← Organic Chemistry Test
5 Written Questions
5 Matching Questions
- Functional group
- a Phospholipids are made of a hydrophilic phosphate "head" and 2 hydrophobic fatty acid "tails"
- b A protein that serves as a biological catalyst, changing the rate of a chemical reaction without itself being changed into a different molecule in the process.
- c an assemblage of atoms commonly attached to the carbon skeletons of organic molecules and usually involved in chemical reactions.
- d Member of the class of biological molecules consisting of simple single-monomer sugars, two monomer sugars, and other multiunit sugars. polymers of simple sugars (monosaccharides)
- e are polymers of amino acids. Proteins can lose their 3-D shape when pH or temperature is changed; losing the shape alters the function. This is called denaturing a protein. Can be structure four different ways: primary, secondary, tertiary, quaternary.
5 Multiple Choice Questions
- C2HNH2 any of a class of organic compounds that contains at least one amino group, -NH2, and one carboxyl group, -COOH
- Triglycerides, waxes, phospholipids, steroids. Make up cell membranes (phospholipids), serve as an energy reserve and insulation, and also anchor and pad major organs.
- a disaccharide that upon hydrolysis yields glucose and Galactose. C12H22O11
- used for sweetening and preserving food, obtained from animal fats and oils or by the fermentation of glucose
- A sugar molecule consisting of two monosaccharide linked by a dehydration reaction.
5 True/False Questions
Sucrose → a disaccharide, the sugar obtained from the sugarcane, the sugar beet, and sorghum. C12H22O11
unsaturated fat → generally solid at room temperature, originate in animal fats (exception in palm oil and avocados)
saturated fat → generally solid at room temperature, originate in animal fats (exception in palm oil and avocados)
Maltose → a disaccharide that upon hydrolysis yields glucose and Galactose. C12H22O11
Hydrolysis → A chemical process in which polymers are broken down by the chemical addition of water molecules to the bonds linking their monomers; an essential part of digestion.