Download Some Review Questions for the Chapter 2 and 3

Some Review Questions for the Chapter 2 and 3 test on Chemistry and Biochemistry : Accelerated
Chemistry Questions (Chapter 2):
1. Your blood is part solid and part liquid. What kind of mixture is this called
2. If a neutral atom has 15 protons, how many electrons will it have? Why?
3. An atom has an atomic mass of 35 and an atomic number of 15. How many protons, neutrons and electrons
does it have?
4. Describe the pH scale and what it means. A pH of 0-7 is (acidic or basic) because it has more of which ion (H+ or
OH-). How about a solution with a pH from 7-14?
5. The higher the pH number, the (stronger or weaker) the (acid or base)
6. The lower the pH number, the (stronger or weaker) the (acid or base)
7. How much stronger is a solution with a pH of 3 compared to a solution with a pH of 5? Why?
8. When an atom loses an electron, what will its charge be? Why? What about when an atom gains an electron,
what will its charge be and why?
9. What is the definition of an element? How many are found in nature?
10. In terms of ions, why is water a solution with a neutral pH? Describe why this occurs in water.
11. What are the 3 sub-atomic particles to every atom and what are the charges on each?
12. Changing the # of electrons will result in an (ion or isotope) while changing the number of neutrons will result in
an (ion or isotope)
13. Of the 3 subatomic particles, which ones are inside the nucleus.
14. What does the atomic mass and the atomic number of an atom describe?
15. What are buffers needed for? What is the buffer in our blood?
16. If a solution is too acidic, a buffer will (absorb H+ or give off H+). If a solution is too basic (alkaline), a buffer will
(absorb H+ or give off H+)?
17. What makes water a polar molecule? What end is slightly negative and what end is slightly positive?
18. What is an ionic bond, how do they form, and give an example of a substance formed by ionic bonds.
19. What is a covalent bond, how do they form and give an example of a substance formed by covalent bonds.
20. What is a polar covalent bond compared to non-polar covalent bonds?
21. When mixing lemonade powder in water, which part is the solute and which part is the solvent?
22. Can a solute be a liquid? If so, give an example. Can the solvent be a solid? Why or why not?
23. Because water is a polar molecule, it is attracted to itself AND to other things. When water stick to itself, what is
that called? How about when water sticks to other things?
24. What is the definition of a solution? What is the definition of matter?
25. What does mass measure?
Biochemistry Questions: (Chapter 3)
26. In order for a compound to be considered organic, is must have at LEAST one atom of what element? What,
therefore, is the simplest organic compound?
27. How many bonds will carbon make with other atoms? Why is this?
28. Dehydration Synthesis is a (breaking or building) reaction which (uses or releases) water molecules. It is also
considered a(n) (anabolic or catabolic) reaction.
29. Hydrolysis is a (breaking or building) reaction which (uses or releases) water molecules. It is also considered a(n)
(anabolic or catabolic) reaction.
30. The rate at which all the anabolism and all the catabolism occurs is called your ____?
31. Which reaction (dehydration synthesis or hydrolysis) is another word for “digestion” ? Explain why?
32. Animals store extra glucose in this organ:_____. The extra glucose is packed into a big polysaccharide
called___? Plants store extra glucose as what polysaccharide? Why do they need to do this?
33. What is a general name to describe all carbohydrates?
34. Proteins are built by joining many _____together. Which reaction (dehydration synthesis or hydrolysis) will
make a protein?
35. Long chains of carbon and hydrogen are found in which of the 4 groups of biological polymers? This long chain
makes these molecules (polar or nonpolar).
36. What makes a saturated fat “saturated”? How can you tell an item is a saturated fat by looking at it on the
kitchen table? How about in a diagram of it?
37. What makes an unsaturated fat “unsaturated”? How can you tell an item is an unsaturated fat by looking at it
on the kitchen table? How about in a diagram of it?
38. Give 5 examples of lipids.
39. If you want to dissolve a lipid, what kind of solvent do you need and why? Why won’t water work?
40. What are the 2 types of nucleic acids? If you want to build a nucleic acid, what monomer units will you have to
put together? What reaction will you need (dehydration synthesis or condensation)?
41. Describe the structure of an amino acid. What part makes each amino acid unique? How many amino acids are
there in nature? Which parts of an amino acid are common to all amino acids? When you join amino acids
together, what type of polymer will you make?
42. Why are enzymes needed in biological systems? What do they do for a reaction? What kind of substance are
enzymes?
43. On what part of the enzyme does its substrate attach to? Why are enzymes so specific for their substrate?
44. What kinds of conditions can change the activity of an enzyme?
45. Which molecule will your body burn first (carbs or lipids)? Which one will produce more energy when you DO
burn it?
46. A triglyceride is made up of what 4 components? Where do you find triglycerides? Why can they be harmful if
you eat too many?
47. What is the formula for glucose, fructose and galactose? (C what, H what, O what)?
48. What is the formula for a disaccharide? Why is this? Name 3 disaccharides and where you can find them.
49. What kind of lipid makes up cell membranes?
50. If you wanted to make a lipid, what is the building block (monomer) that you would put together? Would this
be a dehydration synthesis or hydrolysis reaction?
51. What are the 2 reasons WHY we need to break down polymers like protein, lipids and carbohydrates into their
individual monomer building blocks?
52. What 3 elements are the only ingredients to carbohydrates? What is the trick to remembering this?
53. Are the sex hormones (testosterone and estrogen) lipids, protein, or carbohydrates?
54. What is the real name for the following sugars; table sugar, fruit sugar, milk sugar, grain sugar and blood sugar.
Which 2 are monosaccharides and which 3 are disaccharides?
55. If you were reduced to a lump of dry material, what percent of your dry weight is pure protein?
56. What are the three parts to a nucleotide? What do you get when you join nucleotides together? Would this
require a dehydration synthesis reaction or hydrolysis?