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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. 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)






2. What kind of lipids compromise the lipid bilayer?






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






4. Unique feature of cysteine






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






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






7. Name for 6 membered ring






8. Characteristics of polar amino acids






9. Enzyme that hydrolyzes lactose into galactose and glucose into






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






11. 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






12. Interconversion btw two anomers






13. 3 physiological roles of lipids






14. Acidic amino acids






15. Sugar with an aldehyde at the first carbon position






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






17. Basic amino acids






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






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






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






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






22. Fxn of cholesterol in the membrane?






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






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






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






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






27. 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






28. Energy storage molecule of carbohydrates for plants






29. Naturally occurring carbohydrates are formed from what?






30. Glycosidic linkage of maltose






31. 4 causes of denaturation of proteins






32. 2 reasons why fats have more efficient energy stores than carbs






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






34. Hydrolysis






35. Characteristic of basic amino acids






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






37. Histidine






38. Enzymes that hydrolyze fats






39. Glyceraldehyde






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






41. Physiological pH






42. 2 covalent bonds formed in proteins






43. Unique feature of glycine






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






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






46. Characteristics of acidic amino acids






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






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






49. Fatty acid structure






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