QUESTION IMAGE
Question
- you are analyzing a compound in the laboratory. you find that it is made up of carbon, hydrogen, and oxygen in a ratio of two hydrogen atoms for each carbon atom. how will you classify the compound?
a. lipids
b. proteins
c. enzymes
d. carbohydrates
- large bodies of water, such as lakes and oceans, do not quickly fluctuate in temperature. what is the reason for this phenomenon?
a. water is an acid.
b. water is a versatile solvent.
c. water has a high heat capacity.
d. water acts as a buffer.
Brief Explanations
- Carbohydrates are composed of carbon, hydrogen, and oxygen with a ratio of approximately two hydrogen atoms for each carbon atom. Lipids have a different ratio and structure. Proteins and enzymes contain nitrogen in addition to carbon, hydrogen, and oxygen.
- Water has a high heat - capacity, which means it can absorb or release a large amount of heat energy without a significant change in temperature. This property helps large bodies of water maintain a relatively stable temperature. Water is not an acid in the context of this question, and while it is a versatile solvent and can act as a buffer, these properties do not explain the temperature stability of large water bodies.
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- d. Carbohydrates
- c. Water has a high heat capacity.