Test: Biological Molecules (biology)


Biological MoleculesVersión en línea Take this 20 question multiple choice quick quiz to test your knowledge of this topic. You only have 5 lives! por Richard Limb 1 Carbohydrates contain the elements a Carbon, nitrogen, hydrogen and oxygen b Nitrogen, hydrogen and oxygen c Carbon, hydrogen and oxygen d Nitrogen, carbon and oxygen 2 Disaccharides contain a Two joined, simple sugars b One simple sugar c Two joined, complex sugars d Many joined, simple sugars 3 The chemical test for a reducing sugar is a Iodine solution b Benedict's solution c Biuret's reagent d DCPIP 4 If protein is present, biuret's reagent will turn from a Red to orange b Brown to blue-black c Dark blue to clear d Blue to lilac 5 The structure of a fat is a 1 glycerol molecule bonded to 3 fatty acids b 3 glycerol molecules bonded to 1 fatty acid c 2 glycerol molecules bonded to 2 fatty acids d 1 glycerol molecule bonded to 1 fatty acid 6 Proteins are composed of a Short chains of amino acids bonded together b Two amino acids bonded together c Long chains of amino acids bonded together d Between 3 and 13 amino acids bonded together 7 An unsaturated fat a Is solid at room temperature. Eg. Oil b Is liquid at room temperature. Eg. Butter c Is solid at room temperature. Eg. Butter d Is liquid at room temperature. Eg. Oil 8 DCPIP tests for the presence of a Fat b Vitamin C c Protein d Reducing sugar 9 The shape of DNA can be described as a A single helix b A triple helix c A double helix d A quadruple helix 10 In DNA, how do the 4 base pairs pair up? a A and T, C and G b A and G, T and C c A and C, T and G d Randomly 11 Which food test requires the addition of heat? a Fat b Protein c Reducing sugar d Vitamin C 12 The final colour of Benedict's solution, when glucose is placed in it, is a Blue-black b Brick-red c Yellow-orange d Purple-blue 13 Protein contains which elements? a Carbon, hydrogen and nitrogen b Carbon, oxygen and nitrogen c Nitrogen, hydrogen and oxygen d Carbon, hydrogen, oxygen and nitrogen 14 When fat and ethanol are poured into cold water, the water turns a Cloudy white b Dark blue c Light red d Light green 15 Amino acids making up protein chains are held together by a Hydrogen bonds b Peptide bonds c Sugar bonds d Ester bonds 16 Three functions of proteins are a Formation of skin, formation of pigments and enzyme synthesis b Formation of bones, formation of teeth and formation of organs c Enzyme synthesis, formation of haemoglobin and formation of antibodies d Formation of skin, enzyme synthesis and formation of teeth 17 The function of fat is a Insulation, protects vital organs and to act as an energy store b Protect vital organs, form haemoglobin and nails c Form pigments, antibodies and used for buoyancy d Energy store, repair of tissues and insulation 18 Three examples of disaccharides are a Sucrose, fructose and lactose b Fructose, sucrose and glucose c Lactose, glucose and fructose d Maltose, sucrose and lactose 19 The main structural polysaccharide found in plant cell walls is a Glycogen b Cellulose c Starch d Pectin 20 What are the correct sources of protein? a Meat, cheese, bread, rice and milk b Rice, bread, oil, chicken and milk c Fish, oil, rice, meat and butter d Fish, eggs, meat, chicken and milk

1

Carbohydrates contain the elements

a

Carbon, nitrogen, hydrogen and oxygen

b

Nitrogen, hydrogen and oxygen

c

Carbon, hydrogen and oxygen

d

Nitrogen, carbon and oxygen

2

Disaccharides contain

a

Two joined, simple sugars

b

One simple sugar

c

Two joined, complex sugars

d

Many joined, simple sugars

3

The chemical test for a reducing sugar is

a

Iodine solution

b

Benedict's solution

c

Biuret's reagent

d

DCPIP

4

If protein is present, biuret's reagent will turn from

a

Red to orange

b

Brown to blue-black

c

Dark blue to clear

d

Blue to lilac

5

The structure of a fat is

a

1 glycerol molecule bonded to 3 fatty acids

b

3 glycerol molecules bonded to 1 fatty acid

c

2 glycerol molecules bonded to 2 fatty acids

d

1 glycerol molecule bonded to 1 fatty acid

6

Proteins are composed of

a

Short chains of amino acids bonded together

b

Two amino acids bonded together

c

Long chains of amino acids bonded together

d

Between 3 and 13 amino acids bonded together

7

An unsaturated fat

a

Is solid at room temperature. Eg. Oil

b

Is liquid at room temperature. Eg. Butter

c

Is solid at room temperature. Eg. Butter

d

Is liquid at room temperature. Eg. Oil

8

DCPIP tests for the presence of

a

Fat

b

Vitamin C

c

Protein

d

Reducing sugar

9

The shape of DNA can be described as

a

A single helix

b

A triple helix

c

A double helix

d

A quadruple helix

10

In DNA, how do the 4 base pairs pair up?

a

A and T, C and G

b

A and G, T and C

c

A and C, T and G

d

Randomly

11

Which food test requires the addition of heat?

a

Fat

b

Protein

c

Reducing sugar

d

Vitamin C

12

The final colour of Benedict's solution, when glucose is placed in it, is

a

Blue-black

b

Brick-red

c

Yellow-orange

d

Purple-blue

13

Protein contains which elements?

a

Carbon, hydrogen and nitrogen

b

Carbon, oxygen and nitrogen

c

Nitrogen, hydrogen and oxygen

d

Carbon, hydrogen, oxygen and nitrogen

14

When fat and ethanol are poured into cold water, the water turns

a

Cloudy white

b

Dark blue

c

Light red

d

Light green

15

Amino acids making up protein chains are held together by

a

Hydrogen bonds

b

Peptide bonds

c

Sugar bonds

d

Ester bonds

16

Three functions of proteins are

a

Formation of skin, formation of pigments and enzyme synthesis

b

Formation of bones, formation of teeth and formation of organs

c

Enzyme synthesis, formation of haemoglobin and formation of antibodies

d

Formation of skin, enzyme synthesis and formation of teeth

17

The function of fat is

a

Insulation, protects vital organs and to act as an energy store

b

Protect vital organs, form haemoglobin and nails

c

Form pigments, antibodies and used for buoyancy

d

Energy store, repair of tissues and insulation

18

Three examples of disaccharides are

a

Sucrose, fructose and lactose

b

Fructose, sucrose and glucose

c

Lactose, glucose and fructose

d

Maltose, sucrose and lactose

19

The main structural polysaccharide found in plant cell walls is

a

Glycogen

b

Cellulose

c

Starch

d

Pectin

20

What are the correct sources of protein?

a

Meat, cheese, bread, rice and milk

b

Rice, bread, oil, chicken and milk

c

Fish, oil, rice, meat and butter

d

Fish, eggs, meat, chicken and milk

Biological Molecules

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Biological MoleculesVersión en línea

por Richard Limb

Carbohydrates contain the elements

Disaccharides contain

The chemical test for a reducing sugar is

If protein is present, biuret's reagent will turn from

The structure of a fat is

Proteins are composed of

An unsaturated fat

DCPIP tests for the presence of

The shape of DNA can be described as

In DNA, how do the 4 base pairs pair up?

Which food test requires the addition of heat?

The final colour of Benedict's solution, when glucose is placed in it, is

Protein contains which elements?

When fat and ethanol are poured into cold water, the water turns

Amino acids making up protein chains are held together by

Three functions of proteins are

The function of fat is

Three examples of disaccharides are

The main structural polysaccharide found in plant cell walls is

What are the correct sources of protein?