Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

1. A Review of General Chemistry

Intro to Organic Chemistry

Organic Chemistry

1. A Review of General Chemistry

Intro to Organic Chemistry

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Multiple Choice

Which of the following statements about the thermic effect of food is true in the context of organic chemistry?

The thermic effect of food is the energy required to digest, absorb, and metabolize nutrients.

The thermic effect of food is the energy stored in chemical bonds of food molecules.

The thermic effect of food is the energy lost as heat during cellular respiration.

The thermic effect of food is the heat released during the combustion of food.

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Verified step by step guidance

Begin by understanding the concept of the thermic effect of food. It refers to the energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage.

Consider the process of digestion, absorption, and metabolism. These processes require energy, which is part of the thermic effect of food.

Evaluate the statement: 'The thermic effect of food is the energy required to digest, absorb, and metabolize nutrients.' This aligns with the definition of the thermic effect of food.

Analyze the other statements: 'The energy stored in chemical bonds of food molecules' refers to potential energy, not the thermic effect. 'Energy lost as heat during cellular respiration' is related to metabolic processes but not specifically the thermic effect. 'Heat released during the combustion of food' is more related to calorimetry than the thermic effect.

Conclude that the correct statement is the one that describes the energy required for digestion, absorption, and metabolism, as it directly relates to the thermic effect of food.