Quiz
Chapter 11
Este quiz tem tipos de pergunta que abrem no player de sempre.
Perguntas do quiz (56)
1Monosaccharides are the simplest carbohydrates
- AVerdadeiro
- BFalso
2A key component of cartilage are molecules called
- Aglycosaminoglycans
- Bglycans
- Cglycogylcans
- Daminoglycans
3The smallest monosaccharides are composed of [blank_start]three[blank_end] carbons
- Athree
4glycosaminoglycans , large polymers made up of many repeats of dimers
- AVerdadeiro
- BFalso
5Name six common monosaccharides
- AD-Ribose
- BD-deoxyribose
- CD-oxy
- DD-glucose
- ED-mannose
- FD-galactose
- GD-lactose
- HD-fructose
6Glucose is a reducing sugar
- AVerdadeiro
- BFalso
7Glucose can react with hemoglobin, forming
- AMonossacharides
- BGlycosylated hemoglobin A1c
- CCarbohydrates
8Hemoglobin A1c allows one to
- Amonitor the long term control of blood glucose levels in diabetics
- Bmonitor the short term control of blood glucose levels in diabetics
9Monossacharides are joined to [blank_start]alcohols[blank_end] and [blank_start]amines[blank_end] through [blank_start]glycosidic[blank_end] bonds
- Aalcohols
- Bacids
- Camines
- Damino
- Eglycosidic
- Fglycogen
10What are key intermediates in energy generation and biosynthesis
- APhosphorylates sugars
- BMonossacharides
- CCarbohydrates
11Phosphorylation is
- Aa common modification of carbohydrates
- Ba common modification of sugars
- Cmakes the sugars anionic and prevents them from leaving the cell
- Dfacilitates the metabolism of sugars
12What contains two or more monosaccharies linked by O-glycosidic bonds
- AOligosaccharides
- Bsucrose
- Clactose
- Ddisaccharides
13What are common disaccharides
- ASucrose
- Blactose
- Cmaltose
- Dglucose
14Sucrose is obtained from sugar cane and sugar beets and is composed of
- Aof glucose linked to fructose
- Blinked to a glucose by a β-1-4-linkage
- Ca degradation product of large oligosaccharides
15The linkage is α for glucose and β for fructose.
- AVerdadeiro
- BFalso
16[blank_start]Sucrose[blank_end] is cleaved by sucrase
- ASucrose
17Lactose is the disaccharide of milk that consists of
- Aa galactose linked to a glucose by a β-1-4-linkage
- Ba degradation product of large oligosaccharides
- Cthe linkage is α for glucose
18lactase cleaves [blank_start]lactose[blank_end]
- Alactose
19Maltose
- Aa degradation product of large oligosaccharides
- Bdisaccharidee
- Ccomposed of 2 glucose molecules linked by an α-1-4-linkage.
- Ddisaccharide of milk
20[blank_start]Maltose[blank_end] is hydrolyzed by maltase
- AMaltose
21polysaccharides are
- Asmall polyermic oligosaccharides
- Blarge polymeric oligosaccharides
- CDisaccharides
22If all of the monosaccharides in the polysaccharide are the same, the polysaccharide is called a [blank_start]homopolymer[blank_end]
- Ahomopolymer
- Bhyperpolymer
23The polysaccharide glycogen is the storage form of glucose in plant cells
- AVerdadeiro
- BFalso
24Most glucose units in glycogen are lined by
- Aα-1,4-glycosidic bonds
- Bbranches formed by α-1,6-glycosidic bonds every 10 glucose units
- Cbranches formed by α-1,6-glycosidic bonds every 15 glucose units
- Dα-1,2-glycosidic bonds
25In plants, glucose is stored as starch
- AVerdadeiro
- BFalso
26Two forms of glucose are [blank_start]amylose[blank_end] and [blank_start]amylopectin[blank_end]
- Aamylose
- Bamylopectin
27Amylose is a
- Alinear polymer of glucose
- Bbranched polymer of glucose
- Clinked by α-1,4-glycosidic bonds.
- D, with an α-1,6-glycosidic bond for every 30 α-1,4-glycosidic bonds.
28Amylopectin is
- Abranched polymer of glucose
- Blinear polymer of glucose
- Clinked by α-1,4-glycosidic bonds.
- Dwith an α-1,6-glycosidic bond for every 30 α-1,4-glycosidic bonds.
29cellulose is a structural component of plants made of chains of glucose
- AVerdadeiro
- BFalso
30Mammals cannot digest cellulose and other plant fibers, soluble fibers, such as polygalacturonic acid, aid in digestion
- AVerdadeiro
- BFalso
31Carbohydrates can be linked to proteins to form [blank_start]glycoproteins[blank_end]
- Aglycoproteins
32Glycoproteins
- Alargest component by weight
- BPlay variety of roles, including membrane proteins
- CSmallest component by weight
33Erythropoietin
- Aglycoprotein
- B40 percent carbohydrate by weight
- Csecreted into the blood by the kidney to stimulate production of red blood cells
- Dsecreted into the blood by the kidney to stimulate production of white blood cells
34glycosylation of erythropoietin enhances the stability of the protein in the blood
- AVerdadeiro
- BFalso
35What are the three main classes of glycoproteins
- Aproteoglycans
- BMucins
- CMucoproteins
- DAmino proteins
36Proteoglycans
- Aattached to a particular type of polysaccharide called glycosaminoglycan
- BBy weight, mainly carbohydrate
- CBy weight, mainly glucose
- Dplay structural roles
- Eact as lubricants
37Proteoglycans are proteins attached to glycosaminoglycans, which make up 95% of the proteoglycan by weight.
- AVerdadeiro
- BFalso
38Glycosaminoglycans are composed of
- Arepeating units of a disaccharide, one of which is a derivative of an amino sugar and one of which carries a negative charge, either as a carboxylate or sulfate.
- Brepeating units of a monosaccharide, one of which is a derivative of an amino sugar and one of which carries a negative charge, either as a carboxylate or sulfate.
- Crepeating units of a disaccharide, one of which is a derivative of an amino sugar and one of which carries a positive charge, either as a carboxylate or sulfate.
39Proteoglycans are important components of cartilage
- AVerdadeiro
- BFalso
40Cartilage is composed of the
- Aproteoglycan aggrecan and collagen
- Bglycosaminoglycans
- Cchitin
41The glycosaminoglycan component of aggrecan cushions joints by releasing water on impact, and then rebinding water.
- AVerdadeiro
- BFalso
42Chitin
- Aglycosaminoglycan
- Bfound in exoskeleton of insects
- Cone of the most abundant carbohydrates in the world
- DMucins
43Mucopolysaccharidoses, such as Hurler disease, are
- Apathological conditions that result from the inability to degrade proteoglycans
- Bpathological conditions that result from the inability to degrade glycosaminoglycan
- Cpathological conditions that result from the inability to degrade glycogen
44Mucins or mucoproteins like proteoglycans are predominately carbohydrate
- AVerdadeiro
- BFalso
45Mucins or mucoproteins
- Aattach to the carbohydrate by N-acetylgalactosamine
- BOften lubricants
- Cadhere to epithelial cells, acting a protective barrier
- DNon lubricants
46Blood groups are based off what patterns
- Aprotein glycosylation
- BMucoproteins
- CGlycosaminoglycan
47The human ABO blood groups reflect the specificity of
- Aglycosyltransferases
- Bproteoglycans
- Cglycosaminoglycan
48All of the blood groups share the oligosaccharide foundation called A
- AVerdadeiro
- BFalso
49In type A blood, N-acetylgalactosamine is
- Aadded to the O by a specific glycosyltransferase.
- Badded to the A by a specific glycosyltransferase.
- Cadded to the B by a specific glycosyltransferase.
50In type B blood, galactose is added by another transferase
- AVerdadeiro
- BFalso
51The blood type O, sometimes called H, lacks both the enzymes required to modify the foundation.
- AVerdadeiro
- BFalso
52[blank_start]Lectins[blank_end] are specific carbohydrate binding proteins
- ALectins
53Influenza virus binds to sialic acid residues
- AVerdadeiro
- BFalso
54Some viruses gain entry into cells by
- Afirst binding to carbohydrates on the cell surface.
- Bfirst binding to sugars on the cell surface.
- Cfirst binding to proteoglycans on the cell surface.
55The influenza virus binds to
- Aoligosaccharides composed of sialic acid and galactose.
- Bdisaccharides composed of sialic acid and galactose.
- Coligosaccharides composed of sialic acid and fructose.
- Ddisaccharides composed of sialic acid and fructose.
56What viral protein is responsible for carbohydrate binding
- AHemoglobin
- BHemagglutinin
- Cglycoprotein
- Dproteoglycan
Informações
- Descrição
- Biochemistry
- Autor
- Amy Arce
- Idioma
- English
- Visualizações
- 27
- Histórico
- Criado em 1 nov 2015 · atualizado em 19 fev 2016
- Etiquetas
- Avaliação
- Ainda sem avaliações Avalie este quiz