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Chemistry In Context Applying Chemistry To Society 9th Edition By American Chemical Society – Test Bank

Chapter 11 Test Bank

Nutrition

 

1. What is meant by malnutrition?
2. More calories than are necessary are consumed on a daily basis
3. Daily caloric consumption is insufficient to meet metabolic needs
4. Sufficient carbohydrate, fats, and proteins are consumed, but diet lacks micronutrients
5. D. The diet is lacking in proper nutrients, even though caloric intake may be sufficient

 

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Bloom’s Level: 1. Remember

Chapter: 11

Section: 11.01

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: This might be the result of only having candy and soda in your diet.

2. You often hear the phrase, “You are what you eat.” Which statement is true?
3. A. The food we eat provides the fundamental material to keep our bodies functioning
4. Eating fats will make you fat because your body cannot digest fats
5. The carbohydrates that you eat will cause your body to retain water, making you look bloated
6. If you eat a lot of protein, your hair and nails will grow faster

 

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Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.01

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: This is a reminder that the nutritional quality of food we eat makes a difference.

3. What is the percentage composition of the average human body?
4. A. Water 60 percent; fats 20 percent; carbohydrates and proteins 20 percent
5. Water 50 percent; fats 10 percent; carbohydrates and proteins 20 percent
6. Water 70 percent; fats 10 percent; carbohydrates and proteins 20 percent
7. Water 50 percent; fats 20 percent; carbohydrates 20 percent; and proteins 10 percent

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Chapter: 11

Section: 11.01

Subtopic: Classification of Matter

Topic: Biochemistry

 Feedback: Over half the body is water.

6. From the information given, which statement is false?
7. There are more H atoms than O in the body
8. The greatest percentage of body weight comes from oxygen
9. C. Carbon is the most important element
10. There are more H atoms than C in the body

Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.07

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: Note that there are fewer C atoms than H or O.

 

7. Which statement is false with respect to carbohydrates?
8. They are made up of carbon, hydrogen, and oxygen in a 1:2:1 ratio
9. They are made from carbon dioxide and water by the process of photosynthesis
10. They are metabolized in the body to produce energy
11. D. They are the cause of obesity and should be eliminated from a healthful diet

 

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Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.04

Subtopic: Classification of Matter

Topic: Biochemistry

Topic: Carbohydrates

 

Feedback: Remember that “all things in moderation” is the mantra for healthy eating.

8. Which is not a polymer of glucose?
9. Cellulose
10. B. Cholesterol
11. Glycogen
12. Starch

 

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.04

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: One is a fat.

9. A disaccharide is formed when two monosaccharide units react via their OH functional groups. The linkage in a disaccharide is
10. H — to — O — to — H.
11. B. C — to — O — to — C.
12. C — to — O — to — H.
13. C — to — OH — to — C.

 

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.04

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: This is like an ether function group.

10. Which is a monosaccharide?
11. Cellulose
12. B. Glucose
13. Glycogen
14. Sucrose

 

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Chapter: 11

Section: 11.04

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: This is just “sugar.”

11. Which statement correctly describes starch and cellulose?
12. Starch is a polymer of glucose, cellulose is not
13. Starch and cellulose have identical structures but different properties
14. C. Starch and cellulose are both made from glucose but have different linkages
15. Starch and cellulose are both easily digested by the body

 

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Chapter: 11

Section: 11.04

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: Remember that only one may be digested in the human body.

12. What is the difference between a fat and an oil?
13. A fat is a triglyceride, an oil is a monoglyceride
14. B. A fat is solid, while an oil is liquid at room temperature
15. A fat is a lipid, an oil is not
16. A fat is made from fatty acids, an oil is made from oily acids

 

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Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.02

Subtopic: Classification of Matter

Topic: Classification of Matter

 

Feedback: Think about what shortening and corn oil look like in the container.

13. A triglyceride is
14. an ester of a fatty acid and three glycerol molecules.
15. B. an ester of three fatty acids and one glycerol molecule.
16. a polymer of fatty acids.
17. a polymer of glycerol.

 

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.02

Subtopic: Classification of Matter

Topic: Biochemistry

 

Feedback: Tri- means three.

14. The line-angle drawings of two fatty acids are shown. Which structural feature do they have in common?
15. Carbon—carbon double bonds
16. B. Carboxylic acid group (COOH)
17. Polyunsaturation
18. They have no features in common

Bloom’s Level: 2. Understand

Chapter: 11

Section: 11.02

Subtopic: Functional Groups

Topic: Biochemistry

Topic: Organic Molecules

 

Feedback: Look at the end of each molecule.

15. When three fatty acid molecules combine with one molecule of glycerol, what forms?
16. One molecule of a triglyceride and one molecule of water
17. B. One molecule of a triglyceride and three molecules of water
18. Three molecules of triglyceride and one molecule of water
19. Three molecules of triglyceride and three molecules of water