Question

alternate test for module 2
match the definitions (a – j) to the terms (1 – 10).
a. a lipid made from fatty acids that have no double bonds between their carbon atoms
b. the energy needed to get reactions started
c. one of several forms of an element, each containing the same number of protons but a different number of neutrons
d. a chemical reaction in which molecules combine by removing water
e. an attractive force that holds molecules of different substances together
f. two different molecules that have the same chemical formula
g. the building blocks of more complex carbohydrates, also called simple sugars
h. an attractive force that holds molecules of the same substance together
i. the process in which the normal shape of a protein is lost, usually due to heat
j. a lipid made from fatty acids that have at least one double bond between their carbon atoms

1. isotope
2. cohesion
3. adhesion
4. saturated fat
5. unsaturated fat
6. activation energy
7. isomers
8. monosaccharides
9. dehydration reaction
10. denaturation

Explanation:

To solve this matching problem, we analyze each definition and match it to the corresponding term:

• a: A lipid with no double bonds in fatty acids is Saturated fat (4).
• b: Energy to start reactions is Activation energy (6).
• c: Forms of an element with same protons, different neutrons is Isotope (1).
• d: Chemical reaction removing water is Dehydration reaction (9).
• e: Attractive force between different substances is Adhesion (3).
• f: Different molecules with same formula are Isomers (7).
• g: Building blocks of complex carbs (simple sugars) are Monosaccharides (8).
• h: Attractive force within same substance is Cohesion (2).
• i: Loss of protein shape (usually heat) is Denaturation (10).
• j: Lipid with at least one double bond in fatty acids is Unsaturated fat (5).

Answer:

a - 4 (Saturated fat)
b - 6 (Activation energy)
c - 1 (Isotope)
d - 9 (Dehydration reaction)
e - 3 (Adhesion)
f - 7 (Isomers)
g - 8 (Monosaccharides)
h - 2 (Cohesion)
i - 10 (Denaturation)
j - 5 (Unsaturated fat)