BMS100 Past Test Questions
Chapter 2, Spring 2009
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  1. Which statement is not true of atoms?
    1. They are the smallest complete units of elements.
    2. Each one consists of electrons, ions, and free radicals.
    3. The electrons exist in "shells" or "orbits."
    4. They are usually most stable when bonded to other atoms.

  2. Which statement is true of electrons?
    1. Each electron bears a positive charge.
    2. Each electron bears a negative charge.
    3. Electrons do not bear any charge.
    4. Atoms are most stable when they do not have any electrons in their outermost shell.

  3. In common table salt, the bond between sodium and chloride is
    1. an ionic bond
    2. a covalent bond
    3. a hydrogen bond
    4. a double bond

  4. Most of the compounds in the body that do not dissolve in water are
    1. ionic compounds
    2. organic compounds
    3. inorganic compounds
    4. hydrophilic compounds

  5. Glucose (blood sugar) contains
    1. carbon atoms that are sharing electrons
    2. carbon atoms that have donated their electrons to hydrogen atoms
    3. nitrogen atoms that are sharing their electrons with amino groups
    4. nitrogen atoms that have donated their electrons to carbon atoms

  6. Which one of the following, when present in water, increases the electrical conductivity of the water?
    1. ions such as sodium ions, chloride ions, etc.
    2. lipids such as triglycerides, steroids, etc.
    3. inert elements such as helium
    4. none of the above affect the electrical conductivity of water

  7. Which one of the following is a list of positive ions only?
    1. sodium, potassium, calcium
    2. sodium, chloride, bicarbonate
    3. potassium, bicarbonate, calcium
    4. phosphate, bicarbonate, chloride

  8. Of the following, the item present at the least percent in the human body is
    1. fat
    2. water
    3. protein
    4. carbohydrates

  9. To a biochemist, _?_ is considered an inorganic compound.
    1. glucose
    2. trans fat
    3. amino acid
    4. water

  10. According to the principles of ionic bonding ("opposites attract"), a potassium ion would be most likely to bond with
    1. a sodium ion
    2. a calcium ion
    3. a hydrogen ion
    4. a chloride ion

  11. The brain obtains most of its energy from
    1. glucose
    2. steroids
    3. electrolytes
    4. polyunsaturated fatty acids

  12. When a person has not eaten recently, blood sugar can be provided by the breakdown of
    1. fat
    2. insulin
    3. glycogen
    4. any or all of the above

  13. A _?_ molecule would not be classified as a lipid.
    1. steroid
    2. amino acid
    3. triglyceride
    4. polyunsaturated fatty acid

  14. What is a major difference between a saturated fatty acid and a polyunsaturated fatty acid?
    1. The saturated fatty acid contains more nitrogen.
    2. The polyunsaturated fatty acid would not contain any carbon.
    3. The saturated fatty acid would be considered a complex carbohydrate.
    4. The polyunsaturated fatty acid is more likely to remain liquid even at a low temperature.

  15. The greatest diversity of shapes and functions is seen in _?_ molecules.
    1. protein
    2. steroid
    3. phospholipid
    4. complex carbohydrate

  16. Which one of the following is not a protein?
    1. enzymes
    2. antibodies
    3. hemoglobin
    4. progesterone

  17. The chemical element nitrogen is always present in
    1. inorganic molecules
    2. glucose and glycogen molecules
    3. amino acid and protein molecules
    4. fatty acid and triglyceride molecules

  18. Among the amino acids, there are at least twenty (20) different
    1. amino groups
    2. carboxylic acid groups
    3. steroid groups
    4. "R" groups

  19. The terms "primary structure" and "tertiary structure" apply mainly to
    1. polyunsaturated fatty acids
    2. polynucleotides (DNA, RNA, etc.)
    3. polypeptides (chains of amino acids)
    4. polysaccharides (chains of monosaccharides)

  20. Each triglyceride contains three (3)
    1. fatty acids
    2. amino groups
    3. glycerol groups
    4. monosaccharides