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