Biology: Life on Earth (11th Edition)
11th Edition
ISBN: 9780134168296
Author: Gerald Audesirk, Teresa Audesirk, Bruce E. Byers
Publisher: PEARSON
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Textbook Question
Chapter 3, Problem 2MC
Which match is correct?
a. monosaccharide-sucrose
b. polysaccharide-maltose
c. disaccharide-lactose
d. disaccharide-glycogen
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Which two monosaccharides make up this disaccharide?
A. Two alpha mannoses
B. Two alpha glucoses
C. Two alpha galactoses
D. One alpha mannose, one alpha glucose
E. One alpha mannose, one alpha galactose
F. One alpha galactose, one alpha glucose
G. One beta mannose, one alpha glucose
H. One alpha mannose, one beta glucose
The deficiency of which amino acid below will result in the formation of thymine bases that are unable to form a β-glycosidic bond?
A.
Glu
B.
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Which of the amino acids will nearly always be found buried in the center of proteins?
a. aspartic acid
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c. glycine
d. phenylalanine
Chapter 3 Solutions
Biology: Life on Earth (11th Edition)
Ch. 3 - 1. Polar molecules
a. dissolve in lipids.
b. are...Ch. 3 - Which match is correct? a. monosaccharide-sucrose...Ch. 3 - 3. Which of the following statements is...Ch. 3 - Which of the following is not composed of...Ch. 3 - Prob. 5MCCh. 3 - 1. In organic molecules made of chains of...Ch. 3 - Prob. 2FTBCh. 3 - Proteins are synthesized by a reaction called...Ch. 3 - 4. A nucleotide consists of three parts: ______...Ch. 3 - 5. Fill in the following with the appropriate type...
Ch. 3 - Prob. 1RQCh. 3 - List the four principal classes of biological...Ch. 3 - What roles do nucleotides play in living...Ch. 3 - Prob. 4RQCh. 3 - Prob. 5RQCh. 3 - Describe the synthesis of a protein from amino...Ch. 3 - Where in nature do we find cellulose? Where do we...Ch. 3 - Based on their structure, sketch and explain how...Ch. 3 - Prob. 2ACCh. 3 - In an alternate universe where people could digest...
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- Between which two amino acids do disulfide bonds form? A.Alanine-Glycine B.Serine-Threonine C.Cysteine-cysteine D.Methionine-methioninearrow_forwardThe smallest furan monosaccharide is? a. Mannose b. Ribose C. Glucose d. Arabinosearrow_forwardThe functionality of carbohydrates is increased through a. formation of sugar acids b. formation of amino sugars c. formation of glycoconjugates d. formation of ester phosphatesarrow_forward
- A. Heteroglycans are polysaccharides with only one type of monosaccharide unit. Heparin is a heteroglycan. * B. First statement is true while second statement is false. C. First statement is false while second statement is true. D. Both statements are true. E. Both statements are false.arrow_forwardExplain how these polymers are digested and how the products of digestion are used in the human body. a. Starch b. Triglyceridearrow_forwardA student performed Benedict’s test on fructose, maltose, lactose, and sucrose to determine if they are reducing or non-reducing sugars. a. Draw out the products of those carbohydrates/sugars that can be oxidized and explain why those sugars are so easily oxidized. Please provide only those sugars that are reducing sugars.arrow_forward
- Write the structure, identify the R groups and describe the chemical properties of these amino acids. A. Alanine B. Serine C. Sucrosearrow_forwardWhat two products can be generated from the transamination of an amino acid? a. a carbon skeleton and the amino acid glutamate b. ketone bodies and glycerol c. palmitic acid and fatty acids d. fatty acids and glycerolarrow_forwardWhich letter corresponds to the answer? The L-configuration of this amino acid is important for the synthesis of proteins, membrane components, and nucleotides for making DNA & RNA. a. Glycine b. Methionine c. proline d. serine It is one of the most important amino acids specifically for making almost every protein on Earth. a. Glycin b. Methioninee c. proline d. serinearrow_forward
- Which of the following is/are (a) ketose? A. tagatose B. lyxose C. erythrulose D. allosearrow_forwardComplex carbohydrates must be broken down into what before they can be absorbed? A. Monosaccharides B. Polysaccharides C. Disaccharides D. glycogenarrow_forwardWhich of the following has reducing properties? A. Sucrose B. Lactose C. Tagatose D. Glycogenarrow_forward
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