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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. Glycosidic linkage of lactose






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






3. 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






4. Glyceraldehyde






5. Fatty acid structure






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






7. Acetic acid formula?






8. Acidic amino acids






9. Sulfur containing amino acids






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






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






12. Formula for urea






13. Basic amino acids






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






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






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






17. Name for 6 membered ring






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






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






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






21. Hydrolysis






22. Glycosidic linkage of maltose






23. Nonpolar - hydrophobic amino acids






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






25. Glycosidic linkage of cellulose






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






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






29. Enzymes that hydrolyze fats






30. What kind of lipids compromise the lipid bilayer?






31. Characteristic of basic amino acids






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






33. Interconversion btw two anomers






34. Physiological pH






35. Characteristics of acidic amino acids






36. Polar amino acids






37. 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)






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






39. Histidine






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






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






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






43. Characteristics of hydrophobic amino acids






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






45. Unique feature of cysteine






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






47. 3 carbon triol that forms backbone of triacylglycerol






48. Energy storage molecule of carbohydrates for plants






49. 2 covalent bonds formed in proteins






50. Rule for all amino acids that are nonbasic and nonacidic pertaining to pI value?






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