A) Sunlight helps plants break down their food products so they can extract the energy stored in them.
B) Sunlight can be used directly by plants to perform a number of physiological processes.
C) Sunlight energy can be used by plants to reduce the carbon atoms in carbon dioxide.
D) Sunlight oxidizes carbon dioxide and water to form glucose.
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A) cellulose
B) starch
C) peptidoglycan
D) chitin
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A) They all have the general formula CHO2) n.
B) They all have the general formula CH2O) n.
C) They all have the general formula C2H2O2) n.
D) They all have the general formula C2HO) n.
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A) all food with phenylalanine
B) all foods containing any artificial sweeteners because they are not natural
C) all foods containing aspartame because it is artificial
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A) a disulfide bond
B) an amino group
C) a fi- pleated sheet
D) a peptide bond
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A) Every carbon atom in a carbohydrate is bonded to four different atoms.
B) Carbohydrates are more reduced than carbon dioxide.
C) Carbohydrates contain a carbonyl functional group.
D) Carbohydrates are more oxidized than carbon dioxide.
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A) The glycosidic linkages between monosaccharides in peptidoglycan are extraordinarily strong.
B) The polysaccharides in peptidoglycan are highly branched and form a network.
C) The polysaccharides in peptidoglycan form helical structures, as in cellulose.
D) Individual strands are joined by peptide bonds-a type of covalent bond.
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A) enzymes.
B) information storage.
C) energy storage.
D) body protection.
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A) This is an advertising gimmick that has no scientific evidence to support it.
B) The carbons in carbs are rich in energy because they are highly oxidized.
C) The energy in them can be stored as fat, which has high energy per unit weight.
D) Carbs are reduced molecules that have high- energy electrons.
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A) glycogen
B) cellulose
C) chitin
D) peptidoglycan
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A) They are all composed of glucose in either the a or fi form.
B) They can all form bonds between polymer chains that create parallel strands.
C) They all contain peptide bonds.
D) They all form highly branched fibers.
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A) heptose
B) triose
C) hexose
D) pentose
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A) They are incapable of catalyzing chemical reactions.
B) Polysaccharides are polymers, meaning they contain many monomer subunits. Polymers have never been observed to form, in any type of molecule, under laboratory conditions.
C) The formation of glycosidic linkages between monosaccharides has been observed only with complex enzymes that would have come after chemical evolution-during biological evolution.
D) Because there is no complementary pairing between monosaccharides, they cannot provide the information for copying themselves.
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A) They bind to a specific taste receptor, but do not have any ATP.
B) They do not bind to any receptors and are quickly eliminated from the body.
C) They bind to ATP, which then binds to the taste receptor.
D) They bind to specific taste receptor, but are quickly metabolized by the body.
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A) Artificial sweeteners have a greater affinity for the receptor that detects sweetness relative to table sugar.
B) Artificial sweeteners expand in the body once they encounter certain enzymes.
C) Artificial sweeteners bind to a wider variety of receptors that detect sweetness, whereas table sugar only binds to one.
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A) Starch is used as a building block for the synthesis of many other molecules.
B) Carbohydrates are reduced molecules that can provide the chemical energy required during exercise.
C) Starch can be used to synthesize cellulose and build up the cell walls of muscles.
D) Starch provides dietary fiber or "roughage" that aids digestion.
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A) Carbohydrates display information used by mitochondria to bond to substrates and catalyze reactions.
B) Carbohydrates have no role in containing or displaying information for cells.
C) Carbohydrates contain and display information at the cell surface.
D) Carbohydrates store information in the nucleus.
E) Carbohydrates display information by moving throughout the cell.
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A) whether glucose is in the a or fi form
B) the type of glycosidic linkages in the molecule
C) the amount of branching that occurs in the molecule
D) the types of monosaccharide subunits in the molecules
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A) monosaccharide
B) carbohydrate
C) starch
D) polysaccharide
E) disaccharide
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A) peptidoglycan
B) cellulose
C) starch
D) glycogen
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