Biology intro involving Chem

Question 1

6 biologically important aspects of water

Answer 1

-high specific heat
-high latent heat
-water most dense at 4°C
-high surface tension
-low viscosity
-solvent

Question 2

define specific heat

Answer 2

amount of energy gain or lose to change temp by 1°C

Question 3

define latent heat

Answer 3

heat required for object to change phase

Question 4

define viscosity

Answer 4

how thick it is so it can flow through small tubes defying gravity (capillaries-small veins)

Question 5

define polar vs nonpolar

Answer 5

polar” refers to a molecule with uneven distribution of electrical charge, meaning one side of the molecule has a slightly positive charge and the other a slightly negative charge(different poles)(more likely to bond), while “nonpolar” describes a molecule where electrons are shared equally, resulting in no distinct positive or negative poles

Question 6

4 major types of organic macromolecules

Answer 6

carbohydrates, lipids, proteins, nucleic acids

Question 7

define carbohydrates

Answer 7

used for energy and structure(plant cell) come from photosynthesis. have 3 forms

Question 8

3 forms of carbohydrates

Answer 8

monosaccharides, disaccharides, and polysaccharides

Question 9

define monosaccharides

Answer 9

5 or 6 carbon ring molecules, sugars

Question 10

define disaccharides

Answer 10

when two monosaccharides join together by taking OH and OH bonds breaking them with enzyme connecting them by O and getting H2O on the side.

Question 11

define polysaccharides

Answer 11

polymer(large molecules) of monosaccharides, carbohydrates that are made up of long chains of monosaccharide units that are linked together by glycosidic bonds

Question 12

define and list functions of lipids

Answer 12

fat/fat like molecules. functions: energy, structural, insulation/water proofing, hormones

Question 13

4 types of lipids

Answer 13

triglycerides, phospholipids, steroids, and waxes

Question 14

define triglycerides

Answer 14

fats/oils. three long chain fatty acids and glycerol. packed full of energy cayse they have lots of carbon, hydrogen bonds(ex. margarine, lard)

Question 15

define phospholipids and looks

Answer 15

2 long change fatty acids + glycerol + phospate group, amphipathic(polar and no polar regions) (have the ball and two tails that dont like water)

Question 16

define steroids

Answer 16

amphipathic, ring based molecule

Question 17

define waxes

Answer 17

large nonpolar molecules. carbon based and made by plants(or bees) for waterproofing

Question 18

define and give functions of protiens

Answer 18

define: polymers (chain of repeating units) of amino acids. can change shape.
functions: communicate to white blood cells for what to attack, structural-keratin, catalysts-enzymes, energy and movement

Question 19

protiens shape determined by 4 levels of organization

Answer 19

primary structure, secondary structure, tertiary structure, quaternary structure

Question 20

define primary structure +looks

Answer 20

specific sequence of amino acids on protien (squiggles up and down)

Question 21

define secondary structure +looks

Answer 21

coiling or sheet like formation cause by hydrogen bonds btwn amino acid backboned

Question 22

define tertiary structure+looks

Answer 22

complex folding cayse by interactions btwn R-groups. squiggle line with coils etc

Question 23

define quaternary +looks

Answer 23

two or more protiens H-bonding tg to form a complex. looks like squiggle blob

Question 24

what can effect shape of a protien?

Answer 24

temperature-very sensitive as it breaks hydrogen bonds, PH , amd binding with another molecule