Chapter2.2-Peering at Plant Cells OO Flashcards
Molecules can change when they’re mixed with water to make or become a
Solution
These are molecules that release ions into a solution
Acids and Bases
When solutions become acidic or basic, they can
damage cells
Molecules that release hydrogen ions (H+) into solutions.
Acids
Adding to a solution increases the number of ions in the solution.
Acids
Molecules that release hydroxide ions into solutions or that remove hydrogen ions from the solution.
Bases
You can measure the potential for cellular damage by looking at the
pH of a solution
a measure of the concentration of hydrogen ions (H+) in the solution.
pH
Increasing hydrogen ions makes a solution
more acidic
decreasing hydrogen ions makes a solution…
more basic
Most cells, including yours and the cells of plants, have a
Neutral pH
The farther the pH of a solution gets from pH 7, the greater the potential
that it can disrupt the molecules that damage essential cells.
Molecules can change when they’re mixed with water to make a…can even change the properties of the…itself.
Solution
The cells of all living things, including plant cells, are primarily made of four types of big molecules, calledÉ
Macromolecules
Name the four primary macromolecules found in plant cells
Carbohydrates, proteins, nucleic acids, lipids,
Cells use … for storing energy and building materials and also to provide structure to the cell
Carbohydrates
Many sweet tasting carbohydrates are smaller, simple sugars, called
monosaccharides
Glucose is an example of a..
monosaccharide
In this type of carbohydrate when in the water-filled environment of a cell, the molecule loops around and binds to itself, forming a ring-shaped structure
monosaccharides
… may form bonds with each other to form larger structures.
Monosaccharides
The three type of structures that monosaccharides can form when creating larger structures.
Glucose bonds with Fructose, Short chains of monosaccharides, Long chains of monosaccharides
Glucose bonds with fructose it formsÉ
disaccharide sucrose
Short chains of monosaccharides formÉ
oligosaccharides
Long chains of monosaccharides or form
polysaccharides