This is a self test - all these questions are things you really should know before you sit module one. What I reckon is that you should do is this. Have a go at all the questions - then check your answers - then try it again at a later date - keep going until you get all these questions right.
| Give an example of a monosaccharide | |||||||||||||||||
| Give an example of a disaccharide | |||||||||||||||||
| Give an example of a polysaccharide | |||||||||||||||||
| How many carbon atoms are there in a glycerol molecule | |||||||||||||||||
| Which biological molecule has glycerol in its structure | |||||||||||||||||
| What's the name of the bonds that hold saccharide molecules together in carbohydrates | |||||||||||||||||
| What's the name of the bonds that hold amino acids together | |||||||||||||||||
| What type of chemical reaction occurs when two monosaccharides join to form a disaccharide | |||||||||||||||||
Which of these is an
atom:
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| What type of chemical reaction occurs when a triglyceride is broken into glycerol and fatty acid molecules. | |||||||||||||||||
| In which molecule would you find ester bonds? | |||||||||||||||||
| What is the main additional element present in proteins but not carbohydrates or lipids | |||||||||||||||||
| Describe how you could perform a test to detect the presence of lipids | |||||||||||||||||
| What level of protein structure determines the overall three dimensional shape of a polypeptide? | |||||||||||||||||
| What feature do carbohydrates and proteins have in common that lipids do not have. | |||||||||||||||||
| Give one function of triglyceride fats in living organisms | |||||||||||||||||
| What is the name of the reagent used in the protein test? | |||||||||||||||||
| How many carbon molecules are there in a molecule of glucose | |||||||||||||||||
| When seperating a mixture of amino acids using chromatography what properties of the amino acids cause them to seperate on the chromatography paper? | |||||||||||||||||
| The presence of what turns iodine blue/black? | |||||||||||||||||
| How many micrometres in a millimetre | |||||||||||||||||
Give the main functions
of the following organelles:
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| What type of cells are bacteria | |||||||||||||||||
| Give the advantages and disadvantages of using electron microscopes to view cells | |||||||||||||||||
| What are microvilli? | |||||||||||||||||
| Where does the construction of a polypeptide occur? | |||||||||||||||||
| What might you find in a lysosome? | |||||||||||||||||
| What are the components of the fluid mosaic membrane | |||||||||||||||||
| Give two functions of proteins in membranes | |||||||||||||||||
| If you were using centrifugation to seperate cell organelles from a mixture which organelles would you expect to sediment out first? | |||||||||||||||||
| Through which part of the membrane do things move by active transport? | |||||||||||||||||
| What is meant by the term osmosis | |||||||||||||||||
| Give two differences and one similarity between facillitated diffusion and active transport | |||||||||||||||||
| If a plant cell has a WP of -560 kPa and an OP of -600 kPa, what would its wall pressure be? | |||||||||||||||||
| If a red blood cell bursts when placed in a solution of distilled water (WP=0) Why doesn't a plant cell? | |||||||||||||||||
| Why do small animals like shrews have to have a high metobolic rate to keep warm. | |||||||||||||||||
| What feature do specialised gas exchange surfaces share | |||||||||||||||||
| Why is it more difficult to ventilate gills than lungs | |||||||||||||||||
| Which muscles are involved in inspiration in humans | |||||||||||||||||
| What keeps the trachea open in humans? | |||||||||||||||||
| Why do desert plants have less stomata than plants found in marshy areas? | |||||||||||||||||
| In humans what is the path of an oxygen molecules from the mouth to the alveoli | |||||||||||||||||
| What is the main cause of expiration in humans? | |||||||||||||||||
| What are the main gas exchange structures in bony fish? | |||||||||||||||||
| Explain what happens to an enzyme molecule when it is denatured by high temperatures. | |||||||||||||||||
| Why does an enzyme only speed up one (or at the most a few) different chemical reaction(s)? | |||||||||||||||||
| How do enzymes speed up the rate of chemical reactions | |||||||||||||||||
| Describe the effect of increasing substrate concentration on the rate of an enzyme controlled reaction | |||||||||||||||||
| Why would increasing the temperature from 15 to 25 degrees increase the rate of an enzyme controlled reaction | |||||||||||||||||
| Using you knowledge of enzyme structure explain how a non-competitive inhibitor works | |||||||||||||||||