TITLE: Chemistry Benchmark review STANDARDS-1h,4ef, 1b TURN IN WHEN COMPLETE NAME, DATE, PERIOD. ROW #1-33 ANSWERS ONLY Letter & word

1. Write the monomer that matches the polymer Starch---Lipids--Nucleic Acids-Proteins- Glucose--______-____________-_________

2. What happens to the enzyme after the reaction? It increases It decreases It stays the same

3. 2 most common bonds in macromolecules Hydrogen--- covalent

4. Macromolecules are created from A.Many very different substances B. A few simple molecules C. One organic compound

5. An amino acid is to a protein A. Large is to big B. Small is to large C. brick wall is to a brick

6. Serine-Glycine-Alanine may also be written Alanine-glycine-serine

7. Enzymes are A. Carbs B. Proteins C. Lipids D. Nucleic acids

8. True or False A. Simple sugars are made of polysaccharides

9. True or False RNA molecules are made of nucleotides

10. Describe what a secondary protein looks like

11.. EXAMPLES OF PROTEINS ARE HEMOGLOBIN INSULIN ALBUMIN MALTASE CHAINS OF _________MAKE THESE PROTEINS

General structureAlanineSerine Section 2-3 Go to Section: Amino groupCarboxyl group 12. What is this diagram? Amino group Acid group or Carboxyl group

13. What does a tertiary protein look like? Describe or draw

14. What part of amino acids causes each of the amino acids to differ? A. Amino group B. Carboxyl group— acid group C. “R” group

15. Enzymes are produced by the life function know as A.Egestion B. Respiration-energy or breathing C. Growth-increase size D. Synthesis putting together-making of

16. 3 fatty acids + a glycerol forms Carbs Proteins Lipids Nucleic acids

17. Forming of new products Hydrolysis or synthesis

18. The breaking down of products is known as Hydrolysis synthesis

19. In these equations, list the substrates Water + salt NaCl Yellow + Blue Green

20. Starch is broken down through hydrolysis to form Glucose –simple sugars- monosaccharide

21. What level of structure gives a protein its final shape? A) primary B) secondary C) teritary

22. What type of bond holds the amino acids together in a protein? Amino acid bond Hydrogen bond Peptide bond

23. The chemical properties of proteins are determined by 3 things N O k

24. Which specific part of an amino acid is responsible for the spiraling and folding in the protein? A) amino group B) carboxyl group C) R group

25. What small unit makes up DNA? Amino acids Nucleotides

26. Enzymes affect reactions in living things by changing the Ph of the reaction Speed of the reaction Temperature of the reaction

27. CO 2 + H 2 O H 2 CO 3 ABC In this equation where would the enzyme be located?

28. Proteins differ from one another in the A) type of amino groups B) number and sequence of amino acids C) the lone hydrogen

29. Carbon + Hydrogen CH 2 List the substrates

30. Human enzymes would most likely begin to denature at a temperature of 40 degrees Celsius 23 degrees Celsius 37 degrees Celsius

31. How do enzymes affect biochemical reactions? A. Decrease reaction rate B. They bind with reactants C. Raise activation rate D. Necessary for any reaction

32. Which of the following is NOT true? A. All Catalysts are enzymes B. Catalysts lower the activation energy of a reaction

33. Which is NOT a condition that affects the activity of enzymes? A. pH, ionic cond., temp B. The number of enzymes that are altered in the reaction C. The amount of substrates

3rd - 1 B Assessment Date given 10-6 Points possible 10 Circle pass or fail