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Fundamentals of Botany > Plant and Chemical Composition Part 1 > Flashcards

Plant and Chemical Composition Part 1 Flashcards

1
Q

anything that has mass and volume

A

matter

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2
Q

properties and characteristics that can be observed and measured without permanently changing the identity of matter

A

physical properties

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3
Q

examples of physical properties of matter

A

color, odor, texture, taste, hardness, melting point, boiling point

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4
Q

describe the ability of a substance to change into another new substance as a result of chemical change

A

chemical properties

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5
Q

process in which a substance is permanently altered

A

chemical change

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6
Q

another important physical property of matter, are the different forms or states in which matter may exist

A

phase

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7
Q

basic unit of matter, are very small particles

A

atoms

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8
Q

center of the atom that makes up of 99.9% of its mass

A

nucleus

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9
Q

nucleus contains what

A

protons and neutrons

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10
Q

positively charged particle

A

proton

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11
Q

electrically neutral atom

A

neutron

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12
Q

number of protons and neutrons in the nucleus of an atom

A

atomic number

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13
Q

total number of protons and nucleus of an atom

A

mass number

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14
Q

negatively charged particle

A

electron

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15
Q

formed by interactions of individual atoms

A

chemical compounds

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16
Q

involves the combining of individual atoms

A

chemical bonding

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17
Q

outer electrons of one atom transfer to another atom

A

ionic bond

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18
Q

creates electrically charged atoms and an example of this is salt (NaCl)

A

ionic bonding

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19
Q

forms when two atoms share one or more electrons

A

covalent bond

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20
Q

takes energy to form and energy is released when broken

A

bonds

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21
Q

most abundant component of the cell

A

water

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22
Q

composed of two atoms of hydrogen and one atom of oxygen held by a strong covalent bond

A

water

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23
Q

molecules of water is held by this bond

A

hydrogen bond

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24
Q

considered as universal solvent, expands slightly as it changes its phase from liquid to solid

A

water

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25
Q

why is water important in several physiological activities of a living body

A

neutral pH
high specific heat and latent heat of vaporization
high degree of thermal conductivity
immiscible with lipids,
liquid at room temperature
high surface tension

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26
Q

what are the function of water being a suspension in the materials of the cell (6 pts)

A

medium for vital processes and substances
moistens surfaces for gas diffusion
regulate body temperature
function of sense organs
lubricant for movable surfaces
cushion for brain and spinal cord

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27
Q

small molecules lacking hydrocarbon

A

inorganic compounds

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28
Q

makes up 80 to 90% of the protoplasm

A

water

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29
Q

property of water that provides an aqueous environment inside cells and aquatic environments for a variety of organisms to live in

A

liquid at room temperature

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30
Q

properties of water that provides a medium for almost all chemical reactions taking place within living systems

A

universal solvent

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31
Q

forms a surface film or “skin” at an air-water interface thus allowing some invertebrates to move over it

A

high surface tension

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32
Q

water can flow freely inside narrow vessels (e.g. capillaries) thus acting as a very good transport medium for nutrients, wastes, hormones, gases, and acts as a lubricant for movable surfaces

A

low viscosity

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33
Q

property of water that is an important structural agent acting as a skeleton (e.g. worms)

A

hard to compress

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34
Q

property of matter where ice floats and insulates the water below, allowing survival of aquatic life

A

ice is less dense than water

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35
Q

organism’s internal environment is able to resist temperature changes

A

very high specific heat capacity

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36
Q

used as a cooling mechanism because whenever water evaporates, heat is lost from the body

A

high latent heat of vaporization

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37
Q

allows slow freezing of cells contents and aquatic habitats in cold weather

A

high latent heat of fusion

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38
Q

molecules that release hydrogen ions (H+) when added to a solution

A

acids

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39
Q

disassociates into H+ and anions

A

acids

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40
Q

proton donor

A

acids

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41
Q

molecules that release OH- ions

A

Bases

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42
Q

disassociates into OH- and a cation

A

bases

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43
Q

proton acceptor

A

bases

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44
Q

used to measure acidity and alkalinity of a solution

A

pH scale

45
Q

have pH values of 1 to 3, such as stomach acid

A

strong acids

46
Q

have high pH values ranging from 11 to 14

A

strong bases

47
Q

neutral pH

A

7 (6.5-7.5)

48
Q

formed from neutralization of an acid and a base

A

salt

49
Q

disassociates into cation and anion

A

salt

50
Q

salt is important in which vital processes (3pts)

A

irritability of muscles and nerves
growth and repair of tissues
buffers or regulators of acid-base balance

51
Q

most influential of the dissolved ions because they are numerous and chemically active

A

hydrogen ions

52
Q

compound that tends to maintain a solution at constant pH by accepting or releasing H- in response to small changes in H+ concentration

A

buffer

53
Q

common buffers

A

bicarbonate, phosphate

54
Q

needed for biological oxidation of food to release energy

A

oxygen

55
Q

gas diffuses from the atmosphere and is picked up by the organism

A

mechanical respiration

56
Q

waste product of oxidation produced during cellular respiration

A

carbon dioxide

57
Q

are used by virtually every living organism as a source of energy

A

carbohydrates

58
Q

what is the ratio of carbon, hydrogen, and oxygen atoms in a carbohydrate molecule

A

CH2O

59
Q

simple forms of carbohydrates

A

sugars

60
Q

three types of sugars

A

monosaccharide, disaccharide, polysaccharide

61
Q

the energy we get from potatoes, corn, wheat, and rice

A

starch

62
Q

energy stored in animals

A

glycogen

63
Q

single molecules of sugar

A

monosaccharides

64
Q

6-carbon sugar, most important monosaccharide

A

glucose

65
Q

building block of carbohydrates

A

glucose

66
Q

5-carbon sugar, fruit sugar

A

fructose

67
Q

5-carbon sugar, milk sugar

A

galactose

68
Q

two simple sugars combined

A

disaccharides

69
Q

table sugar or cane sugar

A

sucrose

70
Q

glucose + fructose

A

sucrose

71
Q

milk sugar

A

lactose

72
Q

glucose + galactose

A

lactose

73
Q

malt sugar

A

maltose

74
Q

glucose + glucose

A

maltose

75
Q

process where two sugars are formed

A

dehydration

76
Q

process where two sugars are split

A

hydrolysis

77
Q

molecules like carbohydrates that are made of carbon, hydrogen, and oxygen atoms but with much higher hydrogen to oxygen ratio

A

lipids

78
Q

include steroids, fats, and waxes

A

lipids

79
Q

materials that make up hormones

A

steroids

80
Q

made of a glycerol molecule combined with one to three fatty acid chains that can have from 4 to 24 carbons and a carboxyl group at the end

A

fats

81
Q

some fatty acids have this occurring along the fatty acid chains

A

double bonds

82
Q

all possible bonds are not made with hydrogen atoms

A

unsaturated fats

83
Q

fatty acids with no double bonds because they are filled with hydrogen atoms

A

saturated fats

84
Q

what is considered more healthy? saturated or unsaturated fats?

A

unsaturated fats

85
Q

examples of lpids

A

triglycerides (oil, fats, waxes)
steroids
cholesterol
lipoproteins
glycolipids
phospholipids

86
Q

considered among the most complex of organic compounds

A

proteins

87
Q

composed of carbon, hydrogen, oxygen, and nitrogen

A

proteins

88
Q

linked together by the process of dehydration

A

proteins

89
Q

link between amino acids

A

peptide bonds

90
Q

small proteins

A

peptide

91
Q

many amino acids, basic building blocks for which organisms are constructed

A

polypeptides

92
Q

substances used to catalyze chemical reactions within the cell and are not used up as a part of the reaction

A

enzymes

93
Q

classified according to the shape and arrangement of polypeptides

A

proteins

94
Q

arranged parallel along a single axis producing long fibers or sheets

A

fibrous proteins

95
Q

examples of fibrous proteins

A

collagen and keratin
actin and myosin
fibrinogen
silk

96
Q

proteins found in the skin

A

collagen and keratin

97
Q

proteins found in skeletal muscles

A

actin and myosin

98
Q

proteins found in blood plasma

A

fibrinogen

99
Q

produced by moths and spiders

A

silk

100
Q

tightly folded into spherical or globular shapes

A

globular proteins

101
Q

examples of globular proteins

A

albumin
hemoglobin
hormones
enymes
antibodies

102
Q

proteins in combination with other compounds

A

glycoproteins
lipoproteins
chromoproteins
nucleoproteins

103
Q

very large molecules

A

nucleic acid

104
Q

made up nucleic acids, smaller units

A

nucleotides

105
Q

nucleotide is made up of

A

carbohydrate molecule, phosphate group, nitrogen-based molecule (purine or pyrimidine)

106
Q

difference between DNA and RNA in location

A
107
Q

what does the RNA have that DNA have not

A

carbohydrate ribose

108
Q

A-T, C-G

A

DNA

109
Q

A-U, C-G

A

RNA

Fundamentals of Botany (25 decks)

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