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Quiz on Proteins

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Proteins are the _______ and most _______ molecule of all food substances.

a)

longest, complex

b)

shortest, simple

c)

smallest, complex

d)

longest, simple

2.

Which of the following is the complete list of components which make up amino acids?

a)

Nitrogen, carbon, phosphorus and sulfur

b)

Carbon, nitrogen, oxygen and phosphorus

c)

Sulfur, hydrogen, nitrogen, and either carbon, oxygen or phosphorus

d)

Carbon, hydrogen, oxygen, and either nitrogen, sulfur or phosphorus

3.

Amino acids are linked by _______ bonds and held together by _______ bonds.

a)

hydrogen, peptide

b)

peptide, hydrogen

c)

ionic, covalent

d)

covalent, ionic

4.

Proteins are a chain of _______ acids linked by _______ bonds.

a)

nucleic, ionic

b)

amino, peptide

c)

fatty, covalent

d)

nucleic, peptide

5.

Protein synthesis is the process of amino acids determining specific DNA sequences in order to create varying proteins.

a)

True

b)

False

c)

Sometimes true

d)

Always true

6.

During transcription, RNA _______ helps to create a copy of DNA, called _______.

a)

polymerase, mRNA

b)

mRNA, polymerase

c)

DNA, transcription

d)

transcription, DNA

7.

Primary structure occurs in a _______.

a)

Three-dimensional pattern

b)

Linear pattern

c)

Globular pattern

d)

Fibrous pattern

8.

Denaturation is the loss of __________ during a process which disrupts the secondary and tertiary structures of a protein.

a)

Mass

b)

Volume

c)

Biological activity

d)

Physiological conditions

9.

Coagulation begins around 160°F (71°C) and is complete at 180°F (82°C).

a)

True

b)

False

10.

What process creates the texture of bread?

a)

Emulsions

b)

Foams

c)

Coagulation

d)

Syneresis

11.

Fill in the blanks using the word bank provided. In proteins, __________ occurs first, then __________ and lastly, __________.

a)

Denaturation, coagulation, syneresis

b)

Coagulation, denaturation, syneresis

c)

Syneresis, denaturation, coagulation

d)

Coagulation, syneresis, denaturation

12.

Emulsifiers must have amphiphilic properties. True or False?

a)

True

b)

False

13.

What creates the elasticity in gluten?

a)

Disulfide bond

b)

Hydrogen bond

c)

Peptide bond

d)

Dihydrogen bond

14.

Which type of bond is primarily responsible for the secondary structure of proteins?

a)

Ionic bond

b)

Hydrogen bond

c)

Disulfide bond

d)

Peptide bond

15.

What is the role of mRNA in protein synthesis?

a)

It catalyzes peptide bond formation

b)

It serves as a template for protein assembly

c)

It forms the structure of ribosomes

d)

It carries amino acids to the ribosome

16.

Which of the following processes involves the unfolding of a protein's structure?

a)

Polymerization

b)

Coagulation

c)

Denaturation

d)

Hydrolysis

17.

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

a)

shape

b)

color

c)

flavor

d)

texture

18.

What type of bond is formed between amino acids during protein synthesis?

a)

Hydrogen bond

b)

Peptide bond

c)

Disulfide bond

d)

Ionic bond

19.

Which of the following is a characteristic of the quaternary structure of proteins?

a)

Single polypeptide chain

b)

Alpha helices and beta sheets

c)

Linear sequence of amino acids

d)

Multiple polypeptide chains

20.

Which process involves the conversion of mRNA into a protein?

a)

Transcription

b)

Translation

c)

Replication

d)

Denaturation