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Carbohydrates and lipids practice questions.

36 exam-style questions on Carbohydrates and lipids — topic B1.1 of Form and function in the IB Biology syllabus — with answers and explanations. Samples below; the full set is free with an account.

At a glance

About this topic

Syllabus code
B1.1
Subject
IB Biology
Theme
B · Form and function
Questions
36 with worked answers
Question types
14 multiple-choice questions · 8 flashcards · 6 true/false questions · 5 fill-in-the-gap questions · 2 matching tasks · 1 structured question
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Sample questions on Carbohydrates and lipids

The monomers from which proteins are built are

  • glucose molecules
  • amino acids
  • fatty acids
  • nucleotides

Answer: amino acids

Amino acids join by peptide bonds (condensation) to form polypeptides.

Starch and glycogen are both polymers of

  • amino acids
  • glucose
  • glycerol
  • ribose

Answer: glucose

Both are glucose polymers used for energy storage; cellulose is also a glucose polymer but structural.

State the type of reaction that joins two monosaccharides to form a disaccharide.

  • Hydrolysis
  • Condensation
  • Oxidation
  • Neutralisation

Answer: Condensation

A condensation reaction forms a glycosidic bond between two monosaccharides, releasing one molecule of water.

Determine why triglycerides are more suitable than carbohydrates for long-term energy storage in animals.

  • They are soluble and easily transported in blood
  • They contain more oxygen per gram
  • Twice the energy per gram, and hydrophobic
  • They can be respired without oxygen

Answer: Twice the energy per gram, and hydrophobic

Lipids are more reduced and less oxidised than carbohydrates, releasing roughly twice the energy per gram, and being hydrophobic they store energy compactly without drawing in water.

Distinguish saturated from unsaturated fatty acids by determining which statement is correct.

  • Saturated fatty acids contain one or more C=C double bonds
  • Unsaturated fatty acids have no double bonds and are solid at room temperature
  • Saturated fatty acids have no C=C double bonds and pack tightly
  • Both types have identical melting points

Answer: Saturated fatty acids have no C=C double bonds and pack tightly

Saturated fatty acids lack C=C double bonds, so their straight chains pack tightly and they are usually solid at room temperature; unsaturated chains are kinked by double bonds and tend to be liquid.

Which statement correctly compares glycogen with amylose?

  • Glycogen is more branched, so more chain ends can be hydrolysed at once
  • Glycogen is assembled from a different monomer than amylose is
  • Glycogen forms straight chains, whereas amylose is highly branched
  • Glycogen occurs in plant cells and amylose occurs in animal cells

Answer: Glycogen is more branched, so more chain ends can be hydrolysed at once

Both are polymers of glucose; the difference is the pattern of glycosidic bonds. Branching multiplies the free ends at which enzymes can work, which suits an animal that must mobilise glucose quickly.

That was 6 of 36 Carbohydrates and lipids questions.

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