Bio Biological Molecules Alevels

Cambridge AS Level Biology
Section: B ‘Biological Molecules’
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 solutions were tested with a standard Benedict’s solution. The table shows the
colour of the solutions after testing.
What is the best interpretation of the results?
Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

Page 1
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?

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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?

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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
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 Benedict’s solution 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..

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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

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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?
1 add hydrolytic enzyme and then heat with Benedict’s reagent
2 dissolve in water, neutralise and then heat with Benedict’s reagent
3 boil with ethanol and then heat with Benedict’s reagent
4 boil with hydrochloric acid, neutralise and then heat with Benedict’s reagent
A 1 and 2 B 1 and 4 C 1, 2 and 4 D 1, 2, 3 and 4

Page 6
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?

Page 7
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 α glucose D β glucose
32. Samples of a food were tested using Benedict’s reagent, biuret solution and ethanol. After
testing, the solutions were blue with Benedict’s reagent, purple with biuret and cloudy with
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 α helix?
A disulphide bonds B hydrogen bonds C hydrophobic interactions D ionic bonds
34. The diagram shows an α 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

Page 8
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?

Page 9
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. Which sequence correctly identifies the change in colours during the Benedict’s test?
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?
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.

Which type of molecule is it?
A phospholipid
B triglyceride
C tripeptide
D trisaccharide
Waleed Ahmad Khan Page A Levels (ECP) 0347 – 4443879

10
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?

11
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?
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
o
C low viscosity D maximum density at 4 C
57. Which term describes the type of bonding responsible for stabilising the secondary structure
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?

12
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?

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63. The diagram shows part of a polymer.
Which molecule is used to break the bond indicated by the arrow?

A amino acid B amylase C peptide D water
64. 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.
65. Heating with which solution breaks glycosidic bonds?

A Benedict’s solution B dilute hydrochloric acid
C dilute sodium hydroxide D ethanol
66. Which level of protein structure maintains the globular shapes of enzymes?
67. Which type of bond is involved in maintaining primary, secondary and tertiary structure in
protein molecules?
68. 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.
69. As a frozen lake warms after a cold winter, mineral nutrients are brought to the surface.
Which properties of water contribute to this process?
1 its greatest density is at 4 °C
2 it has high specific heat capacity
3 it is a solvent
4 its molecules form hydrogen bonds
A 1 and 3 B 1 and 4 C 2 and 3 D 2 and 4

14
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?

15
74. The diagrams show four different molecules.
Which shows the correct information about the molecule or molecules?
75. Which diagram shows part of a structural polysaccharide?

16
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, α-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

17
80. Which type of molecule contains disulphide bonds and which contains glycosidic bonds?
81. Which combination of procedures would not be used in a food test?
82. The diagram shows a triglyceride molecule that has been partially hydrolysed.
What will be the products of the total hydrolysis of the molecule shown?
A a molecule of glycerol and a saturated fatty acid molecule only
B a molecule of glycerol and an unsaturated fatty acid molecule only
C a molecule of water, a molecule of glycerol and a saturated fatty acid molecule
D a molecule of water, a molecule of glycerol and an unsaturated fatty acid molecule
83. The diagram shows a tripeptide molecule.

18
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

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Q1. Haemoglobin is a globular protein with quaternary structure. Fig. 5.1 is a diagram of the
haemoglobin molecule.
(a) With reference to Fig. 5.1,

(i) name X and state its function;
...................................................................................................................................
................................................................................................................................... [2]
(ii) explain why haemoglobin is described as a globular protein with quaternary structure.
...................................................................................................................................
...................................................................................................................................
................................................................................................................................. [2]
(b) Explain why people who have a deficiency of iron in their diet are often lacking in energy and
feel tired.
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.................................................................................................................................................... [3]

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Q2. The table below includes statements about the roles of water
in living organisms
as an environment for living organisms.
Complete the table by indicating with a tick (✓) which one of the properties of water is
responsible for each role. You should put only one tick in each row.
Q3. (a) Starch grains in plant cells contain both amylose and amylopectin.
Explain how both of these substances are formed from glucose in plant cells.
…………..........................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
................................................................................................................................................... [4]

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(b) State three functions of the water stored in the vacuoles of plant cells.
1. .....................................................................................................................................................
2. .....................................................................................................................................................
3. ............................................................................................................................................... [3]
Q4. Fig. 3.1 shows seven biological molecules, labelled D to K.

22
Table 3.1 contains statements about the biological molecules in Fig. 3.1.
Complete the table by selecting the biological molecule from Fig. 3.1 that matches each of the
statements. Write the appropriate letter from Fig. 3.1 in the table. The first one has been done
for you. You may use each letter once, more than once or not at all.
Q5. Starch, glycogen and cellulose are all polysaccharides. They are made from monomers that
are joined by covalent bonds.
Complete the table below to show which of the statements apply to each of the polysaccharides.
Fill in each box using a tick (✓) to show that the statement applies and a cross (✗) if it does
not.

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Q6. Fig. 2.1 shows a βglucose molecule.
(a) State how α glucose differs from βglucose as shown in Fig. 2.1.
.................................................................................................................................................... [1]
(b) Fig. 2.2 shows a molecule of glucose that is about to be added to the end of a growing
chain of a polysaccharide.
(i) Name the bond E.
.................................................................................................................................................... [1]
(ii) Use the diagram below to show how the βglucose molecule will attach to the end
of the growing chain of the polysaccharide. You may annotate the diagram if you wish.
(iii) Name a polysaccharide that is formed entirely from βglucose molecules in the way shown
in Fig. 2.2.
.................................................................................................................................................... [1]

24
Q7. Phospholipids are components of cell surface membranes.

(a) Describe how phospholipid molecules are arranged in a cell surface membrane.
You may use the space below for a simple annotated diagram if you wish.
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
[2]
Fig. 2.1 shows the structure of the lipids:
• tristearin, which is a triglyceride;
• phosphatidylcholine, which is a phospholipid.

25
(b) State two ways, visible in Fig. 2.1, in which phosphatidylcholine differs from tristearin.
1. ....................................................................................................................................................
........................................................................................................................................................
2. ....................................................................................................................................................
................................................................................................................................................... [2]
(c) Explain how the structure of triglycerides, such as tristearin, makes them more suitable for
energy storage than carbohydrates, such as glycogen.
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
................................................................................................................................................... [2]
The enzyme lipase catalyses the hydrolysis of ester bonds in triglycerides. As the reaction
proceeds there is a decrease in pH. The progress of the reaction may be followed by using a pH
meter.
A solution containing tristearin was placed in a water bath at 25 °C. When the solution had
reached this temperature, lipase was added and the mixture stirred. The pH of the reaction
mixture was recorded every minute for 20 minutes. The results are shown in Fig. 2.2.
(d) Using the data in Fig. 2.2, state the time when
(i) lipase was added;
............................................................................................................................... [1]
(ii) the reaction ended.

............................................................................................................................... [1]

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(e) Explain why the pH decreases during this reaction.
.........................................................................................................................................................
................................................................................................................................................... [1]
(f) A similar solution was placed in a water bath at 35 °C and left for the same length of time to
reach this temperature. Lipase was added as before.
Sketch on Fig. 2.2 the results that you would expect. [2]
Q8. Polysaccharides, such as glycogen, amylopectin and amylose, are formed by

polymerization of glucose. Fig. 2.1 shows part of a glycogen molecule.
(a) With reference to Fig. 2.1,

(i) describe how the structure of glycogen differs from the structure of amylose;
..................................................................................................................................
..................................................................................................................................
..................................................................................................................................
..................................................................................................................................
............................................................................................................................ [2]
(ii) describe the advantages for organisms in storing polysaccharides, such as glycogen,
rather than storing glucose.
..................................................................................................................................
..................................................................................................................................
..................................................................................................................................
..................................................................................................................................

27
..................................................................................................................................
............................................................................................................................ [3]
(b) Glycogen may be broken down to form glucose.

Fig. 2.2 shows region X from the glycogen molecule in Fig. 2.1 in more detail.
Draw an annotated diagram in the space provided to explain how a glucose molecule is formed
from the free end of the glycogen molecule shown in Fig. 2.2.
[3]

28

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Cambridge AS Level Biology

Section: B ‘Biological Molecules’

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

2. What is the general formula for a monosaccharide?

What is the best interpretation of the results?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

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.

8. What are the features of triglycerides?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

9. Which polysaccharides are branched and which are unbranched?

10. The diagram shows a molecule.

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

12. Which substance contains carbon, hydrogen, oxygen and nitrogen?

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

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

15. The diagram shows a molecule.

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

Which statement is true?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

20. A solution of starch is mixed with a solution of amylase.

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

Which type or types of bond are found in amylose?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

22. At which levels of protein structure do hydrophobic interactions occur?

23. The diagram shows a dipeptide.

25. This molecule is a polymer of reducing sugars.

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

27. Which describes the structure of amylopectin?

28. Which molecule is found in lipids?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

A W, X and Z B W, Y and Z C W, X and Y D X, Y and Z

34. The diagram shows an α 1 : 4 glycosidic bond.

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

35. Which combination describes a triglyceride?

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

39. What is the general formula for starch?

Waleed Ahmad Khan A Levels (ECP) 0347 – 4443879

41. Which statement about triglycerides is correct?

42. When a peptide bond is formed, which statement is correct?

44. Lactose is a disaccharide present in the milk of mammals.

46. Which feature distinguishes starch from glycogen?

47. What is the function of iron in the haemoglobin molecule?

48. The diagram shows a molecule.

Waleed Ahmad Khan Page A Levels (ECP) 0347 – 4443879

49. The equation shows a reversible reaction.

What is the name of the molecule?

52. Food tests are carried out on four solutions.

Waleed Ahmad Khan Page A Levels (ECP) 0347 – 4443879

54. What are the features of glycogen?

56. Certain insects are able to stand on the surface of ponds.

59. Which molecule in the key is sucrose?

Waleed Ahmad Khan Page A Levels (ECP) 0347 – 4443879

60. Bonds are formed by condensation in cellulose, sucrose and haemoglobin.

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

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

What are the names of these polysaccharides?

Waleed Ahmad Khan Page A Levels (ECP) 0347 – 4443879

63. The diagram shows part of a polymer.

Which molecule is used to break the bond indicated by the arrow?

65. Heating with which solution breaks glycosidic bonds?

68. What is the function of iron in the haemoglobin molecule?