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biochemistry test Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

what are the three subatomic particles?

A

-protons
-neutrons
-electrons

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2
Q

protons (location, atomic weight, charge)

A

-nucleus
-atomic weight of 1
-positive charge

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3
Q

neutrons (locatoin, atomic weight, charge)

A

-nucleus
-atomic weight of 1
-neutral charge

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4
Q

electrons (location, atomic weight, charge)

A

-outer shells of atom
-atomic weight of 0
-negative charge

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5
Q

valence shells

A

-outermost shell in an atom

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6
Q

why are valence shells important?

A

-number of electrons in valence shell determines chemical properties
-also determines how much they can bond/ to how many other atoms

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7
Q

ion

A

-charged atom
-more protons than electrons or vice versa

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8
Q

isotope

A

-atoms of same element that differ in the number of neutrons
-can be unstable, may decay and emit radiation

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9
Q

what are the three types of bonds?

A

-covalent
-ionic
-hydrogen

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10
Q

covalent bonds

A

-two atoms with the same charge bonded
-share their electrons to fill their valence shells
-(NM and NM)

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11
Q

ionic bonds

A

-two atoms with different charges bonded
-steal electrons to fill valence shells
-(NM and M)

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12
Q

hydrogen bonds

A

-slightly positive hydrogen of 1 water molecule attracted to a slightly negative oxygen of another

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13
Q

what are the 6 properties of water?

A

-solvency
-cohesion and adhesion
-high surface tension
-high heat capacity
-high heat of vaporization
-varying density

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14
Q

solvency of water

A

-bc of polarity and hydrogen bonding water is able to dissolve many substances
-“universal solvent”

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15
Q

hydrophobic

A

molecules not attracted to water

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16
Q

hydrophilic

A

molecules attracted to water

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17
Q

cohesion of water

A

ability of water molecules to cling to each other due to hydrogen bonding

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18
Q

adhesion of water

A

-ability of water molecules to cling to other polar surfaces
-makes water great transport system inside and outside of organisms

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19
Q

high surface tension of water

A

-water molecules on the surface cling more tightly to each other than to the air above
-mainly due to hydrogen bonding

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20
Q

high heat capacity of water

A

-hydrogen bonds that link water molecules allow water to absorb heat without changing its temp a lot
-temp of water rises and falls slowly

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21
Q

heat of vaporization of water

A

-takes a great deal of energy (and therefore heat) to break hydrogen bonds for evaporation
-heat is dispelled as water evaporates

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22
Q

varying density of water

A

-ice is less dense than water (floats in water)
-water expands as it freezes (unlike other substances)
-makes life possible in water
-ice acts as an insulator

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23
Q

what gives water the 6 special properties?

A

-its polarity and hydrogen bonds

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24
Q

acid

A

-high hydrogen concentration
-ex. lemon juice, vinegar, coffee
-release hydrogen ions or take up hydroxide ions
-pH < 7

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25
Q

base

A

-low hydrogen concetration
-ex. milk of magnesia, ammonia
-take up hydrogen ions or release hydroxide ions
-pH > 7

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26
Q

buffer

A

-chemical/ chem. combination that keeps pH within normal limits
-resitst pH change by taking up excess
-ex. pH of blood maintained to 7.35-7.45 by buffer in our body

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27
Q

what are the 4 macromolecules?

A

-carbohydrates
-lipids
-proteins
-nucleic acids

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28
Q

carb elements

A

-carbon, hydrogen, oxygen

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29
Q

carb monomer

A

-monosaccharides

30
Q

carb polymer

A

-disaccharides
-polysaccharides

31
Q

functions of carbs

A

-main energy source
(source of choice)

32
Q

are macromolecules organic or inorganic?

A

-organic

33
Q

what makes something inorganic vs. organic?

A

-organic contain carbon and hydrogen
-inorganic do not

34
Q

molecular shape of carbs

A

-linear chain or ring shaped molecules

35
Q

foods carbs are in

A

-bread
-potatoes
-rice
-corn
-pasta

36
Q

lipid elements

A

-carbon
-hydrogen
-oxygen

37
Q

lipid monomer

A

-fatty acids
-glycerol

38
Q

lipid polymer

A

-triglyceride

39
Q

lipid functions

A

-long term energy
-plasma membrane
-signaling

40
Q

lipid molecular shape

A

-4 carbon rings
-many different structures
-can be chain with bend or tail on end

41
Q

food lipids are in

A

-ice cream
-butter
-cheese
-oil
-lard

42
Q

elements of protiens

A

-carbon
-hydrogen
-oxygen

43
Q

monomer of proteins

A

-amino acids

44
Q

polymer of proteins

A

-polypeptides

45
Q

functions of proteins

A

-support
-metabolism
-transport
-defense
-regulation
-motion

46
Q

protein molecular structure

A

-long chain of amino acid
-4 different levels of structure
-largely determined by amino acid sequence

47
Q

foods proteins are in

A

-meat
-beans
-nuts
-tofu
-eggs
-milk

48
Q

nucleic acid elements

A

-nitrogen
-oxygen
-carbon
-phosphorus
-hydrogen

49
Q

nucleic acid monomer

A

-nucleotides

50
Q

nucleic acid polymer

A

-nucleotides (mult)

51
Q

function of nucleic acid

A

-storing and transmitting genetic info

52
Q

molecular shape of nucleic acids

A

-phosphate
-sugar
-nitrogen base

53
Q

foods nucleic acids are in

A

-none, genetic info occuring inside you

54
Q

bad things from radioactive isotopes

A

-can caused cancer

54
Q

good things from radioactive isotopes

A

-can be used as a tracer inside the human body (ex. PET scan)
-can be used to sterilize medical equipment

55
Q

how does the octet rule affect an element’s reactivity?

A

-valence shells want to be full and will react/ bond to achieve that
-if they have 4 they can bond with 4 more elements

56
Q

reactants

A

-molecules that participate in rxns
-left side of arrow

57
Q

products

A

-molecules formed by rxns
-right sid eof arroq

58
Q

attributesof a carbon atom that allow it to form many diff. molecules

A

-total 6 electrons: 4 in valence shell
-(means it can bond iwth up to 4 diff elements)
-bond with hydrogen, nitrogen, oxygen, and other carbon (most)
-forms hydrocarbons (highly versatile)

59
Q

hydrocarbons

A

-chains of carbon atoms bonded only to hydrrogen
-very versatile

60
Q

functional groups

A

-specific combo of bonded atoms
-always have the same chemical properties
-always react the same way

61
Q

why are functional groups important?

A

-reactivity is largely dependent on attached functional groups

62
Q

what are the levels of protein structure?

A

-sequence of amino acids (1)
-alpha helix or pleated sheets (2)
-globular shape (3)
-more than one polypeptide (not all have it, 4)

63
Q

what are the three classes of lipids?

A

-fatty acids (triglycerides)
-phospholipids
-steroids

64
Q

fatty acids/ triglycerides function

A

-long term energy

65
Q

phospholipids function

A

-makes up cell membrane (structure)

66
Q

steriods function

A

-in cell membrane and sends signals

67
Q

what are the three classes of carbohydrates?

A

-monosaccharides
-disaccharides
-polysaccharides

68
Q

monosaccharide

A

-single sugar molecule
-ex. glucose
-energy choice of cell

69
Q

disaccharide

A

-two monos bonded
-ex. maltose
-fermentation

70
Q

polysaccharide

A

-energy and structure
-energy: glucose stored as glycogen for animals
-structure: cellulose used in plant cell wall

biology (5 decks)

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