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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. Enzymes that hydrolyze fats






3. Generated btw either thiols on different proteins or thiols on the same protein






4. Enzyme that hydrolyzes maltose into 2 glucose molecules?






5. Molecule can act as a base and as an acid






6. 4 causes of denaturation of proteins






7. Nonpolar - hydrophobic amino acids






8. 3 carbon triol that forms backbone of triacylglycerol






9. Characteristic of basic amino acids






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






11. Glycosidic linkage of maltose






12. Formula for urea






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






14. Adjacent polypeptide strands running in opposite directions in Beta pleated sheet structure






15. Acidic amino acids






16. Amino group placed on the left of a fischer projection is a?






17. Characteristics of acidic amino acids






18. Hydrophilic amino acids






19. What stabilizes lipid bilayer?






20. What kind of lipids compromise the lipid bilayer?






21. 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






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






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






24. What configuration do all naturally occuring amino acids have?






25. 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






26. Characteristics of hydrophobic amino acids






27. Polar amino acids






28. Physiological pH






29. Covalent bond formed btw carboxyl group of one atom and the amino group of another amino acid in an addition - elimination mechanism - enzymes are required to carry out rxn






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






31. Fxn of cholesterol in the membrane?






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






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






34. 2 things that accelerate the rate of hydrolysis for peptide cleavage?






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






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






37. Unique feature of cysteine






38. Interconversion btw two anomers






39. D and L describe what?






40. Acetic acid formula?






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






42. (+) and (-) describe what?






43. Energy storage molecule of carbohydrates for plants






44. Fatty acid structure






45. Name for 5 membered ring






46. 3 physiological roles of lipids






47. Basic amino acids






48. The amino acid sequence of a protein that is determined by peptide bond






49. Interaction btw polypeptide subunits arranged in polypeptide. can be covalent bonds or intermolecular forces - disulfide bond that does not form btw residues on the same protein affect (blank)






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