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Biomolecules
| Term | Definition |
|---|---|
| 1. Atom | Smallest unit of life. |
| 2. Element | Atoms of all the same size and number of protons |
| 3. Molecule | 2 or more atoms of different elements bonded together. |
| 4. Compound | 2 or more atoms covalently bonded together |
| 5. Atomic number | Number of p+ |
| 6. Mass number | The sum of the p+ and n0 |
| 7. Atomic weight | Relative atomic mass |
| 8. valence electron | The electrons in the outermost energy level |
| 9. Electron | Negative charged |
| 10. Proton | Positive charged |
| 11. Neutron | No charge |
| 12. Isotope | Two or more forms of the same element that have an equal amount of protons but an unequal amount of neutrons |
| 13. Radioisotope | A radioactive isotope. |
| 14. Electron configuration | The distribution of electrons in an atom or molecule in atomic or molecule orbitals. |
| 15. Bond | There are covalent bonds and ionic bonds |
| 16. Polar bond | Electronegativity is between 0.5 and 2.0. |
| 17. Nonpolar bond | Electronegativity is less than 0.5. |
| 18. Hydrogen bond | Formed between a highly electronegative atom of a polar molecule and a hydrogen atom. |
| 19. Solvent | Substance that dissolves solute. |
| 20. Solution | Mixture that forms when a substance is dissolved by another one. |
| 21. Solute | Substance that's dissolveable. |
| 22. Hydrophobic | Substance that has an affinity for water, "loves" water and dissolves easily in water. |
| 23. Hydrophilic | Substance that doesn't have an affinity for water, is "scared" of water and doesn't dissolve in water. |
| 24. Amino acid | Monomers of Proteins. |
| 25. Nucleotide | Monomers of Nucleic Acids. |
| 26. Peptide bond | A covalent bond of Amino Acids. |
| 27. Lipid | Fatty acid molecules consisting of two distinct regions: A long hydrophobic chain and a hydrophilic head |
| 28. Saturated fat | Lipid that is bad for you; has no double bonds; contains lots of hydrogen. |
| 29. Saccaride | Monomer of carbohydrates, which is simply sugar. |
| 30. Specific heat (water) | The amount of heat needed to increase or decrease the temperature of a substance by 1 Celsius degree. |