Chapter 3, Problem 6AYK

Figure 3.5 What kind of sugars are these, aldose or ketose?

Saturated fats have all of the following characteristics except: they are solid at room temperature they have single bonds within the carbon chain they are usually obtained from animal sources they tend to dissolve in water easily

Which of the following is a class of molecules that encompasses all of the other molecules listed? a. triglycerides b. fatty acids c. waxes d. steroids e. lipids f. phospholipids

C6H12O6 is the chemical formula for a ________. polymer of carbohydrate pentose monosaccharide hexose monosaccharide all of the above

_______ groups are the acid part of amino acids and fatty acids. a. Hydroxyl (OH) c. Methyl (CH3) b. Carboxyl (COOH) d. Phosphate (PO4)

Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose glycosidic; galactose hydrogen; sucrose hydrogen; fructose

Which of the following levels of protein structure may be affected by hydrogen bonding? (a) primary and secondary (b) primary and tertiary (c) secondary, tertiary, and quaternary (d) primary, secondary, and tertiary (e) primary, secondary, tertiary, and quaternary

What kinds of bonds often control the shape (or tertiary form) of large molecules such as proteins? a. hydrogen b. ionic c. covalent d. inert e. single

Describe the four levels of protein structure. How do a proteins side groups influence its interactions with other substances? What happens when a protein is denatured?