c)

No net flow of water

75.

NaCl dissociates into 2 particles in water: Na+ and Cl-. If a solution in an open beaker contained 0.1M NaCl at 20 \degree C, what is the  Ψ\Psi  of the solution, and in which direction would the net flow of water be?

a)

-3.3 bars, net flow out of the root (into the solution)

b)

3.3 bars, net flow into the root

c)

-4.87 bars, net flow out of the root (into the solution)

d)

4.87 bars, net flow into the root

76.

A plant cell with a Ψs\Psi s  of -7.5 bars keeps a constant volume when immersed in an open-beaker solution that has a  Ψs\Psi s  of -4 bars.  What is the cells  Ψp\Psi p  ?

a)

-4

b)

-7.5

c)

-3.5

d)

3.5

77.

What is the Ψs\Psi s   of a 1.0M sugar solution at 22 °\degree C under standard atmospheric conditions?

a)

-24.5 bars

b)

24.5 bars

c)

-2.45

d)

2.45

78.

Diffusion is the movement of molecules from an area of _____ concentration to an ______ concentration

a)

High, low

b)

Low, high

c)

Low, low

d)

High, high

79.
Osmosis is the movement of _____ across a membrane.
a)
food
b)
energy
c)
oxygen
d)
water
80.
Where will the water go?
a)
Into the cell
b)
Out of the cell
c)
Equally in & out - it's isotonic
d)
There is no water
81.
A blood cell is placed into the jar, as seen. Where will the water go?
a)
Into the cell
b)
Out of the cell
c)
Equally in & out - it's isotonic
d)
The water is a lie
82.
 An animal cell placed in a hypertonic (salty) solution will
a)
Stay the same
b)
Shrink- get smaller
c)
Swell- get bigger
83.
Why can't you drink salt water?
a)
It's hypertonic to your cells
b)
It's hypotonic to your cells
c)
It's isotonic to your cells
d)
It's paratonic to your cells
84.

What property of water accounts for its usefulness as a coolant in sweat?

a)

A. High specific heat capacity

b)

B. High latent heat of vaporization

c)

C. High boiling point

d)

D. High melting point

85.

What is the term for the attraction of water molecules to other water molecules?

a)

A. Surface tension

b)

B. Capillary action

c)

C. Cohesion

d)

D. Adhesion

86.

Which property of water accounts for its moderating effects on the Earth’s atmosphere?

a)

A. Cohesive

b)

B. Thermal

c)

C. Transparency

d)

D. Adhesive

87.

Which properties explain the ability of water to dissolve solutes?

I. Polarity of Water Molecules

II. High Specific Heat Capacity of Water

III. Hydrogen Bonding

a)

A. II and II only

b)

B. I and III only

c)

C. II and III only

d)

D. I, II, and III

88.

Water shows strong cohesive properties.  Which of the following can occur because of the cohesive properties of water?

a)

A. Water can be pulled up a plant through the xylem.

b)

B. Enzymes can react with their substrates in cells.

c)

C. Sweating cools the body on a hot day

d)

D. Salt can dissolve in sea water

89.

What property makes water an important coolant in the natural world?

a)

A. It is cohesive

b)

B. It requires much energy to evaporate

c)

C. It has a lower temperature than blood

d)

D. It has a low specific heat

90.

What property of water makes it a good evaporative coolant?

a)

A. High latent heat of evaporation

b)

B. Relatively low boiling point

c)

C. Volatility

d)

D. Transparency

91.

Between which atoms do hydrogen bonds form in water?

a)

A. Oxygen and hydrogen atoms in the same water molecule

b)

B. Oxygen and hydrogen atoms in different water molecules

c)

C. Hydrogen atoms in the same water molecule

d)

D. Oxygen atoms of different water molecules

92.
Capillary action is the result of adhesion. Which aspect of water is responsible for this?
a)
Nonpolar covalent bonds that enable water to dissolve other substances
b)
Polar covalent bonds that join molecules of water to other substances
c)
Hydrogen bonds between water and another substance
d)
Ionic bonds that enable electrons to flow through water and into another substance
93.
What property of water allows it to be such a versatile solvent that it is often called the "universal solvent?"
a)
Purity
b)
Polarity and cohesion
c)
High heat capacity
d)
Expansion upon freezing

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