148. 使用中心沖的作用在
(A)測距離
(B)鑽孔
(C)定位
(D)攻牙

149. 欲攻M4之螺牙，其攻牙前所鑽之孔徑應為： (A)2.6～2.8 Φ (B)3.0～3.4 Φ (C)3.6～3.8 Φ (D)4.0～4.2 Φ

150. 在對金屬工作物加工時，不可注油來潤滑者為 (A)鑽孔 (B)鉸牙 (C)銼刀 (D)鋸削

1. Protein X becomes more active in an acidic environment. When the surrounding pH decreases, protein X undergoes a conformational change, leading to its activation. Which of the following amino acid residues is most likely responsible for this pH-dependent regulation?(A) Alanine(B) Leucine(C) Histidine(D) Valine(E) Phenylalanine

2. A research team is studying a mutation in protein Y associated with a genetic disorder. They discover that a single amino acid substitution causes a loss of a-helical structure in a critical domain of protein Y, leading to the protein misfolding and loss of function. Which of the following amino acid substitutions is most likely responsible for disrupting the a-helix in this protein?(A) Alanine → Leucine(B) Leucine → Valine(C) Alanine → Glutamic acid(D) Leucine → Proline(E) Valine → Isoleucine

3. A systems biologist examines how biological processes operate over vastly different time scales, from molecular events to cellular functions. Which of the following processes occurs on the "shortest" time scale?(A) Cell division during tissue renewal(B) Protein synthesis from mRNA(C) Folding of a newly synthesized protein(D) Chromatin remodeling during gene regulation(E) Enzyme-catalyzed bond formation at the active site

4. A 0.02 M solution of monoprotic acid HA has a pH of 4.0. What are the values of the acid dissociation constant \(K_a\) and \(pK_a\)? (A) \(K_a = 5.0 \times 10^{-7}\), \(pK_a = 6.30\) (B) \(K_a = 5.0 \times 10^{-9}\), \(pK_a = 8.30\)(C)\(K_a = 1.0 \times 10^{-4}\), \(pK_a = 4.00\) (D)\(K_a = 2.0 \times 10^{-6}\), \(pK_a = 5.70\) (E) \(K_a = 1.0 \times 10^{-5}\), \(pK_a = 5.00\)

5. Which statement about the functions of O-linked and N-linked glycosylation is CORRECT?(A) N-linked glycosylation mainly controls the cytoskeleton, while O-linked glycosylation controls protein folding in the ER.(B) O-linked glycosylation promotes protein folding in the ER, while N-linked glycosylation is not needed for quality control.(C) N-linked glycosylation is essential for protein folding, ER quality control, and secretion, while O-linked glycosylation affects protein stability and cell interactions.(D) Both mainly serve as energy storage with little effect on protein function.(E) O-linked glycosylation sends misfolded proteins to the proteasome, while N-linked glycosylation mainly presents antigens.

6. Which of the following statements about lipids in biological membranes is correct?(A) The hydrophobic tails of phospholipids are primarily composed of fatty acid chains.(B) Saturated fatty acids contain double bonds and increase membrane fluidity.(C) Cholesterol increases membrane fluidity at all temperatures.(D) Lipids in biological membranes cannot be modified by sugars and therefore do not participate in cell recognition.(E) Natural unsaturated fatty acids commonly contain trans double bonds.

7. Which statement about primary active transporters is correct?(A) They use the electrochemical gradient of another ion to drive solute transport.(B) They directly hydrolyze ATP to move substrates against their concentration gradients.(C) They transport substrates only down their concentration gradients.(D) They function exclusively as symporters in biological membranes.(E) They do not require energy input for substrate transport.

8. Lipids, sugars, and amino acids can be chiral. Which statement about their stereochemical properties in nature is correct?(A) All naturally occurring amino acids in proteins are chiral and have the L-configuration.(B) Fatty acids in biological membranes are predominantly chiral and exist mainly as L-enantiomers.(C) Naturally occurring sugars and amino acids both predominantly adopt the L-configuration.(D) Most monosaccharides in biological systems have the D-configuration, and glycerol-based membrane lipids are synthesized from sn-glycerol-3-phosphate with defined stereochemistry.(E) Biological systems contain racemic mixtures of sugars, amino acids, and lipids due to spontaneous chemical reactions.

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