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AP Bio unit 1
| Term | Definition |
|---|---|
| scientific method | recognize a problem, form a hypothesis, test your hypothesis, analyze the data, draw conclusions, share the findings |
| hypothesis | a prediction about a problem that can be tested |
| control group | standard of comparison |
| experimental group | group tested against the standard |
| independent variable | variable manipulated by a researcher |
| dependent variable | variable affected/unaffected by the independent variable |
| controlled variable | variable kept the same throughout each experiment |
| confounding variable | variable unable to be controlled by experimenters |
| one | how many variables should be tested in an experiment? |
| two | how many polar covalent bonds occur in a water molecule? |
| four | how many hydrogen bonds can form from a water molecule? |
| hydrogen | which atom in a water molecule is positive? |
| oxygen | which atom in a water molecule is negative? |
| surface tension | due to cohesion (water molecules sticking to each other); water bug |
| capillary action | due to cohesion AND adhesion; water pulling itself up roots |
| imbibition | water is absorbed; important for breaking open the outer coating of a seed |
| high specific heat | amount of heat needed to raise one gram of water one degree celcius |
| high heat of vaporization | amount of heat needed to evaporate one gram of water; rabbit ears cooling off |
| high heat of fusion | change in water's energy from providing heat; changing state of matter |
| states of matter | solid, liquid, gas |
| ice | which is LESS dense: ice or water? |
| water | universal solvent |
| hydration shells | layers of water molecules surrounding solute particles in a solution; oppositely charged water molecules |
| hydrophobic | water-repelling |
| hydrophilic | water-attracting |
| 7 | pH of (pure) water |
| hydronium (H3O+) and hydroxide (OH-) | ions formed from the dissociation of water |
| four | how many valence electrons does carbon have? |
| four | how many bonds can carbon form? |
| single, double, and triple covalent bonds | what types of bonds will carbon atoms form? |
| meth | one carbon (prefix) |
| eth | two carbons (prefix) |
| prop | three carbons (prefix) |
| but | four carbons (prefix) |
| pent | five carbons (prefix) |
| hex | six carbons (prefix) |
| hept | seven carbons (prefix) |
| oct | eight carbons (prefix) |
| non | nine carbons (prefix) |
| deca | ten carbons (prefix) |
| ane | single bond (suffix) |
| ene | double bond (suffix) |
| yne | triple bond (suffix) |
| structural isomer | isomers with different covalent arrangements of atoms |
| cis-trans isomer | isomers that have same covalent bonds but different spatial arrangements |
| enantiomers | isomers that are mirror images of each other |
| hydroxyl | -OH (functional group) |
| carbonyl | C=O (functional group) |
| carboxyl | O=C-OH (functional group) |
| amino | -NH2 (functional group) |
| sulfhydral | -SH (functional group) |
| phosphate | PO4 charge -3 (functional group) |
| methyl | -CH3 (functional group) |
| dehydration synthesis | reaction that produces water (condensation reaction) |
| hydrolysis | reaction that requires an addition of water |
| uses of carbs | energy, storage, and structure |
| C, H, O | atoms in carbs |
| carbon ratio | :2: |
| monosaccharide | single sugar molecule such as glucose or fructose |
| disaccharide | double sugar molecule made of two monosaccharides bonded together through dehydration synthesis |
| polysaccharide | carbohydrates that are made up of more than two monosaccharides |
| 3-8 | carbons in a monosaccharide |
| number and functional group | how are monosaccharides classified? |
| beta | OH group above the horizontal plane of glucose; harder to digest |
| alpha | OH group below the horizontal plane of glucose |
| glycosidic | what type of bond links monosaccharides? |
| two glucose molecules | how is maltose formed? |
| glucose and fructose molecules | how is sucrose formed? |
| amylose | plant starch; no branches; digestible |
| amylopectin | plant starch; branches; difficult to digest |
| glycogen | animal starch; branches; digestible |
| cellulose | Primary cell wall of green plants |
| chitin | insect exoskeletons; nitrogen; not digestible |
| uses of lipids | energy storage, structure, chemical messengers |
| fatty acids and glycerol | what are the monomers of lipids? |
| saturated fats | single bonds; animal fat; least healthy |
| unsaturated fats | double bonds; plant oils; healthier |
| at least | 5 |
| triglyceride | three fatty acids attached to a glycerol |
| ester | what type of bond joins fatty acids and glycerol? |
| phospholipid | two fatty acids and a phosphate group attached to glycerol |
| phospholipid | structure for cell membranes |
| glycolipid | two fatty acids attached to a glycerol and carbohydrate |
| glycolipid | cell recognition and blood type |
| 20 | how many proteins are put together to form proteins? |
| polar, nonpolar, acid, base | four distinctions of amino acids |
| carboxyl, amine, carbon, R group | four components of amino acids |
| dehydration synthesis | how are amino acids put together? |
| covalent peptide | what type of bonds do amino acids create? |
| primary peptide | bonds; no hydrogen bonds; linear |
| secondary | beta pleated sheets or alpha helixes; hydrogen bonds between R groups |
| tertiary | globular proteins; 3D; disulfide linkage, hydrogen bonds, ionic bonds, van der Waal forces, hydrophobic and hydrophilic interactions |
| quaternary | globular proteins; two or more polypeptides; two alpha chains and two beta chains |
| functional | tertiary and quaternary levels are (functional/nonfunctional) |
| nonfunctional | primary and secondary levels are (functional/nonfunctional) |
| denaturation | functional to nonfunctional |
| renaturation | nonfunctional to functional |
| proteins | hormonal, enzymatic, structural, defensive, storage, transport, receptor, contractile |
| nucleotides | monomers of DNA and RNA |
| monomers of DNA sugar | , phosphate group, and AT or CG base |
| monomers of RNA sugar | , phosphate group, and AU or CG base |
| purine | two rings; adenine and guanine |
| pyrimidine | one ring; cytosine, thymine, and uracil |
| nucleotide | nitrogen base, sugar, and phosphate group |
| deoxyribose | sugar found in DNA |
| ribose | sugar found in RNA |
| DNA replication | the process in which DNA makes a duplicate copy of itself |
| DNA transcription | the formation of an RNA strand complementary to the DNA strand by RNA polymerase |
| DNA translation | process by which mRNA is converted into a protein |
| detoxification, muscle building, and breaking down food particles during digestion | Function of enzymes |
| Lock and key theory | What is the concept of the one substrate for an enzyme active site known as? |
| -ase | Most enzymes are proteins that end in what 3 letters? |
| pH and Temperature | What two factors are known to affect enzymes? |
| Nonproteins necessary for enzyme function, bound to enzyme, Ions such as Mg, Ca, K | Cofactors |
| NAD, FAD, NADP are organic molecules, parts of vitamins | Coenzymes |
| The reaction increases | What happens when one increases the enzyme in a reaction? |
| The reaction increases | What happens when one increases the substrate in a reaction? |
| 2 compunds for active sight, 1 is substrate and 1 is a compound. (Penicillin) | Regulated enzymes through competitive inhibition |
| Inhibitor binds to site other than active site, changes shape of enzyme (Lead poisioning) | Regulated enzymes through non-competitive inhibition |
| Binds to an enzyme at a site other than the active site (Turns on) | Metabolic regulation by enzymes with allosteric activators |
| Slow down enzymatic activity by deactivating the enzyme (Turns off) | Metabolic regulation by enzymes with allosteric inhibitors |
Created by:
Matt Dunn