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Biochemistry Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is the water cycle?

A

The continuous cycling of water between the earth and the atmosphere.

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2
Q

What is precipitation?

A

The movement of water from the atmosphere to the ground, including rain, fog, snow, hail, dew, and frost.

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3
Q

What process allows water to filter through the soil to the water table?

A

Infiltration.

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4
Q

What happens to water that does not infiltrate into the soil?

A

It runs off above the ground and forms streams that flow into lakes and the sea.

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5
Q

What is evaporation in the context of the water cycle?

A

The process by which water turns into water vapor from the ground and water bodies.

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6
Q

What do plants do in relation to water in the water cycle?

A

Plants transpire, losing water into the atmosphere as water vapor.

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7
Q

What occurs when water vapor condenses?

A

It forms clouds, which can lead to precipitation under the right conditions.

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8
Q

Fill in the blank: Water is continuously cycled between the earth and the _______.

A

atmosphere.

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9
Q

True or False: The water cycle includes only the processes of evaporation and precipitation.

A

False.

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10
Q

What is the chemical formula for oxygen found in the atmosphere?

A

O2

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11
Q

What is the role of oxygen in respiration?

A

Used by living organisms to break down food into CO2 and water

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12
Q

What do photosynthesizing organisms use from the atmosphere?

A

CO2

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13
Q

What is produced by photosynthesizing organisms during the formation of organic compounds?

A

Oxygen

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14
Q

Where is carbon dioxide found in addition to the atmosphere?

A

Dissolved in water

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15
Q

What happens to carbon compounds when consumers eat them?

A

Transferred to consumers

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16
Q

What process do bacteria perform when plants and animals die?

A

Break them down, releasing CO2 into the atmosphere

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17
Q

What can happen to organisms that do not decompose?

A

Compressed to form fossil fuels like coal and oil

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18
Q

How does oxygen interact with the earth’s rocks?

A

Can be both absorbed and released during surface weathering

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19
Q

What do fossil fuels release into the atmosphere during combustion?

A

CO2

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20
Q

Fill in the blank: Oxygen is found in the atmosphere as _______ and as part of other molecules.

A

O2

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21
Q

True or False: Aquatic organisms do not use oxygen dissolved in water.

A

False

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22
Q

What is the primary component of the atmosphere that is not usable by plants and animals?

A

Nitrogen gas

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23
Q

What processes convert nitrogen gas into nitrates?

A

Lightning and nitrogen-fixing bacteria

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24
Q

How do plants utilize nitrates?

A

To make proteins

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25
Q

What do animals produce when they eat plants?

A

Animal proteins

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26
Q

What happens to proteins when organisms die?

A

They are decomposed into ammonia by decomposing bacteria

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27
Q

What is contained in animal excretions that is converted to ammonia?

A

Urea

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28
Q

What type of bacteria convert ammonia into nitrites?

A

Nitrifying bacteria

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29
Q

What do nitrifying bacteria convert nitrites into?

A

Nitrates

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30
Q

What is the role of denitrifying bacteria in the nitrogen cycle?

A

Convert nitrates back into nitrogen gas

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31
Q

Fill in the blank: Nitrogen gas makes up most of the atmosphere but is not usable by plants and animals in this form. _______ and nitrogen-fixing bacteria convert nitrogen gas into nitrates.

A

Lightning

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32
Q

Elements making up carbohydrates

A

C, H and O

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33
Q

Ratio of oxygen to hydrogen in carbohydrates

A

1:2

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34
Q

Simplest unit of carbohydrates

A

Monosaccharide

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35
Q

What are two monosaccharides together called?

A

Disaccharides

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36
Q

Characteristic taste of disaccharides

A

Sweet

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37
Q

Solubility of disaccharides in water

A

Dissolve in water

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38
Q

Formation process of disaccharides

A

Condensation reactions

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39
Q

What are polysaccharides?

A

Many (three or more) monosaccharides linked together

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40
Q

Are polysaccharides soluble in water?

A

No, they are non-dissolvable in water

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41
Q

Do polysaccharides taste sweet?

A

No, they do not taste sweet

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42
Q

What is one use of carbohydrates for humans and animals?

A

Energy source

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43
Q

What is another use of carbohydrates for humans and animals?

A

Energy storage

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44
Q

What is one use of carbohydrates for plants?

A

Energy storage

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45
Q

What is another use of carbohydrates for plants?

A

Structural component

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46
Q

List at least ten different foods containing carbohydrates

A

Pasta, bread, rice, potato chips, wheat, potatoes, donuts, muffins, sugar, pastries

Carbohydrates are a major source of energy in the diet.

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47
Q

What is a general name for a molecule made up of lots of identical or similar subunits joined together?

A

Compound

This term refers to molecules formed from repeating units, often seen in polymers.

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48
Q

What is the chemical formula for a carbohydrate with 6 carbons, 6 oxygens and 12 hydrogens?

A

Glucose

Glucose is a simple sugar and an important energy source in living organisms.

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49
Q

If monosaccharides have 6 carbons each, how many carbons does lactose have?

A

12 carbons

Lactose is a disaccharide composed of two monosaccharides, each having 6 carbons.

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50
Q

If lactose has 12 carbons, how many hydrogens does it have?

A

24 hydrogens

The molecular structure of lactose results in this hydrogen count based on its composition.

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51
Q

What chemical reaction occurs when two saccharides are joined together?

A

Condensation reaction

This reaction involves the removal of a water molecule to form a new bond between saccharides.

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52
Q

What are the products of the condensation reaction between two saccharides?

A

Maltose, sucrose, lactose

These are examples of disaccharides formed from monosaccharide units.

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53
Q

What are lipids?

A

Organic substances that include fats and oils

Lipids are hydrophobic and play various roles in biological systems.

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54
Q

What elements make up lipids?

A

C, H, and O

These elements are found in varying ratios within different types of lipids.

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55
Q

What is the typical ratio of hydrogen to carbon in lipids?

A

Much more than 2:1

This indicates a high number of hydrogen atoms compared to carbon in lipid structures.

56
Q

What are the properties of lipids?

A

Oily or greasy nonpolar molecules; either liquids or non-crystalline solids at room temperature

Their nonpolar nature makes them insoluble in water.

57
Q

What is the basic structure of a lipid?

A

One glycerol molecule and three fatty acid molecules

This structure is typical of triglycerides, a common type of lipid.

58
Q

What types of fatty acids influence lipid properties?

A

Saturated fats and unsaturated fats

Saturated fats are solid at room temperature, while unsaturated fats are liquid.

59
Q

What is a characteristic of saturated fats?

A

They are hard at room temperature

This is due to the absence of double bonds in their fatty acid chains.

60
Q

What is a characteristic of unsaturated fats?

A

They are liquid at room temperature

This is due to the presence of one or more double bonds in their fatty acid chains.

61
Q

What role does cholesterol play in health?

A

Involved in heart disease; can cause plaque formation in arteries

High levels of cholesterol can lead to cardiovascular issues.

62
Q

What elements make up proteins?

A

C, H, O, and N

Carbon, hydrogen, oxygen, and nitrogen are the primary elements found in proteins.

63
Q

What is the simplest unit of proteins?

A

Amino acid

Amino acids are the building blocks of proteins.

64
Q

How many different types of amino acids are there?

A

20

There are 20 standard amino acids that are used to build proteins.

65
Q

What are two amino acids together called?

A

Dipeptide

Dipeptides are formed when two amino acids are linked by a peptide bond.

66
Q

What is a three amino acids chain called?

A

Tripeptide

A tripeptide consists of three amino acids joined together.

67
Q

What is the term for many amino acids joined together?

A

Polypeptide

Polypeptides are long chains of amino acids that form proteins.

68
Q

What is a key characteristic of proteins?

A

Come in many different shapes and sizes

The diversity in protein structure allows for a wide range of functions.

69
Q

What are some uses of proteins? (List at least three)

A
  • Structural
  • Catalysts (enzymes)
  • Membrane pores
  • Energy store
  • Hormones
  • Haemoglobin
  • Antibodies
  • DNA packaging
  • Buffers

The various functions of proteins are directly related to their unique structures.

70
Q

What elements make up nucleic acids?

A

C, O, H, N, and P

71
Q

What is the simplest unit of nucleic acids?

A

nucleotide

72
Q

What is the full name of DNA?

A

Deoxyribonucleic acid

73
Q

Where is DNA found within the cell?

A

in the cell nucleus, in chromosomes or chromatin

74
Q

What is the primary function of DNA?

A

carries the genetic information (inherited characteristics)

75
Q

How many strands make up DNA?

A

2 strands

76
Q

What is the full name of RNA?

A

ribonucleic acid

77
Q

Where is RNA found within the cell?

A

in the nucleus and in the cytoplasm

78
Q

What is a key role of RNA in the cell?

A

plays a role in protein synthesis

79
Q

How many strands make up RNA?

A

1 strand

80
Q

Fill in the blank: RNA is included in translating _______ into protein sequence.

A

DNA code

81
Q

True or False: RNA can move between the nucleus and the cytoplasm.

A

True

82
Q

What are vitamins?

A

Organic molecules essential for maintaining many chemical reactions in cells.

83
Q

What are the two main types of vitamins?

A

Water-soluble and fat-soluble vitamins.

84
Q

Which vitamins are water-soluble?

A

Vitamin B and C.

85
Q

Which vitamins are fat-soluble?

A

Vitamins A, D, E, and K.

86
Q

How often must water-soluble vitamins be renewed?

A

Daily from our diet.

87
Q

How are fat-soluble vitamins absorbed?

A

They are absorbed with lipids in our diet.

88
Q

What happens if we do not get sufficient vitamins in our diet?

A

We may get a vitamin deficiency disease.

89
Q

What is another name for Vitamin C?

A

Ascorbic acid.

90
Q

In which foods can Vitamin C be found?

A

Fresh fruits and vegetables, e.g., guavas and broccoli.

91
Q

What role does Vitamin C play in the body?

A

Helps maintain the intercellular substances in bones, cartilage, and dentine.

92
Q

What is a key function of Vitamin C related to connective tissues?

A

Helps to form collagen under the skin.

93
Q

What is the deficiency disease associated with Vitamin C?

A

Scurvy.

94
Q

What are food tests?

A

Simple tests to investigate which nutrients are found in different types of food

Food tests determine the presence of specific nutrients through chemical reactions.

95
Q

What is a reagent in the context of food tests?

A

Chemicals added to test for different nutrients in food

Reagents are crucial for indicating the presence of specific food chemicals.

96
Q

What is the purpose of Benedict’s solution in food testing?

A

To test for the presence of glucose

Benedict’s solution is initially blue and changes color based on glucose concentration.

97
Q

What indicates a positive test result for glucose when using Benedict’s solution?

A

Color change from blue to green-yellow-orange-red

Orange-red indicates a high concentration of glucose.

98
Q

What color indicates a high concentration of glucose in a Benedict’s test?

A

Orange-red

The color change is a qualitative measure of glucose concentration.

99
Q

What indicates a negative test result for glucose?

A

No color change (stays blue)

A blue solution after heating indicates the absence of glucose.

100
Q

What reagent is used to test for starch?

A

Iodine solution

Iodine solution changes color in the presence of starch.

101
Q

What color change indicates the presence of starch when using iodine solution?

A

Blue-black

A blue-black color change is a clear indicator of starch.

102
Q

What indicates a negative test result for starch?

A

No color change (stays light yellow-brown)

A light yellow-brown solution indicates the absence of starch.

103
Q

How are lipids tested in food samples?

A

By grinding the sample with alcohol or ether and observing for a greasy spot

The greasy spot on filter paper indicates the presence of lipids.

104
Q

What indicates a positive test result for lipids?

A

A translucent greasy spot on the filter paper

This result is observed after evaporating the alcohol or ether.

105
Q

What indicates a negative test result for lipids?

A

No greasy spot on the dried filter paper

A lack of a greasy spot suggests the absence of lipids.

106
Q

Fill in the blank: To test for glucose, a reagent called _______ is added to the sample.

A

Benedict’s solution

This solution is essential for detecting glucose in food samples.

107
Q

Fill in the blank: A few drops of _______ solution are used as the reagent to test for starch.

A

iodine

Iodine is the standard reagent for starch testing.

108
Q

True or False: A color change to blue-black indicates the presence of lipids.

A

False

Blue-black indicates starch, while lipids are indicated by a greasy spot.

109
Q

What indicates the presence of lipids in a food sample?

A

An oily layer floating on the top of the sample

Lipids do not dissolve in water and are less dense than water.

110
Q

What is the first step in testing for proteins?

A

Add dilute copper sulphate solution to the food sample

This is part of the Biuret test for proteins.

111
Q

What solution is added after the copper sulphate in the Biuret test?

A

Sodium-hydroxide solution

Sodium hydroxide is an irritant and should be handled with care.

112
Q

What color indicates a positive test for proteins in the Biuret test?

A

Purple/violet

A blue color indicates a negative test for proteins.

113
Q

What does a blue color indicate in the Biuret test?

A

A negative test for proteins

This means that proteins are not present in the food sample.

114
Q

Fill in the blank: Lipids do not dissolve in _______.

A

water

115
Q

What are enzymes?

A

Proteins that act as biological catalysts

Enzymes speed up chemical reactions without being consumed in the process.

116
Q

What are substrates?

A

Molecules upon which enzymes act

Enzymes convert substrates into products.

117
Q

What are products in the context of enzyme activity?

A

Different molecules formed from substrates after enzymatic action

Products result from the chemical reactions catalyzed by enzymes.

118
Q

Why are enzymes essential for metabolic processes?

A

They enable chemical reactions to occur at rates fast enough to sustain life

Almost all metabolic processes require enzymes.

119
Q

What determines the three-dimensional shape of a protein?

A

The order of amino acids in the peptide chain

This specific structure is crucial for the protein’s function.

120
Q

What is the ‘lock and key’ model?

A

A model explaining how enzymes and substrates interact

Enzymes are the ‘lock’ and substrates are the ‘key’.

121
Q

What does the active site of an enzyme do?

A

It allows specific substrates to bond

The shape of the active site is crucial for substrate binding.

122
Q

What happens to the enzyme after a reaction occurs?

A

The enzyme remains unchanged

It can be reused for subsequent reactions.

123
Q

What are catabolic reactions?

A

Reactions that break down molecules

These reactions are facilitated by specific enzymes.

124
Q

What are anabolic reactions?

A

Reactions that build up molecules

These reactions also involve specific enzymes.

125
Q

How are enzymes usually named?

A

By combining the suffix -ase with the name of the substrate

Example: Lactase breaks down lactose.

126
Q

Fill in the blank: Enzymes convert substrates into _______.

A

[products]

127
Q

What is denaturation in the context of enzymes?

A

The process where the three-dimensional structure of a protein changes to the point that it can no longer function

128
Q

What is the optimum temperature for enzyme activity in humans?

A

37°C

129
Q

What happens to proteins at very high temperatures?

A

They denature, breaking down into their primary structure

130
Q

How does denaturation affect the active site of an enzyme?

A

The shape of the active site is altered, preventing substrate binding

131
Q

What effect do low temperatures have on enzyme activity?

A

They can slow down or even inactivate enzymes

132
Q

How does pH affect enzyme activity?

A

Enzymes have an optimum pH and function effectively within a pH range

133
Q

What happens to enzyme effectiveness when pH is outside its optimum range?

A

Effectiveness falls sharply and can lead to denaturation

134
Q

Fill in the blank: Enzymes function best at _______ temperature.

A

37°C

135
Q

True or False: Enzymes can function at any pH level without affecting their activity.

A

False

136
Q

What is the primary structure of a protein?

A

A long chain of amino acids

Biology (7 decks)

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