Physical Science Quiz 5

What do you call the interactions between molecules that hold them together?

• Intermolecular Forces

• Intramolecular Forces

• Gravitational Forces

• Electromagnetic Forces

Which of the following statements best describes dipole-dipole interactions?

• Dipole-dipole interactions occur between two molecules when they have a partial positive and negative end, due to an unequal distribution of electrons.

• Dipole-dipole interactions are the weakest intermolecular forces and are the primary forces responsible for the high boiling point of water.

• Dipole-dipole interactions are temporary fluctuations in electron distribution that create temporary positive and negative ends in molecules.

• Dipole-dipole interactions only occur in ionic compounds when cations and anions are attracted to each other.

Which of the following statements best describes London dispersion forces (also known as Van der Waals forces)?

• London dispersion forces result from the attraction between oppositely charged ions in a crystal lattice.

• London dispersion forces are the result of hydrogen bonding between molecules containing hydrogen atoms bonded to highly electronegative elements.

• London dispersion forces are the weakest intermolecular forces and result from temporary fluctuations in electron distribution, creating temporary dipoles.

• London dispersion forces occur when two molecules with permanent dipoles align in a way that maximizes their attractions.

Which of the molecule, HCl and HI, has the higher boiling point? What would be the likely explanation?

• HI, since Iodine is more electronegative than Chlorine, so HI is a stronger dipole-dipole interaction than HCl.

• HI, since Iodine is more electronegative than Chlorine, so HI is a stronger ion-ion interaction than HCl.

• HCl, since Chlorine is more electronegative than Iodine, so HCl is a stronger ion-dipole interaction than HI.

• HCl, since Chlorine is more electronegative than Iodine, so HCl is a stronger dipole-dipole interaction than HI.

Which of the following molecule with their respective molecular shapes can be observed with London Force or Van der Waals interaction?

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Which of the following macromolecules is primarily composed of amino acid monomers?

• Carbohydrates

• Lipids

• Nucleic acids

• Proteins

Which biological macromolecule is characterized by long hydrophobic hydrocarbon chains and is a key component of cell membranes?

• Carbohydrates

• Lipids

• Nucleic acids

• Proteins

A patient is diagnosed with a genetic disorder that results in the inability to properly digest certain dietary fats. Which biological macromolecule is primarily responsible for this function, and how does it achieve this?

• Proteins act as enzymes to facilitate the breakdown of dietary fats.

• Lipids directly absorb and transport dietary fats in the bloodstream.

• Nucleic acids store and transmit genetic information that affects fat digestion.

• Carbohydrates break down dietary fats into simpler molecules for absorption.

A student is conducting an experiment to identify the type of biological macromolecule present in an unknown substance. After subjecting the substance to various tests, they find that it contains a nitrogenous base, a phosphate group, and a deoxyribose sugar. Based on this information, which biological macromolecule is most likely present in the substance, and what is its primary function?

• Proteins, which serve as enzymes in metabolic reactions.

• Nucleic acids, storing and transmitting genetic information.

• Lipids, acting as a structural component of cell membranes.

• Carbohydrates, responsible for storing energy in the form of glucose.

You are a food scientist tasked to design a carbohydrate-based food product by considering key properties of carbohydrates that you would be present in your product design and how these properties would influence its characteristics.

• For a long-lasting energy bar, you'd choose carbohydrates with a lower glycemic index, like amylose, to provide a sustained release of energy without rapid spikes in blood sugar.

• In creating a low-calorie dessert, you'd prioritize using simple sugars (monosaccharides) like glucose and fructose, which provide sweetness without contributing to excess calories.

• When developing an energy gel for athletes, you'd consider using carbohydrates that are rapidly digested, such as maltodextrin, which provides quick energy for physical performance.

• To design a high-fiber cereal, you'd focus on using complex carbohydrates (polysaccharides) like cellulose, as they offer dietary fiber, aiding in digestion and promoting a feeling of fullness.