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






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






3. Characteristics of acidic amino acids






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






5. Physiological pH






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






7. Characteristic of basic amino acids






8. Glyceraldehyde






9. 3 physiological roles of lipids






10. Unique feature of cysteine






11. Fatty acid structure






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






13. Acidic amino acids






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






15. 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






16. What kind of lipids compromise the lipid bilayer?






17. Sugar with an aldehyde at the first carbon position






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






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






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






21. Energy storage molecule of carbohydrates for plants






22. Nonpolar - hydrophobic amino acids






23. Energy storage molecule of carbohydrates for animals






24. Hydrophilic amino acids






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






26. 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






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






28. Molecules with the same atoms - but different bonds






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






30. Glycosidic linkage of sucrose






31. Glycosidic linkage of cellulose






32. Formula for urea






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






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






35. 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)






36. Characteristics of hydrophobic amino acids






37. Hydrolysis






38. 2 things that accelerate the rate of hydrolysis for peptide cleavage?






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






40. 2 covalent bonds formed in proteins






41. Enzymes that hydrolyze fats






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






43. Enzyme that hydrolyzes maltose into 2 glucose molecules?






44. Acetic acid formula?






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






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






47. Enzyme that hydrolyzes lactose into galactose and glucose into






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






49. Naturally occurring carbohydrates are formed from what?






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