Question 1

Ionic bonds

Accepted Answer

A) result from the sharing of electrons between atoms. 
B) form only between polar molecules. 
C) form between atoms that develop opposite charges. 
D) result from the natural repulsion that develops between protons. 
A) result from the sharing of electrons between atoms. 
B) form only between polar molecules. 
C) form between atoms that develop opposite charges. 
D) result from the natural repulsion that develops between protons.

Question 2

You are given an unknown substance and asked to determine whether it is polar or nonpolar. The easiest way to do this would be to

Accepted Answer

A) determine whether the compound is held together by hydrogen bonds. 
B) determine the number of electrons in the compound's outer shell. 
C) mix the compound with an ionic substance to see whether its bonds can withstand the pressure. 
D) determine whether the compound dissolves in water. 
A) determine whether the compound is held together by hydrogen bonds. 
B) determine the number of electrons in the compound's outer shell. 
C) mix the compound with an ionic substance to see whether its bonds can withstand the pressure. 
D) determine whether the compound dissolves in water.

Question 3

____________________ are a type of organic compound that plays roles in both heredity and the energy delivery in cells.

Accepted Answer

The answer of ____________________ are a type of organic compound...

Question 4

Most living organisms consist of more than 70 percent ____________________ by weight.

Accepted Answer

The answer of Most living organisms consist of more than...

Question 5

Individual water molecules orient toward each other because of the _____ bonds that form between them.

Accepted Answer

A) covalent 
B) hydrogen 
C) peptide 
D) ionic 
A) covalent 
B) hydrogen 
C) peptide 
D) ionic

Question 6

An oil is a lipid that is _____ at room temperature.

Accepted Answer

A) liquid 
B) saturated 
C) supersaturated 
D) solid 
A) liquid 
B) saturated 
C) supersaturated 
D) solid

Question 7

When you place a piece of red meat on a hot barbeque, it slowly changes from soft to firm. Meat is primarily made of proteins. Which of the following might account for the change in texture during cooking?

Accepted Answer

A) The heat causes the cells in the meat to produce more protein. 
B) The heat causes chemical bonds to form between the proteins and nucleic acids in the meat. 
C) The heat from the barbeque converts proteins into lipids. 
D) The addition of heat causes proteins to lose their three-dimensional shape and link together. 
A) The heat causes the cells in the meat to produce more protein. 
B) The heat causes chemical bonds to form between the proteins and nucleic acids in the meat. 
C) The heat from the barbeque converts proteins into lipids. 
D) The addition of heat causes proteins to lose their three-dimensional shape and link together.

Question 8

Fevers in young children are a particular concern because oxygen is less effectively transported by hemoglobin at high temperature. How might this be explained?

Accepted Answer

A) The hemoglobin becomes denatured and cannot transport the oxygen. 
B) The oxygen becomes denatured and cannot bind to the hemoglobin. 
C) Oxygen has too much thermal energy to be bound by hemoglobin. 
D) Oxygen evaporates at high temperature and is not available for binding with hemoglobin. 
A) The hemoglobin becomes denatured and cannot transport the oxygen. 
B) The oxygen becomes denatured and cannot bind to the hemoglobin. 
C) Oxygen has too much thermal energy to be bound by hemoglobin. 
D) Oxygen evaporates at high temperature and is not available for binding with hemoglobin.

Question 9

Chemical reactions rearrange atoms but do not create or destroy them.

Accepted Answer

A) True 
 B)False

Question 10

Proteins provide most of the energy for life processes.

Accepted Answer

A) True 
 B)False

Question 11

The process of partial hydrogenation turns liquid plant lipids into semisolid lipids by

Accepted Answer

A) adding antioxidants that prevent lipid oxidation. 
B) creating hydrocarbon chains that are more kinked than those in natural fats. 
C) substituting nitrogen for carbon in fatty acid chains. 
D) removing double bonds and adding hydrogen to the fatty acid chains of plant lipids. 
A) adding antioxidants that prevent lipid oxidation. 
B) creating hydrocarbon chains that are more kinked than those in natural fats. 
C) substituting nitrogen for carbon in fatty acid chains. 
D) removing double bonds and adding hydrogen to the fatty acid chains of plant lipids.

Question 12

A group of monomers bonded together form a ____________________.

Accepted Answer

The answer of A group of monomers bonded together form...

Question 13

A monosaccharide is made up of several sugar molecules strung together.

Accepted Answer

A) True 
 B)False

Question 14

A solution with a pH of _____ is _____ times more acidic than a solution with a pH of _____.

Accepted Answer

A) 3; 10,000; 7 
B) 12; 100; 10 
C) 7; 1,000; 9 
D) 4; 10; 3 
A) 3; 10,000; 7 
B) 12; 100; 10 
C) 7; 1,000; 9 
D) 4; 10; 3

Question 15

The uncharged component in the core of an atom is a(n)____________________.

Accepted Answer

The answer of The uncharged component in the core of...

Question 16

A scientist observed a chemical that changes to bright red in the presence of organic compounds containing nitrogen and phosphorus. To test this chemical, a set of test tubes each containing a purified sample of one of the following organic compounds is prepared. The chemical is then added to each tube. Which test tube will always turn bright red?

Accepted Answer

A) the tube containing nucleic acids 
B) the tube containing proteins 
C) the tube containing carbohydrates 
D) the tube containing phospholipids 
A) the tube containing nucleic acids 
B) the tube containing proteins 
C) the tube containing carbohydrates 
D) the tube containing phospholipids

Question 17

Examine the illustration below, a representation of a sodium ion with a charge of +1. Based on the information provided determine the proton number for this atom.

Accepted Answer

A) 8 
B) 9 
C) 10 
D) 11 
A) 8 
B) 9 
C) 10 
D) 11

Question 18

Oil and water do not mix together well because

Accepted Answer

A) water is polar and oil is nonpolar. 
B) only identical molecules of the same chemical can easily mix together. 
C) water has hydrogen bonds and oil is polar. 
D) water and oil are covalently bonded together. 
A) water is polar and oil is nonpolar. 
B) only identical molecules of the same chemical can easily mix together. 
C) water has hydrogen bonds and oil is polar. 
D) water and oil are covalently bonded together.

Question 19

The figure below shows the chemical structure and space-filling models for stearic acid and oleic acid.
   
The reason oleic acid is slightly bent (as compared to stearic acid)is that it contains a ____________________ between two of its carbon atoms.

Accepted Answer

The answer of The figure below shows the chemical structure...

Question 20

Trans fats have been linked to a variety of undesirable health complications that have historically been associated with saturated fats; what do the two types of molecules share in common that may account for their health impacts?

Accepted Answer

A) Both molecules form solid assemblies at body temperature and clog small blood vessels. 
B) Both molecules are rich in hydrogen that can easily form hydrogen ions and lower the pH to harmful values. 
C) Both molecules are linear; for reasons not currently understood linear fatty acids appear to be more difficult to metabolize and have high biological activities. 
D) Both molecules are rapidly converted to signal molecules called prostaglandins, creating discordant signaling within the body. 
A) Both molecules form solid assemblies at body temperature and clog small blood vessels. 
B) Both molecules are rich in hydrogen that can easily form hydrogen ions and lower the pH to harmful values. 
C) Both molecules are linear; for reasons not currently understood linear fatty acids appear to be more difficult to metabolize and have high biological activities. 
D) Both molecules are rapidly converted to signal molecules called prostaglandins, creating discordant signaling within the body.

Exam 5: The Chemistry of Life

Ionic bonds

You are given an unknown substance and asked to determine whether it is polar or nonpolar. The easiest way to do this would be to

____________________ are a type of organic compound that plays roles in both heredity and the energy delivery in cells.

Most living organisms consist of more than 70 percent ____________________ by weight.

Individual water molecules orient toward each other because of the _____ bonds that form between them.

An oil is a lipid that is _____ at room temperature.

When you place a piece of red meat on a hot barbeque, it slowly changes from soft to firm. Meat is primarily made of proteins. Which of the following might account for the change in texture during cooking?

Fevers in young children are a particular concern because oxygen is less effectively transported by hemoglobin at high temperature. How might this be explained?

Chemical reactions rearrange atoms but do not create or destroy them.

Proteins provide most of the energy for life processes.

The process of partial hydrogenation turns liquid plant lipids into semisolid lipids by

A group of monomers bonded together form a ____________________.

A monosaccharide is made up of several sugar molecules strung together.

A solution with a pH of _____ is _____ times more acidic than a solution with a pH of _____.

The uncharged component in the core of an atom is a(n)____________________.

Examine the illustration below, a representation of a sodium ion with a charge of +1. Based on the information provided determine the proton number for this atom.

Oil and water do not mix together well because

The figure below shows the chemical structure and space-filling models for stearic acid and oleic acid. The reason oleic acid is slightly bent (as compared to stearic acid)is that it contains a ____________________ between two of its carbon atoms.

Trans fats have been linked to a variety of undesirable health complications that have historically been associated with saturated fats; what do the two types of molecules share in common that may account for their health impacts?

The Nature of Science and the Characteristics of Life

Biological Diversity, Bacteria, and Archaea

Protista, Plantae, and Fungi

Animalia

Cell Structure and Internal Compartments

Cell Membranes, Transport, and Communication

Energy, Metabolism, and Enzymes

Photosynthesis and Cellular Respiration

Cell Division

Stem Cells, Cancer, and Human Health

Patterns of Inheritance

Chromosomes and Human Genetics

Dna and Genes

From Gene to Protein

Dna Technology

How Evolution Works

Evolution of Populations

Speciation and the Origins of Biological Diversity

The Evolutionary History of Life

The Biosphere

Growth of Populations

Ecological Communities

Ecosystems

Global Change

Internal Organization and Homeostasis

Nutrition and Digestion

Circulation and Gas Exchange

Animal Hormones

Nervous and Sensory Systems

Skeletons, Muscles, and Movement

Defenses Against Disease

Reproduction and Development

Animal Behavior

Plant Structure, Nutrition, and Transport

Plant Growth and Reproduction

Filters

A solution with a pH of ___ is _ times more acidic than a solution with a pH of ___.