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Sophomore Year > BISC 102 - Test 1 > Flashcards

BISC 102 - Test 1 Flashcards

0
Q

potential energy

A

stored energy able to do work

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1
Q

energy

A

the ability to do work or move matter

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2
Q

kinetic energy

A

energy being used to do work

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3
Q

calorie

A

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

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4
Q

metabolism

A

sum of the chemical reactions in a cell

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5
Q

oxidation-reduction (redox) reactions

A

transference of energized electrons from one molecule to another

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6
Q

oxidation

A

loss of electron from a molecule, atom, or ion

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7
Q

reduction

A

gain of electrons

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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

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9
Q

adenosine triphosphate (ATP)

A

temporarily stores energy released in chemical reactions

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10
Q

enzyme

A

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

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11
Q

active site

A

region to which substrate binds

- fit like puzzle pieces

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12
Q

negative feedback

A

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

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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

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14
Q

competitive inhibition

A

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

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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

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16
Q

hydrocarbons

A

organic molecules that consist almost entirely of carbon and hydrogen

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17
Q

monomers

A

chains of small molecular subunits

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18
Q

polymers

A

linked monomers

- similar to individually linked cars of a train

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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
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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

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21
Q

carbohydrates

A

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

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22
Q

monosaccharide

A
  • smallest carbohydrate
  • (5-6 carbon atoms)
  • i.e. ribose, fructose, glucose
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23
Q

disaccharide

A

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

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24
Q

polysaccharides

A

huge molecules consisting of hundreds of monosaccharide molecules
- i.e. cellulose (fiber)
starch (how plants store carbs)
glycogen (sugar stored in liver)

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25
Q

lipids

A

organic compounds that do not dissolve in water

- serve purpose to store energy, cushion body, insulate

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26
Q

triglyceride

A

three long hydrocarbon chains/fatty acids bonded to glycerol

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27
Q

glycerol

A

three carbon molecule that forms triglyceride backbone

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28
Q

carboxyl group

A

Carbon atom double-bonded to one oxygen and single-bonded to another oxygen carrying a hydrogen atom
- each fatty acid has a carboxyl group

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29
Q

saturated fat

A

contains all the hydrogens it possibly can

  • single bonds connect carbons
  • each carbon has two hydrogens
  • i.e. bacon fat, butter
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30
Q

unsaturated fat

A

at least one double bond between carbon atoms

  • double bonds cause kinks
  • has oily consistency at room temp.
  • i.e. olive oil
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31
Q

trans-fats

A

unsaturated fats whose fatty acid tails are straight not kinked
- common in fried and fast food

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32
Q

sterols

A

lipids that have four interconnected rings

- i.e. cortisone, vitamin d

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33
Q

cholesterol

A

base steroid from where body produces steroids

- i.e. hormones

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34
Q

protein

A

chain of monomers called amino acids

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35
Q

amino group

A

a nitrogen atom single-bonded to two hydrogen atoms

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36
Q

R group

A

distinguish amino acids from one another

- diverse chemical structures

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37
Q

peptide bond

A
  • forms by dehydration synthesis
  • covalent bond that links each amino acid to its neighbor
    > dipeptide - two linked amino acids
    > tripeptide - three linked amino acids
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38
Q

polypeptides

A

long chains of amino acids

  • called protein once it’s folded into functional shape
  • proteins may consist of one or more polypeptide chains
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39
Q

essential amino acids

A
  • 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
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40
Q

primary conformation of protein

A
  • amino acid sequence

- determines all subsequent structural levels

41
Q

secondary conformation of protein

A
  • 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
Q

tertiary conformation of proteins

A
  • 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
Q

quaternary conformation of protein

A
  • shape arises from interactions of multiple polypeptide subunits of same protein
  • protein made of two polypeptides
  • hemoglobin made of four polypeptide chains
44
Q

biology

A

scientific study of life

45
Q

scientific method

A

general way of using evidence to answer questions and test ideas

observations > question > hypothesis > prediction > test
^——proven/falsified——^

46
Q

hypothesis

A

tentative answer to a question, testable answer

- can be verified or falsified

47
Q

theory

A

explanation for natural phenomenon

group of hypotheses

48
Q

sample size

A

number of individuals to be studied

- the larger the sample = the more credible the results

49
Q

variable

A

changeable element of an experiment

50
Q

independent variable

A

variable manipulated to determine its influence

51
Q

dependent variable

A

depends on the outcome from the independent variable

- response measured

52
Q

standardized variable

A

constant in an experiment to see the influence of the independent variable

53
Q

controls

A

constant that provides basis for comparison between “normal” and “abnormal”

54
Q

placebo

A

inert substance that resembles treatment given to experimental group

55
Q

statistical significance

A

the probability the results arose purely by chance

56
Q

digestive system

A

the organs that ingest food, break it down, absorb small molecules and eliminate waste

57
Q

heterotroph

A

organism that has to consume food to get carbon and energy

58
Q

autotroph

A

organism [plant, algae] that uses inorganic raw materials and an energy source [sunlight] to build its own organic molecules

59
Q

macronutrients

A

required in large amounts

i.e. water, carbohydrates, lipids, proteins

60
Q

micronutrients

A

required in small amounts

i.e. vitamins and minerals

61
Q

vitamins

A
  • organic molecules required in diet for good health

- have carbon, mostly function as assistants to enzymes

62
Q

water-soluble vitamins

A

vitamin C, folic acid

63
Q

fat-soluble

A

vitamin A, vitamin D

64
Q

minerals

A
  • inorganic substances required in diet
  • do not have carbon
    i. e. calcium, iron, phosphorus
65
Q

metabolic rate

A
  • rate of energy consumption per day

- basal metabolic rate + add. energy consumption

66
Q

basla metabolic rate

A

amount of energy to maintain basic body functions

  • humans: 1300-1800 kcal per day
  • depends on activity level, body size, age, heredity
67
Q

malnutrition

A

dietary deficiency of 1 or more essential nutrients

68
Q

undernutrition

A

have access to nutrition but choose not to take in enough nutrients

69
Q

what does food provide

A
  • 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
Q

herbivore

A

organisms that eat plants

71
Q

ruminant

A

herbivore with four chambered organ that specializes in digesting grass

72
Q

carnivore

A

organisms that eat other animals (often those that are herbivores)

73
Q

omnivores

A

organisms that eat both plants and animals

74
Q

mechanical digestion

A

breaks food physically into fragments to expose surface area to chemical digestion
i.e. chewing

75
Q

chemical digestion

A

breakdown of food by digestive enzymes

76
Q

enzymes

A

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
Q

peristalsis

A

waves of muscle contractions that moves food through the digestive tract

78
Q

incomplete system

A

has only one opening for food to enter and exit

79
Q

complete system

A

has two openings, one for food to enter and one for food to exit

80
Q

mouth

A
  • mechanical [chewing to increase surface area] and chemical digestion
  • specialized to break down polysaccharides
81
Q

pharynx

A
  • connects mouth to esophagus & trachea

- in swallowing, reflex tip epiglottis to close windpipe/ingest food

82
Q

esophagus

A
  • connector between mouth and stomach

- brings food to stomach

83
Q

stomach

A
  • 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
Q

pepsin

A
  • enzyme that breaks down proteins in stomach

- gastric juices discharged when food is present

85
Q

chyme

A

food & gastric juices moved into the small intestine

86
Q

gastric ulcers

A
  • breach in stomach lining
  • erosions in stomach lining caused by bacteria
  • enzymes meant to breakdown food start to eat stomach
87
Q

small intestine

A
  • fats and everything else
  • last digestions and absorption
  • energy gained from food absorption
  • highly folded to increase absorption area
88
Q

lipases

A

fat digesting enzymes

89
Q

pancreatic amylase

A

starch to sugar

90
Q

proteases

A

protein digesting enzymes

91
Q

villi

A

finger-like ripples that increase surface area

92
Q

microvilli

A

finger-like sensors on the ripples of the small intestine

93
Q

large intestine

A
  • water and salt absorption
  • waste removal
  • shorter but wider than small intestine
94
Q

colon

A

most of the large intestine length

- absorbs water, produces waste

95
Q

rectum

A

last six inches of large intestine

96
Q

anus

A

regulates opening of rectum

97
Q

salivary glands

A
  • releases salivary amylase to breakdown starches
98
Q

liver

A

produces bile

99
Q

gallbladder

A

stores bile

100
Q

pancreas

A

releases/stores enzymes

101
Q

activation energy

A

amount of energy required to start a reaction

Sophomore Year (42 decks)

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