Organic Chemistry 1b - Test 1

1. Living things differ most from one another in their constituent:

    A. carbohydrates
    B. lipids
    C. amino acids
    D. proteins

2. An enzyme characterized by general specificity is:

    A. maltase
    B. urease
    C. sucrase
    D. esterase

3. The free energy released in the course of oxidation of organic substrates is:

    A. utilized with nearly 100 percent efficiency
    B. released principally as light and heat
    C. trapped, in part, in the form of ATP
    D. directly employed to hydrolyze organic polymers

4. Which of the following would be classified as a synthetic detergent?

    A. alkylbenzene sulfonate
    B. sodium salt of a fatty acid
    C. glycerol
    D. stearic acid

5. Messenger RNA molecules are formed when:

    A. the strands of a DNA helix partially unwind
    B. DNA comes in contact with a ribosome
    C. proteins are denatured by the body
    D. DNA molecules are hydrolyzed

6. The reaction of amino acids in polymerization of protein involves which?

    A. two amine groups
    B. two acid groups
    C. an amine and an acid group
    D. an amine and an alcohol

7. Treated with iodine, some food turns blue. This indicates that the tested food contained:

    A. sugar
    B. starch
    C. protein
    D. fat

8. Stimulation of parasympathetic nerves causes:

    A. an increase in blood pressure
    B. decrease in heartbeat rate
    C. a dryness in the mouth
    D. blood vessels to constrict

9. The best natural source of aromatic compounds is:

    A. petroleum
    B. natural gas
    C. coal gas
    D. coal tar

10. Ethyl alcohol reacts with acetic acid to form:

    A. an ester
    B. water
    C. two products
    D. ethyl acetate

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