What Is Life? A Guide to Biology with Physiology
4th Edition
ISBN: 9781319065447
Author: Jay Phelan
Publisher: W. H. Freeman
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Chapter 3, Problem 3MC
Summary Introduction
Introduction:
Starch is a polysaccharide, meaning it contains a large number of monosaccharide units.
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This is the most abundant carbohydrate found in plants
Select one:
a.
starch
b.
sucrose
c.
Rubisco
d.
cellulose
e.
glyceraldehyde-3-phosphate
Which of the following is NOT a function of
carbohydrates?
A. Carbohydrates are key components of receptors
and recognition molecules on the surface of cells.
B. Carbohydrates are major energy sources of cells.
C. Carbohydrates are determinants of growth and
differentiation.
D. Carbohydrates are structural components of plant
cells.
E. Carbohydrates are involved in the transmission of
genetic information.
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.
Chapter 3 Solutions
What Is Life? A Guide to Biology with Physiology
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Which of the following statements is true regarding cellulose? Select one: A. It is a primary structural component of plant cell walls. B. It is digestible by bacteria in the human gut. C. It is a polymer of glucose joined by α glycosidic linkages. D. It is a polymer composed of enantiomers of glucose. E. It is a storage polysaccharide for energy in plant cells.arrow_forwardStarch consists ofSelect one: a.Unbranched amylose and unbranched amylopectin b.Branched amylose and branched amylopectin c.Branched amylose and unbranched amylopectin d.Unbranched amylose and branched amylopectinarrow_forwardAmylose and amylopectin are the fractions of starch having glucose molecules as monosaccharide units linked at the main chain. a. β1,4 b. β1,6 c. α1,6 d. α1,4arrow_forward
- Which of the following is FALSE about carbohydrates? a. They are essential components of the genetic material. b. They serve as supportive structural and protective components in the cell walls of bacteria and plants. c. They can act as ligands and receptors in cellular communication. d. They are generally non-polar and supply the body with fat-soluble vitamins.arrow_forwardFood faddists often make exaggerated claims about certain types of food. For instance, some promoters of weight-loss diets claim that carbohydrate (for example, rice) is harmful and should be omitted from the diet or intake of carbohydrate significantly reduced. There is a saying that “fats burn in the fire of carbohydrates”. What is the meaning of this? What would be the effect of a significant reduction in carbohydrate intake on the utilization of fats for energy? Cite the biochemical mechanisms that support your answer.arrow_forwardWhich of the statements are true? a. Triacylglycerols (triglycerides) contain ester bonds. b. Unsaturated fats have higher melting points than saturated fats. c. Unsaturated fats are more likely than saturated fats to be liquid at room temperature. d. Triacylglycerols (triglycerides) always contain three identical fatty acids. e. Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature.arrow_forward
- Which of the statements about carbohydrates is INCORRECT? A. Carbohydrates are hydrates of carbon. B. Carbohydrates exist in the linear or cyclic forms. C. Carbohydrates are polymers of monosaccharides linked by ether bonds. D. Carbohydrates are polymers of polyhydroxy aldehydes or ketones. E. Carbohydrates are polymers of the same type of monosaccharide or at least 2 different types of monosaccharide units.arrow_forwardWhich of the following describes lactose? A. A nonreducing disaccharide containing glucose and fructose linked by a (α1-->4) bond. B. A reducing disaccharide containing two glucose molecules linked by a (α1-->4) bond. C. A reducing disaccharide containing two glucose molecules linked by a (β1-->4) bond. D. A reducing disaccharide containing galactose and glucose linked by a (β1-->4) bond. E. A nonreducing disaccharide containing galactose and glucose linked by a (α1-->4) bond.arrow_forwardMark the following statements as true or false. If a statement is false, correct it to make a true statement. a. Carbohydrates are the main source of fuel for the human body. b. The main storage form of glucose in the human body is starch. c. Lipids contain oxygen and are therefore polar covalent molecules. d. Steroids, phospholipids, and triglycerides are all types of lipids. e. Proteins are composed of strings of fatty acids linked by glycosidic bonds. f. Amino acids have a carboxylic group on one end and an amino group on their other end.arrow_forward
- Which of the following statements concerning glycolipids is true? a. All glycolipids contain sphingosine. b. All glycolipids contain one sugar residue. c. All glycolipids contain phosphatidylglycerol. d. Some glycolipids contain ceramide, while others do not.arrow_forwardMeringue in “Lemon Meringue Pie” can be made from egg whites but not whole eggs, because whole eggs: a. contain the food-borne pathogen Salmonella enterica b. contain the emulsifying agent lecithin c. contain more than 50 proteins that can be denatured by the low pH of lemon juice d. contain the amino acid tryptophan whereas egg whites do not e. have a pH of 9.0arrow_forwardWhich of the following statements concerning fatty acids is correct? a. Used to make phospholipids b. They all contain one or more double bonds. c. They are a constituent of sterols. d. They are strongly hydrophilic.arrow_forward
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