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MCAT Organic Chemistry 2

Subjects : mcat, science
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Hydrophobic and hydrophilic interactions btw amino acids more distant from each other on the polypeptide chain






2. (R) and (S) describe what?






3. Rule for all amino acids that are nonbasic and nonacidic pertaining to pI value?






4. Sulfur containing amino acids






5. Property of fatty acids where one end is hydrophobic and the other is hydrophilic






6. Characteristics of acidic amino acids






7. Enzymes that hydrolyze fats






8. Enzyme that hydrolyzes maltose into 2 glucose molecules?






9. Fatty acid w/ no double bonds and maximum number of hydrogens






10. 1.has partial double bond character due to resonance 2. it cannot rotate 3. amide H is someWhat acidic and can H bond






11. Enzyme that hydrolyzes lactose into galactose and glucose into






12. Sugar with a carbonyl group at the 2 carbon position






13. D and L describe what?






14. Initial folding of proteins into shapes stabilized by H bonds btw amino and carboxyl groups of backbone






15. Sugar with an aldehyde at the first carbon position






16. Macromolecule that performs a variety of bodily functions and is composed of up to 20 different amino acids






17. 1. it exists in solution in equilibrium with linear form 2. mutarotation occurs readily 3. it is a reducing sugar - and reacts positively w/ Benedict's reagent






18. Name for 5 membered ring






19. Amino group placed on the right of a fischer projection is a?






20. Acidic amino acids






21. Histidine






22. 2 reasons why fats have more efficient energy stores than carbs






23. PH at which positive and negative charges balance to form a zwitterion






24. Storage form of fatty acid that is composed of 3 esterified fatty acid to a glycerol molecule






25. Epimers of sugars that vary in the configuration of their anomeric carbons






26. Energy storage molecule of carbohydrates for animals






27. Carbon that in linear form has a carbonyl - or in cyclic form has a hemiacetal or an acetal






28. What stabilizes lipid bilayer?






29. 3 physiological roles of lipids






30. 3 carbon triol that forms backbone of triacylglycerol






31. Interconversion btw two anomers






32. Structure where H bonds occur btw residues distant from each other - or on a separate chain. backbone is extended rather than coiled






33. 2 covalent bonds formed in proteins






34. Characteristic of basic amino acids






35. Characteristics of polar amino acids






36. Glycosidic linkage of lactose






37. 4 causes of denaturation of proteins






38. Naturally occurring carbohydrates are formed from what?






39. Separation is due to charge - with negative charge moving toward positive electrode and positive charge moving toward negative electrode






40. Right handed helix w/ carboxyl of one amino acid bound to the amine of another amino acid three residues away - proline never resides in this structure b/c it would place a kink in the helix






41. What describes the affinity of functional groups for a proton?






42. Acetic acid formula?






43. Adjacent polypeptide strands running in the same direction in Beta pleated sheet structure






44. Hydrolysis






45. Name for 6 membered ring






46. Glycosidic linkage of maltose






47. Glycosidic linkage of cellulose






48. 1. it requires an enzyme to linearize and mutarotate 2. it is not a reducing sugar and give negative Benedict's test






49. Molecules with the same atoms - but different bonds






50. Fatty acid structure