BIO CHEMISTRY Flashcards

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1
Q

VALENCE ELECTRONS

A

ANY AVAILABLE ELECTRON THAT CAN FORM A CHEMICAL BOND WITH ANOTHER ELEMENT

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2
Q

COMPOUND

A

A SUBSTANCE FORMED BY THE CHEMICAL COMBINATION OF TWO OR MORE ELEMENTS IN DEFINITE PROPERTIES

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3
Q

ION

A

ANYTHING THAT HAS A NEGATIVE OR POSITIVE CHARGE

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4
Q

IONIC BOND

A

WHEN ONE OR MOR ELECTRONS ARE TRANSFERRED FROM ONE ATOM TO ANOTHER

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5
Q

COVALENT BOND

A

WHEN ELECTRONS ARE SHARED BY ATOMS

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6
Q

MOLECULE

A

SMALLEST UNIT OF MOST COMPOUNDS

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7
Q

VAN DER WAALS FORCES

A

NOT A BOND; AN ATTRACTION

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8
Q

H2O

A

CHEMICAL FORMULA FOR WATER

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9
Q

POLARITY

A

WHEN AN ATOMS IS CHEMICAL NEUTRAL, BUT ITS CHARGES ARE UNEVEN

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10
Q

HYDROGEN BONDS

A

A WEAK TYPE OF BONDING; SIMILAR TO VAN DER WAALS

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11
Q

COHESION

A

AN ATTRACTION BETWEEN MOLECULES OF THE SAME SUBSTANCE

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12
Q

ADHESION

A

AN ATTRACTION BETWEEN MOLECULES OF DIFFERENT SUBSTANCES

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13
Q

HEAT CAPACITY

A

ANY MOLECULES ABILITY TO ABSORB ENERGY OR ABSORB HEAT AND RAISE ITS TEMPERATURE

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14
Q

MIXTURE

A

ANY MATERIAL THAT’S COMPOSED OF AT LEAST ONE OR MORE ELEMENT OR COMPOUND THAT IS PHYSICALLY MIXED TOGETHER; DOES NOT FORM COVALENT OR IONIC BONDS

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15
Q

SOLUTION

A

ANY TYPE OF MIXTURE THAT’S SPREAD EVENLY THROUGHOUT

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16
Q

SOLVENT

A

THE LIQUID THAT IS DOING THE DISSOLVING IN A MIXTURE

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17
Q

SUSPENSION

A

A MIXTURE THAT IS NOT EVENLY SPREAD OUT

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17
Q

SOLUTE

A

WHAT IS BEING DISSOLVED IN A MIXTURE

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18
Q

THE pH SCALE

A

MEASURES HOW ACIDIC OR BASIC SOMETHING IS

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19
Q

ACID

A

ANY COMPOUND THAT FORMS HYDROGEN IONS IN SOLUTION

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20
Q

BASE

A

A COMPOUND THAT PRODUCES HYDROXIDE

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21
Q

BUFFER

A

A WEAK ACID OR BASE THAT NEUTRALIZES ANY STRONG ACID OR BASE

22
Q

BIOMOLECULE

A

A MOLECULE THAT IS REALLY ESSENTIAL FOR THE SURVIVAL OF ORGANISMS

23
Q

MONOMERS

A

SMALL MOLECULES

24
Q

POLYMERS

A

BIG MOLECULE MADE UP OF SMALL MOLECULES

25
Q

MONOSACCHARIDES

A

CARBOHYDRATES MONOMERS

26
Q

SIMPLE SUGARS

A

MONOSACCHARIDES

27
Q

COMPLEX SUGARS

A

POLYSACCHARIDES

28
Q

SATURATED FATS

A

FATS THAT HAS SINGLE BONDS OF CARBON HYDROGEN; BAD FOR US

28
Q

GLYCEROL+ AMINO ACIDS

A

MONOMERS OF LIPIDS

29
Q

NUCLEOTIDES

A

MONOMERS OF NUCLEIC ACID

30
Q

UNSATURATED FATS

A

FATS THAT HAS DOUBLE BONDS OF CARBON HYDROGEN; HEALTHIER

31
Q

AMINO ACIDS

A

MONOMERS FOR PROTEINS

32
Q

ENZYMES

A

A TYPE OF PROTEIN THAT HELPS SPEED UP CHEMICAL REACTIONS IN ORGANISMS

33
Q

CATALYSTS

A

SUBSTANCES THAT SPEED UP A REACTION; ENZYME IS A TYPE OF CATALYST

34
Q

CHEMICAL REACTION

A

A PROCESS THAT CHANGES OR TRANSFORMS ONE SET OF CHEMICAL INTO ANOTHER BY CHANGING THE CHEMICAL BONDS

35
Q

ACTIVATION ENERGY

A

THE AMOUNT OF ENERGY THAT IS NEEDED TO GET A REACTION STARTED

36
Q

ENDOTHERMIC

A

A TYPE OF REACTION; ABROBS ENERGY, PRODUCT HAS MORE ENERGY THAN REACTANT

37
Q

EXOTHERMIC

A

ANOTHER TYPE OF ENERGY; RELEASES ENERGY; PRODUCTS HAVE LESS ENERGY THAN REACTANTS

38
Q

REACTANT

A

A STARTING MATERIAL THAT UNDERGOES A CHEMICAL REACTION TO FORM A PRODUCT

39
Q

SUBSTRATE

A

A MOLECULE THAT AN ENZYME REACTS WITH IN A CHEMICAL REACTION

40
Q

DENATURIZATION

A

WHEN AN ENZYME CHANGES ITS SHAPE

41
Q

NUTRIENT

A

SUBSTANCE IN FOOD USED TO PROMOTE GROWTH, MAINTENANCE AND REPAIR

42
Q

INGESTION

A

THE PROCESS OF PUTTING FOOD INTO MOUTH - THE OPENING TO THE DIGESTIVE TRACT

43
Q

DIGESTION

A

THE BREAKDOWN OF LARGE INSOLUBLE FOOD COMPOUNDS

44
Q

MECHANICAL DIGESTION

A

THE PHYSICAL BREAKDOWN OF FOOD INTO SMALL MOLECULES INTO SMALLER PIECES

45
Q

CHEMICAL DIGESTION

A

THE BREAKDOWN OF FOOD MOLECULES INTO SMALL MOLECULES FOR THE BODY TO USE

46
Q

ABSORPTION

A

WHEN FOOD MOLECULES CAN BE ABSORBED BY CELLS OF THE SMALL INTESTINE AFTER BREAKDOWN

47
Q

ELIMINATION

A

WHEN MATERIALS TRAVEL THROUGH THE LARGE INTESTINE AND ARE ELIMINATED FROM THE BODY AFTER ABSORPTION

48
Q

ATP

A

THE SOURCE OF ENERGY FOR USE AND STORAGE AT THE CELLULAR LEVEL

49
Q

PERISTALSIS

A

SMALL MUSCLE CONTRACTION THAT HELPS FOOD PASS

50
Q

POSITIVE CHARGE

A

CATION

51
Q

ANION

A

NEGATIVE CHARGE