Higher Chemistry Unit 2 Multiple Choice Questions

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Presentation transcript:

Higher Chemistry Unit 2 Multiple Choice Questions 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 carbon- carbon double bonds D. Answer

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 B. 5 C. 8 D. 11 C. Answer

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 A. Answer

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 A. Answer

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. A. Answer

D. 6. Amino acids are converted into proteins by B. hydrogenation 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 D. Answer

C. 7. Fats and oils can be classified as B. acids C. esters 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 C. Answer

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 B. Answer

B. 9. Fats have higher melting points than oils because fats 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 B. Answer

B. 10. Hormones and enzymes are B. globular proteins C. fats D. oils 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 B. Answer