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






2. Diastereomers that vary in the configuration of 1 chiral center






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






4. Naturally occurring carbohydrates are formed from what?






5. Unique feature of glycine






6. Name for 5 membered ring






7. Characteristics of polar amino acids






8. 2 reasons why fats have more efficient energy stores than carbs






9. Fxn of cholesterol in the membrane?






10. 3 carbon triol that forms backbone of triacylglycerol






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






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






13. Sulfur containing amino acids






14. Acetic acid formula?






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






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






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






18. Energy storage molecule of carbohydrates for plants






19. What stabilizes lipid bilayer?






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






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






22. Enzyme that hydrolyzes maltose into 2 glucose molecules?






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






24. 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)






25. 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






26. Fatty acid structure






27. Characteristics of hydrophobic amino acids






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






29. D and L describe what?






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






31. 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






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






33. Formula for urea






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






35. Polar amino acids






36. 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






37. Basic amino acids






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






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






40. Enzyme that hydrolyzes lactose into galactose and glucose into






41. Glycosidic linkage of cellulose






42. Physiological pH






43. Hydrophilic amino acids






44. 4 causes of denaturation of proteins






45. Glycosidic linkage of lactose






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






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






48. 2 covalent bonds formed in proteins






49. Unique feature of proline






50. Characteristic of basic amino acids