Question

1. 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

1. 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.

Explanation:

1. 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.
2. 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.

Answer:

1. d. Carbohydrates
2. c. Water has a high heat capacity.