Biomolecules Revision Questions
1.
Define biomolecules and list the six major elements that primarily constitute
them.
2.
Explain why carbohydrates are described as polyhydroxy aldehydes or
ketones, using glucose and fructose as examples.
3.
Differentiate between aldoses and ketoses based on structure and functional
groups.
4.
Describe the process of cyclization in monosaccharides and explain the
difference between hemiacetal and hemiketal formation.
5.
Why are monosaccharides considered reducing sugars? Illustrate your
answer using the principle of Benedict’s test.
6.
Explain the mechanism of glycosidic bond formation between two
monosaccharides.
7.
Compare maltose, lactose, and sucrose in terms of:
• Monomer composition
• Type of glycosidic linkage
• Reducing property
,8.
Why is sucrose classified as a non-reducing sugar, while maltose and
lactose are reducing sugars?
9.
Describe the structural differences between starch, glycogen, and
cellulose, and explain how these differences relate to their biological
functions.
10.
Explain the principle of the iodine test for polysaccharides, including why
starch gives a blue-black color while cellulose does not.
11.
What is the general formula of monosaccharides?
12.
Give two examples of hexose sugars and one example of a pentose
sugar.
13.
State two physical properties of monosaccharides.
14.
What is meant by optical activity in monosaccharides?
15.
Name the three components of a nucleotide.
16.
Differentiate between DNA and RNA sugars.
,17.
What type of bond links amino acids together in proteins?
18.
State two functions of proteins in the body.
19.
What is the general structure of an amino acid?
20.
Give two examples of lipids and state one function of lipids in the body.
21.
Explain the structural difference between reducing and non-reducing
sugars, with one example of each.
22.
Describe the principle of Seliwanoff’s test and how it distinguishes between
aldoses and ketoses.
23.
Outline the steps involved in the hydrolysis of disaccharides and give one
example.
24.
Explain why glycogen is more rapidly mobilized than starch in living
organisms.
25.
Describe the amphipathic nature of phospholipids and its importance in
cell membranes.
, 26.
Differentiate between saturated and unsaturated fatty acids in terms of:
• Structure
• Physical state
• Health implications
27.
Explain the process of saponification and state its products.
28.
Describe the structure of DNA, including base pairing and strand orientation.
29.
Explain the significance of the phosphodiester bond in nucleic acids.
30.
Describe the zwitterionic nature of amino acids and how it depends on pH.
31.
Calculate the number of glycosidic bonds present in a polysaccharide formed
from 20 glucose units.
32.
How many water molecules are released when 15 glucose molecules
combine to form a polysaccharide?
33.
A triglyceride is formed from glycerol and fatty acids.
How many ester bonds are formed in one triglyceride molecule?
34.
Calculate the number of peptide bonds in a protein consisting of 50 amino
acids.
1.
Define biomolecules and list the six major elements that primarily constitute
them.
2.
Explain why carbohydrates are described as polyhydroxy aldehydes or
ketones, using glucose and fructose as examples.
3.
Differentiate between aldoses and ketoses based on structure and functional
groups.
4.
Describe the process of cyclization in monosaccharides and explain the
difference between hemiacetal and hemiketal formation.
5.
Why are monosaccharides considered reducing sugars? Illustrate your
answer using the principle of Benedict’s test.
6.
Explain the mechanism of glycosidic bond formation between two
monosaccharides.
7.
Compare maltose, lactose, and sucrose in terms of:
• Monomer composition
• Type of glycosidic linkage
• Reducing property
,8.
Why is sucrose classified as a non-reducing sugar, while maltose and
lactose are reducing sugars?
9.
Describe the structural differences between starch, glycogen, and
cellulose, and explain how these differences relate to their biological
functions.
10.
Explain the principle of the iodine test for polysaccharides, including why
starch gives a blue-black color while cellulose does not.
11.
What is the general formula of monosaccharides?
12.
Give two examples of hexose sugars and one example of a pentose
sugar.
13.
State two physical properties of monosaccharides.
14.
What is meant by optical activity in monosaccharides?
15.
Name the three components of a nucleotide.
16.
Differentiate between DNA and RNA sugars.
,17.
What type of bond links amino acids together in proteins?
18.
State two functions of proteins in the body.
19.
What is the general structure of an amino acid?
20.
Give two examples of lipids and state one function of lipids in the body.
21.
Explain the structural difference between reducing and non-reducing
sugars, with one example of each.
22.
Describe the principle of Seliwanoff’s test and how it distinguishes between
aldoses and ketoses.
23.
Outline the steps involved in the hydrolysis of disaccharides and give one
example.
24.
Explain why glycogen is more rapidly mobilized than starch in living
organisms.
25.
Describe the amphipathic nature of phospholipids and its importance in
cell membranes.
, 26.
Differentiate between saturated and unsaturated fatty acids in terms of:
• Structure
• Physical state
• Health implications
27.
Explain the process of saponification and state its products.
28.
Describe the structure of DNA, including base pairing and strand orientation.
29.
Explain the significance of the phosphodiester bond in nucleic acids.
30.
Describe the zwitterionic nature of amino acids and how it depends on pH.
31.
Calculate the number of glycosidic bonds present in a polysaccharide formed
from 20 glucose units.
32.
How many water molecules are released when 15 glucose molecules
combine to form a polysaccharide?
33.
A triglyceride is formed from glycerol and fatty acids.
How many ester bonds are formed in one triglyceride molecule?
34.
Calculate the number of peptide bonds in a protein consisting of 50 amino
acids.
