2nd Year Chemistry Chapter 14 Macromolecules Notes

chemistry 12th notes chapter No 14

1. Teflon, styrene and Neoprene are all:

 
 
 
 

2. Glycosidic linkage is present in:

 
 
 
 

3. The degree of unsaturation of a fat or an oil is checked by its:

 
 
 
 

4. Monosaccharide contains ____ carbon atoms:

 
 
 
 

5. Ascorbic acid is a chemical name of:

 
 
 
 

6. Which of these enzymes is an acidic pH active enzymes:

 
 
 
 

7. The main structural feature of proteins is:

 
 
 
 

8. Which one of the following enzymes brings about the hydrolysis of fats:

 
 
 
 

9. Bakelite is obtained from phenol by reacting with:

 
 
 
 

10. Which one of the following is not a polymer:

 
 
 
 

11. Polymerization of acrylonitrile give:

 
 
 
 

12. Orlon is polymer of:

 
 
 
 

13. Which of the following is optimum temperature of most of enzymes:

 
 
 
 

14. Which of these polymers is an addition polymer?

 
 
 
 

15. Which one of the following is inorganic polymer:

 
 
 
 

16. Which one of the following is an inorganic polymer:

 
 
 
 

17. The substance that retard the activity of enzyme is called:

 
 
 
 

18. The reagent which forms crystalline glucosazone derivative when treated with glucose is:

 
 
 
 

19. Starch is a polymer of:

 
 
 
 

20. Cholesterol is an important precursor in the biosynthesis of:

 
 
 
 

21. Which of the following is not present in nucleotide:

 
 
 
 

22. Which one of the following plastic is a thermo setting plastic:

 
 
 
 

23. Hardening of oil involves which of the following process:

 
 
 
 

24. Formation of Terylene and Nylon both are examples of:

 
 
 
 

25. In which of the following case ZN₂+ ions are used as co-factor:

 
 
 
 

26. Enzyme used for the treatment of blood cancer in children is:

 
 
 
 

27. Which of the following has magnesium in its structure:

 
 
 
 

28. Cholesterol belong to:

 
 
 
 

29. To which class of compounds cholesterol belongs:

 
 
 
 

30. Which characteristic functional group is present in fats:

 
 
 
 

31. Which Carbohydrate can be used for silvering of mirror:

 
 
 
 

32. Which of the following is not obtained by condensation polymerization:

 
 
 
 

33. The table sugar is:

 
 
 
 

34. Polyamide resins are formed by condensation of poly amines with aliphatic:

 
 
 
 

35. Quantitatively unsaturation of oils is determined by:

 
 
 
 

36. Which of the following is an example of Ketohexose:

 
 
 
 

37. The colour which cellulose can give with I₂ solution:

 
 
 
 

38. Which of the following is an example of associated lipid:

 
 
 
 

39. Epoxy resins are fundamentally:

 
 
 
 

40. Vegetable oils are:

 
 
 
 

41. Which one of the following is a water soluble vitamin:

 
 
 
 

42. Which of the following is a Polyamide:

 
 
 
 

43. The number of amino acids found in proteins that a human body can synthesize is

 
 
 
 

44. Which of the following is not a polymer:

 
 
 
 

45. Which one of the following polymer is called a polyamide:

 
 
 
 

46. Nylon-6,6 is obtained by heating hexa methylene diamine with:

 
 
 
 

47. Which one of the following is not a fatty acid:

 
 
 
 

48. The molecular formula of a trisaccharide will be:

 
 
 
 

49. On hydrolysis of starch, we finally get:

 
 
 
 

50. Which one of the following element is not present in all proteins:

 
 
 
 

51. In which of these processes are small organic molecules made into macromolecule:

 
 
 
 

52. Which of the following is an ester:

 
 
 
 

53. The linear sequence of amino acids in a protein is called:

 
 
 
 

54. The example of Copolymer:

 
 
 
 

55. Enzymes in the living systems:

 
 
 
 

56. Which of these polymers is synthetic:

 
 
 
 

57. Which of the following enzymes bring about the hydrolysis of fats:

 
 
 
 

58. Which of these polymers is a synthetic polymer:

 
 
 
 

59. Raffinose is an example of :

 
 
 
 

60. Amino acids in protein are linked together by:

 
 
 
 

61. The Epoxy resin is made by condensation of Epichlorohydrin with:

 
 
 
 

62. Which of the following is fully fluorinated polymer?

 
 
 
 

63. Which one of the following is a co-polymer:

 
 
 
 

64. The fiber which is made from acrylonitrile as monomer is:

 
 
 
 

65. The example of compound protein is:

 
 
 
 

66. All fats are:

 
 
 
 

67. After digestion protein change to:

 
 
 
 

68. Which of the following is the most abundant organic substance found in  nature:

 
 
 
 

69. Which statement about glucose and sucrose is incorrect?

 
 
 
 

70. Which one of the following acid is used to prepare synthetic fiber?

 
 
 
 

71. Which one of the following is purine:

 
 
 
 

72. Poly vinyl acetate is used as:

 
 
 
 

73. The raw material used to from Nylon is ___

 
 
 
 

74. The disaccharide present in milk is:

 
 
 
 

75. The group linkage present in Carbohydrates:

 
 
 
 

Short Questions

1. Briefly describe the two factors which affect activity of enzymes.
2. Classify the lipids into various types?
3. Classify the polymer on the bases of varieties of monomers?
4. Define acid number. What is rancidity?
5. Define enzymes. Write their two properties.
6. Define iodine number and acid number.
7. Define Iodine number.
8. Define polymerization. Explain the term degree of polymerization.
9. Define Saponification and Iodine number.
10. Define with example condensation polymerization.
11. Discuss Saponification number and give example.
12. Discuss Saponification number.
13. Give classification of macromolecules.
14. Give four properties of enzymes.
15. Give the brief description of free radical addition polymerization for the formation of polythenes?
16. Give the brief summary of importance of proteins?
17. Give the classification of carbohydrates and give an example of each?
18. How acrilon is prepared? Give its uses?
19. How do you classify the oils and fats on the basis of phase?
20. How do you classify the process of polymwerization on the basis of reaction mechanism?
21. How do you classify the proteins according to their function?
22. How do you define biopolymers? Give the major classes of such polymers?
23. How do you justify the cyclic structure of fructose from its open chain structure? Is it a monosaccharide?
24. How do you justify the cyclic structure of glucose from its open chain structure?
25. How polystyrene is prepared? Give its uses?
26. How proteins are classified?
27. How PVC is prepared? Give its uses?
28. How the degree of polymerization helps to determine the molar mass of the polymer?
29. How the polymers are classified on the bases of heat effects?
30. In what way fats and oils are different?
31. Justify by writing the structural formulas that amylase is condensation polymer of α-D Glucose but cellulose is polymer of β-D glucose.
32. Whar are lipids? What is their importance?
33. What are acrylic resins? Give their uses.
34. What are aldohexose and aldoketoses? Give examples.
35. What are carbohydrates? Why are they called so?
36. What are compound or conjugated proteins?
37. What are derived proteins?
38. What are differences between DNA and RNA?
39. What are dissachrides or oligosaccharides? How are they produced from monosacchrides?
40. What are epoxy resins? Give their uses.
41. What are food factors of fats and oils?
42. What are lipids? Give two physical properties.
43. What are macromolecules? Give example.
44. What are polyamides? Give the formation of nylon 6,6?
45. What are polymers? Give two examples.
46. What are polymers? What is their classification?
47. What are polysaccharides? Give examples.
48. What are proteins and which elements are present in them?
49. What are simple glycerides and mixed glycerides?
50. What are simple proteins? Give their examples:
51. What are the characteristics of lipids?
52. What are the major sources of fats and oils?
53. What are thermoplastic and thermosetting polymers?
54. What are thermosetting polymers?
55. What do you mean by hardening of oils?
56. What do you mean by hydrolysis of fats and oils?
57. What do you mean by tertiary structure of proteins?
58. What do you mean by the denaturalization of proteins?
59. What do you mean by the rancidity of oils and fats?
60. What information do we get from the secondary structure of proteins?
61. What is acid number?
62. What is condensation polymerization? Give the reaction for the formation of polyesters?
63. What is denaturation of proteins?
64. What is difference between fat and oil?
65. What is difference between glucose and fructose?
66. What is glycogen? Give its structure and properties.
67. What is lactose? Where does it occur?
68. What is rancidity of fats and oils?
69. What is saponification number?
70. What is saponification? Give chemical equation.
71. What is the classification of polymer by keeping in view their structural aspects?
72. What is the degree of polymerization?
73. Where is cellulose found? What is its structure?
74. Where is starch found? How is its structure made up?
75. Write a note on condensation polymer.
76. Write structure of cholesterol.
77. Write the structure of starch.

Long Questions

1. Explain the different types of polymers with an example in each case.
2. Define Saponification and iodine number. What is rancidity of fats?
3. Describe various classes of enzymes.
4. Differentiate between Homopolymers and copolymers with examples.
5. Define with example ( i ) transferases ( ii) Hydrolases ( iii) Ligases
6. Explain three types of lipids.
7. What are carbohydrates? Discuss monosaccharides.
“8. Briefly discuss following factors affecting enzyme activity:
(i) Temperature ( ii) Effect of pH ( iii) Radiation”
9. Describe the classification of proteins on physico chemical properties.
10. Discuss any three properties of Enzymes.
11. Discuss the three chemical Properties of lipids with the help of reaction.
12. What are carbohydrates? Discuss Oligosaconerides.
13. Discuss three properties of Enzymes.
14. What are lipids? In what way fats and oils are different.
15. Write down briefly three properties of Enzymes
16. Describe three factors affecting enzyme activity.
17. Describe two chemical properties of oils and fats.
18. Describe various factors affecting enzyme activity.
19. Discuss hydrolysis, saponification and hardening of an oil.

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