CCEA A-Level Biology Molecules and Enzymes overview quiz quiz

Glycosidic bond

Peptide bond, as between amino acids

Ester bond, as in a triglyceride

Hydrogen bond between the two rings

A carbon dioxide molecule

A water molecule

A hydrogen ion

An oxygen molecule

A phospholipid

A polysaccharide

A triglyceride

A polypeptide

It has two hydrogen atoms bonded to a single central oxygen atom in each molecule of water

It contains strong ionic bonds between the oxygen atom and the two attached hydrogen atoms

It can readily exist as a solid, a liquid and a gas across the normal everyday range of temperatures found on Earth

Charge is unevenly distributed, with the oxygen slightly negative and the hydrogens slightly positive

High latent heat of vaporisation

Its high specific heat capacity, resisting temperature change

Cohesion between neighbouring water molecules

Its ability to act as a solvent for many substances

The active site is already a perfect fit and does not change

The active site changes shape to mould around the substrate

The enzyme is used up

The substrate changes into the enzyme

Diluted by the extra heat energy supplied to the mixture

Used up and permanently consumed during the reaction

Denatured, so the active site changes shape

Converted directly into the substrate of the reaction

A non-competitive inhibitor

An allosteric inhibitor

A denaturing agent

A competitive inhibitor

Adenine with thymine, cytosine with guanine

Adenine with cytosine, guanine with thymine

Adenine with guanine, cytosine with thymine

Adenine with uracil, cytosine with thymine

Both of the new molecules are made up entirely of two freshly built strands

Each new molecule contains one original strand and one new strand

Only half of the original DNA molecule is ever copied during replication

The DNA is fully conserved and passed on without any copying at all

A large, stored amount of energy

Oxygen

A small, usable amount of energy

Glucose

Alpha-glucose joined into highly branched coiled chains

Repeating fructose units linked in a long chain

Long chains of amino acids folded into a shape

Beta-glucose in straight chains held by hydrogen bonds