chem II sem2 partial1 Flashcards
Molar mass of element?
Weight of one mole of any chemical substance
Three compounds of a nucleotide
One or more phosphate groups, sugar containing g five carbons and nitrogen base
Formula mass
For compounds, molar mass of it.
Amu per molecules
Avogadro’s number of formula units are equal to one mole
6.022*10^23 molecules are equal to one mole
Formula mass units expressed in
Amu/ molecule
Empirical formula
Ratio of an element on the other if thing. You get the moles of the element and then divide the biggest ones by the smallest one and if you get a decimal multiply so you get the empirical formula
Multiple proportions
Used in transforming from empirical to molecular
Atoms and moles
What’s true for atoms it’s true for moles
Molecular formula
Actual containing or describing the compound. To obtain it with the empirical formula then you divide the molar mass of the molecular formula divided by the molecular mass of the empirical formula and multiply that whole number to the empirical formula.
Definite proportions
Used in percentage composition
Conservation of mass
When subtracting percentages or mass
Macromolecule
Very long molecule of large groups of carbon
Polymer
Made form many monomers(small molecule that can be joined and make other molecules) joined together
Physical properties of polymers
Shape stress
Hard(doesn’t) and soft ( does)
Elongation Though( does) and weak( snaps or doesn't)
Addition
When a double carbon bond breaks and can bond to more carbons
Synthetic
examples:PVC, polyehylen, nylon, teflon, kevlar…
Condensation
When functional groups come together and form a bond and then release water )ex, acid and amine become amide and form water)
Natural
examples:wood, cotton, rubber, wool, silk, sugar, starch
Classification by physical properties
Plastics
Hard and weak
Fibers
Soft and weak
Elastomers
Soft and though
Bio molecules
Molecules of life, CHON, covalent bonds Lipids Proteins Carbohydrates Nucleic acids
What can affect polymer structure
Chain length
Branching( linear or not)
Cross linking( elongation and DNA )
IMF copolymers
Carbohydrates
Ether bond or glycosidic
Made from carbon, hydrogen and oxygen,
Classification: monosaccharides(glucose and fructose), disaccharides(lactose and galactose) and
polysaccharides(starch, glycogen and cellulose)
Cyclic, alcohol and ether bonds(glycosidic in disaccharides)
Uses: building structures, instant energy and storing energy, sugar, pasta, honey, bread, cereal…
Lipids
Ester bond, nonpolar mostly
Structure: saturated and unsaturated(carboxylic acid and double c bond)
Classification: fatty acids(saturated and unsaturated), triglycerides, membrane, sterols, eicosanoids and vitamins ADK, differentiating man from woman
Uses: pain signals, cell membranes, night vision and long term energy , oil, butter, brownies
Nucleic acids
Made from nucleotides(one or more phosphate groups, sugar containing five ring carbon and ring shaped nitrogen base)
Classification: deoxyribonucleic acid (DNA) contains genetic information that passes to offspring to make DNA and RNA and uses A,T and C, guanine
Ribonuclease acid(RNA) assist I protein synthesis by helping coordinate protein assembly there is three types: rRNA, mRNA and tRNA
And hydrogen bonded
Proteins
Peptide bonds(amino acids) Structure: primary(sequence), secondary(alpha helix and beta sheets), tertiary(3D structure) and quartery (interaction) Classification: fibrous(hair, collagen, silk which are large, big and insoluble in water), globular(hemoglobin, enzymes which are short and compact) From animal products and work for enzymes, for glowing, accelerate chemical reactions, muscles hair etc
Carboxylic acid group
-COOH
Symbology chemical equations
Arrow( react to yield or yield)
Coefficients
Two arrows(reversible reaction)
+ and sign
() state sign
Arrow and triangle(when heated produces)
Arrow and pressure(you can only get the reaction if you have that pressure)
Arrow and catalyze(helps increase reaction but not part of it)
Nutrition
Cho's lipids and proteins Numbers represent how easily they are broken down 2Lipids(9.5 kcal/gr) 3Proteins (4.5 kcal/gr) 1Carbohydrates (same)
Food kcal/100 gr.
4.184 joules= 1 cal
Food pyramid from top to bottom: oil,cheese,proteins,fruits and begetables,CHO’s
Si prefixes
Tera 10-12 Giga 10-9 Mega 10-6 Kilo 10-3 Hecto 10-2 Deka 10-1
Deci 10--1 Centi 10--2 Milli 10--3 Micro 10--6 Nano 10--9 Pico 10--12 Femto 10--15 Atto 10--18
Nucleic acid
Phosphodiester bonds and hydrogen bonds too
They are made from nucleotides
RNA:AJCG
DNA:ATGC
Classification: Dexyribonucleic acid(DNA) which contains the genetic ingormation that is transmitted into offspring and ribonucleic acid (RNA) which assists in protein synthesis by helping coordinate protein assembly like instructions.(rRNA,mRNA and iRNA)
