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Chapter 10: Organic Chemistry

Practice Test
  1.What term best describes substances containing carbon?  
  a.   natural materials  
  b.   living organisms  
  c.   organic compounds  
  d.   food  
  2.What do glucose, sucrose, and starch have in common?  
  a.   They are polymers.  
  b.   They are carbohydrates.  
  c.   They each contain twice as many hydrogen atoms as oxygen atoms.  
  d.   All of the above.  
  3.What do methane, ethane, and octane have in common?  
  a.   They are unsaturated hydrocarbons.  
  b.   They are supersaturated hydrocarbons.  
  c.   They occur only in ring structures.  
  d.   They contain both covalent and ionic bonds.  
  4.Why does carbon combine with so many other elements?  
  a.   its ability to bond with hydrogen and nitrogen  
  b.   the color carbon turns when combined with sulfuric acid  
  c.   its atomic radius  
  d.   its atomic structure  
  5.If your diet contains too much cholesterol, cholesterol may build up in the arteries of your heart. What would happen if you completely avoided eating any cholesterol?  
  a.   Your cell membranes would be healthier.  
  b.   Your body would make its own supply of cholesterol.  
  c.   its atomic radius  
  d.   None of the above.  
  6.Which of the following best describes polymers?  
  a.   large molecules made up of smaller organic molecules, called isomers, that are linked together to form new bonds  
  b.   proteins, carbohydrates, and lipids  
  c.   large molecules made up of smaller organic molecules, called monomers, that are linked together to form new bonds  
  d.   hydrocarbons in which some of the carbon atoms form double or triple covalent bonds with other carbon atoms  
  7.Proteins, a type of hydrocarbon polymers, are a necessary part of all living cells. Which substituted hydrocarbons is linked to form proteins?  
  a.   alcohols  
  b.   carboxylic acids  
  c.   amino acids  
  d.   None of the above.  
  8.Which of the following is true of the 18 possible isomers of octane (C8H18])?  
  a.   They contain carbon atoms covalently bonded to hydrogen and carbon atoms.  
  b.   They occur in branched chains.  
  c.   amino acids  
  d.   All of the above.  
  9.What is the difference between formic acid and methylamine?  
  a.   Formic acid is an alcohol and methylamine is an amine.  
  b.   Formic acid contains a carboxyl (-COOH) group and methylamine contains an amine (-NH2) group.  
  c.   There is no difference; methylamine is another name for formic acid.  
  d.   Formic acid is a carboxylic acid and methylamine is an alcohol.  
  10.Which of the following describes alcohols?  
  a.   compounds used only as disinfectants and cleaners  
  b.   compounds that contain only double bonds between the carbon the oxygen atoms  
  c.   compounds formed when a hydroxyl (-OH) group replaces one or more hydrogen atoms in a hydrocarbon  
  d.   a type of hydrocarbon  
  11.Which of the following cannot be a hydrocarbon?  
  a.   substances with low boiling points due to short carbon-hydrogen chains  
  b.   a substance containing only carbon, hydrogen, and nitrogen  
  c.   substances that form solids or liquids at room temperatures  
  d.   methane  
  12.What would you call two hydrocarbons with different molecular structures but identical chemical formulas?  
  a.   unsaturated hydrocarbons  
  b.   isomers  
  c.   covalent  
  d.   ethene  
  13.What does the octane rating for gasoline tell you?  
  a.   It measures the amount of heptane in fuel.  
  b.   The tendency of fuel to knock.  
  c.   It measures the amount of octane in fuel  
  d.   All of the above.  
  14.Both lipids and carbohydrates are hydrocarbon polymers that contain carbon, hydrogen, and oxygen. What quality distinguishes lipids from carbohydrates?  
  a.   Lipids are a more concentrated source of energy for the body than carbohydrates.  
  b.   Lipids are a type of protein while carbohydrates are a type of sugar.  
  c.   Your body can break down lipids but cannot break down carbohydrates.  
  d.   For a balanced diet, you should eat more lipids than carbohydrates.  
  15.What do alcohols, carboxylic acids, amines, and amino acids all have in common?  
  a.   All contain a hydroxyl (-OH) group substitution for one or more hydrogen atoms in a hydrocarbon.  
  b.   All are substituted hydrocarbons.  
  c.   All are formed when a methyl(-CH3) group is displaced by a carboxyl (-COOH) group.  
  d.   All of the above.  

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