Bios%20100%20Fall%202008%20exam%202%20revised

Bios%20100%20Fall%202008%20exam%202%20revised - Bios 100...

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Bios 100 exam 2 NOTE: only 49 questions; skipped #20! 1. How do the α and β forms of glucose differ? a. Their ring structures differ in the location of a hydroxyl group. b. Their linear structures differ in the location of a hydroxyl group. c. The form can be involved in 1,4 and 1,6 glycosidic linkages; the form can participate only in 1,4 linkages. d. The oxygen atom inside the ring is located in a different position. e. They do not differ and are structurally identical 2. A lactamase is a molecule which can a. cleave all amino acids between C and H bonds b. can break apart starch into its basic sugar constituents c. cut lipids into smaller subunits d. destroy the ring structure of penicillin e. prevent the formation of peptidoglycan bonds 3. Chitin is a molecule that is typically found in large amounts in a. bacteria b. archaea c. plants d. insects e. humans 4. What kind of bond allows sugars to polymerize? a. glycosidic linkage b. phosphodiester bond c. pepdite bond d. hydrogen bond e. none of the above 5. What are the primary functions of carbohydrates in cells? a. energy storage, structure, and building blocks for synthesis b. catalysis, structure & transport c. information storage and catalysis d. signal reception, signal transduction & signal response e. production of RNA
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Glycogen and starch differ in that a. Only glycogen has 1,6 glycosidic linkages b. only sucrose has 1,6 glycosidic linkages c. glycogen has 1,4 and 1,6 glycosidic linkages, while sucrose has 1,5 linnkages d. glycogen is generated from α glucose while starch is made from β glucose e. glycogen has a 1,6 linkage about every 10 carbons or so, while starch has a 1,6 linkage about every 30 carbons or so. 7. Cholesterol is likely to be a. Entirely hydrophobic and entirely in the membrane b. Entirely hydrophilic and out of the membrane c. Amphipathic with part in the hydrophobic part of the membrane and part facing the aqueous solution d. Entirely hydrophobic and out of the membrane e. Entirely hydrophilic and entirely in the membrane 8. Why are lipids said to be “selectively-permeable”? a. they are not all that permeable b. their permeability changes as carbohydrates are added into the internal lipid membrane c. their permeability is temperature dependent d. they are permeable to some substances but not others e. they only allow water to go across the lipid biloayer 9. What does the term “hydrophilic” mean? a. oil lovin’ b. water loving c. oil fearing d. water fearing e. both water and oil loving 10. A phospholipid is made from which of the following components? a.
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This note was uploaded on 03/06/2011 for the course BIOS 101 taught by Professor Molumby during the Spring '08 term at Ill. Chicago.

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Bios%20100%20Fall%202008%20exam%202%20revised - Bios 100...

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