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Chemistry 121 – Chemistry in the Modern World
Weekly Worksheet for Week 8
Directions: Answer the following questions using your textbook. Remember, these are the types of questions that will be on the proctored exam. Create a separate Word document listing the correct answers and submit it in the Assignments folder. Use as a title your name and the week number. For example, I would call this assignment Matton8. Each question is worth 1 point, for a total of 30 points.
1. Chapter 11, Question 7 (2 points)
2. Chapter 11, Question 8 (2 points)
3. Chapter 11, Question 11 (3 points)
4. Chapter 11, Question 17a
5. Chapter 11, Question 17b
6. Chapter 11, Question 17c
7. Chapter 11, Question 17d
8. Chapter 11, Question 18 (2 points)
9. Chapter 11, Question 20a (2 points)
10. Chapter 11, Question 20b (2 points)
11. Chapter 11, Question 20c (2 points)
12. Chapter 11, Question 22a
13. Chapter 11, Question 25
14. Chapter 11, Question 28
15. Chapter 11, Question 33a
16. Chapter 11, Question 33b
17. Chapter 11, Question 33c
18. Chapter 11, Question 44 (2 points)
19. Chapter 11, Question 45
20. Blood sugar is,
a. fructose.
b. glucose.
c. lactose.
d. sucrose.
21. When starch is digested, it is hydrolyzed to,
a. fructose.
b. glucose.
c. lactose.
d. sucrose.
22. Most dietary fats are,
a. monoglycerides.
b. diglycerides.
c. triglycerides.
d. cholesterols.
23. Polyunsaturated fats have,
a. all C-C single bonds.
b. all C=C double bonds.
c. more than one C=C double bond.
d. an odd number of carbon atoms.
24. Which of the following statements is FALSE concerning trans fatty acids.
a. They are found frequently in natural food sources.
b. Both hydrogens are on the same side of the double bond.
b. They are more likely to be solids than unsaturated fatty acids.
c. The hydrocarbon chain is straight and does not bend.
25. The class of foods that has the highest calorie value per unit of mass is,
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
26. Which of the following statements is TRUE?
a. Vitamins are required for proper nutrition and are organic compounds.
b. Minerals are organic substances and are required for proper nutrition.
c. Vitamins are required for proper nutrition and are inorganic compounds.
d. The human body is generally not affected if the diet lacks a specific vitamin or mineral
27. Proteins are polymers of,
a. glucose.
b. amino acids.
c. lipids.
d. nucleic acids.
28. Amino acids that are not synthesized by the human body and must be obtained in food sources are called,
a. nucleic acids.
b. carboxylic acids.
c. essential amino acids.
d. vitamins.
29. Which class of nutrients in itself does not provide any energy to the human body?
a. carbohydrates
b. fats.
c. proteins.
d. vitamins and minerals.
30. Vitamins can be grouped into two broad categories.
a. fat soluble and water soluble.
b. B complex and the rest.
c. acids and esters.
d. saccharides and amines.
31. Fat soluble vitamins are,
a. stored in the body.
b. excreted from the body daily.
c. rapidly decomposed in the body.
d. less important than water soluble vitamins.
8.
Define and describe proteins. Show us examples of amino acids and how amino acids covalently bond together in polypeptide chains. What are the essential amino acids? Tell us about the principle of protein complementarity. Give some examples.
Discussion Questions – Week 8
Only one option for week 8. Please read and comment on the following:
Revisit the definition of sustainability provided in Chapter 0. With this in mind, discuss how feeding the world now and in the future can be done sustainably. You may examine any of the example environmental consequences listed on page 450 or focus on the issues brought up in Sections 11.11 and 11.12
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