Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Sophomore Year > BISC 102 - Test 1 > Flashcards

BISC 102 - Test 1 Flashcards

0
Q

potential energy

A

stored energy able to do work

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

energy

A

the ability to do work or move matter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

kinetic energy

A

energy being used to do work

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

calorie

A

amount of energy required to raise 1 gram of water one degree celsius

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

metabolism

A

sum of the chemical reactions in a cell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

oxidation-reduction (redox) reactions

A

transference of energized electrons from one molecule to another

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

oxidation

A

loss of electron from a molecule, atom, or ion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

reduction

A

gain of electrons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

electron transport chain

A

each protein accepts an electron from a molecule before it and donates the electron to the next in line

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

adenosine triphosphate (ATP)

A

temporarily stores energy released in chemical reactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

enzyme

A

an organic molecule that speeds up a chemical reaction without being consumed
- extremely sensitive –> can become denatured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

active site

A

region to which substrate binds

- fit like puzzle pieces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

negative feedback

A

product of a reaction inhibits the enzyme that controls it’s formation
- regulates the metabolic pathway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

noncompetitive inhibition

A

product molecule binds to enzyme at location other than the active site and alters the shape of the enzyme so it can no longer bind with the substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

competitive inhibition

A

reaction product binds to the active site to prevent the binding of enzyme and substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

organic molecules

A

chemical compounds that contain carbon and hydrogen

- plants and autotrophs can make these organic molecules but humans must obtain them from food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

hydrocarbons

A

organic molecules that consist almost entirely of carbon and hydrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

monomers

A

chains of small molecular subunits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

polymers

A

linked monomers

- similar to individually linked cars of a train

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

dehydration synthesis

A

chemical reaction used to link monomers together

- hydrogen is removed to leave oxygen and hydrogen that bind the monomers together
- found in triglycerides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

hydrolysis

A

chemical reaction that breaks the covalent bonds that link monomers together
- enzymes do this in your stomach and intestines to break down proteins and polymers in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

carbohydrates

A

organic molecules that consist of carbon, hydrogen, and oxygen (1:2:1)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

monosaccharide

A
  • smallest carbohydrate
  • (5-6 carbon atoms)
  • i.e. ribose, fructose, glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

disaccharide

A

two monosaccharides linked by dehydration synthesis
- i.e. glucose + fructose = sucrose
glucose + galactose = lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
polysaccharides
huge molecules consisting of hundreds of monosaccharide molecules - i.e. cellulose (fiber) starch (how plants store carbs) glycogen (sugar stored in liver)
25
lipids
organic compounds that do not dissolve in water | - serve purpose to store energy, cushion body, insulate
26
triglyceride
three long hydrocarbon chains/fatty acids bonded to glycerol
27
glycerol
three carbon molecule that forms triglyceride backbone
28
carboxyl group
Carbon atom double-bonded to one oxygen and single-bonded to another oxygen carrying a hydrogen atom - each fatty acid has a carboxyl group
29
saturated fat
contains all the hydrogens it possibly can - single bonds connect carbons - each carbon has two hydrogens - i.e. bacon fat, butter
30
unsaturated fat
at least one double bond between carbon atoms - double bonds cause kinks - has oily consistency at room temp. - i.e. olive oil
31
trans-fats
unsaturated fats whose fatty acid tails are straight not kinked - common in fried and fast food
32
sterols
lipids that have four interconnected rings | - i.e. cortisone, vitamin d
33
cholesterol
base steroid from where body produces steroids | - i.e. hormones
34
protein
chain of monomers called amino acids
35
amino group
a nitrogen atom single-bonded to two hydrogen atoms
36
R group
distinguish amino acids from one another | - diverse chemical structures
37
peptide bond
- forms by dehydration synthesis - covalent bond that links each amino acid to its neighbor > dipeptide - two linked amino acids > tripeptide - three linked amino acids
38
polypeptides
long chains of amino acids - called protein once it's folded into functional shape - proteins may consist of one or more polypeptide chains
39
essential amino acids
- animal products are complete and contain all essential amino acids - plant proteins are incomplete and are deficient in one or more amino acids - humans are deficient in 8 amino acids
40
primary conformation of protein
- amino acid sequence | - determines all subsequent structural levels
41
secondary conformation of protein
- substructure with a defined shape - chain of amino acid folded in coils, sheets, and loops - each protein can have multiple areas of secondary structure
42
tertiary conformation of proteins
- overall shape of polypeptide - interactions between r group and water - water molecules surround each polypeptide - covalent bonds between sulfur atoms in some r groups further stabilize structure
43
quaternary conformation of protein
- shape arises from interactions of multiple polypeptide subunits of same protein - protein made of two polypeptides - hemoglobin made of four polypeptide chains
44
biology
scientific study of life
45
scientific method
general way of using evidence to answer questions and test ideas observations > question > hypothesis > prediction > test ^------proven/falsified------^
46
hypothesis
tentative answer to a question, testable answer | - can be verified or falsified
47
theory
explanation for natural phenomenon | group of hypotheses
48
sample size
number of individuals to be studied | - the larger the sample = the more credible the results
49
variable
changeable element of an experiment
50
independent variable
variable manipulated to determine its influence
51
dependent variable
depends on the outcome from the independent variable | - response measured
52
standardized variable
constant in an experiment to see the influence of the independent variable
53
controls
constant that provides basis for comparison between "normal" and "abnormal"
54
placebo
inert substance that resembles treatment given to experimental group
55
statistical significance
the probability the results arose purely by chance
56
digestive system
the organs that ingest food, break it down, absorb small molecules and eliminate waste
57
heterotroph
organism that has to consume food to get carbon and energy
58
autotroph
organism [plant, algae] that uses inorganic raw materials and an energy source [sunlight] to build its own organic molecules
59
macronutrients
required in large amounts | i.e. water, carbohydrates, lipids, proteins
60
micronutrients
required in small amounts | i.e. vitamins and minerals
61
vitamins
- organic molecules required in diet for good health | - have carbon, mostly function as assistants to enzymes
62
water-soluble vitamins
vitamin C, folic acid
63
fat-soluble
vitamin A, vitamin D
64
minerals
- inorganic substances required in diet - do not have carbon i. e. calcium, iron, phosphorus
65
metabolic rate
- rate of energy consumption per day | - basal metabolic rate + add. energy consumption
66
basla metabolic rate
amount of energy to maintain basic body functions - humans: 1300-1800 kcal per day - depends on activity level, body size, age, heredity
67
malnutrition
dietary deficiency of 1 or more essential nutrients
68
undernutrition
have access to nutrition but choose not to take in enough nutrients
69
what does food provide
- fuel for cellular work - building materials to construct needed materials to build our bodies - animals [including humans] must feed on plants/animals since we don't engage in photosynthesis
70
herbivore
organisms that eat plants
71
ruminant
herbivore with four chambered organ that specializes in digesting grass
72
carnivore
organisms that eat other animals (often those that are herbivores)
73
omnivores
organisms that eat both plants and animals
74
mechanical digestion
breaks food physically into fragments to expose surface area to chemical digestion i.e. chewing
75
chemical digestion
breakdown of food by digestive enzymes
76
enzymes
catalyst, speeds up a chemical reaction without being used up in the reaction - lowers amount of energy for the reaction - lock and key mechanism - name often ends in ___ase
77
peristalsis
waves of muscle contractions that moves food through the digestive tract
78
incomplete system
has only one opening for food to enter and exit
79
complete system
has two openings, one for food to enter and one for food to exit
80
mouth
- mechanical [chewing to increase surface area] and chemical digestion - specialized to break down polysaccharides
81
pharynx
- connects mouth to esophagus & trachea | - in swallowing, reflex tip epiglottis to close windpipe/ingest food
82
esophagus
- connector between mouth and stomach | - brings food to stomach
83
stomach
- digests proteins - can store food for several hours - mucus protects stomach lining - mechanical: churns food w/ muscle contractions - chemical: mixes food, acidic gastric juices
84
pepsin
- enzyme that breaks down proteins in stomach | - gastric juices discharged when food is present
85
chyme
food & gastric juices moved into the small intestine
86
gastric ulcers
- breach in stomach lining - erosions in stomach lining caused by bacteria - enzymes meant to breakdown food start to eat stomach
87
small intestine
- fats and everything else - last digestions and absorption - energy gained from food absorption - highly folded to increase absorption area
88
lipases
fat digesting enzymes
89
pancreatic amylase
starch to sugar
90
proteases
protein digesting enzymes
91
villi
finger-like ripples that increase surface area
92
microvilli
finger-like sensors on the ripples of the small intestine
93
large intestine
- water and salt absorption - waste removal - shorter but wider than small intestine
94
colon
most of the large intestine length | - absorbs water, produces waste
95
rectum
last six inches of large intestine
96
anus
regulates opening of rectum
97
salivary glands
- releases salivary amylase to breakdown starches
98
liver
produces bile
99
gallbladder
stores bile
100
pancreas
releases/stores enzymes
101
activation energy
amount of energy required to start a reaction

Sophomore Year (42 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions