SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
MCAT Organic Chemistry 2
Start Test
Study First
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. Separation is due to charge - with negative charge moving toward positive electrode and positive charge moving toward negative electrode
Cause of Amino acid separation in gel electrophoresis
modulates fluidity and seeks to maintain optimal fluidity
D- amino acid
absolute configuration
2. 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)
L- amino acid
D- amino acid
Proteins
quaternary structure
3. 2 covalent bonds formed in proteins
mutarotation
have acidic carboxylic acid on side chains - w/ pKa around 4
isomers
peptide bonds and disulfide bonds
4. Carbon that in linear form has a carbonyl - or in cyclic form has a hemiacetal or an acetal
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
3 things about the cyclic form of a sugar as a hemiacetal
anomeric carbon
Characteristics of the peptide bond
5. Storage form of fatty acid that is composed of 3 esterified fatty acid to a glycerol molecule
triacylglycerol
glutamic acid and aspartic acid
maltase
glucose - alpha -1 -2- fructose
6. 4 causes of denaturation of proteins
the basic precursor of the molecule (L or D glyceraldehyde)
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
maltase
have alkyl or aromatic side chains and tend to associate w/ each other - rather than water
7. Unique feature of cysteine
have amino group in their side chains
cysteine and methionine
has thiol group that allows it the form disulfide bond
L- amino acid
8. Enzyme that hydrolyzes lactose into galactose and glucose into
lactase
Ka
has thiol group that allows it the form disulfide bond
glycogen
9. Property of fatty acids where one end is hydrophobic and the other is hydrophilic
modulates fluidity and seeks to maintain optimal fluidity
alpha helix
aldose
amphipathic
10. Acidic amino acids
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
only achiral amino acid
secondary structure
glutamic acid and aspartic acid
11. Acetic acid formula?
aldose
CH3COOH
epimers
long chain of unsubstituted alkanes that end in a carboxylic acid - making them amphipathic
12. What configuration do all naturally occuring amino acids have?
unsaturated fatty acid
has thiol group that allows it the form disulfide bond
L- configuration
primary structure
13. What describes the affinity of functional groups for a proton?
glucose - alpha -1 -4- glucose
stereoisomers
Ka
2 things about the cyclic form of a sugar as an acetal
14. 1. it requires an enzyme to linearize and mutarotate 2. it is not a reducing sugar and give negative Benedict's test
quaternary structure
galactose - beta -1 -4- glucose
lipases
2 things about the cyclic form of a sugar as an acetal
15. Fatty acid w/ no double bonds and maximum number of hydrogens
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
glycine - alanine - valine - methionine - leucine - isoleucine - proline - phenylalanine - tryptophan
saturated fatty acid
van der Waal forces of hydrophobic tails
16. Polar amino acids
pI
2 things about the cyclic form of a sugar as an acetal
serine - threonine - asparagine - glutamine - cysteine - tyrosine
only achiral amino acid
17. 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
aldose
peptide bond
2 things about the cyclic form of a sugar as an acetal
parallel beta sheet
18. D and L describe what?
disulfide bond
the basic precursor of the molecule (L or D glyceraldehyde)
antiparallel beta sheet
all acidic - basic - and polar amino acids
19. Glycosidic linkage of sucrose
aldose
glucose - alpha -1 -2- fructose
L- amino acid
2 things about the cyclic form of a sugar as an acetal
20. Sugar with an aldehyde at the first carbon position
furanose
aldose
van der Waal forces of hydrophobic tails
peptide bonds and disulfide bonds
21. Macromolecule that performs a variety of bodily functions and is composed of up to 20 different amino acids
L- amino acid
Proteins
7.4
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
22. PH at which positive and negative charges balance to form a zwitterion
all acidic - basic - and polar amino acids
lipases
glutamic acid and aspartic acid
pI
23. Glycosidic linkage of maltose
Ka
pI
glucose - alpha -1 -4- glucose
disulfide bond
24. Energy storage molecule of carbohydrates for animals
will have pI of 6
glycogen
Characteristics of the peptide bond
galactose - beta -1 -4- glucose
25. Amino group placed on the right of a fischer projection is a?
glutamic acid and aspartic acid
have an R group that is polar enough to H bond - but does no acts an acid or a base
triacylglycerol
D- amino acid
26. 2 reasons why fats have more efficient energy stores than carbs
galactose - beta -1 -4- glucose
L- configuration
packing and energy content
ketose
27. Naturally occurring carbohydrates are formed from what?
lipases
the basic precursor of the molecule (L or D glyceraldehyde)
D- glyceraldehyde
anomers
28. Sugar with a carbonyl group at the 2 carbon position
ketose
peptide bond
triacylglycerol
galactose - beta -1 -4- glucose
29. 3 physiological roles of lipids
anomers
7.4
1. form phospholipids of cellular membranes 2. store energy in adipose tissue 3. produce steroid hormones
Characteristics of the peptide bond
30. Basic amino acids
histidine - arginine - lysine
glucose - beta -1 -4- glucose
tertiary structure
Cause of Amino acid separation in gel electrophoresis
31. Fxn of cholesterol in the membrane?
have amino group in their side chains
peptide bonds and disulfide bonds
modulates fluidity and seeks to maintain optimal fluidity
only achiral amino acid
32. Enzyme that hydrolyzes maltose into 2 glucose molecules?
only achiral amino acid
has thiol group that allows it the form disulfide bond
maltase
van der Waal forces of hydrophobic tails
33. Fatty acid structure
have acidic carboxylic acid on side chains - w/ pKa around 4
triacylglycerol
long chain of unsubstituted alkanes that end in a carboxylic acid - making them amphipathic
peptide bond
34. Diastereomers that vary in the configuration of 1 chiral center
have alkyl or aromatic side chains and tend to associate w/ each other - rather than water
disulfide bond
peptide bond
epimers
35. Molecules with the same atoms - but different bonds
long chain of unsubstituted alkanes that end in a carboxylic acid - making them amphipathic
glutamic acid and aspartic acid
isomers
will have pI of 6
36. Generated btw either thiols on different proteins or thiols on the same protein
glycogen
starch
disulfide bond
anomers
37. Fatty acid w/ one or more double bonds in cis form predominately
antiparallel beta sheet
unsaturated fatty acid
have an R group that is polar enough to H bond - but does no acts an acid or a base
D- glyceraldehyde
38. What kind of lipids compromise the lipid bilayer?
ketose
CH3COOH
1. form phospholipids of cellular membranes 2. store energy in adipose tissue 3. produce steroid hormones
phospholipids
39. Interconversion btw two anomers
7.4
C3H6O3 - with one chiral center
packing and energy content
mutarotation
40. 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
packing and energy content
3 things about the cyclic form of a sugar as a hemiacetal
unsaturated fatty acid
ketose
41. Molecule can act as a base and as an acid
anomers
van der Waal forces of hydrophobic tails
amphoteric
glucose - alpha -1 -2- fructose
42. Characteristic of basic amino acids
will have pI of 6
have an R group that is polar enough to H bond - but does no acts an acid or a base
parallel beta sheet
have amino group in their side chains
43. Glycosidic linkage of lactose
have alkyl or aromatic side chains and tend to associate w/ each other - rather than water
galactose - beta -1 -4- glucose
furanose
triacylglycerol
44. Sulfur containing amino acids
cysteine and methionine
pI
disulfide bond
parallel beta sheet
45. Molecules with the same atoms and same bonds - but different bond geometries; can either be enantiomers or diastereomers
C3H6O3 - with one chiral center
basic amino acid has pKa at 6.5 - so it can either be protonated or deprotonated at physiological pH
stereoisomers
L- amino acid
46. Glycosidic linkage of cellulose
amphipathic
parallel beta sheet
glucose - beta -1 -4- glucose
stereoisomers
47. Initial folding of proteins into shapes stabilized by H bonds btw amino and carboxyl groups of backbone
serine - threonine - asparagine - glutamine - cysteine - tyrosine
secondary structure
glycine - alanine - valine - methionine - leucine - isoleucine - proline - phenylalanine - tryptophan
2 things about the cyclic form of a sugar as an acetal
48. Characteristics of polar amino acids
furanose
have an R group that is polar enough to H bond - but does no acts an acid or a base
long chain of unsubstituted alkanes that end in a carboxylic acid - making them amphipathic
the basic precursor of the molecule (L or D glyceraldehyde)
49. Unique feature of proline
3 things about the cyclic form of a sugar as a hemiacetal
CH3COOH
only amino acid that his a secondary amine
have an R group that is polar enough to H bond - but does no acts an acid or a base
50. Hydrophilic amino acids
has thiol group that allows it the form disulfide bond
1. presence of urea 2. extreme pH 3. extreme temperature 4. changes in salinity
all acidic - basic - and polar amino acids
CH3COOH