Biochemistry – 2026/2027 Academic Year –
Questions with Verified Answers and Elaborated
Solutions
Q: When monosaccharides cyclize, they form:
a) enantiomers
b) D- and L forms
c) ester bonds
d) alpha and beta anomers
e) chair and boat forms
alpha and beta anomers
Q: Which of these pairs of carbohydrates are epimers?
a) glucose and galactose
b) alpha-glucose and beta-glucose
c) D-glucose and L-glucose
d) cellulose and cellibiose
e) glucose and lactose
glucose and galactose
,Q: In DNA and RNA the bases and monosaccharide units are linked to each other by:
a) amide bonds
b) O-Glycosidic bonds
c) N-glycosidic bonds
d) acetal bonds
e) savings bonds
N-glycosidic bonds
Q: The aldotetroses have two asymmetric centers and ______ stereoisomers.
a) 2
b) 4
c) 8
d) 16
e) 32
4
,Q: Which of the following is NOT a common characteristic of most of the fatty acids that are
present in the cell membrane?
a) they are all highly saturated
b) they tend to be liquid at body temperature
c) they have relatively higher molecular weights (16-24 carbon atoms)
d) they often have even numbers of carbon atoms
e) they are often unsaturated or polyunsaturated
they are all highly saturated
Q: Which process converts unsaturated fats to saturated fats:
a) acetylation
b) oxidation
c) hydrogenation
d) hydrolysis
e) dehydration
hydrogenation
Q: The phosphoglycerols do NOT contain _____.
a) sphingosine
b) phosphate
c) choline
d) glycerol
e) fatty acid
, sphingosine
Q: The saturated fatty acids:
a) lower cholesterol levels in humans and prevent atherosclerosis
b) some of them cannot be degraded by humans
c) they generally need to be provided in the diet
d) they are often solid at body temperature and have much higher melting
points than the corresponding unsaturated fatty acids
e) they are usually not found in triacylglycerol compounds
they are often solid at body temperature and have much higher melting points than the
corresponding unsaturated fatty acids
Q: The lipids in biological membranes are mostly:
a) phospholipids and cholesterol
b) triacylglycerols and cholesterol
c) triacylglycerols and phospholipids
d) fatty acids and triacylglycerols
e) fatty acids and polyisoprenoids
phospholipids and cholesterol