Higher Chemistry
Unit 2
Section 9 - Natural Products
Multiple Choice Questions
This is designed to be used by teachers to help students develop
skills in answering multiple choice questions.
Douglas Racey, Waid Academy, Anstruther, Fife, Scotland
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
1. In the formation of “hardened” fats
from vegetable oils, the hydrogen
A. causes cross-linking between
chains
B. causes hydrolysis to occur
C. increases the carbon chain length
D. reduces the number of carboncarbon double bonds
Answer
D.
Higher Chemistry
2.
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
Olestra is a calorie free fat made by reacting fatty
acids with sucrose. The structure of a sucrose
molecule can be represented as shown.
How many fatty acid molecules can react with one
molecule of sucrose?
A. 3
Answer
B. 5
C. 8
D. 11
C.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
3. Proteins can be denatured under
acid conditions. During this
denaturing, the protein molecule
A. changes shape
B. is dehydrated
C. is neutralised
D. is polymerised
Answer
A.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
4. The production of fatty acids and
glycerol from fats in foods is an
example of
A. hydrolysis
B. hydrogenation
C. dehydration
D. dehydrogenation
Answer
A.
Higher Chemistry
5.
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
When two amino acids condense together, water is eliminated and a
peptide link is formed. Which of the following represents this
process?
A.
B.
C.
D.
Answer
A.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
6. Amino acids are converted into
proteins by
A. dehydration
B. hydrogenation
C. hydrolysis
D. condensation
Answer
D.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
7. Fats and oils can be classified as
A. carbohydrates
B. acids
C. esters
D. alcohols
Answer
C.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
8. The breakdown of fats and oils
produces glycerol and fatty acids
in the ratio of
A. one mole to two moles
B. one mole to three moles
C. one mole to four moles
D. one mole to five moles
Answer
B.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
9. Fats have higher melting points
than oils because fats
A. have more hydrogen bonds
B. have stronger van der Waals’
forces
C. are more loosely packed
D. are more unsaturated
Answer
B.
Higher Chemistry
Unit 2 - Section 9 Natural Products
Multiple Choice Questions
10. Hormones and enzymes are
A. fibrous proteins
B. globular proteins
C. fats
D. oils
Answer
B.