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 latent heat

Answer 4

heat required for object to change phase

Question 5

define viscosity

Answer 5

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

Question 6

define solvent

Answer 6

dissolves polar molecules

Question 7

define polar vs nonpolar

Answer 7

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 8

4 major types of organic macromolecules

Answer 8

carbohydrates, lipids, proteins, nucleic acids

Question 9

define carbohydrates

Answer 9

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

Question 10

3 forms of carbohydrates

Answer 10

monosaccharides, disaccharides, and polysaccharides

Question 11

define monosaccharides

Answer 11

5 or 6 carbon ring molecules, sugars

Question 12

define disaccharides

Answer 12

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 13

define polysaccharides

Answer 13

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

Question 14

define and list functions of lipids

Answer 14

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

Question 15

4 types of lipids

Answer 15

triglycerides, phospholipids, steroids, and waxes

Question 16

define triglycerides

Answer 16

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 17

define phospholipids and looks

Answer 17

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 18

define steroids

Answer 18

amphipathic, ring based molecule

Question 19

define waxes

Answer 19

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

Question 20

define waxes

Answer 20

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

Question 21

define and give functions of protiens

Answer 21

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 22

protiens shape determined by 4 levels of organization

Answer 22

primary structure, secondary structure, tertiary structure, quaternary structure

Question 23

define primary structure +looks

Answer 23

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

Question 24

define secondary structure +looks

Answer 24

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

Question 25

define tertiary structure+looks

Answer 25

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

Question 26

define quaternary +looks

Answer 26

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

Question 27

what can effect shape of a protien?

Answer 27

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