Ch14 Exam Questions Food The Biochemistry of the Foods We

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Chapter: Chapter 14

Multiple Choice, Essay, Fill-In-The-Blank

1. ______ are a good source of protein if meat, dairy, eggs, nuts, legumes, or soy are lacking.

A) Vegetables

B) Citrus fruits

C) Insects

D) Potatoes

E) None of the above

chaptername: 14

questiontype: Multiple Choice

section: 14.1

2. Which of the following are considered macronutrients? Which are considered micronutrients?

A) protein _____

B) vitamins _____

C) minerals _____

D fats _____

E) carbohydrates _____

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.1

3. Proteins are made up of a chain of ____________ joined together with a __________bond.

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.1

4. What is the difference between essential and non-essential amino acids? Which can be made by the body? Which must be consumed as part of the diet?

chaptername: 14

questiontype: Essay

section: 14.1

Feedback: The answer should include the following information: 11 amino acids are nonessential. The body can produce these amino acids. 9 amino acids are essential. The body cannot produce these and they must be consumed as part of a healthy diet.

5. Every amino acid contains

A) carbon, nitrogen and oxygen and sulfur.

B) carbon, phosphorus and sulfur.

C) carbon, a benzene ring and two oxygen atoms.

D) at least two carbon atoms, two nitrogen atoms and six hydrogen atoms.

E) carbon, nitrogen and oxygen and hydrogen.

chaptername: 14

questiontype: Multiple Choice

section: 14.1

6. A food that is considered an incomplete protein

A) contains only plant-based foods.

B) does not contain any meat.

C) lacks one or more essential amino acids.

D) contains only nonessential amino acids.

E) all of the above

chaptername: 14

questiontype: Multiple Choice

section: 14.1

7. Which of the following foods is not a complete protein?

A) quinoa

B) soy

C) eggs

D) peanut butter

E) steak

chaptername: 14

questiontype: Multiple Choice

section: 14.1

8. John eats a meal that does not contain a complete protein. How could be change his meal so that he consumes a complete protein?

A) He can heat the food to change it into a complete protein.

B) He can pair it with another food to create a complete protein.

C) He can mix the food with raw amino acids so that a complete protein is thus manufactured.

D) He can consume the food with another food high in acid. The acid will break down the protein and create a set of complete proteins.

Ans; B

chaptername: 14

questiontype: Essay

section: 14.1

9. Which of the following are functions of proteins in the body?

A) structural component of skin and nails

B) antibodies

C) enzymes

D) hormones

E) hemoglobin

F) all of the above

chaptername: 14

questiontype: Multiple Choice

section: 14.1

10. Instructions for making a protein molecule are contained in

A) insulin

B) DNA

C) fat

D) hemoglobin

E) all of the above

chaptername: 14

questiontype: Multiple Choice

section: 14.2

11. How are protein and DNA similar?

chaptername: 14

questiontype: Essay

section: 14.1

Feedback: The answer must include the following information: They both contain a backbone with appendages branching off of it.

12. What are the main components of DNA?

chaptername: 14

questiontype: Essay

section: 14.1

Feedback: The answer must include the following information: A backbone made up of nucleotides, a phosphorus group, and a sugar.

13. The complementary DNA strand to 5'-GCTACCGTTA-3' is _____.

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.2

14. What is the complementary DNA strand to 3'-ACCTAAGGTATC-5'?

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.2

15. What is the complementary RNA strand to 5'-GTTTATTCCGTAATACGG-3'?

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.2

16. What is the peptide formed from the following DNA strand: 5'-GTTTATTCCGTAATACGG-3'?

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.2

17. Two possible RNA sequences that could code for the protein,

Thr-Asp-Lys-Gly-Phe-Met, are _____ and _____.

chaptername: 14

questiontype: Fill-In-The-Blank

section: 14.2

18. Explain the basic steps in protein synthesis.

chaptername: 14

questiontype: Essay

section: 14.2

Feedback: The answer must include the following information: First a DNA strand unwinds. Through the process of transcription, a strand of RNA that is complementary to the DNA strand is created. RNA is the template used for protein synthesis. Each three bases of RNA code for a particular amino acid. Amino acids are formed, and each new amino acid adds to the chain of amino acids which will form the protein.

19. What is a gene?

chaptername: 14

questiontype: Essay

section: 14.2

Feedback: The answer must include the following information: A gene is a small segment of DNA that provides instructions for making a particular protein.

20. List the sequence of amino acids that would form from the following RNA strand:

UUA CCU GCA AGU GGU CAU AUU GAA

chaptername: 14

questiontype: Essay

section: 14.2

Feedback: The answer must include the following information: Leucine-proline-alanine-serine-glycine-histidine-isoleucine-glutamic acid

21. How does a genetically modified organism differ from a “regular” organism?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: A genetically modified organism has altered DNA

22. How is a transgenic organism different from a genetically modified organism?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: They are the same

23. How is genetic engineering used to increase a plant’s resistance to insects?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: A gene from the bacterium Bacillus thuringiensis is spliced into the plant. This bacterium produces a protein that is toxic to certain insects. Once the gene is incorporated into the plant, the plant becomes resistant to certain insects as well.

24. What are possible negative effects on animals that have been associated with the use of Roundup?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: Possible birth defects and infertility in cattle, chicken, frogs, and pigs

25. True or false: There is no conclusive evidence that Roundup has deleterious effects on human health.

A) true

B) false

chaptername: 14

questiontype: Multiple Choice

section: 14.3

26. Explain the statement “People are either going to drink transgenic orange juice or they’re going to drink apple juice.”

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: Due to the bacterium attacking citrus groves, transgenic citrus must be developed, or we risk losing all citrus trees to the disease carried by the Asian citrus psyllid. If transgenic citrus is not developed, people may be forced to drink other juices than orange juice.

27. True or false: Roundup is an effective weed killer for all types of weeds.

A) true

B) false

chaptername: 14

questiontype: Multiple Choice

section: 14.3

28. According to Figure 14.16 in your text, what crop in the United States has the highest percentage of acres of genetically modified plants?

A) cotton

B) corn

C) soy

D) wheat

E) tomatoes

chaptername: 14

questiontype: Multiple Choice

section: 14.3

29. What are the two main genetic modifications that are frequently used in modern agriculture, according to your text?

A) resistance to bruising and drought resistance

B) tolerance to herbicides and resistance to insects

C) temperature fluctuation tolerance and drought resistance

D) tolerance to herbicides and high soil salt content

E) resistance to insects and high UV light

chaptername: 14

questiontype: Multiple Choice

section: 14.3

30. What are three common crops in the United States that have been genetically modified?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: Soy, cotton and corn

31. Explain why the development of GMO citrus fruits may be beneficial.

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: Citrus fruits are being infected with a bacterium that causes the fruit to turn green and taste bitter. Genetic engineering may one day be able to produce oranges and other citrus with resistance to the citrus-greening bacterium. If not, the bacterium affecting global orange crops may make orange juice a thing of the past.

32. Approximately what percentage of Americans is obese?

A) 10%

B) 20%

C) 30%

D) 40%

E) 50%

chaptername: 14

questiontype: Multiple Choice

section: 14.4

33. According to the MyPlate dietary guidelines, what portion of one’s plate should be composed of fruits and vegetables?

A) 1/8

B) 1/4

C) 1/3

D) 1/2

E) 3/4

chaptername: 14

questiontype: Multiple Choice

section: 14.4

34. What is the difference, structurally, between mono-, di-, and polysaccharides?

chaptername: 14

questiontype: Essay

section: 14.3

Feedback: The answer must include the following information: A monosaccharide is composed of one monomer unit; a disaccharide is composed of two monomer units; and polysaccharides are composed of many monomer units.

35. Sugars are composed of what type of saccharide(s)?

chaptername: 14

questiontype: Essay

section: 14.4

Feedback: The answer must include the following information: Sugars are composed of mono- and disaccharides.

36. Complex carbohydrates are composed of what type of saccharide?

A) glucose

B) polysaccharides

C) fructose

D) maltose

E) monosaccharides

chaptername: 14

questiontype: Multiple Choice

section: 14.4

37. If a whole grain contains bran, sperm, and endosperm, a refined grain contains _____ part of the grain.

chaptername: 14

questiontype: Fill-in-the-blank

section: 14.4

38. The enzyme _________ begins the process of carbohydrate digestion in the ______ of the body

chaptername: 14

questiontype: Fill-in-the-blank

section: 14.4

39. If you put a cracker in your mouth and leave it there for a few minutes, it begins to taste sweet. Explain why this is so.

chaptername: 14

questiontype: Essay

section: 14.4

Feedback: The answer must include the following information: The cracker contains polysaccharides. When it is exposed to the salivary amylase in your mouth, the polysaccharides in the cracker start to break down into the sweeter mono- and disaccharides, causing the sweet taste.

40. All simple sugars share the formula ___________.

A) C₆H₁₂O₆

B) CO₂

C) C₁₂H₂₂O₁₁

D) C₅H₈NO₃

E) CH₄

chaptername: 14

questiontype: Fill-in-the-blank

section: 14.4

41. Carbohydrates that are not digested in the body make up

A) monosaccharides.

B) glucose.

C) dietary fiber.

D) the majority of the volume of urine.

E) fructose.

chaptername: 14

questiontype: Multiple Choice

section: 14.4

42. The risk of death for obese people is ________% higher than for normal weight people.

A) 10-20

B) 20-25

C) 30-35

D) 50-100

E) 200

chaptername: 14

questiontype: Fill-in-the-blank

section: 14.4

43. Another word for fat is the five-letter word ___________.

A) ionic

B) crust

C) lipid

D) argon

E) trans

chaptername: 14

questiontype: Multiple Choice

section: 14.5

44. Why are most fats insoluble in water?

chaptername: 14

questiontype: Essay

section: 14.5

Feedback: The answer must include the following information: Fats are mostly nonpolar due to their long hydrocarbon chain. Water is a very polar molecule. Since polar molecules dissolve in other polar molecules and nonpolar molecules dissolve in nonpolar molecules, water and fats to not mix well.

45. What is the difference in structure between a saturated fatty acid and an unsaturated fatty acid? What is the difference in structure between an unsaturated fatty acid and a poly-unsaturated fatty acid?

chaptername: 14

questiontype: Essay

section: 14.5

Feedback: The answer must include the following information: A saturated fatty acid is fully hydrogenated, or has the maximum number of hydrogen atoms possible in the molecule. An unsaturated fatty acid contains double bonds and thus fewer hydrogen atoms than a saturated fatty acid. A polyunsaturated fatty acid contains multiple double bonds.

46. High levels of saturated fatty acids in the diet increase the risk of __________ and _________.

chaptername: 14

questiontype: Fill in the blank

section: 14.5

47. What type of fatty acid tends to be a solid at room temperature? Why?

chaptername: 14

questiontype: Essay

section: 14.5

Feedback: The answer must include the following information: Saturated fatty acids tend to be solids at room temperature. Saturated fatty acid molecules are straight and pack well together. Unsaturated fatty acids do not pack as well, which causes them to be liquids at room temperature.

48. What are two functions of fat in the body?

chaptername: 14

questiontype: Essay

section: 14.4

Feedback: The answer must include the following information: Energy storage and insulation

49. The only major class of biomolecules that is not a polymer is

A) carbohydrates.

B) proteins.

C) lipids.

D) nucleic acids.

haptername: 14

questiontype: Multiple Choice

section: 14.5

50. Which of the following fatty acids has the lowest melting point?

A) linoleic acid, 2 C–C double bonds

B) stearic acid, 0 C–C double bonds

C) oleic acid, 1 C–C double bond

D) arachidonic acid, 4 C–C double bonds

E) linolenic acid, 3 C–C double bonds

chaptername: 14

questiontype: Multiple Choice

section: 14.5

51. Which of the following type of fat is the least healthy?

A) saturated fat

B) monounsaturated fat

C) polyunsaturated fat

D) trans fat

Ans; D

chaptername: 14

questiontype: Multiple Choice

section: 14.5