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concept of biology > section quiz 1 > Flashcards

section quiz 1 Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Step 1 of the Scientific Method

A

Make observations

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2
Q

Step 2 of the Scientific Method

A

Formulate hypothesis

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3
Q

Step 3 of the Scientific Method

A

Devise a testable prediction

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4
Q

Step 4 of the Scientific Method

A

Conduct a critical experiment

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5
Q

Step 5 of the Scientific Method

A

Draw conclusions and make revisions

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6
Q

Science is…?

A

both a body of knowledge and an intellectual activity encompassing observation, description, experimentation, and explanation of natural phenomena

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7
Q

What is the Placebo Effect?

A

The phenomenon in which people respond favorable to any

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8
Q

To be useful in the scientific method, an observation must be….?

A

Measureable

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9
Q

What is Statistics?

A

A set of analytical and mathematical tools designed to help researchers gain understanding from the data they gather

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10
Q

Everything is made of ______?

A

Atoms

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11
Q

An element is…..?

A

a substance that cannot be broken down chemically into any other substances

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12
Q

An atom is…?

A

a bit of matter that cannot be subdivided any further without losing its essential properties

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13
Q

How many elements are found in your body?

A

25

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14
Q

What are the big 4 elements that make up 96% of the body?

A

Oxygen, Carbon, Hydrogen, and Nitrogen

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15
Q

What does an atom’s electrons determine?

A

How (and whether) the atom will bond with other atoms

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16
Q

When do atoms become stable?

A

When their outermost shell is filled to capacity

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17
Q

What are ions?

A

Charged atoms

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18
Q

What bond together to form molecules or compounds?

A

Atoms

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19
Q

What are products of bonding?

A

Molecules

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20
Q

What creates strong bonds?

A

Sharing electrons

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21
Q

What are Ionic Bonds?

A

An attraction between two oppositely charged ions, forming an ionic compound

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22
Q

Ionic Bond strength?

A

Strong

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23
Q

What is a Covalent bond?

A

A bond formed when atoms share electrons in order to become more stable, forming a molecule

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24
Q

Covalent bond strength?

A

Strong

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25
Q

What is a hydrogen bond?

A

An attraction between the slightly positively charged hydrogen atom of one molecule and the slightly negatively charged atom of another

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26
Q

Hydrogen bond strength?

A

Weak

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27
Q

What properties does water have that makes it critical to life?

A

Cohesion, large heat capacity, low density as a solid, good solvent

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28
Q

What makes water cohesive?

A

Hydrogen bonds

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29
Q

What is a theory?

A

A hypothesis for natural phenomena that is exceptionally well-supported by that data. And has withstood the test of time and is unlikely to be altered by any new evidence

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30
Q

What is a null hypothesis?

A

A negative statement that proposes that there is no relationship between two factors. They are equally valid but are easier to disprove

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31
Q

What is the most important feature of a good experiment?

A

Controlling variables

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32
Q

What do the chemical characteristics of an atom depend on?

A

The number of electrons in its outermost shell

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33
Q

An atom that loses one or more electrons becomes _______

A

Positively charged

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34
Q

An atom that acquires electrons becomes ______

A

Negatively charged

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35
Q

The transfer of electrons is driven by what?

A

The fact that atoms with full outer electron shells are more stable

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36
Q

Water has ______ surface tension

A

High

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37
Q

What allows trees to function as drinking straws?

A

Water and its strong cohesiveness

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38
Q

Why can ice float on water?

A

Because ice is less dense than water. Water has low density as a solid

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39
Q

Water is a good solvent because

A

It is polar therefore dissolves polar substances well

40
Q

The amount of H+ in a solution is a measure of its acidity and is called ______

A

pH

41
Q

_______ can donate H+ to other chemicals

A

Acids

42
Q

Is H+ very reactive?

A

Yes

43
Q

Bases have

A

Low H+ and high OH-

44
Q

Examples of bases include:

A

baking soda, seltzer, milk of magnesia

45
Q

Buffers can…

A

quickly absorb excess H+ ions to keep a solution from becoming too acidic. And they can quickly release H+ ions to counteract any increases in OH- negative concentration

46
Q

The four types of macromolecules are:

A

carbohydrates, lipids, proteins, nucleic acids

47
Q

Role of Carbohydrates:

A

Provides energy, structural, precursor

48
Q

Role of Lipids:

A

Provides energy, main component of our cell membranes, hormones

49
Q

Role of Proteins

A

Carry our all the functions in our body

50
Q

Carbohydrates contain:

A

C, H, and O

51
Q

General formula for Carbohydrates:

A

Cn(H2O)n

52
Q

Simple Sugars are the most….

A

Effective source of energy

53
Q

What is a monosaccharide?

A

Simplest form of Carbohydrate (simple sugar)

54
Q

How many carbon atoms are in simple sugars?

A

3-7

55
Q

Examples of Monosaccharides:

A

Glucose, Fructose, and Galactose

56
Q

When 2 monosaccharides are covalently bonded together, they create

A

Disaccharides

57
Q

Polysaccharides are

A

Complex sugars. Act as “time-release” fuel pellets because when the bond is broken, glucose is released

58
Q

1 sugar unit is called?

A

A Monosaccharide

59
Q

Examples of Disaccharide:

A

Sucrose and Lactose

60
Q

Examples of Polysaccharides:

A

Starch and Cellulose

61
Q

Cellulose macromolecule structure is

A

Linear

62
Q

Starch Macromolecule structure is

A

Branched

63
Q

Glycogen Macromolecular structure is

A

Highly branched

64
Q

Examples of starch are

A

Barley, wheat, rye, corn, and rice

65
Q

Depending on their structure, dietary carbohydrates can lean to….

A

Quick-but-brief or slow-but-persistent increases in blood sugar

66
Q

Carbohydrates that aren’t digestible:

A

Cellulose and Chitin

67
Q

What is Cellulose?

A

chains of hundreds or thousands of linked glucose units, with hydrogen bonding between parallel chains—contributes to trees’ rigidity (and makes wood a desirable building material)

68
Q

What is Chitin?

A

contains hundreds or thousands of sugar units linked as in cellulose. In chitin, the units contain nitrogen and have increased hydrogen bonding within and between chains, adding strength

69
Q

Differences between Starch and Cellulose

A

The bonds. Many animals cannot break the bonds in cellulose, so you do not get energy from it.

70
Q

How does Fiber prevent/reduce Colon cancer?

A

A high fiber diet speeds up the food traveling through your gut, so less harmful materials come into contact with your gut

71
Q

What is NOT a monosaccharide?

A

Sucrose

72
Q

Why does a salad dressing made with vinegar and oil separate into two layers shortly after you mix them?

A

Oil molecules are not polar so they don’t want to interact, whereas the water is polar

73
Q

Hydrophobic means what?

A

Something that will not dissolve in water. (not water liking)

74
Q

Hydrophilic means what?

A

Something that dissolves in water. (Water liking)

75
Q

Are lipids polar or non-polar?

A

Non-polar

76
Q

The three types of lipids are:

A

Fats (Triglycerides), Sterols, and Phospholipids

77
Q

Function of Fats (Triglycerides)

A

Long-term energy storage and insulation

78
Q

Function of Sterols

A

Regulate growth and development

79
Q

Function of Phospholipids

A

Form the membranes that enclose cells

80
Q

Fatty Acids are….?

A

Long hydrocarbon chains, very hydrophobic

81
Q

Function of Fatty Acids:

A

Used for energy storage, long term storage

82
Q

What contains much more stored energy than carbohydrate molecules?

A

Fat molecules

83
Q

How come animals have evolved a strong taste preference for fats over other energy sources?

A

Because fats store such large amounts of energy

84
Q

Saturated fats:

A

Have hydrocarbon chains connected by single bonds only. This is solid at room temperature

85
Q

Unsaturated fats:

A

Bond has one or more double bonds (curve shape) and tends to be liquid at room temperature

86
Q

Isotopes are….?

A

Atoms with the same number of protons but different numbers of neutrons

87
Q

Many snacks contain _______________ vegetable oils

A

partially hydrogenated

88
Q

What are trans fats?

A

A form of unsaturated fats

89
Q

What is hydrogenation?

A

The artificial addition of hydrogen atoms to an unsaturated fat in order to make the fat more saturated. This can improve a food’s taste, texture, and shelf-life

90
Q

What is Cholesterol?

A

A sterol, a type of lipid. It is an important component of cell membranes in animals

91
Q

What is Atherosclerosis?

A

A build up of cholesterol plaque in the walls of arteries causing obstruction of blood flow

92
Q

The Steroid Hormones are?

A

Estrogen and testosterone

93
Q

Waxes are strongly ___________

A

Hydrophobic

94
Q

What are peptide bonds?

A

Amino acids that are covalently linked

95
Q

What is the primary structure of proteins

A

The amino acid sequence

96
Q

What are the two most common patterns in the structure of proteins?

A

-Twist in a cork-screw like shape and zig zag folding

concept of biology (5 decks)

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