Chem Test 2

The oxidation of 2-methylpropanal gives the product

A) 1-butanol
B) 2-methyl-3-propanol
C) 2-methylpropanoic acid
D) 2-methyl-2-propanol
E) 2-methyl-1-propanol

The product of adding one molecule of an alcohol to an aldehyde in the presence of acid is a(n)

A) hemiacetal
B) hemiether
C) acetal
D) hydroxyl group
E) ether

What is the hemiacetal formed when propanone reacts with methanol?

The carbon atom in a carbonyl group is ______ the oxygen atom.

A) less electronegative than
B) more electropostive than
C) more elctronegative than
D) more soluble than
E) identical in electronegativity to

The increased boiling point of ketones compared to alkanes and ethers of similar mass is due to

a) hydrogen bonding
d) dipole-dipole interactions
c) a bent chain structure
d) resonance
e) ionic interactions

Which of the following would not be water soluble?

A) propanal
B) 3-heptanone
C) acetone
D) formaldehyde
E) 2-butanone

How many different substituents are required on a carbon atom for it to be chiral?

A) 4
B) 2
C) 3
D) any number from 1 to 4; chiralty doesn't depend on substitution
E) 1

Aldehydes and ketones may be reduced to

A) alcohols
B) acids
C) alkanes
D) ethers
E) esters

Aldehydes have higher boiling points than alkanes of similar mass because of

A) oxygen bonding
B) ionic bonding
C) hydrogen bonding
D) dipole-dipole interactions
E) covalent bonding

A monosaccharide that consists of 5 carbon atoms, one of which is in a ketone group, is classified as a(n)

A) aldohexose
B) aldopentose
C) ketotetrose
D) aldotetrose
E) ketopentose

The reduction of monosaccharides produces

A) trisaccharides
B) disaccharides
C) polysaccharides
D) sugar alcohols
E) sugar acids

A glycosidic bond between two monosaccharides can also be classified as a(n)

A) ester bond
B) achiral bond
C) ether bond
D) alcohol bond
E) double bond

Humans can't digest cellulose because they

A) lack the necessary enzymes to digest beta-glycosides
B) have intestinal flora which use up beta-glycosides
C) are poisoned by beta-glycosides
D) are allergic to beta-glycosides
E) can't digest chlorophyll

Aspartame^(R) and Saccharin^(R) are two examples of

A) polysaccharides
B) chlorosaccharides
C) disaccharides
D) alcohol sweeteners
E) noncarbohydrate sweeteners

Under complete acid hydrolysis conditions, starch is converted to

A) fructose
B) glucose
C) galactose
D) maltose
E) xylose

Which of the following is found in vinegar?

A) formic acid
B) butyric acid
C) nitric acid
D) propionic acid
E) acetic acid

The neutralization of formic acid by NaOH produces

A) sodium formate and H₂O
B) methyl alcohol
C) formate ion and hydronium ion
D) sodium formate as the only product
E) sodium formaldehyde

Many of the fragrances of flowers and te flavors of fruits are due to

A) carboxylic acids
B) ethers
C) esters
D) amines
E) amides

The reactants that will form an ester in the presence of an acid catalyst are

A) two alcohols
B) an aldehyde and an alcohol
C) two carboxylic acids
D) two aldehydes
E) a carboxylic acid and an alcohol

The splitting apart of an ester in the presence of a strong base and water is called

A) reduction
B) saponification
C) esterification
D) neutralization
E) hydrolysis

The reaction of an ester with HCl in water is known as

A) neutralization
B) esterification
C) saponification
D) hydrolysis
E) reduction

What is the common name for ethanoic acid?

A) formic acid
B) acetic acid
C) stearic acid
D) citric acid
E) butyric acid

What kind of intermolecular bonding occurs between carboxylic acids?

A) covalent bonding
B) hydrogen bonding
C) ionic bonding
D) nonpolar bonding
E) charge-transfer bonding

The neutralization of formic acid by NaOH produces

A) methyl alcohol
B) sormate ion and hydronium ion
C) sodium formate as the only product
D) sodium formaldehyde
E) sodium formate and H₂O

Many of the fragrances of flowers and the flavors of fruits are due to

A) carboxylic acids
B) ethers
C) amides
D) amines
E) esters

The reactants that will form an ester in the presence of an acid catalyst are

A) two carboxylic acids
B) an aldehyde and an alcohol
C) a carboxylic acid and an alcohol
D) two alcohols
E) two aldehydes

The splitting apart of an ester in the presence of a strong base and water is called

A) saponification
B) hydrolysis
C) esterification
D) neutralization
E) reduction

The reaction of an ester with HCl in water is known as

A) saponification
B) esterification
C) neutralization
D) reduction
E) hydrolysis

What is the common name for ethanoic acid?

A) formic acid
B) butyric acid
C) acetic acid
D) citric acid
E) stearic acid

What kind of intermolecular bonding occurs between carboxylic acids?

A) covalent bonding
B) charge-transfer bonding
C) ionic bonding
D) hydrogen bonding
E) nonpolar bonding

What is the name of the structure formed when a soap coats an oily particle to make it water soluble?

A) dimer
B) lipid
C) cluster
D) liposome
E) micelle

Which of the following lipids will give a single molecule of fatty acid when hydrolyzed?

A) glycolipid
B) phospholipid
C) fat
D) wax
E) cholesterol

Saturated fatty acids have higher melting points than unsaturated fatty acids because

A) their molecules fit closely together
B) the cis double bonds give them an irregular shape
C) they have more hydrogen atoms
D) the trans double bonds give them an irregular shape
E) they have fewer hydrogen atoms

Compared to saturated fatty acids, unsaturated fatty acids have

A) longer carbon chains
B) greater intermolecular attraction
C) lower melting points
D) higher melting points
E) shorter carbon chains

Waxes are lipids derived from

A) a long-chain alcohol and a long-chain fatty acid
B) terpenes and steriods
C) glycerol and three fatty acids
D) glycerol, fatty acids, phosphate, and an amino alcohol
E) sphingosine, fatty acids, phosphate, and an amino alcohol

Commercially, liquid vegetable oils are converted to solid fats such as margarine by

A) oxidation
B) hydrolysis
C) hydrogenation
D) saponification
E) hydration

The products of the saponification of a fat are

A) salts of fatty acids and glycerol
B) the esters of fatty acids
C) salts of fatty acids
D) phospholipids
E) fatty acids and glycerol