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Unit 4 Test Review-Biomolecules Name ____________________ Period _________ 1. Complete the following table. Macromolecule/ Organic Compound Carbohydrate Lipid Protein Nucleic acid Monomer (basic subunit) Monosaccharide, disaccharide, polysaccharide fatty acid amino acid Examples Monosaccharide - Glucose, fructose Disaccharide- sugar Polysaccharide- starch, cellulose Fats, waxes, steroids, oils Enzymes, collagen, antibodies Nucleotide (Phosphate, sugar, base) DNA & RNA and ATP Function in body Storing energy, structure in plants Store energy, pigments, cell membrane, messages in body Structural component, chemical reactions Heredity information, manufacturing of proteins 2. Organic compounds are found in living things and contain the element ___carbon_____________ bound to other elements. 3. How do cells store the energy from organic compounds in food? ___carbs_______ 4. Where do acids range on the pH scale? _______acids < 7_________ 5. Where do bases range on the pH scale? ____bases > 7___________ 6. Activation energy is the energy required to start a chemical reaction. Do enzymes increase or decrease the activation energy of a reaction? _____decrease___________ 7. Draw a sketch of DNA and RNA below and label each. 8. Saturated fats are usually ( solid / liquid ) at room temperature. Give an example. __solid, coconut oil_____________ 9. Unsaturated fats are ( solid / liquid ) at room temperature. Give an example. __liquid, veg oil_______________ 10. If a molecule ends in –ose, it is probably which macromolecule? ___carb__________________ 11. If a molecule ends in –ase, it is probably which type of protein? _______enzyme________________ 12. Plants store glucose in the form of __starch_____________. Animals store glucose as ____glycogen____________. 13. List factors that affect enzyme activity. _environmental factors, cofactors and coenzymes, inhibitors_______________. 14. Write the correct name next to the macromolecule structure—lipid, carbohydrate, nucleic acid, protein. (Carb) (Protein) (Lipid) 15. Use the diagram below to answer the following questions: (Nucleic Acid) A) What happens to the reaction rate as the amount of substrate increases? Increases B) What does it mean that an enzyme is “saturated?” Enzyme active site is saturated (filled) with substrate C) How would you know by looking at the graph, that an enzyme had become saturated? The reaction ceases 16. A. What is the optimum temperature for this enzyme? About 40-45 degrees Celsius B. Explain why, at 60 degrees Celsius, the graph drastically decreases. What happened to explain this. No more enzyme activity, extreme temp can denature the enzymes 17. Correctly fill out the table for the elements of each macromolecule: Put a check mark next to the elements it contains. Macromolecule Carbon Hydrogen Oxygen Nitrogen Carbohydrates X X X Lipids X X X Proteins X X X X Nucleic Acids X X X X X 18. Next to each macromolecule-match it to its correct indicator & food example. Lipid (Sudan, Butter) Biuret Pasta Carbohydrate (Iodine, Pasta) Sudan Butter Protein (Biuret, Steak) Iodine Steak 19. Why do scientists use the “lock and key” model to explain how enzyme’s function? Because the shape of the substrate must match up with the active site of the enzyme 20. What type of macromolecule is an enzyme? What are the subunits “monomers” of an enzyme? Protein, Amino acid 21. Write the correct number of calories per gram for each macromoleculeLipids=_____9_cal/g Carbohydrates= __4____cal/g Proteins= ___4____cal/g 22. Identify each macromolecule: nucleic acid, carbohydrate, protein, and lipid Nucleic acid Carbohydrate Phosporous Lipid Protein 23. Which biomolecule is synthesized by dehydration synthesis (condensation reaction)? Macromolecules 24. Which is synthesized through the formation of peptide bonds? Protein 25. What are the differences between a saturated and unsaturated fat (min of 2)? What chemical structure accounts for this difference? Explain the effects of saturated versus unsaturated fats on a person’s health. Saturated fats are completely saturated with hydrogen. Unsaturated have a double bond (carbon). Unsaturated considered high in antioxidants and increase “good” cholesterol. Saturated associated with heart disease and increase “bad” cholesterol.