Revision NotesExam Questions
IBBiology: HLDPExam Questions2. Molecular Biology2.2 Carbohydrates & Lipids

Syllabus Edition

First teaching 2014

Last exams 2024

|

Carbohydrates & Lipids (DP IB Biology: HL)

Exam Questions

3 hours35 questions

Select a question set to download for
2.2 Carbohydrates & Lipids

Select an answer set to view for
2.2 Carbohydrates & Lipids

Easy
Medium
Hard
1
Sme Calculator1 mark

Which of the following bonds link two monosaccharides together to form a disaccharide?

  • Hydrogen

  • Ester

  • Glycosidic

  • Peptide

Choose your answer

Did this page help you?

2
Sme Calculator1 mark

The diagram below shows a component of a triglyceride.

e-2

Which of the following correctly identifies this component?

  • Saturated fatty acid

  • Monounsaturated fatty acid

  • Polyunsaturated fatty acid

  • Phospholipid

Choose your answer

Did this page help you?

3
Sme Calculator1 mark

Which of the following features does not explain why lipids are excellent long-term storage compounds?

  • They can be saturated or unsaturated

  • Less body mass is required to store a given amount of energy

  • They are insoluble and will not affect the osmolarity of the cell

  • Lipids are energy dense molecules

Choose your answer

Did this page help you?

4
Sme Calculator1 mark

Which of the following are involved in the formation of lipids?

   I. condensation

   II. amino acids

   III. hydrolysis

   IV. fatty acids

  • I and II

  • I and IV

  • II and III

  • II, III and IV

Choose your answer

Did this page help you?

5
Sme Calculator1 mark

Which of the following is not an example of a useful feature of molecular visualisation software?

  • Molecules of cellulose, starch and glycogen can be rotated to view their 3D structure

  • Visual comparisons can be made between the structure of cellulose, starch and glycogen

  • The specific function of cellulose, starch and glycogen can be displayed

  • The appearance of the atoms in the molecules can be changed

Choose your answer

Did this page help you?

11 mark

Two biological molecules are shown in Diagram 1 below.q1-2-2-carbohydrated-lipids-medium-ib-hl-biology

Which row of the table correctly identifies features of these molecules?

  Molecule 1 Molecule 2
A Has 3 fatty acid chains Fatty acid chains are all saturated
B Contains 3 glycosidic bonds Has 2 ester bonds and a phosphate group
C Has 3 saturated fatty acid chains Has 1 unsaturated fatty acid chain
D Molecule is polar Molecule is polar

    Choose your answer

    Did this page help you?

    21 mark

    The molecular structure of starch makes it suited to its function.

    Which statement best explains why?

    • Many condensation reactions, in the breakdown of amylose and amylopectin, release stored energy.

    • Many hydrolysis reactions, in the formation of amylose and amylopectin, allow the release of stored energy to fuel cellular processes.

    • Amylose has a branched structure and amylopectin is coiled to give a compact structure for transport around the plant through the phloem.

    • The amylose-amylopectin complex is insoluble, so it does not affect the osmolarity of the cell.

    Choose your answer

    Did this page help you?

    31 mark

    There is a naturally-occurring polysaccharide which has the structure of an unbranched chain of the molecule acetylglucosamine held together by β-1,4 glycosidic bonds. Between these unbranched chains are many types of a much weaker bond.

    There are –CH2OH groups that alternate on each side of the polysaccharide chain.

    Which of the following polysaccharides has a structure similar to that described above?

    • Glycogen 

    • Cellulose 

    • Amylopectin 

    • Amylose

    Choose your answer

    Did this page help you?

    41 mark

    Which of the structures in Diagram 2 correctly shows the structure of β-glucose and of α-glucose?

    q4-2-2-carbohydrated-lipids-medium-ib-hl-biology

      Choose your answer

      Did this page help you?

      51 mark

      Which of the following statements correctly describes a feature of carbohydrates OR lipids?

      • Glycosidic bonds form during hydrolysis reactions, joining monosaccharides together to form disaccharides and polysaccharides.

      • A triglyceride is an example of a polymer as it is formed from many smaller, repeating subunits joined together by covalent bonds. 

      • A triglyceride is not an example of a polymer although it is formed from smaller subunits joined together. 

      • Glycosidic bonds join disaccharides together to form monosaccharides and polysaccharides.

      Choose your answer

      Did this page help you?

      61 mark

      Which of the following occurs when sucrose is formed from monosaccharides?

      • Condensation of glucose and fructose, using water.

      • Condensation of glucose and galactose, using water.

      • Condensation of glucose and fructose, releasing water.

      • Condensation of glucose and galactose, releasing water.

      Choose your answer

      Did this page help you?

      71 mark

      Which row of the table below contains two correct statements?

        Cis-fatty acids Trans-fatty acids
      A Involves a saturated hydrocarbon chain Involves an unsaturated hydrocarbon chain
      B H-atoms on the same side of a C=C double bond H-atoms on different sides of a C=C double bond
      C Stack together more closely Stack together further apart
      D Cause a kinked hydrocarbon chain Cause a kinked hydrocarbon chain

        Choose your answer

        Did this page help you?

        81 mark

        Apart from being used for energy storage, lipids have a number of other roles. Which of the following is not a role of whole lipids?

        • Protection for soft internal organs.

        • Buoyancy aid. 

        • Improving intestinal absorption of nutrients. 

        • Regulators of gene expression. 

        Choose your answer

        Did this page help you?

        91 mark

        Which of the following chemical formulae shows a carbohydrate molecule?

        • C18H34O2

        • C18H32O16

        • C18H32O2

        • C3H8O3

        Choose your answer

        Did this page help you?

        101 mark

        Which of the following is not a feature of lipids that contain trans-fatty acids?

        • They tend to form liquids at room temperature.

        • They increase the risk of coronary heart disease.

        • They are often labelled as 'partially hydrogenated vegetable oils' on food packaging.

        • They create more stable emulsions in food manufacture.

        Choose your answer

        Did this page help you?

        1
        Sme Calculator        1 mark

        The diagram below shows several different biological molecules (Q, R, S and T).

        kuoJPYLt_h-1

        Which row of the table below correctly identifies some of the products of hydrolysis of the molecules above?

          Q R S T
        A. α-glucose ß-glucose α-glucose glycerol
        B. α-glucose ß-glucose ß-glucose fatty acids
        C. ß-glucose α-glucose ß-glucose glycerol
        D. ß-glucose α-glucose α-glucose fatty acids

          Choose your answer

          Did this page help you?

          2
          Sme Calculator          1 mark

          A study was conducted to investigate the effect of different fatty acids on the levels of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the human bloodstream. An increase in LDL levels in the blood has been linked to an increase in the risk of developing coronary heart disease (CHD). The results are shown in the graphs below.
          h-2

          Which of the following conclusions would be the most valid concerning the data?

          • trans monounsaturated fatty acids led to the most significant change in the HDL levels, leading to a decreased risk of developing CHD

          • All the fatty acids led to an increase in the HDL levels in the bloodstream, which would lead to a decrease in the risk of developing CHD

          • cis monounsaturated fatty acids caused the greatest decrease in LDL levels and would result in a lowered risk of developing CHD

          • cis monounsaturated fatty acids led to a smaller decrease in LDL levels than cis polyunsaturated fatty acids which would lead to a greater decrease in the risk of developing CHD

          Choose your answer

          Did this page help you?

          3
          Sme Calculator          1 mark

          Which of the following most accurately describes the formation of a lipid?

          • An ester bond forms between the -COOH group of three fatty acids and an -OH group on one glycerol molecule, along with the release of three molecules of water

          • An ester bond forms between the -COOH group of three fatty acids and a -CH group on one glycerol molecule, along with the release of three molecules of water

          • An ester bond forms between the -COOH group of three fatty acids and an -OH group on one glycerol molecule, along with the absorption of three molecules of water

          • An ester bond forms between the -COOH group of three fatty acids and a -CH group on one glycerol molecule, along with the absorption of three molecules of water

          Choose your answer

          Did this page help you?

          4
          Sme Calculator          1 mark

          A study was conducted to investigate the effect of saturated fat intake on the risk of developing coronary heart disease (CHD) in women.

          • The study involved 20 women, aged between 35 and 50, divided into two groups (A and B) of 10.
          • Group A was given a diet rich in saturated fats, while group B followed a diet low in saturated fats.
          • The levels of low-density lipoprotein (LDL) in their blood was monitored over a six month period. High LDL levels has been linked to an increase in the risk of developing CHD.

          At the end of the study the levels of LDL in group A was much higher than that of group B. The scientists concluded that saturated fats increases the risk of developing CHD.

          Which evaluation of their conclusion would be most valid?

          • The conclusion of the scientist may not be valid as they would have to repeat the investigation over a longer period of time, using animal test subjects

          • The conclusion of the scientists may not be valid as they should have monitored a larger number of women between the ages of 20 and 35

          • The conclusion of the scientists may not be valid as they should have taken into consideration the medical history of the women

          • The conclusion of the scientists may not be valid as they should have repeated their investigation with women over the age of 75

          Choose your answer

          Did this page help you?

          5
          Sme Calculator          1 mark

          The nomogram below shows the range and classification of body mass index (BMI) values.

          h-5

          A person of height 170 cm has a mass of 105 kg.

          What is the amount of mass this person would have to lose to reach a body mass within the normal BMI range?

          • 15 kg

          • 25 kg

          • 35 kg

          • 50 kg

          Choose your answer

          Did this page help you?