1) Glucose + fructose makes a) sucrose  b) maltose c) sucrose+ water d) maltose+water e) lactose 2) how do you test for lipids a) add benedicts solution b) add ethanol and shake c) boil with ethanol d) add biuret solution 3) what bonds are present in the tertiary structure of proteins a) ionic b) hydrogen c) disulfide bridges d) all of the above 4) what is a competitive inhibitor a) substrate that binds to the active site of an enzyme in order to be broken down b) a similar shape to an enzyme that fits into the active site and prevents substrate from binding c) two enzymes that are in competition to hydrolyse the most substrates d) it binds to the allosteric site of an enzyme and permanently changes the shape of the active site 5) how many amino acids are their a) 25 b) 20 c) 7 d) 18 6) Where is maltase produced a) the salivary glands b) the epilthelial lining of the small intestine c) the pancreas d) the stomach 7) in what structure of a protein will there be an alpha helix shape a) primary b) secondary c) tertiary d) quaternary 8) which colour indicates the highest sugar level during the benedicta test a) yellow b) purple c) red d) green

biology

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