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Cultural Anthropology > Bio 201A > Flashcards

Bio 201A Flashcards

1
Q

What are the characteristics of living organisms?

A 
Order
Reproduction
Growth and Development
Energy processing
Response to environment
Regulation
Evolutionary adaptation
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2
Q

Define: emergent properties

A

properties that emerge as a result of arrangement and interaction of components

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3
Q

Schleiden and Schwann 1839

A

Cell Theory

  • all organisms are made up of cells
  • all existing cells are made up of previously existing cells (Pastuer)
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4
Q

lipid bilayer

A

plasma membrane that surrounds all cells

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5
Q

Define: organelles

A

small structures within a cell that perform a specific function

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6
Q

protoplasm

A

all of the living material in cells

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7
Q

cytoplasm

A

contents of the cell between the plasma membrane and the nucleus

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8
Q

cytosol

A

the semi-fluid portion of the cytoplasm

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9
Q

prokaryotic

A

relatively simple and small do not contain a nucleus, most do not contain other membrane bounded organelles (can still have DNA, not in a nucleus)

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10
Q

eukaryotic

A

contain nucleus, contain other membrane bounded organelles *humans

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11
Q

reductionism

A

reduction of complex systems to simpler components that are more manageable to study

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12
Q

systems biology

A

construct models for the dynamic behavior of whole biological systems

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13
Q

two kingdoms that are outdated

A

Monera, Protista

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14
Q

three Domain scheme

A

Bacteria
Archaea
Eukarya

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15
Q

Three (and a half) kingdoms

A

Fungi,
Plantae
Animalia
Protists (artificial group)

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16
Q

taxonomy

A 
Domain
Kingdom
Phylum
Class
Order
Family
Genus
Species
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17
Q

Taxonomy of Humans

A 
Eukarya
Animalia
Chordata
Mammalia
Primates
Hominidae
Homo (underlined)
Homo sapiens (underlined)
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18
Q

Inductive reasoning

A

from specific to general

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19
Q

Deductive reasoning

A

from general to specific

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20
Q

Discovery Science

A

describes nature through observation and analysis of data

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21
Q

Correlative Study

A

A Correlative is a procedure used to test a hypothesis through additional observations. Without manipulating an independent variable, it exploits preexisting variation.

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22
Q

Causative Study

A

A Controlled Experiment is a procedure used to test a hypothesis using an Experimental group and one or more control Groups. Scientists manipulate an independent variable and measure the effect on a dependent variable.

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23
Q

Theory

A

a concept that is well supported by evidence and is widely accepted by the scientific community. It is broader than a hypothesis and is supported by much more evidence.

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24
Q

feedback mechanism

A

feedback mechanisms regulate biological systems

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25
Q

negative feedback

A

output or product of a process slows that process

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26
Q

positive feedback

A

output or product of a process speeds up that process

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27
Q

hydrophobic

A

do not dissolve in water

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28
Q

hydrocarbons

A

do not dissolve in water

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29
Q

hydrophilic

A

do dissolve/interact with water

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30
Q

meth-

A

1

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31
Q

eth-

A

2

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32
Q

prop-

A

3

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33
Q

but-

A

4

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34
Q

pent-

A

5

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35
Q

hex-

A

6

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36
Q

hept-

A

7

37
Q

oct-

A

8

38
Q

non-

A

9

39
Q

dec-

A

10

40
Q

-ane

A

single bonds

41
Q

-ene

A

double bonds

42
Q

-yne

A

tripple bonds

43
Q

organic functional groups

A

groups of atoms that help determine the identity, solubility, and reactivity of larger molecules

44
Q

hydroxyl

A

persent in alcohols
polar, soluble, and reactive
(-OH)

45
Q

carbonyl

A 
present in sugars
carbon double bonded to oxygen
polar, soluble, reactive
aldehyde and ketone groups
(--C=O)
46
Q

aldehyde

A

oxygen at the end of a chain

-CHO

47
Q

ketone

A

oxygen in the middle of chain

48
Q

carboxyl

A

characteristic of organic acids
loses hydrogen ion in solution
highly polar soluble, reactive
(-COOH)

49
Q

amino

A

present in amines
slightly basic
polar, soluble, reactive
(NH2)

50
Q

phosphate

A 
in, organic compounds
weak acid 
often carriers of energy 
polar, soluble, reactive
(-OPO3 2-)
51
Q

Sulfhydryl

A

thiols are compounds with sulfhydryl groups
stabilize the structure of proteins
reactive, hydrophobic
(-SH)

52
Q

methyl

A 
not really a functional group but is sometimes included with the functional groups
hydrocarbon group
often used to tag molecules
nonpolar, nomsoluble, not very reactive
(-CH3)
53
Q

large organic molecules that include carbon

A

carbohydrates, nucleic acids, proteins

-lipids are included although they are not polymers and some are not very large

54
Q

monomer

A

single subunit that makes up a polymer

55
Q

polymer

A

large molecule made of many identical or similar repeating monomers

56
Q

dehydration reaction

A

formation of a covalent bond between two subunits with the loss of water

57
Q

another name for a dehydration reaction

A

condensation

58
Q

What is the process of a dehydration reaction?

A
  • one water molecule is lost for each bond formed
  • loss of -H from one subunit and -OH from another
  • requires energy and help of enzymes
59
Q

hydrolysis is

A

breaking of a covalent bond between subunits by the addition of water

60
Q

What is the process of hydrolysis?

A
  • one water molecule is added for each bond that is broken
  • H added to one subunit and -OH to the other
  • enzymes speed up hydrolysis
  • some of the energy stored can be transferred
61
Q

what are carbohydrates?

A

sugars and polymers of sugars

-used for food and for structure

62
Q

What do carbohydrates contain?

A
  • carbonyl functional group
  • aldoses (aldahyde functional group)
  • ketoses (ketone functional group)
  • often -CH2o groups recurs
63
Q

How do carbohydrates differ?

A
  • # of carbons
  • functional groups present
  • spatial arrangement of groups around an asymmetrical carbon
64
Q

monosaccharides

A
  • simple sugars
  • food calories
  • carbon skeletons are raw material for synthesis of other organic compounds
  • usually 3 to 7 carbons (CH2O)x
65
Q

Aldehyde monosaccharide

A

glucose -C6H12O6 a product of plant photosynthesis (not the primary product)

66
Q

Ketone monosaccharide

A

fructose-C6H12O6 structural isomer of glucose in honey and corn

67
Q

ribose

A

monosaccharide

  • 5 carbon sugar
  • part of RNA
68
Q

deoxyribose

A

monosaccharide

  • 5 carbon sugar
  • part of DNA
69
Q

disaccharides

A

-two simple sugars bound by a dehydration reaction

70
Q

glycosidic linkage

A

-covalent bond between two monosaccharides by dehydration

71
Q

maltose

A

-glucose+glucose

72
Q

sucrose

A

glucose + fructose

73
Q

lactose

A

glucose + galactose

74
Q

polysaccharides

A
  • large carbohydrates made of many simple sugars bonded together by dehydration reactions
  • often function for food storage or structural support
75
Q

starch

A
  • many glucose units bonded together
  • helical
  • may be branched alpha-glucose units
  • mostly 1-4 linkages of alpha-glucose
  • we can break bonds apart with enzymes and use as food
76
Q

cellulose

A
  • many glucose units bonded together
  • not branched
  • 1 to 4 beta-glucose units
  • (-OH) on carbon is above the plane of the ring
  • held together by hydrogen bonds into micro fibrils
  • structural support in plants, major component of wood
77
Q

What carbohydrate cannot be broken down by most animals, but can by some bacteria and some fungi?

A

Cellulose

78
Q

glycogen

A
  • many glucose units bonded together

- more branched than a starch

79
Q

alpha-glucose

A
  • linked stored in liver and muscles

- can be broken apart and used for food

80
Q

chitin

A
  • polymer of an amino sugar similar to beta-glucose but with an amino group attached
  • component of insect exoskeletons
  • in cell walls of many fungi
  • cannot be broken down by humans
81
Q

What do lipids do?

A
  • -function in energy storage
  • insulation of the body
  • shock absorber to cushion organs
  • some are hormones
  • cell membranes
82
Q

What are lipids not?

A
  • polar
  • soluble
  • polymers
83
Q

fatty acids

A
  • long hydrocarbon chains with a carboxyl group

- usually 16 to 18 carbons

84
Q

saturated fats

A
  • no double bonds
  • maximum # of hydrogen
  • solid at room temperature
  • in bacon, butter, animal fats
  • too much is bad for you
85
Q

unsaturated fat

A
  • one or more double bonds (cis double bond kink)
  • do not have maximum number of hydrogen
  • liquid at room temperature
  • in vegetable oil, corn oil
  • some are essential (linolenic, alpha-linolenic)
86
Q

hydrogenation

A
  • forcing of hydrogen on to unsaturated fatty acids
  • causes formation of trans-fatty acid molecule with trans double bonds
  • may be as bad or worse than saturated fats
87
Q

fats

A
  • glycerol + 3 fatty acids by condensation reaction

- ester lenkages

88
Q

example of fats

A

triglyceride-> triglycerol

89
Q

phospholipids

A
  • glycerol plus two fatty acids
  • plus an ionic phosphate containing group component of membranes
  • fatty acids are hydrophobic
  • ionic phosphate containing group is hydrophobic

Cultural Anthropology (7 decks)

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