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Chapters 1 & 2
Review of chapters 1 and 2
| Term | Definition |
|---|---|
| responsiveness | organisms respond to changes in their immediate environment |
| growth | organisms increase in size through the growth of cells, the simplest units of life |
| reproduction | organisms reproduce, creating new generations of similar organisms |
| movement | organisms are capable of producing movement, which may be internal or external |
| metabolism | organisms rely on complex chemical reactions to provide the energy required for responsiveness, growth, reproduction, & movement |
| human physiology | the study of the functions of the human body |
| cell physiology | the study of the functions of living cells |
| special physiology | the study of the physiology of specific organs |
| systemic physiology | considers all aspects of the function of specific organ systems |
| elements | all matter composed of substances |
| atoms | smallest, stable unit of matter |
| protons | positive electrical charge |
| neutrons | neutral; uncharged |
| electrons | negative electrical charge |
| isotopes | elements can differ in terms of the number of neutrons in the nucleus |
| mass number | total number of protons & neutrons in the nucleus |
| cation | atom that loses more electrons than it has protons; positively charged |
| anion | atom that gains more electrons than it has protons; negatively charged |
| covalent bond | sharing electrons with other atoms |
| catalysts | accelerate chemical reactions without themselves being permanently charged |
| nutrients | essential elements & molecules obtained from the diet |
| metabolites | all the molecules synthesized or broken down by chemical reactions inside our bodies |
| inorganic compound | small; without carbon & hydrogen |
| organic compound | large & complex; with carbon & hydrogen |
| Properties of Water | (1)essential reactant in the chemical reactions of living systems; (2) very high heat capacity; (3) excellent solvent |
| normal pH | 7.35 - 7.45 |
| monosaccharides | a carbohydrate that has 3 to 7 carbons (ex: glucose) |
| disaccharides | formed by two monosaccharides joined together (ex: sucrose) |
| polysaccharides | formed by many monosaccharides (ex: glycogen) |
| saturated | four single covalent bonds of each carbon atom |
| unsaturated | double covalent bonds; carbon-to-carbon |
| fatty acids | long chains of carbon atoms with attached hydrogen atoms that end in -COOH, which doesn't dissolve in water |
| lipids | contains carbon, hydrogen & oxygen with a ratio of 1:2:1 (ex: fats, oils, waxes) |
| buffer | stabilizes pH by either removing or replacing hydrogen ions |
| salt | an ionic compound consisting of any cation except a hydrogen ion & any anion except a hydroxide ion |
Created by:
JTBanks
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