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Biomolecules
Term | Definition |
---|---|
Atom | The smallest unit of matter. |
Element | A substance that is made up of one type of atom. |
Molecule | 2 or more atoms of different elements bonded together. |
Compound | 2 or more elements bonded together. |
Atomic number | The number of protons in the nucleus of an atom. |
Mass number | The total number of protons and neutrons in a nucleus. |
Atomic weight | The mass of an atom. |
valence electron | An electron located on the outermost shell of an atom. |
Electron | A subatomic particle with a negative charge . |
Proton | A subatomic particle with a positive charge . |
Neutron | A subatomic particle with no charge. |
Isotope | An element that has the same number of protons but different amount of neutrons. |
Radioisotope | Several species of the same chemical element with different masses. |
Electron configuration | The distribution of electrons of an atom or molecule |
Bond | When 2 of the same atoms bond with a different atom and share electrons. |
Polar bond | A chemical bond where a pair of electrons is unequally shared between 2 atoms. |
Nonpolar bond | A chemical bond where a pair of electrons is equally shared between 2 atoms. |
Hydrogen bond | A weak bond between two molecules. |
Solvent | A molecule that has the ability to dissolve other molecules. |
Solution | A mixture of solvent and solute molecules. |
Solute | A substance that can be dissolved by a solvent to create a solution. |
Hydrophobic | A molecule that doesn't affiliate with water and doesn't dissolve in it. |
Hydrophilic | A molecule that dissolves easily with water. |
Amino acid | An organic molecule that is made up of a basic amino groups. |
Nucleotide | One of the structural components of DNA and RNA. |
Peptide bond | A chemical bond formed between two molecules when the carboxylic group of |
Lipid | A nonpolar molecules that include fat, oils, and waxes . |
Saturated fat | A type of fat containing a high proportion of fatty acid molecules |
Saccaride | A monosaccharide sugar or combination of sugars |
Specific heat (water) | The amount of heat one gram of a substance must absorb or lose to change its temperature |