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Questions and Answers
The monomers of a polysaccharide are called amino acids.
The monomers of a polysaccharide are called amino acids.
False
An emulsion is a mixture of two liquids that separate from each other on standing.
An emulsion is a mixture of two liquids that separate from each other on standing.
True
Two molecules with the same atoms arranged in a different order are called isotopes.
Two molecules with the same atoms arranged in a different order are called isotopes.
False
If a pair of shared electrons are more attracted to one nucleus than to the other, they form a polar covalent bond.
If a pair of shared electrons are more attracted to one nucleus than to the other, they form a polar covalent bond.
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Amino acids are joined by a unique type of bond called a peptide bond.
Amino acids are joined by a unique type of bond called a peptide bond.
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A saturated fat is defined as a fat to which no more carbon can be added.
A saturated fat is defined as a fat to which no more carbon can be added.
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Organic compounds get their unique chemical characteristics more from their functional groups than from their carbon backbones.
Organic compounds get their unique chemical characteristics more from their functional groups than from their carbon backbones.
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The higher the temperature is, the faster an enzyme works.
The higher the temperature is, the faster an enzyme works.
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Two percent sucrose and 2% sodium bicarbonate have the same number of molecules per liter of solution.
Two percent sucrose and 2% sodium bicarbonate have the same number of molecules per liter of solution.
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A solution of pH 8 has one-tenth the hydrogen ion concentration of a solution with pH 7.
A solution of pH 8 has one-tenth the hydrogen ion concentration of a solution with pH 7.
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Study Notes
Flashcard Summary
- Monomers of polysaccharides are monosaccharides, not amino acids.
- An emulsion is a mixture of two immiscible liquids that do not blend when allowed to stand.
- Molecules with identical atoms but different arrangements are called isomers, not isotopes.
- A polar covalent bond forms when a pair of shared electrons is attracted more towards one nucleus than another.
- Amino acids are linked together by peptide bonds, which are essential for protein formation.
- Saturated fats are characterized by having no more hydrogen atoms that can be added, not carbon.
- The distinctive chemical properties of organic compounds are primarily derived from their functional groups, rather than their carbon structures.
- Enzyme activity typically increases with temperature, but extreme heat can lead to denaturation, halting their function.
- Comparing solutions, 2% sucrose and 2% sodium bicarbonate contain different amounts of molecules per liter due to differing molecular weights.
- A solution with a pH of 8 has a hydrogen ion concentration that is one-tenth that of a solution with a pH of 7, illustrating the logarithmic nature of the pH scale.
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Description
Test your knowledge of key concepts from Biology Chapter 2 with this true or false quiz. Each question challenges your understanding of important definitions and terms related to polysaccharides and molecular structures. See how well you grasp the material!
