Chapter 1-2 review
1. Which of the following is the best explanation for why vegetable oils are liquid at room temperature?
a. Vegetable oils are saturated fatty acids that do not pack together efficiently and therefore have a low melting point.
b. Vegetable oils are saturated fatty acids that pack together very efficiently and therefore have a low melting point.
c. Vegetable oils are unsaturated fatty acids that do not pack together efficiently and therefore have a low melting point.
d. Vegetable oils are unsaturated fatty acids that pack together very efficiently and therefore have a low melting point.
2. Which of the following contains a nonpolar covalent bond?
a. c.
b. d.
3. The hydrogen bonds shown in this figure are each between
a. two hydrogen atoms.
b. two oxygen atoms.
c. atom of the same water molecule.
d. an oxygen and a hydrogen atom of different water molecules.
4. The molecular formula for glucose is C6H12O6. What would be the molecular formula for a polymer made by lining 10 glucose molecules together by dehydration synthesis reactions?
a. C60H120O60c. C60H102O51.
b. C60H100O50.d. C6H12O6.
Use the graph of a chemical reaction to answer questions 5-7
5. Which of marked arrows represents the energy of the products?
a. Ab. Bc. Cd. D
6. Which of the marked arrows represents the energy released
by the reaction ( G)?
a. A b. Bc. Cd. D
7. This reaction can best be described as
a. endergonicc. anabolic.
b. exergonic.d. both a and c
8. Thrips are insects that feed on rose pollen. Scientists noted that the thrips population increased in the spring and decreased dramatically during the summer. The researchers hypothesized that food abundance was the limiting factor for the population. Which of the following types of data would be most useful for the scientists to collect at regular intervals on a designated test plot of rose plants?
a. Amount of sunlight (hours/day)c. Density of rose pollen produced (g/m2)
b. Mean temperature (∞C)d.Amount of pollen produced by eachflower (g/flower)
9. Water is an excellent solvent. Select the property that justifies this statement.
a. As a polar molecule, it can surround and dissolve ionic and polar molecules.
b. It forms ionic bonds with ions, hydrogen bonds with polar molecules and hydrophobic
interactions with nonpolar molecules.
c. It forms hydrogen bonds with itself so cohesion is possible.
d. It is a liquid and will adhere to many substances.
10. Hydrolysis is involved in which of the following?
a. formation of a starch, a polysaccharide, from monomers of glucose
b. hydrogen bond formation between nitrogen bases of nucleic acids
c. peptide bond formation between two amino acids to form a protein
d. the digestion of sucrose, a disaccharide, to its monomers of glucose and fructose