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BIOL1103 - Brickman Fall 2007 Review For Cumulative Final I. Chemistry, Energy, and Carbohydrates (10 questions) 1. Chemistry : a. How can you tell if an atom will react with other atoms? b. When will atoms not react? c. Be able to describe what a covalent bond is and how it differs from an ionic bond or a hydrogen bond. Compare a non-polar with a polar covalent bonds, and give an example of each. d. Why would a molecule be hydrophobic or hydrophilic, and how would this affect its behavior in water? e. What is meant by having a low pH? f. If you were told to avoid acid foods, what would that mean in terms of pH? g. Can you describe a hydrogen bond including why it affects water in solution? 2. Energy : a. How can you compare two molecules and predict which one has more or less potential energy? b. How can you classify a reaction as releasing or requiring energy? c. Be able to give an example of each. 3. Carbohydrates : Complete the following table: Carbohydrate Class: Chemical Names Example of a food containing them: Function of Each and Where Found Simple Sugars: 1. monosaccharides 2. 1. 2. 3. 4. 5. 6. Three types of Complex Carbs: 1. 2. 3. 1. 2. 3. Use the table to answer the following questions: a. Can you distinguish a complex carbohydrate from a simple sugar from list of ingredients on a nutrition label? b. What are the chemical names for the simple sugars listed on a food label, as well as the complex carbohydrates we talked about in class? c. Where would each type of carbohydrate be found? Name a food containing them. II. Lipids, Membranes, Cells and Proteins : (10 questions) 1. Lipids: Three Types: Example Function Where Found: 1. 2. 3.
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BIOL1103 - Brickman Fall 2007 Be able to use a food label to identify a food containing triglyceride a. Determine the relative contribution of calories from fat, complex carbohydrate, sugars, and protein. b. Know the difference between a saturated and unsaturated fat in the list of ingredients and in chemical terms. c. Why is one liquid and the other solid? d. How do you make a fat hydrogenated and why? e. Where are unsaturated fats found? f. Saturated fats? g. Give examples of foods that contain them. h. What is cholesterol? i. steroids? j. Could you identify a food that contained cholesterol from a list of ingredients? 2. Membranes : a. What are cell membranes composed of?
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