tiple-Choice Questions thish of the following phenomena is most likely due to hi

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tiple-Choice Questions thish of the following phenomena is most likely due to high cohesiveness of water? a) Lakes and rivers freeze from the top down, b) The fishing spider can walk across the surface ) Adding salt to snow makes in melt. 1. The atomic number of a) 6 neutrons and 6 protons b) 3 protons and 3 neutrons d 6 neutrons and no electrons d) 6 protons and no electrons e) 6 protons and 6 electrons d) The temperature of Santa Monica Bay, oft second orbital shell of an atom can hold e coast of Los Angeles, fluctuates less than the air temperature throughout the year e) All of the above are due to the cohesiveness of 100, HARD 5. Water can absorb and store a large amount of heat while increasing only a few degrees in temperature. Why? a) The heat must first be used to break the hydrogen bonds rather than raise the temperature 3. A covalent bond is formed when b) The heat must first be used to break the ionic bonds rather than raise the temperature, a) two nonpolar molecules assoriate with eadh other in a polar environment b) a positively charged particle is attracted to a 00 HARD d The heat must first be used to break the covalent bonds rather than raise the negatively charged particle. c) one atom gives up electrons to another d) An increase in temperature causes an increase in adhesion of the water. atom. d) two atoms share electrons e) two polar molecules associate with each e) An increase in temperature causes an increase in cohesion of the water other in a nonpolar environment 6. A chemical compound that releases H+ into a solution is a) a proton. b) a base. c) an acid d) a hydroxide ion. e) a hydrogen ion. WHAT'S THIS? All questions are not created equal... We've determined the difficulty of these questions based on more than ten million responses from students nationwide using the online adaptive learning system Prep-U Which of the following foods is not a significant source of complex carbohydrates? a) fresh fruit b) rice ) pasta d) oatmeal e) All of the above are significant sources of 7. Difficulty number is the proportion of students answering the question incorrectly. In this case, 45% of students nationwide answered the question incorrectly The color of the difficulty-meter gives you a quidk indication of the question's difficulty: 31 EASY medium complex carbohydrates. EASY 8. Sucrose (table sugar) and lactose (the sugar found in milk) How can this help you? We've included questions with a wide range of ifficulties. It's okay if you get some wrong. By noting the approximate difficuity level of those giving you trouble, you can more accurately essess where you stand as you gain proficiency with the material are examples of: a) naturally occurring enzymes b) simple sugars c) monosaccharides. d) disaccharides e) complex carbohydrates For more practice quizzes, with study questions individually selected to match your level of proficiency and to most efficiently boost it, go to www.Prep-U.com. Smarter chon the ge

Explanation / Answer

1. (a) 6 protons and 6 neutrons.

Atomic number of C is 6. The atomic number is equivalent to number of protons in nucleus which is also equal to the number of electrons. Atomic mass of C is 12 which is equal to the sum of protons + neutrons.

2. (e) 8

each shell is denoted by the principal quantum number n. values of n range from 1, 2. 3..... the maximum number of electrons accommodated in each shell is given by 2n2 = 2 X (2)2 = 8 [ n=2 since second shell]

3 (d) two atoms share electrons

a positively charged molecule being attracted to a negatively charged molecule forms an ionic bond. non-polar molecule associating with each other in the polar environment would form a dipole force or dipole-induced dipole bond.

4. (b) the fishing spider an walk on water since its weight isn't enough to penetrate the surface.

lakes freeze from top to bottom because the surface of the water is in direct contact with freezing air and that is why it freezes. Since ice is less dense than water, it stays on top.

addition of salt melts the ice. During winters the ice and water are in equilibrium, more ice is lowering the temperature of the surrounding and making water freeze while water is making ice constantly melt. therefore the amount of water and ice stay the same. When salt is added to ice, it lowers the freezing point of water, therefore this ice cant freeze water at that temperature while water can still melt ice. therefore the equilibrium is shifted in the direction of water melting ice.

5 (a) To raise the temperature of the water, most of the heat initially is used to break the hydrogen bonds. This heat is called latent heat of vaporization.

6. (c) a substance which releases H+ into solution is called an acid according to Arrhenius' concept of acid.

7. (b) rice

fresh fruits, pasta and oatmeals are a good source of fiber and hence are excellent sources of complex carbohydrates. white rice are polished from brown rice which involves removal of the outer fiber rich layer of bran. It, therefore, contains very few carbohydrates.

Pasta traditionally is made of whole grain durum wheat which contains plenty of complex carbohydrates.

8 (d) disaccharide

sucrose is made up of glucose and fructose

lactose is made up of galactose and glucose

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