Chemistry 102 | Exam Ii | Chapter 15

Front 1

Disaccharide

Back 1

Sucrose

Front 2

Monosaccharide

Back 2

Fructose

Front 3

Lipid

Back 3

Cholesterol

Front 4

Complex carbohydrate

Back 4

Starch

Front 5

Nucleic acid

Back 5

DNA

Front 6

Amino acid

Back 6

Glycine

Front 7

Enzyme

Back 7

Lactase

Front 8

Glucose

Back 8

Blood sugar

Front 9

Lactose

Back 9

Milk sugar

Front 10

Sucrose

Back 10

Table sugar

Front 11

Glycogen

Back 11

Stores energy for animals

Front 12

Cellulose

Back 12

Strengthen plant structure

Front 13

Starch

Back 13

Stores energy for plants

Front 14

Maltose

Back 14

Disaccharide with two glucose units

Front 15

Maltose

Back 15

Strengthen plant structure

Front 16

The study of the molecules of the living organism is called

Back 16

BIOCHEMISTRY.

Front 17

A starch is a polymer in which the monomer units are called

Back 17

GLUCOSE.

Front 18

A protein is a polymer in which the monomer units are called

Back 18

AMINO ACIDS

Front 19

Lactase, which is able to break up the disaccharide lactose into the monosaccharides glucose and galactose, is in the class of biochemicals called

Back 19

ENZYMES

Front 20

Silk, a natural polymer, is made of protein which assumes a pleated sheet structure. The pleated sheet is an example of a ____ protein structure.

Back 20

SECONDARY

Front 21

The amino acid chains form these sheets because they are attracted to one another by ______ bonding.

Back 21

Hydrogen

Front 22

Proteins, like myoglobin, which fold up to form a shape more or less spherical in outline, are called _______ proteins.

Back 22

Globular

Front 23

The shape of the folded secondary structure of a protein is called its _____ structure.

Back 23

Tertiary

Front 24

although both plants and animals can store energy in the form of carbohydrates, a more efficient form of energy storage is provided by the class of chemical compounds called

Back 24

Fats.

Front 25

A substance which enables a reaction to occur by participating in the reaction without itself being consumed is called a

Back 25

Catalyst.

Front 26

A biochemical catalyst is called an

Back 26

Enzyme.

Front 27

The three parts of a nucleotide are a

Back 27

Phosphoric Acid Molecule, a 5 Carbon Sugar Molecule, and an Organic Base Molecule with Nitrogen.

Front 28

Nucleotides are the units which make up the biochemical polymers called

Back 28

Nucleic Acids

Front 29

In DNA molecules the sugar units are always made of the sugar called

Back 29

Deoxyribose.

Front 30

In RNA molecules the sugar units are always made of the sugar

Back 30

Ribose.

Front 31

In a DNA molecule two polymeric strands are wound together in a structure called a

Back 31

Double Helix.

Front 32

In DNA the base thymine must always be paired with the base

Back 32

adenine.

Front 33

In DNA the base cytosine must always be paired with the base

Back 33

guanine.

Front 34

In RNA the base uracil must always be paired with the base

Back 34

adenine.

Front 35

In DNA and RNA the base pairs are held together by _____ bonding

Back 35

Hydrogen

Front 36

One amino acid group on a protein corresponds to ___ bases on messenger RNA.

Back 36

3

Front 37

One gene from an organism can be transplanted into the genetic material of another organism by the use of ______ DNA technology.

Back 37

Recombinant

Front 38

What is an essential amino acid? Name two menu-planning strategies to ensure a diet which contains appropriate amounts of the essential amino acids.

Back 38

One that the body can’t synthesize such as Lysine which must be ingested from the food we eat.

Animal protein and Beans and Soya.

Front 39

Suppose that a friend tells you that milk products seem to be causing her indigestion. What explanation could you give about the likely chemical basis of this complaint? What suggestions could you give about ways to solve the problem?

Back 39

She is Lactose intolerance due to the lack of the enzyme Lactase being present naturally in her body.

Ingest it from an external source such as Lactaid.

Front 40

How do saturated fats differ chemically from unsaturated fats? When choosing cooking fats in the grocery store, how can you identify the saturated fats?

Back 40

Saturated Fats have all singly bonded carbon-hydrogen bonds while unsaturated fats can contain doubly bonded carbon-hydrogen bonds.

Saturated fats are solids such as lard or tallow (Crisco or other Shortenings).

Front 41

Why are starches considered to be preferable to sugars as a source of food energy? Why are whole grains better at giving energy than refined grains?

Back 41

Starches do not stress the body’s blood sugar controlling systems like sugars do because they take longer to metabolize to glucose (blood sugar).

Whole grains contain fiber (cellulose) as well as vitamins and minerals which are good for the body.

Front 42

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Lipid

Back 42

Hamburger

Front 43

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Enzyme

Back 43

Lactaid

Front 44

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Starch

Back 44

Popcorn seeds

Front 45

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Cellulose

Back 45

Celery

Front 46

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Monosaccharide

Back 46

Grapes

Front 47

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Disaccharide

Back 47

Table sugar

Front 48

Name a product found in grocery stores which contains a chemical compound in each of the following categories. If possible, name the chemical compound.

Protein

Back 48

Steak

Front 49

How is high-fructose corn syrup made? Why do you think it has become a popular commercial sweetener?

Back 49

Corn syrup can be further treated with another type of enzyme derived from the bacterial genus Streptomyces, which rearranges the glucose molecule to form fructose. High-fructose corn syrup has become a popular sweetener for the soft drink industry because of the convenience of its liquid form and its low price. The name of fructose may also have some consumer appeal because of the "healthy" connotation of its association with fruit.

Front 50

How is rayon fiber made?

Back 50

Rayon is the result of cellulose fiber being chemically and structurally engineered by making use of the properties of cellulose. Cellulose is treated with alkali and carbon disulfide to yield viscose.

Front 51

Compare rayon with nylon (Chap. 3) with respect to

a. The nature of the starting materials used in the process.

Back 51

Cellulose vs Polyamide fibers derived from a diamine and a dicarboxylic acid, because a variety of diamines and dicarboxylic acids can be produced, there are a very large number of polyamide materials available to produce nylon fibers.

Front 52

Compare rayon with nylon (Chap. 3) with respect to

The effect of the chemical structure of the polymer on the ability of the fabric to absorb water.

Back 52

Rayon’s much greater ability to “hydrogen bond” makes it more absorbent by far, than Nylon.

Front 53

Referring to what you have learned about the secondary structure of α-keratin, a protein found in wool, explain why it is easier to stretch a wool sweater when it is wet.

Back 53

When wool is stretched, the hydrogen bonds within the helix are broken, and bonds form between chains as in silk to form a pleated sheet called β-keratin. When the wool is wet its pleated sheets can hydrogen bond with the water molecules.