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Bio 12 > Review > Flashcards

Review Flashcards

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Biology 101 flashcards
1
Q

A polymer made up of many amino acids joined together

A

Peptide Bonds

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2
Q

A fatty acid which has no double bonds between carbon atoms is called

A

Saturated

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3
Q

Soap is a type of ___, which are substances which help break large fat droplets into smaller fat droplets to help them mix with water.

A

Emulsifier

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4
Q

A nucleus acid which is single stranded

A

RNA

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5
Q

This process breaks bonds between subunits in organic polymers

A

Hydrolysis

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6
Q

The carbohydrate that makes up the cell walls of plants

A

Cellulose

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7
Q

Another name for fat

A

Lipid

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8
Q

The storage form of carbohydrate in plants

A

Starch

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9
Q

Acidity is created by an excess of ___ ions in solution

A

Hydrogen

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10
Q

Heavy ___ can alter the three dimensional shape of protein

A

Metals

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11
Q

A nucleotide is made up of a ___, a pentode, and a nitrogenous base

A

Phosphate

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12
Q

A pH above 7.0 is considered

A

Basic

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13
Q

The element, common in living organisms, can form up to four bonds with other substances

A

Carbon

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14
Q

Forms when two glucose molecules are joined together

A

Maltose

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15
Q

____ are lipids which contain four rings in their chemical structure

A

Steroids

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16
Q

A nucleic Acid with a double helix shape

A

DNA

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17
Q

____ bonds are strong

A

Covalent

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18
Q

A six carbon sugar

A

Hexose

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19
Q

This level of protein structure can either be an alpha helix or beta pleated sheet

A

Secondary

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20
Q

A pH below 7.0 is considered

A

Acidic

21
Q

A carbohydrate made up of many subunits

A

Polysaccharide

22
Q

A fatty acid which contains at least one double bond between carbon atoms is called

A

Unsaturated

23
Q

This level of protein structure is the sequence of the amino acids that make up the protein

A

Primary

24
Q

How many different kinds of amino acids exist?

A

20

25
Q

Carbohydrates help provide us with

A

Energy

26
Q

A special kind of nucleotide which is used to transmit energy within living organisms

A

ATP

27
Q

Compounds which are primarily made up of carbon, hydrogen, oxygen are called ___ compounds

A

Organic

28
Q

A ph of 7.0 is considered

A

Neutral

29
Q

A proteins three dimensional shape is extremely important in order for it to ____ properly

A

Function

30
Q

_____ are a type of lipid that make up a significant portion of the cell membrane

A

Phospholipid

31
Q

Water is a good solvent because it’s molecules are ____ - having a slight positive and negative charge

A

Polar

32
Q

A disaccharide formed when a glucose and fructose molecule join together

A

Sucrose

33
Q

A carbohydrate made up of only one subunit

A

Monosaccharides

34
Q

This process creates bonds between subunits in organic polymers

A

Dehydration synthesis

35
Q

Excessive ____ can cause a protein to lose it’s three dimensional shape

A

Heat

36
Q

The term of a protein losing its three dimensional shape

A

Denaturation

37
Q

The sub unit that makes up polypeptides (proteins)

A

Amino acid

38
Q

A 2:1 ratio of hydrogen to oxygen is characterized of ___ molecule

A

Carbohydrate

39
Q

A neutral fat that contained glycerol and only One fatty acid chain would be called a

A

Monoglyceride

40
Q

A substance which helps hold the ph of a solution relatively constant is called a

A

Buffer

41
Q

The type of carbohydrate used in your cells

A

Glucose

42
Q

A measure of the acidity or alkalinity of a substance

A

PH

43
Q

A carbohydrate made up of two subunits

A

Disaccharide

44
Q

Hydrogen bonds are ___ bonds

A

Weak

45
Q

This level of protein structure occurs when two or more proteins joins with each other to form a larger protein structure

A

Quaternary

46
Q

A molecule made up of two amino acids joined together

A

Dipeptide

47
Q

This level of protein structure occurs when the protein begins to fold upon itself, creating a 3D shape

A

Tertiary

48
Q

This is the sequence of three atoms which is characteristic of an amino acid

A

NCC

Bio 12 (9 decks)

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