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Unit 2 biology
| Question | Answer |
|---|---|
| What tool is used to measure the volume of liquids | graduated cylinder |
| what tools are used to measure the mass of something | electronic or triple beam balance |
| why do scientists use probes to measure data | more accurate data than traditional analog tools |
| what does organic mean | made with carbon and is alive or once alive |
| why is carbon the basis of organic life | Versatile, can make 4 different bonds, single, double, or triple bonds |
| what are the four major macromolecules group | carbohydrates, protein, lipids, and nucleic acids |
| what is the monomer of carbohydrates | monosaccharides |
| what are the functions of carbohydrates | fuel for energy, used for structure in plants |
| what letters do many carbs end in | -ose |
| what are building blocks of a fat | glycerol and 3 fatty acid chains |
| what are the functions of lipids | energy storage, insulation, cell membranes, steroid hormones |
| what is the monomer of a protein | amino acid |
| what bond holds amino acids together | peptide bond |
| what do catalysts do | speed up chemical reactions |
| what are enzymes | protein catalysts, they speed up chemical reactions by lowering activation energy |
| what do enzymes work on | substrates |
| what part of the enzyme does the work and binds with the substrate | active site |
| what letter do most enzymes end in | -ase |
| what does denature mean | protein loses its shape and does not work anymore |
| what kinds of things can cause an enzyme to denature | temperature and pH |
| where does most of the digestion and absorption take place in humans | small intestines |
| what does benedicts solution test for | reducing sugars |
| what does biuret solution test for | protein |
| what does iodine test for | starch |
| what does brown paper test for | lipids |
| what is the monomer of nucleic acids | nucleotides |
| what are two examples of nucleic acids | DNA and RNA |
| what is the most abundant molecule in the human body | water |
| what bond holds the hydrogens and oxygens together within a water molecule | covalent |
| is water polar or nonpolar | polar, the oxygen is slightly negative and the hydrogens are slightly positive |
| what bond holds one water molecule to another water molecule | hydrogen |
| what is cohesion | water sticking to water |
| what is surface tension | semi solid like surface, water creates due to cohesion |
| what is transpiration | water evaporating from plants |
| what is evaporative cooling | when sweat evaporates it takes the heat away |
| what does it mean for water to be a "universal solvent" | it can dissolve a lot of substances, has to be polar or charged |
| why does ice float | water is less dense as a solid due to all the hydrogen bonds |
| what is a pH buffer | a substance that resists pH changes |
| polar molecules | molecule with a partial charge |
| covalent bond | a chemical bond formed when two atoms share electrons |
| hydrogen bond | weak attraction between a hydrogen atom and another atom |
| capillary action | the combined force of attraction among water molecules and with the molecules of surrounding materials |
| transpiration | evaporation of water from the leaves of a plant |
| homeostasis | process by which organisms maintain a relatively stable internal environment |
| metabolism | all of the chemical reactions that occur within an organism |
| solute | a substance that is dissolved in a solution |
| solvent | a liquid substance capable of dissolving other substances |
| CHONPS | carbon, hydrogen, oxygen, nitrogen, phosphorus, and sulfer |
| monomer | small chemical unit that makes up a polymer |
| polymer | a long molecule consisting of many simliar or identical monomers linked together |
| hydrolysis | breaking down complex molecules by the chemical addition of water |
| dehydration synthesis | a chemical reaction in which 2 molecules covalently bond to each other with the removal of a water molecule |
| carbohydrates | the starches and sugars present in foods |
| monosaccharides | simple sugar molecules |
| lipids | fat and oils |
| monomers of lipids | glycerol and fatty acids |
| lipid functinos | stored energy, cushion. insulation, cell membranes, steroid hormones |
| functions of carbohydrates | quick energy ans structure of cell walls |
| saturated fats | fats that are solid at room temperature, no double bond |
| unsaturated fats | a fat that is liquid at room temperature and found in veggie oils, nuts, and seeds. has a double bond |
| protein | muscle, meat, nuts, and beans |
| amino acids | building blocks of proteins |
| peptide bonds | bonds between amino acids |
| nucleic acids | macromolecules containing hydrogen, oxygen, nitrogen, carbon, and phosphorus |
| nucleotide | a building block of DNA, consisting of a 5 carbon sugar covalently bonded to a nitrogenous base and a phosphate group |
| DNA | a complex molecule containing the genetic information that makes up the chromosomes |
| RNA | single stranded nucleic acid that contains the sugar ribose |
| enzyme | a type of protein that speeds up a chemical reaction in a living thing, by lowering activation energy |
| catalyst | a substance that causes or hastens a chemical reaction, any agent that causes change |
| activation energy | energy needed to get a reaction started |
| substrate | reactant of an enzyme-catalyzed reaction |
| catalyctic activity | the ability to increase the rate of a chemical reaction |
| active site | a region on an enzyme that binds to a substrate during a reaction |
| lock and key model | the model of an enzyme that shows the substrate fitting perfectly into the active site |
| suffix for enzyme | -ase |
Created by:
catherineah
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