If anyone could help me out on these, that would be great. I'm not understanding the section we are on. Thanks.
1. Large molecules that contain carbon and are held together by covalent bonds are called
a. proteins.
b. polymers.
c. nucleic acids.
d. macromolecules.
e. monomers.
2. The bonds that form between the units of polymeric macromolecules are _______ bonds.
a. hydrogen
b. peptide
c. disulfide
d. covalent
e. ionic
3. In condensation reactions, the atoms that make up a water molecule are derived from
a. oxygen.
b. only one of the reactants.
c. both of the reactants.
d. carbohydrates.
e. enzymes.
4. During the formation of a peptide linkage, a
_______ is formed.
a. molecule of water
b. disulfide bridge
c. hydrophobic bond
d. hydrophilic bond
e. ionic bond
5. Amino acids can be classified by the
a. number of monosaccharides they contain.
b. number of carbon–carbon double bonds in their fatty acids.
c. number of peptide bonds they can form.
d. number of disulfide bridges they can form.
e. characteristics of their side chains or “R” groups.
6. A protein can best be defined as a polymer
a. of amino acids.
b. containing one or more polypeptide chains.
c. containing 20 amino acids.
d. containing 20 peptide linkages.
e. containing double helices.
7. Which of the following is characteristic of proteins?
a. They are insoluble in water.
b. They are the structural units of glycogen.
c. They possess glycosidic linkages between amino acids.
d. Some function as enzymes.
e. They are involved in information storage.
8. Enzymes are
a. DNA.
b. lipids.
c. carbohydrates.
d. proteins.
e. amino acids.
9. Incorrect folding of a protein can have serious consequences. For instance, an accumulation of misfolded proteins in the brain is a characteristic of
a. rickets.
b. Alzheimer’s disease.
c. hemophilia.
d. excessively dry skin.
e. night blindness.
10. The atoms that make up carbohydrates are
a. C, H, and N.
b. C and H.
c. C, H, and P.
d. C, H, and O.
e. C, H, O, and N.
1. Large molecules that contain carbon and are held together by covalent bonds are called
a. proteins.
b. polymers.
c. nucleic acids.
d. macromolecules.
e. monomers.
2. The bonds that form between the units of polymeric macromolecules are _______ bonds.
a. hydrogen
b. peptide
c. disulfide
d. covalent
e. ionic
3. In condensation reactions, the atoms that make up a water molecule are derived from
a. oxygen.
b. only one of the reactants.
c. both of the reactants.
d. carbohydrates.
e. enzymes.
4. During the formation of a peptide linkage, a
_______ is formed.a. molecule of water
b. disulfide bridge
c. hydrophobic bond
d. hydrophilic bond
e. ionic bond
5. Amino acids can be classified by the
a. number of monosaccharides they contain.
b. number of carbon–carbon double bonds in their fatty acids.
c. number of peptide bonds they can form.
d. number of disulfide bridges they can form.
e. characteristics of their side chains or “R” groups.
6. A protein can best be defined as a polymer
a. of amino acids.
b. containing one or more polypeptide chains.
c. containing 20 amino acids.
d. containing 20 peptide linkages.
e. containing double helices.
7. Which of the following is characteristic of proteins?
a. They are insoluble in water.
b. They are the structural units of glycogen.
c. They possess glycosidic linkages between amino acids.
d. Some function as enzymes.
e. They are involved in information storage.
8. Enzymes are
a. DNA.
b. lipids.
c. carbohydrates.
d. proteins.
e. amino acids.
9. Incorrect folding of a protein can have serious consequences. For instance, an accumulation of misfolded proteins in the brain is a characteristic of
a. rickets.
b. Alzheimer’s disease.
c. hemophilia.
d. excessively dry skin.
e. night blindness.
10. The atoms that make up carbohydrates are
a. C, H, and N.
b. C and H.
c. C, H, and P.
d. C, H, and O.
e. C, H, O, and N.