Multiple Choice Questions (MCQ) topic quiz Biochemistry continued Instructions and answers for teachers These instructions cover the learner activity section which can be found on page 11. 11. This Lesson Element supports OCR A and A Level !iology A "#$%$&#'%$( and !iology ! "Advancing !iology( "#$%%&#'%%(. When distributing the activity section to the learners either as a printed copy or as a Word file you will need to remove the teacher instructions section
!he "ctivity This Lesson Element contains %$ multiple choice )uestions on the theme of the biochemistry. ome )uestions might re)uire synoptic thin*ing+ using *nowledge and ideas from various topics across the full A Level content. This resource can be used to test and consolidate understanding understanding at the end of a topic or to revisit and refresh *nowledge at a later point in the course.
#ntroduction ,ultiple choice )uestions allow rapid coverage of a wide range of sub-topics. Contrary to a widespread belief among students+ multiple choice )uestions are not necessarily easy they can be easy+ moderate or difficult. The )uestions are written so that the incorrect answers are plausible distractors based on common errors or misconceptions. misconceptions. The )uestions in this )ui/ cover topics mainly from specification sections0 !iology A %.1.% !iological molecules !iology ! "Advancing !iology( %.1.% ater and its importance in plants and animals %.1.2 3roteins and en/ymes.
hich two of the groups+ 1-'+ combine to form a peptide lin*7 "
1 and %
B
1 and 2
C
% and 2
%
2 and ' 8our answer
%
!
ater has the formula #%O+ and a relative molecular mass of 19. #ydrogen sulfide has the formula # %+ and a relative molecular mass of 2'. At room temperature water is a li)uid whereas hydrogen sulfide is a gas. #ow can this difference in state be e:plained7 "
the difference in molecular mass of the two molecules
B
covalent bonding
C
ionic bonding
%
hydrogen bonding 8our answer
4ersion 1
%
;
5 OCR %$16
2
#ow many fatty acid chains are found in a phospholipid7 "
1
B
%
C
2
%
' 8our answer
'
hich of the following is not a protein7 "
antibody
B
membrane-carrier molecule
C
*eratin
%
amylose 8our answer
<
!
;
=f the biuret reagents are added to starch+ what will the resulting colour be7 "
pale blue
B
blue-blac*
C
bric* red
%
purple 8our answer
4ersion 1
2
A
5 OCR %$16
6
?
hich of these chemical groups is not hydrophilic7 "
-C#%C#2
B
-COO#
C
->#%
%
-O# 8our answer
A
8our answer
A
The first step in the test for a lipid is to add ethanol or propanone. hat does this step do7
4ersion 1
"
dissolve the lipid
B
hydrolyse the lipid
C
emulsify the lipid
%
esterify the lipid
'
5 OCR %$16
9
Consider the following properties of water+ 1
high specific heat capacity
%
high latent heat of vaporisation
2
high tensile strength
'
high surface tension
<
low viscosity
6
high electrical conductance.
hich combination of these properties is important in t he movement of water through a plant and the cooling effects of transpiration7 "
1
2
<
6
B
1
'
<
6
C
%
2
'
<
%
%
2
<
6 8our answer
@
3olysaccharides are synthesised in plants by which of the following processes7
"
condensation
B
hydrolysis
C
o:idation
%
reduction 8our answer
4ersion 1
C
<
A
5 OCR %$16
1$ hich one of the following types of bond is principally responsible for holding the shape of a protein secondary structure7 "
disulfide
B
peptide
C
ionic
%
hydrogen
α-heli:
8our answer
;
11 hich one of the following statements describes non-essential amino acids7 "
They are ingested but not used in protein synthesis.
B
They are stored in ade)uate amounts so are not needed in the diet.
C
They are less important in cells than essential amino acids.
%
They can be synthesised from essential amino acids. 8our answer
4ersion 1
6
;
5 OCR %$16
uestions 1%-1' refer to the following diagram0
1% hich label+ &+ '+ or + represents the hydrophilic part of the molecule7 "
1
B
%
C
2
%
' 8our answer
A
8our answer
A
8our answer
A
12 hat is the bond labelled *7 "
ester bond
B
glycosidic bond
C
peptide bond
%
phosphodiester bond
1' #ow is bond * formed7 "
condensation
B
hydrolysis
C
reduction
%
o:idation
1< hich of these bonds is not involved in forming the secondary structure of a protein7
4ersion 1
?
5 OCR %$16
"
peptide
B
covalent
C
hydrogen
%
disulfide 8our answer
;
8our answer
A
8our answer
!
8our answer
;
16 hich property of water causes its temperature to change slowly7 "
high specific heat capacity
B
high surface tension
C
high latent heat of vaporisation
%
low viscosity
1? hich one of the following molecules is a polymer of amino acids7 "
cellulose
B
collagen
C
;>A
%
glycogen
19 hich one of these molecules does not contain nitrogen7 "
protein
B
;>A
C
nucleotide
%
triglyceride
1@ hich of the following is a characteristic of saturated lipids which distinguishes them from unsaturated lipids7 " 4ersion 1
they do not contain glycerol 9
5 OCR %$16
B
they contain only unbranched fatty acids
C
they have no carbon-carbon double bonds
%
they are composed of only glycerol and fatty acids 8our answer
C
%$ Bive disaccharides were hydrolysed with dilute acid and the products were separated by chromatography. The final chromatogram is shown below0
pot 1 was the products obtained from the hydrolysis of sucrose. hich one of the following options indicates the results obtained from the hydrolysis of lactose and maltose7 Lactose
,altose
"
%
2
B
%
'
C
<
%
%
<
2 8our answer
4ersion 1
@
A
5 OCR %$16
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hich two of the groups+ 1-'+ combine to form a peptide lin*7 "
1 and %
B
1 and 2
C
% and 2
%
2 and ' 8our answer
%
ater has the formula #%O+ and a relative molecular mass of 19. #ydrogen sulfide has the formula # %+ and a relative molecular mass of 2'. At room temperature water is a li)uid whereas hydrogen sulfide is a gas. #ow can this difference in state be e:plained7 "
the difference in molecular mass of the two molecules
B
covalent bonding
C
ionic bonding
%
hydrogen bonding 8our answer
4ersion 1
11
5 OCR %$16
2
#ow many fatty acid chains are found in a phospholipid7 "
1
B
%
C
2
%
' 8our answer
'
hich of the following is not a protein7 "
antibody
B
membrane-carrier molecule
C
*eratin
%
amylose 8our answer
<
=f the biuret reagents are added to starch+ what will the resulting colour be7 "
pale blue
B
blue-blac*
C
bric* red
%
purple 8our answer
6
hich of these chemical groups is not hydrophilic7 "
-C#%C#2
B
-COO#
C
->#%
%
-O# 8our answer
4ersion 1
1%
5 OCR %$16
?
The first step in the test for a lipid is to add ethanol or propanone. hat does this step do7 "
dissolve the lipid
B
hydrolyse the lipid
C
emulsify the lipid
%
esterify the lipid 8our answer
9
Consider the following properties of water+ 1
high specific heat capacity
%
high latent heat of vaporisation
2
high tensile strength
'
high surface tension
<
low viscosity
6
high electrical conductance.
hich combination of these properties is important in t he movement of water through a plant and the cooling effects of transpiration7 "
1
2
<
6
B
1
'
<
6
C
%
2
'
<
%
%
2
<
6 8our answer
4ersion 1
12
5 OCR %$16
@
3olysaccharides are synthesised in plants by which of the following processes7 "
condensation
B
hydrolysis
C
o:idation
%
reduction 8our answer
1$ hich one of the following types of bond is principally responsible for holding the shape of a protein secondary structure7 "
disulfide
B
peptide
C
ionic
%
hydrogen
α-heli:
8our answer
11 hich one of the following statements describes non-essential amino acids7 "
They are ingested but not used in protein synthesis.
B
They are stored in ade)uate amounts so are not needed in the diet.
C
They are less important in cells than essential amino acids.
%
They can be synthesised from essential amino acids. 8our answer
4ersion 1
1'
5 OCR %$16
uestions 1%-1' refer to the following diagram0
1% hich label+ 1+%+ 2 or '+ represents the hydrophilic part of the molecule7 "
1
B
%
C
2
%
' 8our answer
12 hat is the bond labelled *7 "
ester bond
B
glycosidic bond
C
peptide bond
%
phosphodiester bond 8our answer
1' #ow is bond * formed7 "
condensation
B
hydrolysis
C
reduction
%
o:idation 8our answer
1< hich of these bonds is not involved in forming the secondary structure of a protein7 4ersion 1
1<
5 OCR %$16
"
peptide
B
covalent
C
hydrogen
%
disulfide 8our answer
16 hich property of water causes its temperature to change slowly7 "
high specific heat capacity
B
high surface tension
C
high latent heat of vaporisation
%
low viscosity 8our answer
1? hich one of the following molecules is a polymer of amino acids7 "
cellulose
B
collagen
C
;>A
%
glycogen 8our answer
19 hich one of these molecules does not contain nitrogen7 "
protein
B
;>A
C
nucleotide
%
triglyceride 8our answer
1@ hich of the following is a characteristic of saturated lipids which distinguishes them from unsaturated lipids7
4ersion 1
16
5 OCR %$16
"
they do not contain glycerol
B
they contain only unbranched fatty acids
C
they have no carbon-carbon double bonds
%
they are composed of only glycerol and fatty acids 8our answer
%$ Bive disaccharides were hydrolysed with dilute acid and the products were separated by chromatography. The final chromatogram is shown below0
pot 1 was the products obtained from the hydrolysis of sucrose. hich one of the following options indicates the results obtained from the hydrolysis of lactose and maltose7 Lactose
