Test Bank For The Living World 9th Edition by George Johnson
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ISBN-13: 978-1259694042 ISBN-10: 1259694046
Description
Test Bank For The Living World 9th Edition by George Johnson
Table of Contents
Chapter 0 Studying Biology
UNIT 1 THE STUDY OF LIFE
Chapter 1 The science of Biology
UNIT 2 THE LIVING CELL
Chapter 2 The Chemistry of Life
Chapter 3 Molecules of Life
Chapter 4 Cells
Chapter 5 Energy and Life
Chapter 6 Photosynthesis: Acquiring energy from the sun
Chapter 7 How Cells Harvest energy from Food
UNIT 3 THE CONTINUITY OF LIFE
Chapter 8 Mitosis
Chapter 9 Meiosis
Chapter 10 Foundations of Genetics
Chapter 11 DNA: the Genetic Material
Chapter 12 How Genes Work
Chapter 13 Genomics and Biotechnology
UNIT 4 THE EVOLUTION AND DIVERSITY OF LIFE
Chapter 14 Evolution and natural selection
Chapter 15 How We name Living things
Chapter 16 Prokaryotes: the First single-Celled Creatures
Chapter 17 Protists: Advent of the eukaryotes
Chapter 18 Fungi Invade the Land
UNIT 5 EVOLUTION OF ANIMALS
Chapter 19 Evolution of the Animal Phyla
Chapter 20 History of the Vertebrates
Chapter 21 How Humans evolved
UNIT 6 ANIMAL LIFE
Chapter 22 The Animal Body and How It Moves
Chapter 23 Circulation
Chapter 24 Respiration
Chapter 25 The Path of Food through the Animal Body
Chapter 26 Maintaining the Internal environment
Chapter 27 How the Animal Body Defends Itself
Chapter 28 The nervous system
Chapter 29 The senses
Chapter 30 Chemical signaling Within the Animal Body
Chapter 31 Reproduction and Development
UNIT 7 PLANT LIFE
Chapter 32 Evolution of Plants
Chapter 33 Plant Form and Function
Chapter 34 Plant Reproduction and Growth
UNIT 8 THE LIVING ENVIRONMENT
Chapter 35 Populations and Communities
Chapter 36 Ecosystems
Chapter 37 Behavior and the environment
Chapter 38 Human Influences on the Living World
Chapter 03 Test Bank
Multiple Choice Questions
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1. |
Which level of protein structure ultimately determines all the other levels of structure? A. primary B. secondary C. tertiary D. quaternary |
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2. |
Hydrogen bonds between different parts of the polypeptide chain result in which level of protein structure? A. primary B. secondary C. tertiary D. quaternary |
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3. |
The three-dimensional shape of a protein is its ____________ structure. A. primary B. secondary C. tertiary D. quaternary |
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4. |
When a protein is composed of more than one polypeptide chain, the arrangement of the chains is called the ____________ structure. A. primary B. secondary C. tertiary D. quaternary |
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5. |
Most enzymes are made up of _______. A. carbohydrates B. nucleic acid C. lipids D. protein |
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6. |
The α-helix and β-pleated sheet are examples of which level of protein structure? A. primary B. secondary C. tertiary D. quaternary |
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7. |
When a protein is denatured, which level of protein structure is unaffected? A. primary B. secondary C. tertiary D. quaternary |
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8. |
Fats composed of fatty acids that have double bonds in the fatty acids and have fewer than the maximum number of hydrogen atoms are: A. saturated B. liquids at room temperature C. solid at room temperature D. generally found in animal fats E. made of glycerol plus two fatty acids |
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9. |
If one strand is CCAATTG on DNA, then the complementary DNA strand is: A. CCAATTG B. AAGGUUC C. GGUUAAC D. GGTTAAC |
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10. |
Fats composed of fatty acids that have double bonds in the fatty acids and have fewer than the maximum number of hydrogen atoms are: A. saturated B. liquids at room temperature C. solid at room temperature D. generally found in animal fats E. made of glycerol plus two fatty acids |
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11. |
Chargaff’s rule states: A. that there are 20 amino acids that make up all proteins B. that in DNA molecules, the amount of adenine always equals the amount of thymine and the amount of cytosine always equals the amount of guanine C. that lipids always will be hydrophobic molecules D. that the ratio of carbon atoms to hydrogen atoms to oxygen atoms is 1:2:1 in carbohydrates E. that macromolecules are formed by dehydration synthesis reactions |
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12. |
The carbohydrate that plants use to store energy is called: A. starch B. cellulose C. fructose D. sucrose E. chitin |
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13. |
The carbohydrate that is found in plant cell walls is: A. starch B. cellulose C. chitin D. fructose E. sucrose |
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14. |
A polysaccharide of glucose found in animals that is highly branched is: A. starch B. cellulose C. chitin D. glycogen E. sucrose |
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15. |
The external skeleton of many invertebrates is made of: A. starch B. cellulose C. chitin D. glycogen E. sucrose |
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16. |
Fats composed of fatty acids that have double bonds in the fatty acids and have fewer than the maximum number of hydrogen atoms are: A. saturated B. liquids at room temperature C. solid at room temperature D. generally found in animal fats E. made of glycerol plus two fatty acids |
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17. |
Which of the following is incorrect about saturated fats? A. They are solid at room temperature. B. They contain the maximum number of hydrogen atoms. C. They contain glycerol plus three fatty acids. D. They are nonpolar molecules that do not mix with water. E. They are generally the type of fat found in plants. |
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18. |
All of the following are lipids except: A. waxes B. cholesterol C. female sex hormones D. phospholipids E. glycogen |
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19. |
Which of the following is the main component of cell membranes? A. cholesterol B. sucrose C. phospholipids D. triglycerides E. steroids |
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20. |
The sugar found in DNA is: A. lactose B. glucose C. ribose D. deoxyribose E. glycogen |
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21. |
Which one of the following does not apply to proteins? A. The main function of protein is energy storage. B. Proteins can be enzymes. C. Proteins are polymers of amino acids. D. The sequence of amino acids determines the identity of the protein. E. Some proteins have a transport function. |
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22. |
Making and breaking molecules in the body require the aid of ____________ to help the reactions proceed. A. heat B. water C. blood D. enzymes |
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23. |
Animals store energy in a polymer composed of many glucose molecules called: A. starch B. glycogen C. cellulose D. chitin |
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24. |
Fatty acids that contain the maximum number of hydrogen atoms possible are: A. polyunsaturated B. monounsaturated C. saturated D. phospholipids |
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25. |
Proteins are made up of ____________ held together by _________ bonds. A. amino acids; peptide B. monosaccharides; covalent C. monomers; ionic D. polymers; hydrogen |
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