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REVIEW QUESTIONS

12 November, 2015 - 12:21
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  1. Which of the following is not an example of an energy transformation?
    1. Heating up dinner in a microwave
    2. Solar panels at work
    3. Formation of static electricity
    4. None of the above
  2. Which of the following is not true about enzymes?
    1. They are consumed by the reactions they catalyze.
    2. They are usually made of amino acids.
    3. They lower the activation energy of chemical reactions.
    4. Each one is specific to the particular substrate(s) to which it binds.
  3. Energy is stored long-term in the bonds of​ 　 and used short-term to perform work from a(n) 　 molecule.
    1. ATP : glucose
    2. an anabolic molecule : catabolic molecule
    3. glucose : ATP
    4. a catabolic molecule : anabolic molecule
  4. The energy currency used by cells is 　 .
    1. ATP
    2. ADP
    3. AMP
    4. adenosine
  5. The glucose that enters the glycolysis pathway is split into two molecules of 　 .
    1. ATP
    2. phosphate
    3. NADH
    4. pyruvate
  6. What do the electrons added to NAD+ do?
    1. They become part of a fermentation pathway.
    2. They go to another pathway for ATP production.
    3. They energize the entry of the acetyl group into the citric acid cycle.
    4. They are converted into NADP.
  7. Chemiosmosis involves
    1. the movement of electrons across the cell membrane
    2. the movement of hydrogen atoms across a mitochondrial membrane
    3. the movement of hydrogen ions across a mitochondrial membrane
    4. the movement of glucose through the cell membrane
  8. Which of the following fermentation methods can occur in animal skeletal muscles?
    1. lactic acid fermentation
    2. alcohol fermentation
    3. mixed acid fermentation
    4. propionic fermentation
  9. The cholesterol synthesized by cells uses which component of the glycolytic pathway as a starting point?
    1. glucose
    2. acetyl CoA
    3. pyruvate
    4. carbon dioxide
  10. Beta oxidation is 　 .
    1. the breakdown of sugars
    2. the assembly of sugars
    3. the breakdown of fatty acids
    4. the removal of amino groups from amino acids
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