Q3 PHYSICAL SCIENCE Q3

Why does a candle burn more rapidly when placed in an open jar than in air? What accounts for

     this reaction?

• A. Higher Oxygen concentration

• B. Greater surface area of the jar

• C. Increasing the surrounding temperature

• D. Length of the candle

Which of the following would NOT increase the rate of reaction?

• A. Increasing the temperature

• B. Adding catalyst

• C. Increasing the volume

• D. Increasing the concentrations

Activation energy is the amount of energy required to.

• A. Break the bonds between the reacting molecules.

• B. Make the reacting particles collide.

• C. Form the bonds between the product molecules.

• D. Convert the reactant to a single product.

Suppose you dissolve Zinc (Zn) in Hydrochloric acid (HCl) and add more acid than usual. Then

     drop pieces of Zinc. What factor does NOT affect the rate of the reaction?

• A. Surface area of the Zinc

• B. Concentration of the reactant

• C. Temperature of the solution

• D. Amount of Hydrochloric acid

This is a major insoluble fibrous protein found in connective tissues such as tendons, ligaments,

     skin, cartilage, and the cornea of the eye. What is it?

• A. Albumin

• B. Collagen

• C. Keratin

• D. Pepsin

. Proteins are composed of four elements, namely: carbon, hydrogen, oxygen and what other

     element?

• A. Magnesium      

• B. Nitrogen

• C. Phosphorous

• D. Sulfur

Which of the following is a monosaccharide which is used in dextrose?

• A. Fructose

•      B. Galactose

• C. Glucose

• D. Lactose

The excessive consumption of carbohydrates is converted into which polysaccharide that is stored

      in the liver and in muscles?

• A. Creatinine

•      B. Glycogen

• C. Hemoglobin

• D. Uric acid

This is the building blocks of protein.

• A. Amino acids     

• B. Nucleic acids

• C. Nucleotides

• D. Polypeptides

This nutrient group is used in the composition of waxes and responsible for insulation of some

   organisms.

• A. Carbohydrates

• B. Lipids

• C. Nucleic acids

• D. Proteins