Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Which of the following is a characteristic feature of carbohydrates discussed in Chapter 4: Carbon and the Molecular Diversity of Life?

They are formed exclusively by peptide bonds.

They always contain nitrogen as a major component.

They are composed of carbon, hydrogen, and oxygen, typically in a 1:2:1 ratio.

They are primarily hydrophobic molecules.

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Verified step by step guidance

Understand the definition of carbohydrates: Carbohydrates are organic molecules composed of carbon (C), hydrogen (H), and oxygen (O), typically in a 1:2:1 ratio. This ratio is a key characteristic feature of carbohydrates.

Analyze the first option: 'They are formed exclusively by peptide bonds.' Peptide bonds are specific to proteins, not carbohydrates. Therefore, this option is incorrect.

Evaluate the second option: 'They always contain nitrogen as a major component.' Nitrogen is not a major component of carbohydrates; it is more commonly found in proteins and nucleic acids. This option is also incorrect.

Examine the third option: 'They are composed of carbon, hydrogen, and oxygen, typically in a 1:2:1 ratio.' This matches the definition of carbohydrates and is the correct characteristic feature.

Review the fourth option: 'They are primarily hydrophobic molecules.' Carbohydrates are generally hydrophilic due to their hydroxyl (-OH) groups, which interact with water. This option is incorrect.