Biol-1103-AM Armstron g Test 1 Spring, 2006 Place all books and papers away. Fill in your SOCIAL SECURITY number in the first 9 spaces provided at the beginning of the Scantron sheet, and bubble in the circles. Also print your name clearly, LAST name first, and indicate the date/time of the test, your section, and the test version found in the footer on the reverse side of this sheet. There are 22 questions total. You may write on your test as a record of what you answered on your scantron, but do NOT use large letters, talk, or allow other students to view your answers. Fill in the answers with #2 pencil on your scantron form. When you are finished, turn your exam over and wait for them to be collected. Factual Knowledge 1) Isotopes are atoms of the same atom that differ in their A) number of neutrons. B) number of electrons. C) number of protons. D) number of protons and electrons E) none of the above 2) What results from an unequal sharing of electrons between atoms? A) a nonpolar covalent bond B) a hydrogen bond C) an ionic bond D) a polar covalent bond E) a hydrophobic interaction 3) Which bonds must be broken for water to vaporize? A) covalent bonds B) polar covalent bonds C) ionic bonds D) nonpolar covalent bonds E) hydrogen bonds 4) Which of the following solutions is most acidic? A) gastric juice at pH 2 B) tomato juice at pH 4 C) household bleach at pH 12 D) vinegar at pH 3 E) black coffee at pH 5 5) Which of the following are pol ysaccharides? A) chitin B) starch C) glycogen D) A and B only E) A, B, and C 6) Proteins are made up of A) steroids. B) nucleotides. C) sugars. D) amino acids. E) lipids. 7) The molecule shown above is a subunit of A) proteins B) carbohydrates C) lipids D) nucleic acids E) steroids 8) Which of the following would NOT be a "good" lipid according to the authors of "Rebuilding the food pyramid". A) vegetable oils B) saturated fatty acids C) unsaturated fatty acids D) poly unsaturated fatty acids E) fish oils 9) Which of the following would NOT be a complete protein? A) meat B) milk C) corn D) soy beans E) eggs A-1 10) The difference between one amino acid and another is A) the type of peptide bond that each contains. B) whether or not it is saturated. C) the type of sugar that each contains. D) the type of "R-group" that it may contain. E) the type of base groups it contains. 11) Which of the following statements is true? A) HDL carries cholesterol throughout your body to the cells that need it. B) LDL carries cholesterol to you liver where it is destroyed. C) You must obtain cholesterol through your diet. D) Plants do not produce cholesterol. E) HDL is sticky and builds up on your arteries. Concept Application 12) Nitrogen has seven protons and hydrogen has one proton. Based on your knowledge of the rules of covalent bonding, which of the following molecules will form from the reaction of a mixture of nitrogen and hydrogen? A) NH 4 B) NH 2 C) NH D) NH 3 E) NH 5 13) Which of the following combinations of atoms is most likely to form a covalent bond? A) Mg-Cl B) H-F C) N-H D) H-Cl E) Li-F 14) Water is a polar molecule because A) hydrogen is more electronegative than oxygen. B) oxygen has more neutrons than hydrogen. C) oxygen has more electrons than hydrogen. D) hydrogen has more neutrons than oxygen. E) oxygen is more electronegative than hydrogen. 15) Which of the two molecules above is likel y to be more hydrophobic? A) A B) B C) A and B would be equally hydrophobic D) It is impossible to tell 16) Based on your knowledge of the polarity of water molecules, the solute molecule shown in the figure above is most likely A) hydrophobic. B) positively charged. C) negatively charged. D) without charge. E) nonpolar. A-2 17) Sea water has a pH of 8. Coffee has a pH of 5. Which of the following is true? A) Sea water has 3X more H+ than coffee. B) Sea water has 3X less H+ than coffee. C) Sea water has 100X more H+ than coffee. D) Sea water has 100X less H+ than coffee. E) Sea water has 1000X less H+ than coffee. Glucose + fructose -------- 1.-------> sucrose + water <---------- 2. ---------- 18) For the chemical reaction shown above, which arrow represents a condensation reaction? A) 2 B) 1 C) both D) neither 19) Butter, which is made from milk fat, tends to be harder at room temperature than most margarines. If you wanted to make a "softer" butter at cool room temperature, you should A) create more double bonds in the fatty acid chains. B) make the fatty acid chains longer. C) saturate the fatty acid chains. D) add more than three fatty acid chains to the triglycerides. E) make fatty acid chains with more kinks. 20) Altering which of the following levels of structural organization could change the function of a protein? A) quaternary B) primary C) secondary D) tertiary E) all of the above Use this label to answer the following two questions: Nutrition Facts Serving Size 1 cup (249g) Servings Per Container 2 Amount Per Serving Calories 208 % Daily Value* Total Fat 9g 15% Saturated Fat 5g 25% Cholesterol 8 mg Sodium 550mg 23% Total Carbohydrate 35g 8% Dietary Fiber 5g 25% Sugars 10g Other Carbohydrates 20 g Protein 2g Calories per gram Fat 9 ? Carbohydrates 4 ? Protein 4 21) In this food, what provides the most calories? A) carbohydrates and lipids provide approximately the same number of total calories B) carbohydrates C) sugar D) lipids E) protein 22) What percentage of total carboh ydrate in this food are "simple" carbs (mono- and disaccharides)? A) 10 % B) 35 % C) 50 % D) 28 % E) 20 % A-3 narmstro 1103-test1-S06-AM.tst
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