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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. What stabilizes lipid bilayer?






2. 4 causes of denaturation of proteins






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






4. Enzyme that hydrolyzes lactose into galactose and glucose into






5. 3 physiological roles of lipids






6. What kind of lipids compromise the lipid bilayer?






7. Molecules with the same atoms and same bonds - but different bond geometries; can either be enantiomers or diastereomers






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






9. Hydrophobic and hydrophilic interactions btw amino acids more distant from each other on the polypeptide chain






10. PH at which the amino acid has a net neutral charge






11. 2 covalent bonds formed in proteins






12. Energy storage molecule of carbohydrates for animals






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






14. Fatty acid structure






15. Characteristics of acidic amino acids






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






17. Name for 5 membered ring






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






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






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






21. Energy storage molecule of carbohydrates for plants






22. Formula for urea






23. Glyceraldehyde






24. Glycosidic linkage of sucrose






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






26. Glycosidic linkage of maltose






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






28. Nonpolar - hydrophobic amino acids






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






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






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






32. Physiological pH






33. Sugar with an aldehyde at the first carbon position






34. 2 reasons why fats have more efficient energy stores than carbs






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






36. Unique feature of proline






37. Enzymes that hydrolyze fats






38. Fatty acid w/ one or more double bonds in cis form predominately






39. 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






40. Polar amino acids






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






42. 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






43. Molecules with the same atoms - but different bonds






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






45. 3 carbon triol that forms backbone of triacylglycerol






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






47. Name for 6 membered ring






48. Naturally occurring carbohydrates are formed from what?






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






50. Unique feature of glycine