Study Guide for Campbell Biology
11th Edition
ISBN: 9780134443775
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece, Martha R. Taylor, Michael A. Pollock
Publisher: PEARSON
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Textbook Question
Chapter 5, Problem 1TYKM
glycogen
- A. carbohydrate
- B. lipid
- C. protein
- D.
nucleic acid
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What is the base unit of a lipid? (More than one answer is possible.)
A. glycerol
B. monoglyceride
C. glycogen
D. triglyceride
The monomer unit of polysaccharides such as starch and cellulose is a. fructose c. ribose b. glucose d. lactose
Cholesterol is which type of lipid?
a.
wax
b.
saturated fat
c.
steroid
d.
phospholipid
e.
unsaturated fat
Chapter 5 Solutions
Study Guide for Campbell Biology
Ch. 5 - Monomers are linked into polymers by ________...Ch. 5 - You can recognize a monosaccharide by its multiple...Ch. 5 - Number the carbons in the following glucose and...Ch. 5 - Prob. 4IQCh. 5 - Fill in this concept map to help you organize your...Ch. 5 - a. Draw the amino acids alanine (R group: CH3) and...Ch. 5 - In the following diagram of a portion of a...Ch. 5 - Now that you have gained experience with concept...Ch. 5 - a. Label the three parts of this nucleotide....Ch. 5 - Take the time to create a concept map that...
Ch. 5 - Prob. 1SYKCh. 5 - Prob. 2SYKCh. 5 - glycogen A. carbohydrate B. lipid C. protein D....Ch. 5 - cholesterol A. carbohydrate B. lipid C. protein D....Ch. 5 - RNA A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - collagen A. carbohydrate B. lipid C. protein D....Ch. 5 - hemoglobin A. carbohydrate B. lipid C. protein D....Ch. 5 - A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - Prob. 7TYKMCh. 5 - enzyme A. carbohydrate B. lipid C. protein D....Ch. 5 - cellulose A. carbohydrate B. lipid C. protein D....Ch. 5 - Chitin A. carbohydrate B. lipid C. protein D....Ch. 5 - Polymerization (the formation of polymers) is a...Ch. 5 - Which of the following statements is not true of a...Ch. 5 - Prob. 3TYKCh. 5 - Prob. 4TYKCh. 5 - Prob. 5TYKCh. 5 - Prob. 6TYKCh. 5 - A fatty acid that has the formula C16H32O2 is a....Ch. 5 - Prob. 8TYKCh. 5 - Prob. 9TYKCh. 5 - Prob. 10TYKCh. 5 - Which of the following molecules provides the most...Ch. 5 - Prob. 12TYKCh. 5 - What happens when a protein denatures? a. Its...Ch. 5 - The helix of proteins is a. part of a proteins...Ch. 5 - What is the best description of the following...Ch. 5 - Prob. 16TYKCh. 5 - Prob. 17TYKCh. 5 - Which of the following is true of the subunits of...Ch. 5 - Prob. 19TYKCh. 5 - If the nucleotide sequence of one strand of a DNA...Ch. 5 - How are nucleotide monomers connected to form a...Ch. 5 - Prob. 22TYK
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- Cellulose and starch are examples of______. a. monosaccharides b. disaccharides c. lipids d. polysaccharidesarrow_forwardThe monomers that make up proteins are called_____. a. nucleotides b. disaccharides c. amino acids d. chaperonesarrow_forwardWhich of the following lipid types is the least polar? A. Sphingolipids B. Gangliosides C. Glycerophospholipids D. Triacylglycerolsarrow_forward
- Which of the following polysaccharides is a component of the extracellular matrix and connective tissue? a. glycogen b. hyaluronic acid c. chitin d. cellulosearrow_forwardList an important function of each of these types of lipids.a. triglycerides c. waxesb. phospholipids d. steroidsarrow_forwardThe monomers that make up the structure of carbohydrates are called which of the following? A. Nucleotides B. Polysaccharides C. Monosaccharides D. Amino acidsarrow_forward
- The molecule shown is a H H H H H H H H H H I I I I I I H-C-C-C-C-C-C-C-C-C- C-C H A. polypeptide. B. saturated fatty acid. C. polysaccharide D. unsaturated fatty acid.arrow_forwardWhich stereoisomer of the monosaccharide threose is shown below? a. D b. L c. R d. Sarrow_forwardGalactose is: Select one: a. All answers are correct b. Monosaccharide c. Composed of lactose and glucose d. Disaccharidearrow_forward
- Proteins are synthesized by linking amino acids with bonds. a. disulfi de c. peptide b. glycosidic d. esterarrow_forwardWhich of these is a disaccharide Select one: a. Fructose b. Amylopectin c. Cellulose d. Sucrosearrow_forwardWhich of the following is defined as the loss of a protein’s three-dimensional shape and function? A. Condensation B. Hydrolysis C. Metabolism D. Denaturationarrow_forward
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