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BIO CHEMISTRY Flashcards

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
POLYMERS
BIG MOLECULE MADE UP OF SMALL MOLECULES
25
MONOSACCHARIDES
CARBOHYDRATES MONOMERS
26
SIMPLE SUGARS
MONOSACCHARIDES
27
COMPLEX SUGARS
POLYSACCHARIDES
28
SATURATED FATS
FATS THAT HAS SINGLE BONDS OF CARBON HYDROGEN; BAD FOR US
28
GLYCEROL+ AMINO ACIDS
MONOMERS OF LIPIDS
29
NUCLEOTIDES
MONOMERS OF NUCLEIC ACID
30
UNSATURATED FATS
FATS THAT HAS DOUBLE BONDS OF CARBON HYDROGEN; HEALTHIER
31
AMINO ACIDS
MONOMERS FOR PROTEINS
32
ENZYMES
A TYPE OF PROTEIN THAT HELPS SPEED UP CHEMICAL REACTIONS IN ORGANISMS
33
CATALYSTS
SUBSTANCES THAT SPEED UP A REACTION; ENZYME IS A TYPE OF CATALYST
34
CHEMICAL REACTION
A PROCESS THAT CHANGES OR TRANSFORMS ONE SET OF CHEMICAL INTO ANOTHER BY CHANGING THE CHEMICAL BONDS
35
ACTIVATION ENERGY
THE AMOUNT OF ENERGY THAT IS NEEDED TO GET A REACTION STARTED
36
ENDOTHERMIC
A TYPE OF REACTION; ABROBS ENERGY, PRODUCT HAS MORE ENERGY THAN REACTANT
37
EXOTHERMIC
ANOTHER TYPE OF ENERGY; RELEASES ENERGY; PRODUCTS HAVE LESS ENERGY THAN REACTANTS
38
REACTANT
A STARTING MATERIAL THAT UNDERGOES A CHEMICAL REACTION TO FORM A PRODUCT
39
SUBSTRATE
A MOLECULE THAT AN ENZYME REACTS WITH IN A CHEMICAL REACTION
40
DENATURIZATION
WHEN AN ENZYME CHANGES ITS SHAPE
41
NUTRIENT
SUBSTANCE IN FOOD USED TO PROMOTE GROWTH, MAINTENANCE AND REPAIR
42
INGESTION
THE PROCESS OF PUTTING FOOD INTO MOUTH - THE OPENING TO THE DIGESTIVE TRACT
43
DIGESTION
THE BREAKDOWN OF LARGE INSOLUBLE FOOD COMPOUNDS
44
MECHANICAL DIGESTION
THE PHYSICAL BREAKDOWN OF FOOD INTO SMALL MOLECULES INTO SMALLER PIECES
45
CHEMICAL DIGESTION
THE BREAKDOWN OF FOOD MOLECULES INTO SMALL MOLECULES FOR THE BODY TO USE
46
ABSORPTION
WHEN FOOD MOLECULES CAN BE ABSORBED BY CELLS OF THE SMALL INTESTINE AFTER BREAKDOWN
47
ELIMINATION
WHEN MATERIALS TRAVEL THROUGH THE LARGE INTESTINE AND ARE ELIMINATED FROM THE BODY AFTER ABSORPTION
48
ATP
THE SOURCE OF ENERGY FOR USE AND STORAGE AT THE CELLULAR LEVEL
49
PERISTALSIS
SMALL MUSCLE CONTRACTION THAT HELPS FOOD PASS
50
POSITIVE CHARGE
CATION
51
ANION
NEGATIVE CHARGE

BIOLOGY (10 decks)

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