hydrogen bond   polar covalent bond ionicbond       non-polar covalent bond peptide bond      glycosidic bond (you might want to look this one up)   ______  11. the bond holding several molecules of water together   ______  12. the bond holding the atoms of a salt molecule together   ______  13. the bond that holds the monomers of a protein together   ______  14. the bond holding glucose and fructose together in a sucrose molecule   ______  15. the bond holding the hydrogen and oxygen atoms together to form a water molecule

Indicate whether or not each of the following statements is TRUE or FALSE. Justify your answer with ONE or TWO sentences. i.          Lipids are considered to be more soluble in water than in other solvents. ii.         The many -OH groups present in carbohydrates such as glucose make them quite  insoluble in water and blood.   iii.         Carbohydrate structure shows that water molecules are connected to carbon atoms. iv.        Hydrocarbons contain carbon, hydrogen and oxygen. v.         A monosaccharide can be hydrolyzed to smaller units.

1. The structural formula of a copolymer is shown below: CH3 H H. H. H. C C CI H Write the structural formula of the monomers used to prepare the copolymer.

Water is critical to understand for biophysical processes. a. Draw the chemical structure of water (at pH 7.5). Add labels of bond lengths, atomic radii, angles, dipoles, and types of intermolecular interactions possible. b. Draw a diagram of water within a hydrophobic cavity. Include expected distances and label interactions. c. What is the volume of a bacterial cell? Of a eukaryotic cell? How many water molecules could fit within both cell types assuming the cell is 70% water? d. At a pH of 7.5, how many protons are available in the cell for cellular processes that require

QUESTION 7 What type of bonding is present in NaCl? O A. polar covalent. O B. nonpolar covalent. O C. ionic. O D. metallic. QUESTION 8 Which one of the following is best associated with lipids? O A. amino acids O B. phosphate linkages O C. saccharides O D. fatty acids QUESTION 9 The statement, "In a chemical reaction, matter is neither created nor destroyed" is called O A. the Law of Conservation of Mass. O B. Dalton's Atomic Theory. O C. the Scientific Method. O D. the Law of Definite Proportions.

10. Draw the structure of the polymer Glu-Thr-Met-Tyr-Lys. What type of compound is this polymer? What is the functional group that connects the units of this polymer together? Identify it in your drawing. Identify one type of 3° structure interaction in this polymer and illustrate it in your drawing.

Lecithins can act as emulsifying agents. The lecithin of egg yolk, for example, is used to make mayonnaise. Identify the hydrophobic part(s) and the hydrophilic part(s) of a lecithin. Which parts interact with the oils used in making mayonnaise? Which parts interact with the water?

Filling the Blanks. Fill in the blanks with the correct word/words to complete the given statement. 1. Carbohydrates are an essential part of our diet. They provide our bodies with energy through. sugar that is a component of starch. 2. Carbohydrates always come in a 1:2:1 carbon to hydrogen to oxygen ratio, respectively. With this we can represent carbohydrate molecules by the stolchlometric formula, (CH20)n; where, n is the number of molecule 3. Monosaccharides (mono- = "one"; sacchar-= "sweet") are 4. Compounds with same molecular formula but differs in molecular structure are called 5. For humans, glucose is important source of energy. Energy used to produce adenosine triphosphate (ATP) comes from glucose during 6. Disaccharides (di- = "two") are formed from two monosaccharides that had undergone 7. Dehydration reaction forms a bond between two monosaccharides, which is known as a 8. Common disaccharides include lactose, maltose, and sucrose, Lactose, also known as milk sugar, is…

Sub parts 7-10