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Biology > Lab Practical Exam 1 Review > Flashcards

Lab Practical Exam 1 Review Flashcards

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1
Q

Benedict reagent

A

is used to identify simple sugars.

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2
Q

The reaction requires heat to take place.

A

Benedict reagent

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3
Q

Glucose

A

six-carbon sugar molecule in starch and glycogen. A common monosaccharide.

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4
Q

Disaccharide

A

A carbohydrate made up of two sugar molecules linked together.

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5
Q

Maltose

A

A disaccharide consisting of two glucose molecules bound together.

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6
Q

Simple sugar

A

Monosaccharides and disaccharides.

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7
Q

Oligosaccharide

A

A carbohydrate made up of more than two sugar molecules linked together.

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8
Q

Polysaccharide

A

A carbohydrate made up of hundreds to thousands of sugar molecules linked together.

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9
Q

Starch

A

A plant-based polysaccharide.

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10
Q

Glycogen

A

An animal-based polysaccharide.

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11
Q
  • Benedict test for sugar
A

A light blue solution that tests for many types of simple sugars, including maltose and glucose.

Light blue (original color) = no simple sugars. The color then progresses through green, yellow, orange, red, and brown as the amount of simple sugars increases.

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12
Q

Iodine

A

A solution that turns from brown to purple in the presence of starch.

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13
Q

Positive control

A

Any procedure that is known to produce the desired result. A positive test result means what you are looking for is present.

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14
Q

Negative control

A

Any procedure that is known to NOT produce the desired result. A negative test result means what you are looking for is NOT present.

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15
Q

How to interpret the starch test

A

A positive test result for starch occurs when iodine turns color. Medium blue is a small amount of starch, dark blue indicates a medium amount of starch, and blue-black indicates a large amount of starch. A negative test result for starch occurs when iodine stays yellow.

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16
Q

Lipid

A

A macromolecule made up of dozens to hundreds of molecules of mostly carbon and hydrogen.

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17
Q

Cholesterol

A

A lipid with a structure containing over 20 carbon atoms configured into four rings.

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18
Q

+ Phospholipid

A

A lipid made up of a three-carbon glycerol molecule with a phosphate group and two fatty acids attached.

19
Q

Triglyceride

A

A lipid made up of a three-carbon glycerol molecule with three fatty acid chains attached to it.

20
Q

Fatty acids

A

Long chains of carbon with hydrogen attached, making them nonpolar molecules.

21
Q

Saturated fatty acid

A

A chain of carbon atoms using only single carbon-to-carbon bonds with hydrogen atoms attached to the carbon atoms.

22
Q

Unsaturated fatty acid

A

A chain of carbon atoms that contain one (monounsaturated) or more (polyunsaturated) double bonds between carbons with hydrogen atoms attached to the carbon atoms.

23
Q

How to interpret the paper test:

A

A positive result for a lipid will result in an evenly distributed oily stain remaining on paper after 15 minutes. Water will completely evaporate, and nonlipid substances mixed with water will leave a circular stain.

24
Q

A fatty acid with three double bonds.

A

This is a polyunsaturated fatty acid.

25
Q

Biuret reagent

A

A light blue reagent that tests for protein.

26
Q

How to interpret the Biuret test:

A

A positive result for the Biuret test occurs anytime the reagent changes from its original blue color to a pink or purple color. Any tube that is blue, no matter which shade of blue, does not contain protein.

turns from light blue to pink if a low concentration of protein is present. Dark purple indicates a high protein concentration.

27
Q

polymers consisting of long chains of amino acid monomers.

A

Proteins

28
Q

Two amino acids form a .

A

dipeptide

29
Q

Multiple amino acids folded to form a

A

functional structure make up a protein.

30
Q

Magnification

A

the apparent increase in image size.

31
Q

Resolution

A

the ability to distinguish fine detail.

32
Q

Contrast

A

the ability to distinguish objects, such as cells, from the background.

33
Q

advantages of a wet mount may include

A

Fast preparation.

Requires no special equipment other than a transfer pipette, slide, and cover slip.

Organisms may be viewed in their living state.

Movement of motile microorganisms can be observed.

34
Q

Diffusion

A

the net movement of a solute from an area of higher concentration to an area of lower concentration.

35
Q

Diffusion is the result of

A

the random movement of molecules.

36
Q

The rate of diffusion may be influenced by

A

density of media, concentration gradient, temperature, molecular size, and membrane permeability.

37
Q

Media

A

Substance through which diffusion occurs, such as water and air.

38
Q

Hypertonic

A

A solution with a higher concentration of nonpermeable solutes in comparison to another solution.

39
Q

Hypotonic

A

A solution with a lower concentration of nonpermeable solutes in comparison to another solution.

40
Q

Osmosis

A

Osmosis is the movement of water across a selectively permeable membrane from a hypotonic solution into a hypertonic solution.

41
Q

Osmotic pressure

A

The pressure applied to a selectively permeable membrane to prevent osmosis.

42
Q

What effect does corn syrup concentration have on the movement of water in this simulation?

A

More water is drawn up into the thistle tube with higher concentrations of corn syrup.

43
Q

When experimenting with a selectively permeable membrane, Diffusion occurred based on

A

molecular size. Iodine and glucose are much smaller molecules than starch; therefore, they were able to diffuse.

44
Q

Tonicity

A

The ability of a solution to change the volume of a cell through osmosis.

Biology (6 decks)

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