BIO QUIZ PART 1

Question 1 of 30

1

Is this the proper carbon structure?

Select one of the following:

True
False

Explanation

Question 2 of 30

1

Fill the blank spaces to complete the text.

Carbon can form bonds

Explanation

Question 3 of 30

1

Fill the blank spaces to complete the text.

Carbon can bond to itself and the elements, also

Explanation

Question 4 of 30

1

What are carbohydrates?

Select one of the following:

Groups of compounds such as sugars and starches
fat
thingies

Explanation

Question 5 of 30

1

Fill the blank spaces to complete the text.

The three levels of carbohydrates are , , and

Explanation

Question 6 of 30

1

Three monosaccharides are ❌, ❌, and ❌

Drag and drop to complete the text.

fructose

glucose

sugary stuff

isomer

polymer

subunit

powdered sugar

galactose

lipid

maltose

lactose

Explanation

Question 7 of 30

1

Select from the dropdown lists to complete the text.

Glucose is ( sweet to cows, the sweetest, not sweet ) and is the most ( common, swaggy, important ) simple sugar, it can ( make, destroy, evolve ) almost anything

Explanation

Question 8 of 30

1

An isomer has

Select one of the following:

same structure, different formula
same formula, different structure

Explanation

Question 9 of 30

1

What kind of link is this

Select one of the following:

peptide
Glycosidic
ester

Explanation

Question 10 of 30

1

Fill the blank spaces to complete the text.

Maltose is made of +

Explanation

Question 11 of 30

1

Maltose is NOT used in fermentation

Select one of the following:

True
False

Explanation

Question 12 of 30

1

Select from the dropdown lists to complete the text.

Sucrose is made of ( glucose, galactose, starch ) + ( glucose, fructose, maltose )

Explanation

Question 13 of 30

1

Sucrose is the most common and is table sugar

Select one of the following:

True
False

Explanation

Question 14 of 30

1

Lactose is made of..

Select one or more of the following:

glucose
fructose
galactose
lactose
sugar
glycogen

Explanation

Question 15 of 30

1

What is a polysaccharide?

Select one of the following:

4 carbon rings bonded together
a long chain of repeated subunits that are bonded together by a condemnation/dehydration reaction
disaccharides in a line
short chain of monomers, no more than 100

Explanation

Question 16 of 30

1

Starch:

Select one or more of the following:

plants store it for energy
used in cooking
made of fructose monomers
straight or branched chains
stored in amyloplasts
good for humans
can not be withdrawn

Explanation

Question 17 of 30

1

Select from the dropdown list to complete the text.

( plants, fungi, humans only, animals, only flowering plants, some animals ) store glycogen for energy

Explanation

Question 18 of 30

1

Glycogen is highly branched

Select one of the following:

True
False

Explanation

Question 19 of 30

1

In ❌ glycogen is stored in the ❌ and ❌, it is ❌ energy

Drag and drop to complete the text.

humans

cows

liver

heart

bone

ear

muscles

not muscles

toes

fast

slow

not

Explanation

Question 20 of 30

1

Fill the blank spaces to complete the text.

Maximum energy is grams or hours

Explanation

Question 21 of 30

1

Cellulose:

Select one or more of the following:

cell walls of plants
90% of plant body
animals lack enzymes to digest it
cows have stomach microorganisms and termites have gut microorganisms to aid the breaking down of it
not abundant

Explanation

Question 22 of 30

1

Chitin:

Select one or more of the following:

leathery
weak and fuzzy
found in humans
found in fungi and anthropoids
flexible

Explanation

Question 23 of 30

1

Why are lipids so unique?

Select one of the following:

they are only apparent in cats and octopi
they only dissolve in water
they do not form from monomers
they form from subunits

Explanation

Question 24 of 30

1

Lipids are water fearing (hydrophobic)

Select one of the following:

True
False

Explanation

Question 25 of 30

1

What are the 7 functions of lipids

Select one or more of the following:

energy storage
building material
insulation
cell membrane
nucleus
regulate body processes
padding for body
heart helper
digestion aid
water proofer and solvent for vitamins A, K, and E

Explanation

Question 26 of 30

1

Select from the dropdown lists to complete the text.

The structure of triglycerides are ( 1, 2, 6 ) glycerol and ( 7, 3, 2, 4 ) fatty acids

Explanation

Question 27 of 30

1

Triglycerides are formed by ester linkages

Select one of the following:

True
False

Explanation

Question 28 of 30

1

Saturated fatty acids:

Select one or more of the following:

come from plants
come from animals
no double bonds
not solid at room temp
some double bonds
solid at room temp because has all it can hold

Explanation

Question 29 of 30

1

Unsaturated fatty acids:

Select one or more of the following:

come from plants
no single or double bonds
single and double bonds
liquid at room temp
hard to digest

Explanation

Question 30 of 30

1

a type of a saturated fatty acid is ❌ and ❌ while an example of unsaturated fatty acid is ❌ and ❌

Drag and drop to complete the text.

butter

carbs

bread

whipped cream

lasagna

avocado

tomato

banana

nuts

honey

pork

oils

juices

popcorn

	Created by kittyreed101 over 8 years ago

Carbon to Unsaturated Fatty acids

BIO QUIZ PART 1

Question 1 of 30

Is this the proper carbon structure?

Select one of the following:

Explanation

Question 2 of 30

Fill the blank spaces to complete the text.

Carbon can form bonds

Explanation

Question 3 of 30

Fill the blank spaces to complete the text.

Carbon can bond to itself and the elements, also

Explanation

Question 4 of 30

What are carbohydrates?

Select one of the following:

Explanation

Question 5 of 30

Fill the blank spaces to complete the text.

The three levels of carbohydrates are , , and

Explanation

Question 6 of 30

Three monosaccharides are ❌, ❌, and ❌

Drag and drop to complete the text.

Explanation

Question 7 of 30

Select from the dropdown lists to complete the text.

Glucose is sweet to cows the sweetest not sweet( sweet to cows, the sweetest, not sweet ) and is the most common swaggy important( common, swaggy, important ) simple sugar, it can make destroy evolve( make, destroy, evolve ) almost anything

Explanation

Question 8 of 30

An isomer has

Select one of the following:

Explanation

Question 9 of 30

What kind of link is this

Select one of the following:

Explanation

Question 10 of 30

Fill the blank spaces to complete the text.

Maltose is made of +

Explanation

Question 11 of 30

Maltose is NOT used in fermentation

Select one of the following:

Explanation

Question 12 of 30

Select from the dropdown lists to complete the text.

Sucrose is made of glucose galactose starch( glucose, galactose, starch ) + glucose fructose maltose( glucose, fructose, maltose )

Explanation

Question 13 of 30

Sucrose is the most common and is table sugar

Select one of the following:

Explanation

Question 14 of 30

Lactose is made of..

Select one or more of the following:

Explanation

Question 15 of 30

What is a polysaccharide?

Select one of the following:

Explanation

Question 16 of 30

Starch:

Select one or more of the following:

Explanation

Question 17 of 30

Select from the dropdown list to complete the text.

plants fungi humans only animals only flowering plants some animals( plants, fungi, humans only, animals, only flowering plants, some animals ) store glycogen for energy

Explanation

Question 18 of 30

Glycogen is highly branched

Select one of the following:

Explanation

Question 19 of 30

In ❌ glycogen is stored in the ❌ and ❌, it is ❌ energy

Drag and drop to complete the text.

Explanation

Question 20 of 30

Fill the blank spaces to complete the text.

Glucose is ( sweet to cows, the sweetest, not sweet ) and is the most ( common, swaggy, important ) simple sugar, it can ( make, destroy, evolve ) almost anything

Sucrose is made of ( glucose, galactose, starch ) + ( glucose, fructose, maltose )

( plants, fungi, humans only, animals, only flowering plants, some animals ) store glycogen for energy

The structure of triglycerides are ( 1, 2, 6 ) glycerol and ( 7, 3, 2, 4 ) fatty acids