Biology Unit #2

Question 1

What are the 4 macromolecules?

Answer 1

• Lipids
• Proteins
• Nucleic Acids
• Carbohydrates

Question 2

Examples of Nucleic Acids:

Answer 2

• DNA
• RNA

Question 3

Examples of Carbohydrates:

Answer 3

• Sugar
• Starch
  (glucose, fructose, cellulose, sucrose)

Question 4

Examples of Proteins:

Answer 4

• Meats
• Beans
• Fish

Question 5

Examples of Lipids:

Answer 5

• Fats
• Oils
• Steroids

Question 6

Proteins are made of…

Answer 6

Carbon, Hydrogen, Oxygen

Question 7

Lipids are made of…

Answer 7

Carbon, Hydrogen, Oxygen

Question 8

Carbohydrates are made of…

Answer 8

Carbon, Hydrogen, Oxygen, Nitrogen

Question 9

Nucleic Acids are made of…

Answer 9

Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus

Question 10

What do proteins do?

Answer 10

Control chemical reactions, fight diseases, build muscle and bone

Question 11

What do carbohydrates do?

Answer 11

Short term energy source

Question 12

What do lipids do?

Answer 12

Long term energy source and provide insulation

Question 12

What do nucleic acids do?

Answer 12

Store genetic information

Question 13

Cohesion

Answer 13

Water’s ability to stick to other water molecules

Question 14

Adhesion

Answer 14

Water’s ability to stick to other polar molecules

Question 15

Polarity

Answer 15

Has both a positive and a negative charged side

Question 16

Surface Tension

Answer 16

The surface of water is tight making it so that certain bugs such as water striders can walk on its surface

Question 17

High Specific Heat

Answer 17

Water’s ability to maintain a stable temperature, it doesn’t warm up or cool down too quickly. This helps land near water have a more mild temperature.

Question 18

Capillary Action

Answer 18

Water’s ability to climb up small tubes, this is how plants get water up from their roots.

Question 19

Water in solid form is less dense than in liquid form

Answer 19

Ice is less dense than water so it floats on top. This is how fish in ponds don’t freeze, all the ice is formed and floats on top acting as insulation for the fish.

Question 20

Water can split into a hydrogen ion and a hydroxide molecule

Answer 20

H20 –> H+ & OH-

Question 21

Acids

Answer 21

• taste sour
• have a lot of H+ floating in water
• 0-6.9 on the pH scale
• vinegar, soda, battery acid, lemon juice, hydrochloric acid

Question 22

Bases (Alkaline)

Answer 22

• taste bitter
• have a lot of OH- floating in water
• 7.1- 14 on the pH scale
• bleach, soap, ammonia, baking soda, sink cleaner

Question 23

pH scale

Answer 23

Logarithmic scale that measures from 0-14

Question 24

Enzymes

Answer 24

Complex proteins that perform specific jobs and change the rate of chemical reactions (enzymes are catalysts)

Question 25

Types of enzymes

Answer 25

Amylase - starch
Maltase - maltose
Surcrase - sucrose
Lactase - lactose
end is -ase

Question 26

Chemical Reactions

Answer 26

A process that changes one set of chemicals into another set of chemicals

Question 27

Reactants

Answer 27

The materials that go into a chemical reaction

Question 28

Products

Answer 28

The materials produced from a chemical reaction

Question 29

Substrate

Answer 29

A molecule that will bond to an enzyme

Question 30

Active Site

Answer 30

The area on an enzyme where the substrate bonds (the substrate and active site fit like a lock a key)

Question 31

How an enzyme works:

Answer 31

1) an enzyme and substrate are in the same area
2) the substrate bonds with the enzyme
3) a process called catalysis happens (substrate is changed into a product)
4) the enzyme lets the product go

Question 32

Catalysis

Answer 32

When a substrate is changed into a product

Question 33

Things that can interfere with an enzyme

Answer 33

• temperature change
• pH (acid or base)
• activator (makes the enzyme go faster)
• inhibitor (prevents the enzyme from working)

Question 34

Denature

Answer 34

A change in an enzyme’s shape when placed in a different temperature or pH