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Bio Ch 2 + 3 + Water
| Question | Answer |
|---|---|
| Chemistry | the branch of science that deals with the identification of the substances of which matter is composed. |
| Matter | Anything that occupies space and has mass |
| Physical States of Matter | solid, liquid and gas |
| Element | substance that cannot be broken down to other substances - 92 naturally occurring elements – Humans need 25 of them - 98% of living matter is composed of 6 - elements: CHONPS - Organization of the Periodic Table |
| Trace Elements | |
| Compound | made up of two or more different atoms (NaCl and H2O) |
| Atomic Number | number of protons in an atom |
| Atomic Mass (Weight) | number of protons plus neutrons in the nucleus of the atom |
| Neutral Atom | an atom that has an overall neutral charge |
| Isotope | elements with the same atomic number but a different number of neutrons Chemical Bond |
| Covalent Bonds | a chemical bond in which atoms share a pair of electrons - Occurs between nonmetal |
| Nonpolar covalent bonds | when electrons are shared equally between the atoms |
| Polar covalent bonds | when electrons are shared unequally between the atoms; creates a molecule with a slight charge |
| Ionic Bonds | a chemical bond in which electrons are lost or gained between atoms - Occurs between a metal and a nonmetal |
| Ions | charged atoms |
| Law of conservation of mass | during a reaction, mass is neither created or destroyed |
| Physical reaction | a reaction that occurs that does not change the chemical bonds within the substance (No new substance formed) |
| Chemical reaction | a reaction that occurs that does change the chemical bonds (New substance formed) |
| Metabolism | All of an organism's chemical reactions occur in the watery environment of its cells |
| Polar Covalent Molecule | when electrons are shared unequally between the atoms; creates a molecule with a slight charge - The electrons are more attracted to the atom with a bigger nucleus/is a bigger atom |
| Hydrogen bonds | weak bonds that occur between polar molecules |
| Cohesion | the tendency of molecules of the same kind to stick to each other |
| Adhesion | the tendency of two different kinds of atoms to stick together |
| Surface tension | a measure of how difficult it is to break the surface of a liquid Water’s moderation of temperature |
| Why does solid water (ice) float on liquid water | Water is less dense as a solid than a liquid (hydrogen bonding) - Hydrogen bonds become stiff when water freezes |
| Solution | a liquid consisting of a uniform mixture of two or more substances |
| Solvent | a dissolving agent |
| What will water dissolve? | Polar or charged solutions |
| Why are people lactose intolerants? | they lack the enzyme lactase |
| Organic Compounds | compounds of living things |
| Inorganic Compounds | compounds of nonliving things |
| Compound Isomers | Compounds with the same molecular formula but different structural arrangements |
| Monomer | single unit or building block of an organic compound |
| Polymer | made up of many monomers (aka macromolecules) |
| Dehydration Synthesis | a process which joins monomers together to build polymers through the removal of water |
| Hydrolysis | a process which polymers are broken apart into individual monomers through the addition of water - Used to break down polymers into individual monomers (digestion) |
| Carbohydrates Functions | - Provides quick energy - Short term energy storage - Structural support in plants |
| Carbohydrate Elements it contains | C, H and O |
| Carbohydrate Monomer | Monosaccharide (Glucose, Fructose, Galactose) |
| Carbohydrate Polymer | Disaccharides (2 monomers) Polysaccharides (3 monomers) - Starch (grains) - Glycogen (vegetables) - Cellulose (dairy) |
| Lipids Functions | - Long term energy storage - Structural Support in all cells - Chemical signaling |
| Lipids Elements it contains | C, H and O |
| Lipids Monomer | No True Monomer |
| Lipids Polymers | - Triglycerides (fats and oils) - Phospholipids (egg) - Steroids (hormones) |
| Proteins Function | - Various functions within the body - The most diverse molecule |
| Proteins Elements it contains | Composed of C, H, O, N and S |
| Proteins Monomer | Amino Acids (20 different Amino Acids) |
| Proteins Polymers | Polypeptide (dairy + meat) |
| Nucleic Acids Function | - Stores and transmit genetic information - Enables the production of proteins - Energy Molecule for all living things |
| Nucleic Acids Elements it contains | Composed of C, H, O, N and P |
| Nucleic Acids Monomer | Nucleotide (4 different nucleotides) - Each nucleotide contains a phosphate group, a sugar and a nitrogen base (4 different nitrogen bases - ATCG) |
| Nucleic Acids Polymers | DNA, RNA, ATP - Food ex: Meat, Fish, Dairy, Broccoli *anything with DNA (living) |
| How many water molecules are formed when 11 organic molecules bond? | 10 (one less) |
| The four groups of organic compounds | Carbohydrates, Proteins, Lipids, Nucleic Acids |
| How do you gain organic molecules? | eating |
| What makes Carbon special? | - Has 4 valence electrons - Can bond 4 ways - Skeleton can vary in length and shape - Forms "backbone" of most organic molecules |
| What elements make up 98% of all lving things? | C.H.O.N.P.S (Carbon, Hydrogen, Nitrogen, Phosphorus, Sulfur) |
| Atomic structure | Atoms consisting of protons, neutrons, and electrons |
| Atom | Smallest unit of matter that can retain the properties of an element |
| Radioactive isotopes | An unstable form of an element with the same number of protons but a different number of neutrons than its stable counterpart |
| Radioactive isotope uses and dangers | - Frequently used in medical diagnoses, treating cancer, nuclear energy - Can cause damage to molecules living in a cell, especially DNA |
| What makes an atom unstable? | Not having a full valence shell |
| Chemical bond | The result of atoms staying close together due to that sharing/transferring of electrons |
| What two ions attract? | Ions of opposite charges |
| Glucose and Fructose | Monosaccharides that are used by nearly all living things as an energy source |
| Sucrose and Lactose | Disaccharides that are often used as sugars in cooking |
Created by:
katdolan