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Unit 2 Study Guide

Authored by Tynell Mitchell

Biology

9th - 12th Grade

NGSS covered

Used 31+ times

Unit 2 Study Guide
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which atoms are in carbohydrates

carbon, nitrogen, oxygen

carbon, phosphorus, oxygen

carbon, hydrogen, nitrogen

carbon, hydrogen, oxygen

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of macromolecule is the sugar fructose?

protein

lipid

carbohydrate

nucleic acid

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which statement best explains how the structure of a starch molecule relates to its function?

A branching structure provides many points where enzyme digestion can take place and release glucose molecules.

A branching structure makes the molecule stronger.

A branching structure has more chemical bonds than an unbranched structure.

A branching structure contains bonds that are harder to break.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which characteristic do glycogen and starch share?

Both are storage forms of glucose.

They are the most energy-rich organic molecules.

They are proteins.

Both are difficult to digest.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Most lipids contain long chains of which two atoms?

water and phosphorus

carbon and hydrogen

carbon and oxygen

water and carbon

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which statement best relates to how the structure of a lipid influences the lipid’s function?

A phospholipid has a charged head and an uncharged tail.

A lipid is made up of a long chain of phosphorus molecules.

The ends of the lipid are attached to each other.

Lipids contain fatty acids and glycerol.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

All amino acids have a central carbon with four components attached to it. One of these components is called the R group. Which statement best describes the R group?

The R group stabilizes the amino acid.

The R group helps the amino acid replicate.

The R group gives the amino acid unique characteristics.

The R group is the same in all amino acids.

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