Unit 3 Test Review

Vocabulary

Acid
Activation Energy
Amino Acids
Base
Biochemical process
Carbohydrate
Catalyst
Chemical Bond
Chemical Formula
Compound
Disaccharide
Elements
Enzymes
Fatty Acid
Glucose
Hydrolysis
Indicator
Lipids
Molecules
Monosaccharide
Neutral
Organic Compound
Peptide bond
pH
Polypeptide
Polysaccharide
Protein
Substrate
Starch
Synthesis

 

Essential Questions

    1. What are the most common elements in living things?

    2. What elements MUST be in organic compounds.

    3. What do you get when you combine two glucose molecules together?

    4. What is the ratio of hydrogen to oxygen atoms in carbohydrates?

    5. What are the building blocks of proteins?

    6. Be able to recognize the structural formulas of carbohydrates, lipids and proteins.

    7. What element is found in proteins but not carbohydrates and lipids.

    8. What is an enzyme and why is it important?

    9. What happens to enzymes when they are in too cold or hot temperatures?

    10. What happens to an enzyme when it is a pH that is not ideal?

    11. How does increasing the concentration of the substrate affect the rate of enzyme action?

    12. How does the presence of an enzyme change the activation energy needed for a chemical reaction?

    13. How do organic catalysts affect the speed of chemical reactions?

    14. What aspect of enzymes allow them to function in a specific way?

    15. What causes the shape of protein molecules?

    16. What would happen if the shape of an enzyme were changed?

    17. What does the Lock and Key model mean?

    18. What is the relationship between starch and sugars?

    19. What is the difference between a saturated and an unsaturated fat?

    20. Know the pHs of acids, bases and the neutral pH.

    21. In a chemical equation know which are the reactants and which are the products.

    22. How does hydrolysis differ from dehydration synthesis?

    23. What role does water play in the above reactions?

    24. How are enzymes named? For instance what enzyme would work on maltose or fat?

    25. What is made by an hydrolysis of oil?