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BASIC CHEMISTRY A&P1
| Question | Answer |
|---|---|
| Chemical Reactions | The making or breaking of bonds between atoms. |
| Synthesis reactions | anabolism |
| Endergonic | IN. Requires energy. Usually releases water during synthesis |
| dehydration reactions | Releases water during synthesis. |
| Decomposition reactions | catabolism. Releases energy |
| Exergonic | OUT. Releases energy. Split by water into several products |
| hydrolysis reaction | water becomes part of the product. |
| Solvent | more abundant |
| Solvent | less abundant |
| Solute + Solvent | Solution |
| cohesion | water molecules sticking together (drop) |
| adhesion | water molecules sticking to another surface (glass) |
| high specific heat | the ability to absorb and release large quantities of heat without significant changes in temperature.(lake effect example) |
| high heat of vaporization | he ability to absorb large quantities of heat BEFORE vaporizing (skin example) |
| water is a | lubricant |
| water has | high surface tension |
| water uniquely expands or contracts upon freezing? | expands |
| list 6 properties of water | 1. excellent solvent & suspending medium 2. participates in chemical reactions 3. cohesion & adhesion 4. high specific heat 5. high heat of vaporization 6. lubricant 7. high surface tension 8. expands upon freezing (unique). |
| Electrolyte | substance that IONIZES (dissociates) when put in HzO and will conduct an electric current. |
| acid | electrolyte that produces H+ in water (HCl) |
| base | electrolyte that produces OH- (hydroxide) ions in water (NaOH) |
| salt | electrolyte that produces neither H+ nor OH- in water. (NH4Cl) |
| non-electrolyte | substance that does not ionize when put in HzO (glucose) |
| Carbolic acids used for cleaning | Phenol & Lister |
| Acid-base Balance*** | The Concept of pH |
| pH measures the degree of | acidity or alkalinity (basicity) of a solution |
| The lower the pH | the more H+ (less basic) |
| The higher the pH | the less the H+, the less acid (more basic) |
| acid has a high what? what is the numerical value? | H+ value 0 |
| bases have a high what? what is the numerical value? | OH- value 14 |
| pH 7 | neutral. H2O. |
| A change of one whole number on the pH scale represents | a 10 fold change in If concentration. measured in Logs. |
| pH= | -log[H+] |
| pH -4 is 10x the H+ concentration of pH -3. What is pH -5 to pH -3? | 100x the H+ concentation |
| The Central Roles of Carbon (3) | carbon backbone. Always 4 bonds. can bond with other carbons to form long chains (unique*). |
| what type of bonds does C use? | covalent |
| principle function is to provide energy | carbohydrates (principle) |
| C, H, O ONLY Cn(H20)n | carbohydrates (elements) |
| Basic carbohydrate unit | Monosaccharides |
| 2 types of Monosaccharides | pentose & hexose sugars |
| pentose sugars (2 examples) | 5*. ribose & deoxyribose |
| hexose sugars (3 examples) | 6*. fructose, glucose (blood sugar, or dextrose) & galactose (milk sugar) |
| what type of sugar is sweetest | fructose - hexose |
| disaccharides (3 examples) | two sugar unit. sucrose (fructose+glucose), lactose (galactose+glucose), maltose (glucose+glucose). |
| hydrophobic | hates water. fatty acid head of a phospholipid |
| hydrophilic | love water. bonding portion & tail of phospholipid |
| polysaccharides (3 types) | polymers, long chains of repeating sugar units. 1. starch 2. glycogen 3. cellulose |
| poly | many |
| mer | unit |
| starch | digestible polysaccharide. storage form of glucose in plants |
| glycogen | digestible polysaccharide. storage form of glucose in animals (liver and skeletal muscle) |
| cellulose | polysaccharide. indigestible glucose (plant cell walls) |
| lipids are composed of what?. What do they tend to do in water? | C, H, O (sometimes P). Insoluble tenancy in water. |
| lipid types (4) | 1. triglycerides 2. phospholipids 3. steroids 4. prostaglandins |
| triglycerides | lipid. storage form of energy (fat). Consist of 1 glycerol * 3 fatty acids (3 carbons). |
| fatty acids can be (4 types) | 1. saturated 2. unsaturated 3. cis fatty acids 4. trans fatty acids |
| saturated triglycerides | MAX H+. contains no double bonds between carbons; maximum number of hydrogens |
| unsaturated triglycerides | NOT MAX H+. contains one or more double bonds between carbons; hydrogens can be added-hydrogenation |
| cis fatty acid triglycerides | SAME H+! hydrogens are bonded to the double- bonded carbons on the same side of the molecule. |
| trans fatty acid triglycerides | OPPOSITE H+! hydrogens are bonded to the double- bonded carbons on opposite side of the molecule. Bad for you. |
| unsaturated fats | liquid, plants |
| saturated fats | solid, animal |
| phospholipids | lipid. components of cell membranes. Consist of 1 glycerol + *2* fatty acids + phosphate + other group. |
| hydrophobic tails (fatty acids) and hydrophilic heads (phosphate + other) | phospholipid |
| steroids (5 examples) | lipid. all have the cyclopentanophenanthrene nucleus. cholesterol, bile salts, male& female hormones, vitamin D, adrenocortical hormones |
| prostaglandins (PG) | lipids, local hormones*. 20 carbon fatty acids with a ring structure. Act as local hormones |
| Proteins consist of? Basic unit? | C, H, O, *N*, (some S). |
| basic unit of protein | amino acid |
| how many amino acids are there? | 20 |
| amino acid bonds | covalent peptide bond. Water splits off. |
| When 2 amino acids combine, water splits off. Therefore, this is a(n) ________________reaction. | dehydration |
| The joining of two amino acids produces a | dipeptide |
| The joining of three amino acids produces a | tripeptide |
| many amino acids connected are called | polypeptide |
| many many amino acids are called | proteins |
| sequence of amino acids | primary structure of proteins (1st). different seq= different proteins. |
| the primary structure forming a helix or pleated sheet | secondary structure of proteins (2nd) |
| the 3-D structure gives a protein its FUNCTION | tertiary structure of proteins (3rd). held together by H+ bonds & disulfide bridges. |
| disruption of the tertiary structure of a protein. Loss of function. Caused by heat or chemicals. | denaturation |
| protein's function is defined by its | shape of protein |
| nucleic acid consists of | C, H, O, N, P |
| basic unit of nucleic acid | nucleotide |
| nucleic acid types (2) | RNA & DNA |
| AGCU, single strand | RNA |
| AGCT, double helix | DNA |
| what type of bonds do DNA & RNA use? | H+ |
| A+B -> C + H2O | dehydration reaction |
| C + H20 = A + B | hydrolysis reaction |
| containes C, H, O | lipids, carbohydrates |
| monosaccharide types | pentose & hexose |
| name the pentose sugars | RNA & DNA |
| name the hexose sugars | fructose, glucose, galactose |
| sucrose + H20 -> | fructose + glucose |
| lactose + H2O -> | galactose + glucose |
| Maltose + H20 -> | glucose + glucose |
| phospholipid heads __________ water | are attracted to water (love it) |
| phospholipid tails ___________ water | hate water |
| polysaccharide basic unit | polymer |
| C, H, O, N | proteins |
| The ____ groups of one AA can combine with _____ groups of another AA to form a _______. | carboxyl; amine; dipeptide |
| 2 AA combining is a ________ reaction | dehydration |
| C, O, H, N, P | nucleic acid |
| In RNA, adenine bonds with | uracil (A-U) |
| In DNA, adenine bonds with | thymine (A-T) |
Created by:
la66
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