NOTRE DAME OF SALAMAN COLLEGE INC.

Founded in 1965 by the Oblates

Owned by the Archdiocese of Cotabato
Managed by the Diocesan Clergy of Cotabato (DCC)
“Service for the Love of God through Mary”
(B.E.S.T)
Amare Est Servire

PREFINAL Examination in BIOCHEMISTRY

SECOND Semester, S. Y. 2023-2024

Name: ____________________________________________ Program: _________________ Score:

TRUE or FALSE: Write TRUE if the statement is correct. Otherwise, write FALSE. Write your answer on the space
provided.
____ 1. Proteins are small, simple molecules with limited functions.
____ 2. Antibodies are proteins that help protect the body from pathogens.
____ 3. Structural proteins, such as collagen and keratin, provide shape in our bodies.
____ 4. Enzymes change shape after a reaction occurs.
____ 5. Motor and contractile proteins, like actin and myosin, are responsible for muscle contraction.
____ 6. Enzymes give more energy to molecules to help them react.
____ 7. The most common monomer of carbohydrate is nucleotides.
____ 8. The minimum number of carbon atoms in a monosaccharide is 1.
____ 9. Sucrose is a disaccharide made up of Glucose and fructose.
____ 10. Two monosaccharides are joined by a peptide bond.
____ 11. Hemoglobin is an example of an enzyme.
____ 12. There are 20 different types of amino acids that can be combined to make a protein.
____ 13. Proteins are made up of hundreds or thousands of smaller units called amino acids.
____ 14. Carbohydrates occur naturally in both D-form and L-form.
____ 15. Hormones are proteins that regulate various physiological processes.

II. IDENTIFICATION/SIMPLE RECALL: Read each question carefully and write your answer on the line provided.

A. Peptide Bonds B. Substrate C. Energy D. “-ase” E. Glucose

F. Lactase G. Active Site. H. Protease I. Amino Acids J. Oxygen
K. Tertiary L. Activation M. Primary N. Denaturation O. 3
Structure Energy Structure

_________________ 16. What type of bond connects amino acids in proteins?

_________________ 17. What is the name for the three-dimensional shape of a protein?.
_________________ 18. Which protein structure is determined by the linear sequence of amino acids?
_________________ 19. What are the building blocks of proteins?.
_________________ 20. The primary function of hemoglobin in the body is to transport ___?
_________________ 21. Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen. They
serve as a primary source of what?
_________________ 22. The process of proteins unfolding and losing their shape due to heat or chemical
exposure is called ________________.
_________________ 23. Which enzyme is responsible for breaking down lactose in milk?.
_________________ 24. What type of enzyme breaks down proteins into amino acids?
_________________ 25. The most common monomer of carbohydrate is___.
_________________ 26. Enzymes are usually named by adding the suffix what?
_________________ 27. The minimum number of carbon atoms in a monosaccharide is ___.
_________________ 28. Enzymes are biological catalysts that speed up chemical reactions by lowering the
_____.
_________________ 29. The region of an enzyme where the substrate binds is called the ___.
_________________ 30. The specific reactant that an enzyme acts upon is called the __ .

III. MULTIPLE CHOICE: Read each statement carefully and write the letter that best corresponds to your answer on the
space provided.
____ 31. Which of the following is a macronutrient that plays a crucial role in building and repairing tissues?
A. Carbohydrates B. Proteins C. Fats D. Vitamins
____ 32. Which of the following is NOT a source of dietary protein?
A. Meat B. Beans C. Bread D. Eggs
____ 33. What are the building blocks of proteins?
A. Amino acids B. Fatty acids C. Glucose molecules D. Nucleotides
____ 34. Which type of protein helps transport oxygen in the blood?
A. Collagen B. Hemoglobin C. Insulin D. Keratin
____ 35. Which protein is responsible for muscle contraction?
A. Myoglobin B. Actin C. Collagen D. Elastin
____ 36. What are enzymes?
A. Lipids B. Proteins C. Carbohydrates D. Nucleic acids
____ 37. What is the role of antibodies in the immune system?
A. Energy production B. Blood clotting C. Defense against pathogens D. Bone formation
____ 38. What is the function of enzymes?
A. Energy storage B. Cell communication C.
Catalyzing chemical reactions D. Maintaining osmotic balance
____ 39. Which of the following statements about enzymes is true?
A. Enzymes are consumed during reactions
B. Enzymes increase the activation energy of reactions C.
Enzymes are specific for a single substrate D. Enzymes
denature at low temperatures
____ 40. Which amino acid is known as the ‘start’ codon in protein synthesis?
A. Methionine B. Leucine C. Valine D. Serine
____ 41. Which carbohydrate is stored in the liver and muscles of animals?
A. Cellulose B. Starch C. Glycogen D. Sucrose
____ 42. What is the active site of an enzyme?
A. The region where cofactors bind B. The part of the enzyme that binds to
the substrate C. The site of allosteric regulation D. The region
responsible for protein folding
____ 43. What is the primary function of tRNA (transfer RNA) in protein synthesis?
A. Carrying amino acids to the ribosome B. Transcribing DNA into mRNA
C. Catalyzing peptide bond formation D. Regulating gene expression
____ 44. Which of the following is a monosaccharide?
A. Glucose B. Sucrose C. Starch D. Cellulose
____ 45. What is the term for the sequence of amino acids in a protein?
A. Primary structure B. Secondary structure
C. Tertiary structure D. Quaternary structure
____ 46. Which of the following affects enzyme activity?
A. pH B. Color C. Texture D. Luster
____ 47. What is the name of the process by which amino acids are linked together to form a protein?
A. Translation B. Transcription C. Replication D. Polymerization
____ 48. What is the name of the enzyme that breaks down starch?
A. Amylase B. Lipase C. Protease D. Helicase
____ 49. Which carbohydrate is commonly found in milk?
A. Lactose B. Sucrose C. Fructose D. Maltose
____ 50. Which of the following is a disaccharide?
A. Glucose B. Fructose C. Maltose D. Galactose