Transcript Unit 2 PP9
Higher Chemistry Unit 2 Section 9 Natural Products Multiple Choice Questions This is designed to be used by teachers to help students develop skills in answering multiple choice questions. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 1. In the formation of “hardened” fats from vegetable oils, the hydrogen A. causes cross-linking between chains B. causes hydrolysis to occur C. increases the carbon chain length D. reduces the number of carboncarbon double bonds Answer D. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 2. Olestra is a calorie free fat made by reacting fatty acids with sucrose. The structure of a sucrose molecule can be represented as shown. How many fatty acid molecules can react with one molecule of sucrose? A. 3 Answer B. 5 C. 8 D. 11 C. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 3. Proteins can be denatured under acid conditions. During this denaturing, the protein molecule A. changes shape B. is dehydrated C. is neutralised D. is polymerised Answer A. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 4. The production of fatty acids and glycerol from fats in foods is an example of A. hydrolysis B. hydrogenation C. dehydration D. dehydrogenation Answer A. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 5. When two amino acids condense together, water is eliminated and a peptide link is formed. Which of the following represents this process? A. B. C. D. Answer A. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 6. Amino acids are converted into proteins by A. dehydration B. hydrogenation C. hydrolysis D. condensation Answer D. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 7. Fats and oils can be classified as A. carbohydrates B. acids C. esters D. alcohols Answer C. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 8. The breakdown of fats and oils produces glycerol and fatty acids in the ratio of A. one mole to two moles B. one mole to three moles C. one mole to four moles D. one mole to five moles Answer B. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 9. Fats have higher melting points than oils because fats A. have more hydrogen bonds B. have stronger van der Waals’ forces C. are more loosely packed D. are more unsaturated Answer B. Higher Chemistry Unit 2 - Section 9 Natural Products Multiple Choice Questions 10. Hormones and enzymes are A. fibrous proteins B. globular proteins C. fats D. oils Answer B.