Test 1

Cambridge
AS Level Biology
!"#$%&'()*+,*-).)/*0&1/1(2*
Biological Molecules

^D*

!
1. The diagram shows a reaction resulting in the formation of a bond between two molecules.

!
Which bond is formed and what is the type of reaction?

2. What is the general formula for a monosaccharide?

A C(H2O)n
B (CH2O)n
C C2(H2O)n

D Cn(H2O)

3. Four sugar VROXWLRQVZHUHWHVWHGZLWKDVWDQGDUG%HQHGLFWVVROXWLRQ7KHWDEOHVKRZVWKH

colour of the solutions after testing.

What is the best interpretation of the results?

Redington College 1
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
4. Which molecule is found in glycogen?

5. The diagram shows a molecule which is an important component of living organisms.

A forensic sample is tested for the presence of a polymer of this molecule.

Which polymer is tested for?
A DNA
B lipid
C protein
D starch
6. How many fatty acid residues are normally present in a phospholipid molecule?
A1
B2
C3
D4
7. What is the theoretical number of chemically different dipeptides that may be assembled
from 12 different types of amino acids?
A 24
B 72
C 144
D 400
8. What are the features of triglycerides?

Redington College 2
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
9. Which polysaccharides are branched and which are unbranched?

10. The diagram shows a molecule.

Which arrow labels a peptide bond?

Which bonds are the last to break when an enzyme is heated?

A disulphide
B hydrogen
C hydrophobic interactions

D ionic

11. How many haem groups are there in one molecule of human haemoglobin?
A1
B2
C3
D4
12. Which substance contains carbon, hydrogen, oxygen and nitrogen?
A collagen
B glycogen
C amylopectin

D triglyceride

13. Which levels of protein structure are demonstrated by a haemoglobin molecule?

Redington College 3
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
14. The diagram shows two molecules of glucose. Four possible bonding positions are labelled
p, q, r, and s, and t, u, v, w.

When these two molecules condense to form glycogen, where could bonds form?
A p - u or p v
B p - u or q - w
C p - v or q w
D p - w or v - w
15. The diagram shows a molecule.

Which test on a polymer of this molecule would give a positive result?

A adding biuret solution
B adding iodine in potassium iodide solution
C heating with %HQHGLFWVVROXWLRQ
D shaking with ethanol then pouring into water
16. Which property of water minimises temperature changes in cells and organisms?
A cohesion
B heat of vaporisation
C maximum density at 4oC
D specific heat capacity
17. The graph shows the effect of pH on the structure of a protein which consists entirely of
repeating residues of one amino acid.

Which statement is true?

A At pH2 the protein has lost its secondary structure.
B At pH2 the protein has lost its tertiary structure.
C At pH10 the protein has lost its primary structure.
D At pH10 the protein has lost its secondary structure..
!

Redington College 4
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
18. Which types of bonds hold the tertiary structure of a protein molecule?

19. Which type of reaction takes place when starch molecules are converted into reducing
sugars?
A condensation
B hydrolysis
C polymerization
D synthesis
20. A solution of starch is mixed with a solution of amylase.
Which reagent should be used to confirm that a reaction had taken place and what would be the
appearance of the mixture when the reaction was complete?

21. The diagrams show different types of bond found in polysaccharides.

Which type or types of bond are found in amylose?

A 1 only
B 2 only
C 1 and 3 only
D 2 and 3 only

!"#$%%&!'()#&!*(#+!
!

!
"#$%!&!

'!(%)%*+!,-."/!
!

,-./!!...-0/1!!

Redington College 5
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
22. At which levels of protein structure do hydrophobic interactions occur?
A primary, secondary and tertiary
B primary, secondary, tertiary and quaternary
C tertiary and quaternary
D quaternary only
23. The diagram shows a dipeptide.
Which bond is the peptide bond?

24. The movement of water through the vascular tissue in plants relies on which property of
water?
A changes in density with temperature
B good solvent for ions and polar molecules
C high specific heat capacity
D strong cohesive forces between molecules
25. This molecule is a polymer of reducing sugars.

Which of the following procedures could be carried out in order to test for the presence of the
reducing sugars in this molecule?
DGGK\GURO\WLFHQ]\PHDQGWKHQKHDWZLWK%HQHGLFWVUHDJHQW
2 dissolve in water, neutralise and WKHQKHDWZLWK%HQHGLFWVUHDJHQW
ERLOZLWKHWKDQRODQGWKHQKHDWZLWK%HQHGLFWVUHDJHQW
ERLOZLWKK\GURFKORULFDFLGQHXWUDOLVHDQGWKHQKHDWZLWK%HQHGLFWVUHDJHQW
A 1 and 2
B 1 and 4
C 1, 2 and 4
D 1, 2, 3 and 4

Redington College 6
Kajana Sivarasa

^D*
!
26. Which correctly matches the functional and structural features of cellulose, collagen,
glycogen and triglyceride?

27. Which describes the structure of amylopectin?

A a branched chain with 1,2 and 1,4 glycosidic bonds
B a branched chain with 1,4 and 1,6 glycosidic bonds
C an unbranched chain with only 1,4 glycosidic bonds
D an unbranched chain with 1,4 and 1,6 glycosidic bonds
28. Which molecule is found in lipids?

!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
'!(%)%*+!,-."/!
Redington College "#$%!&!
7
Kajana Sivarasa
!
!

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
29. High concentrations of urea break all bonds, except covalent bonds, in protein molecules.
Which level of protein structure would remain unchanged when a protein is treated with urea?
A primary
B secondary
C tertiary
D quaternary
30. Which bonds are the last to break when an enzyme is heated?
A disulphide
B hydrogen
C hydrophobic interactions

D ionic

31. During the production of apple juice, enzymes are used to break down the components of
the cell walls. Which carbohydrate will be produced by this hydrolysis?
A amylase
B cellulose
C glucose
D glucose
32. 6DPSOHVRIDIRRGZHUHWHVWHGXVLQJ%HQHGLFWVUHDJHQWbiuret solution and ethanol. After
WHVWLQJWKHVROXWLRQVZHUHEOXHZLWK%HQHGLFWVUHDJHQWSXUSOHZLWKELXUHWDQGFORXG\ZLWK
ethanol. Which molecules do the samples contain?

A W, X and Z

B W, Y and Z

C W, X and Y

D X, Y and Z

33. How is the shape of a polypeptide chain maintained when it is coiled into an helix?
A disulphide bonds B hydrogen bonds
C hydrophobic interactions D ionic bonds
34. The diagram shows an 1 : 4 glycosidic bond.
Which molecules contain this bond?
A amylose and cellulose
B amylose but not cellulose
C cellulose but not amylose
D neither amylose nor cellulose
!
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
'!(%)%*+!,-."/!
"#$%!&!
!
!
Redington College 8
Kajana Sivarasa

^D*
!
35. Which combination describes a triglyceride?

36. What will break an ionic bond between amino acids?

A condensation
B hydrolysis
C low temperature

D pH change

37. When hydrolysed, which molecules have products containing a carboxyl group?
1 phospholipids
2 polysaccharides
3 proteins
A 1 and 2
B 1 and 3
C 2 and 3
D 3 only
38. Which types of bonds maintain the tertiary structure of a protein molecule?

39. What is the general formula for starch?

A (C5H10O5)n
B (C5H10O6)n
C (C6H10O5)n

D (C6H12O6)n

40. The hexose sugar molecule in the diagram has its six carbon atoms numbered.

Which carbon atoms join by glycosidic bonds to form amylose and amylopectin?

Redington College 9
Kajana Sivarasa
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
'!(%)%*+!,-."/!

^D*
!
41. Which statement about triglycerides is correct?
A They are made up of three fatty acids combined with glycogen.
B They are more saturated with hydrogen compared with phospholipids.
C They form a bilayer in the membranes of cells.
D They have a lower ratio of oxygen to carbon compared with carbohydrates.
42. When a peptide bond is formed, which statement is correct?
A One amino acid loses a hydroxyl group from its amine group.
B One amino acid loses a hydroxyl group from its carboxyl group.
C Both amino acids lose a hydrogen atom from their amine group.
D Both amino acids lose a hydrogen atom from their carboxyl group.
43. :KLFKVHTXHQFHFRUUHFWO\LGHQWLILHVWKHFKDQJHLQFRORXUVGXULQJWKH%HQHGLFWVWHVW"
A blue brown red green yellow
B blue green yellow brown red
C blue red green yellow brown
D blue yellow brown red green
44. Lactose is a disaccharide present in the milk of mammals.
How will a baby mammal benefit from having this sugar, instead of a monosaccharide, in the
milk?
A Condensation of disaccharides enables rapid production of glycogen.
B Disaccharides can be transported across membranes for more rapid absorption.
C Disaccharides have a higher energy value than triglycerides.
D Hydrolysis of the glycosidic bond gives a gradual release of monosaccharide.
45. Urea is a reagent which disrupts all bonds except covalent bonds in protein molecules.
Which level of protein structure would remain intact when a protein is treated with urea?
A primary
B secondary
C tertiary
D quaternary
46. Which feature distinguishes starch from glycogen?
A Starch contains alpha glucose.
B Starch contains 1,6 glycosidic bonds.
C Starch has an unbranched component. D Starch is a polysaccharide.
47. What is the function of iron in the haemoglobin molecule?
A It binds oxygen to the haemoglobin molecule.
B It makes the haemoglobin more soluble in the red blood cell.
C It stabilises the quaternary structure of the protein.
D It undergoes reversible oxidation and reduction.
48. The diagram shows a molecule.
Which type of molecule is it?
A phospholipid
B triglyceride
C tripeptide
D trisaccharide

!
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
(!)%*%+,!-./"0!
"#$%!
Redington
C
ollege













































































































K
ajana
Sivarasa
10
&'!
!
!

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
49. The equation shows a reversible reaction.

In this reaction, on which molecule or molecules do active sites occur and what types of reaction
occur at 1 and 2?

50. The diagram shows part of a macromolecule in the form of triple helices, lying side by side
with covalent cross links between them.

What is the name of the molecule?

A cellulose
B collagen

C glycogen

D triglyceride

51. Solutions of four food substances are tested for sugars. The table shows the colours of the
solutions after testing. Which food is a non-reducing sugar?

52. Food tests are carried out on four solutions.

Which solution contains only sucrose and protein?

,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
Redington College "#$%!
11
! '!(%)%*+!,-."/!
Kajana
Sivarasa
&&!
!
!

^D*
!
53. During the production of apple juice, enzymes are used to break down the components of
the cell walls.
Which carbohydrate will be produced by this hydrolysis?
A amylase
B cellulose
C glucose
D glycogen
54. What are the features of glycogen?

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
60. Bonds are formed by condensation in cellulose, sucrose and haemoglobin.
What are the names of these bonds?

55. What is the name of the bond joining glycerol and a fatty acid in the formation of a
monoglyceride?
A ester
B glycosidic
C hydrogen
D peptide
56. Certain insects are able to stand on the surface of ponds.
Which property of water allows them to do this?
A adhesion with other molecules
B cohesion between water molecules
61. What will break an ionic bond between D
amino
acids? density at 4oC
C low viscosity
maximum
A condensation

B hydrolysis

C low temperature

D pH change

57. Which
term describes the type of bonding responsible for stabilising the secondary structure
62. Diagrams 1, 2 and 3 show the structural formulae of three polysaccharides.
of a protein?
A disulphide
B hydrogen
C hydrophobic
D ionic
58. How many different polypeptides, each consisting of r amino acids, can be made if the
number of different amino acids available is n ?

59. Which molecule in the key is sucrose?

What are the names of these polysaccharides?

Redington College "#$%!

12
! (!)%*%+,!-./"0!
Kajana
Sivarasa
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
60. Bonds are formed by condensation in cellulose, sucrose and haemoglobin.
What are the names of these bonds?

61. What will break an ionic bond between amino acids?

A condensation
B hydrolysis
C low temperature

D pH change

62. Diagrams 1, 2 and 3 show the structural formulae of three polysaccharides.

What are the names of these polysaccharides?

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
63. The diagram shows part of a polymer.
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
(!)%*%+,!-./"0!
"#$%!
Redington
C
ollege













































































































K
ajana
Sivarasa
13
&'!
!
!

Redington College 14
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
70. When solutions of dilute sodium hydroxide and copper(II) sulphate (biuret test) were added
to an unknown substance, a purple colour was observed.
This test indicates the presence of which bond in the unknown substance?
A disulphide
B hydrogen
C ionic
D peptide
71. Which of the following is a polysaccharide present in human muscle?
A amylase
B collagen
C glycogen
D haemoglobin
72. An investigation was carried out into the effect of various chemicals on the permeability of
the plasma membrane and tonoplast of beetroot cells. Beetroot cell vacuoles contain a red
pigment, which cannot pass out of the cells because it cannot diffuse through their
tonoplasts and plasma membranes. 1 cm3 cubes were cut from beetroot and washed in
running water for twenty minutes to remove any pigment released from damaged cells. They
were then placed in different solutions and the results observed. In each case the solution
turned red. What shows the correct behaviour of phospholipids and proteins in different
solutions?

73. The diagram shows a phospholipid molecule.

What are X, Y and Z?

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
74. The diagrams show four different molecules.
Redington College 15
Kajana Sivarasa
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
(!)%*%+,!-./"0!
"#$%!

Redington College 16
Kajana Sivarasa

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
76. Which substances contain carbon, hydrogen, oxygen and nitrogen?
1 amylopectin
2 collagen
3 deoxyribonucleic acid
A 2 only
B 1 and 2 only
C 2 and 3 only

D 1, 2 and 3

77. Sucrose is a disaccharide formed from two hexose sugars, -glucose (alpha-glucose) and
fructose. Which pair of monosaccharide structures will be formed when sucrose is
hydrolysed?

78. A number of different types of bonds maintain the structure of proteins. These include
disulphide, hydrogen and ionic bonds, as well as hydrophobic interactions. Some of these
are stronger than others. Which are the strongest?
A disulphide bonds
B hydrogen bonds
C hydrophobic interactions
D ionic bonds
79. Haemoglobin is a globular protein consisting of four polypeptide chains 2 alpha chains and
2 beta chains. In normal individuals, in the DNA which codes for each beta chain, the sixth
triplet has a code for glutamic acid. In individuals with sickle cell anaemia this base triplet
changes and codes for valine. What aspect of the haemoglobin molecule does this mutation
change?
A the iron content
B the primary structure
C the quaternary structure
D the secondary structure

!"#$%&'()*+,*-).)/*0&1/1(2*
^D*
!
!
,-./!!...-0/1!!
!"#$%%&!'()#&!*(#+!
(!)%*%+,!-./"0!
"#$%!
80.
Which
type
of
molecule
contains
disulphide
bonds
and
which
contains
glycosidic
bonds?
&'!
!
!
Redington College 17
Kajana Sivarasa

Redington College 18
Kajana Sivarasa

^D*
!
At which two points will hydrolysis occur to release three amino acids?
A 1 and 2
B 1 and 3
C 2 and 3
D 2 and 4
84. Which statement is true for cellulose, but not true for protein?
A It is found in cell surface membranes.
B It is synthesised from identical sub-units.
C It is used as an energy source.
D It may be a structural component.
85. Which combination of bond types correctly shows the weak and strong bonds that hold a
molecule of protein in shape?

86. Which features of collagen result in it having high tensile strength?

1 covalent bonds form between adjacent molecules
2 each three-stranded molecule is held together by hydrogen bonds
3 every third amino acid in the polypeptide is small
4 the primary structure is held together by peptide bonds
A 1 and 2
B 1, 2 and 3
C 1, 3 and 4
D 2, 3 and 4
87. HIV-1 protease is an enzyme produced by the HIV virus.
Two identical chains of 99 amino acids form the enzyme. In each chain, amino acids 25, 26 and
27 in the sequence form part of the active site. Which orders of protein structure control the
shape of the active site?
A primary, secondary, tertiary and quaternary
B primary, secondary and tertiary only
C primary and quaternary only
D quaternary only

Redington College 19
Kajana Sivarasa