exam 3 review
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Exam 3 Review. Get it together!. Chapter 15. Name 3 types of fats and 2 characteristics of fats. Chapter 17. Name 2 properties of a surfactant. Chapter 15. List 3 characteristics of an enzyme and give an example of an enzyme. Chapter 16. - PowerPoint PPT PresentationTRANSCRIPT
Exam 3 ReviewExam 3 ReviewGet it together!Get it together!
Chapter 15Chapter 15
Name 3 types of fats and 2 characteristics of
fats.
Name 3 types of fats and 2 characteristics of
fats.
Chapter 17Chapter 17
Name 2 properties of a surfactant.
Name 2 properties of a surfactant.
Chapter 15Chapter 15
List 3 characteristics of an enzyme and give an example of an enzyme.
List 3 characteristics of an enzyme and give an example of an enzyme.
Chapter 16Chapter 16
Name an enzyme that is found in each location:
the mouth, the stomach, the liver and the small intestines.
Name an enzyme that is found in each location:
the mouth, the stomach, the liver and the small intestines.
Chapter 15Chapter 15
List the 4 levels of protein organization
and the bonding involved at each level.
List the 4 levels of protein organization
and the bonding involved at each level.
Chapter 16Chapter 16
Name our body’s 3 fat transporters and what
each carries.
Name our body’s 3 fat transporters and what
each carries.
Chapter 17Chapter 17
Explain how soap works and give an example
of a soap name.
Explain how soap works and give an example
of a soap name.
Chapter 16Chapter 16
State what our bodies use each mineral for:
Sodium, iron, phosphorus
State what our bodies use each mineral for:
Sodium, iron, phosphorus
Chapter 17Chapter 17
Define the following:Humectant, moisturizer,
astringent, exfoliant
Define the following:Humectant, moisturizer,
astringent, exfoliant
Chapter 15Chapter 15
How do DNA bases bond together? Why do only
certain bases bond with each other?
How do DNA bases bond together? Why do only
certain bases bond with each other?
Chapter 17Chapter 17
Contrast regular bleach vs. color-safe bleach: what they’re made of and how they work.
Contrast regular bleach vs. color-safe bleach: what they’re made of and how they work.
Chapter 16Chapter 16
List all the vitamins we discussed and
characteristics of each.
List all the vitamins we discussed and
characteristics of each.
Chapter 15Chapter 15
Name 3 differences between DNA and
RNA.
Name 3 differences between DNA and
RNA.
Chapter 17Chapter 17
Name at least 2 similarities and 2
differences between soap and detergent.
Name at least 2 similarities and 2
differences between soap and detergent.
Chapter 16Chapter 16
List 5 symptoms of dehydration.
List 5 symptoms of dehydration.
Chapter 17Chapter 17
Name 2 common cleaners that are acidic
and 3 that are basic.
Name 2 common cleaners that are acidic
and 3 that are basic.
Chapter 16Chapter 16
Name 2 additives for increasing food storage
that are spoilage inhibitors, and 1 that is
and antioxidant
Name 2 additives for increasing food storage
that are spoilage inhibitors, and 1 that is
and antioxidant
Chapter 15Chapter 15
Give a brief overview of DNA replication.
Give a brief overview of DNA replication.
Chapter 15Chapter 15
Give a brief overview of protein synthesis.
Give a brief overview of protein synthesis.
Chapter 17Chapter 17
Discuss how a sunscreen works, and name a chemical that
can act as a sunscreen.
Discuss how a sunscreen works, and name a chemical that
can act as a sunscreen.
Chapter 17Chapter 17
Discuss how a sunblock works, and name a
chemical that can act as a sunblock.
Discuss how a sunblock works, and name a
chemical that can act as a sunblock.
Chapter 16Chapter 16
Name 4 common food additives for color.
Name 4 common food additives for color.
Chapter 16Chapter 16
Name 4 common food additives for nutrition.Name 4 common food additives for nutrition.
Chapter 15Chapter 15
Name 2 ways scientists can use DNA in the lab.Name 2 ways scientists can use DNA in the lab.
Chapter 17Chapter 17
Discuss the 3 ways our bodies can respond
during sun (UV) exposure.
Discuss the 3 ways our bodies can respond
during sun (UV) exposure.
Chapter 17Chapter 17
Discuss the 3 ways our bodies can respond
after sun (UV) exposure.
Discuss the 3 ways our bodies can respond
after sun (UV) exposure.
Chapter 16Chapter 16
Name 1 common food carcinogen and 1 food
poison.
Name 1 common food carcinogen and 1 food
poison.
Chapter 17Chapter 17
Name 2 ingredients and their purpose in the following products:
toothpaste, conditioner, hairspray
Name 2 ingredients and their purpose in the following products:
toothpaste, conditioner, hairspray
Chapter 17Chapter 17
Describe how a perm works (chemicals used,
process, result, etc.)
Describe how a perm works (chemicals used,
process, result, etc.)
Chapter 16Chapter 16
List the 3 essential plant nutrients, sources and
functions of each.
List the 3 essential plant nutrients, sources and
functions of each.
Chapter 17Chapter 17
If my sun protection product has an SPF of
20, what does that mean? How much UV am I protected from?
If my sun protection product has an SPF of
20, what does that mean? How much UV am I protected from?
Chapter 16Chapter 16
Name 1 type of biological and 1
chemical pest control, pros and cons of each
Name 1 type of biological and 1
chemical pest control, pros and cons of each
Chapter 17Chapter 17
Describe how coloring and bleaching hair
works, and the chemicals involved
Describe how coloring and bleaching hair
works, and the chemicals involved
Chapter 16Chapter 16
From our food, what are each of the following
broken down into in our bodies?
Carbohydrates, trigylcerides, proteins, nucleic acids
From our food, what are each of the following
broken down into in our bodies?
Carbohydrates, trigylcerides, proteins, nucleic acids
Chapter 17Chapter 17
How do each of the following work?
Depilatory, antiperspirant,
emollient
How do each of the following work?
Depilatory, antiperspirant,
emollient
Chapter 16Chapter 16
What does it mean if a fatty acid is named
“Omega-8?”
What does it mean if a fatty acid is named
“Omega-8?”
Chapter 16Chapter 16
What are essential fatty acids? Give an example
from each of the two TYPES of essential fatty
acids we discussed.
What are essential fatty acids? Give an example
from each of the two TYPES of essential fatty
acids we discussed.
Chapter 16Chapter 16
In trigylcerides, what joins the fatty acid tails to the glycerol head?
In trigylcerides, what joins the fatty acid tails to the glycerol head?
Chapter 16Chapter 16
What mineral is important in heartbeat,
coagulation and muscle contraction?
What mineral is important in heartbeat,
coagulation and muscle contraction?
Chapter 15Chapter 15
A nucleotide is made up of what 3 parts? Give 2 characteristics of each
part.
A nucleotide is made up of what 3 parts? Give 2 characteristics of each
part.
Chapter 15Chapter 15
What are the 2 reactants and 2 products in the photosynthesis
reaction?
What are the 2 reactants and 2 products in the photosynthesis
reaction?
Chapter 15Chapter 15
What product contains a surfactant made from
a fat and a base?
What product contains a surfactant made from
a fat and a base?
Chapter 15Chapter 15
Draw and label a soap micelle and explain
how soap works.
Draw and label a soap micelle and explain
how soap works.
AnswersAnswers
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Slide 37:
Slide 32:
Slide 37:
MOST ANSWERS CAN BE LOOKED UP FROM YOUR NOTES AND THE POWERPOINTS!
SPF 20 means (in theory) that the product gives my skin 20 times it’s natural protection. SPF 20 means it blocks or absorbs 95% of the sun’s UV rays.
Omega-8 means that this is an unsaturated fatty acid, and the first double bond occurs between the 8 th and 9th carbon from the end opposite the glycerol head
MOST ANSWERS CAN BE LOOKED UP FROM YOUR NOTES AND THE POWERPOINTS!
SPF 20 means (in theory) that the product gives my skin 20 times it’s natural protection. SPF 20 means it blocks or absorbs 95% of the sun’s UV rays.
Omega-8 means that this is an unsaturated fatty acid, and the first double bond occurs between the 8 th and 9th carbon from the end opposite the glycerol head